Blueberry Lemon Bread with Lemon Glaze

This Lemon Blueberry Bread is super moist, easy to make, and topped with a delicious lemon glaze. Perfect for breakfast or dessert!

While it’s almost time to start breaking out the apple and pumpkin recipes, I can’t help but want to keep baking with fresh fruit. Especially when it’s something as delicious as this lemon blueberry bread.

I originally published the recipe for this bread when I first started my blog in 2014. While the recipe is still the same, I wanted to update the post with better pictures and reshare it with you because this is still a recipe that I absolutely adore.

Aside from the fact that this bread is SO delicious, it’s also simple to make too. You don’t need even need a mixer to make it and it only takes about 15 minutes to prepare and get into the oven!

What You’ll Need For This Recipe

This lemon blueberry loaf comes together with a handful of pantry staples, and it’s topped with a tangy lemon glaze icing. Here’s what we’ll need to make this lemon blueberry dessert: 

• All-purpose flour: Stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife. If you scoop the flour from the container, it can become packed inside the measuring cup and you can end up with too much flour, which means a denser loaf of bread.
• Baking powder: Helps this lemon blueberry loaf rise. 
• Salt: Enhances the lemon flavor and balances out the sweetness of the batter. 
• Oil: You can use any kind of oil that you prefer, but the best options are canola, vegetable, or melted coconut oil. 
• Granulated sugar: Sweetens the bread and balances out the lemon juice. 
• Sour cream: Along with the oil, the sour cream also provides moisture which helps keep this bread from drying out. If you don’t have any sour cream, then plain Greek yogurt works fine too!
• Eggs: Helps bind the batter together. 
• Lemon juice and zest: Freshly squeezed lemon juice is best. To get more juice out of your lemons, roll them on the counter before cutting them in half. 
• Vanilla extract: Adds flavor. Pure vanilla extract is best. 
• Blueberries: You can use fresh or frozen blueberries. Just be sure to toss them in a little flour so they don’t sink to the bottom of the loaf. 
• Confectioners’ sugar: Used to make a smooth glaze. 

How to Make Lemon Blueberry Bread

To make the bread, you’ll start out by whisking together some flour, baking powder, and salt. For the wet ingredients, you’ll be using some oil, sugar, eggs, vanilla, lemon juice and zest, and sour cream. 

Mix together the wet and dry ingredients until they’re just combined. Toss your blueberries with a little bit of flour and gently fold them in.

Then, just bake the bread and let it cool while you make the glaze, which is just a simple mixture of powdered sugar and lemon juice. The glaze is optional, but this bread isn’t super lemony so it adds a little more lemon flavor.

FAQ’s

How Do I Store This Bread? 

Store this lemon blueberry bread in an airtight container at room temperature or in the refrigerator for up to 4 days. This bread will also freeze well for up to 3 months. Thaw overnight in the refrigerator, and bring to room temperature before serving.

Can I Use Frozen Blueberries? 

Yes, but you’ll need to add them to the batter frozen (do not thaw). Note that this may increase the bake time by a few minutes. 

More Blueberry Recipes to Try!

• Mini Lemon Blueberry Cheesecakes
• Lemon Blueberry Cupcakes
• Lemon Blueberry Bundt Cake
• Baked Lemon Blueberry Donuts
• Blueberry Crumb Bars

Print Pin

4.94 from 60 votes

Blueberry Lemon Bread with Lemon Glaze

This Lemon Blueberry Bread is super moist, easy to make, and topped with a delicious lemon glaze. Perfect for breakfast or dessert!

Course Dessert

Cuisine American

Keyword blueberry lemon bread

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 1 loaf

Author Danielle

Ingredients

Blueberry Lemon Bread:

• ▢ 2 cups (250 grams) all-purpose flour (spooned & leveled)
• ▢ 2 teaspoons baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1/2 cup (120 ml) oil (coconut, vegetable, or canola)
• ▢ 1 cup (200 grams) granulated sugar
• ▢ 1 cup (230 grams) sour cream (or plain Greek yogurt)
• ▢ 2 large eggs
• ▢ 2 tablespoons (30 ml) fresh lemon juice
• ▢ Zest of 1 lemon
• ▢ 2 teaspoons vanilla extract
• ▢ 1 cup (150 grams) blueberries + 2 teaspoons all-purpose flour

Lemon Glaze:

• ▢ 1 cup (120 grams) confectioners sugar
• ▢ 2 tablespoons (30 ml) fresh lemon juice (use more or less as needed)

Instructions

• Preheat oven to 350ºF. Spray a 9x5-inch loaf pan with nonstick cooking spray and set aside.
• In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a separate bowl, mix together the oil, sugar, sour cream, eggs, lemon juice, lemon zest, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.
• In a separate bowl, toss the blueberries with the 2 teaspoons of flour. Then, fold the blueberries into the batter.
• Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If needed, cover loosely with foil for the last 10-15 minutes of baking to prevent excess browning.
• Remove from the oven and allow to cool for about 20 minutes in the loaf pan. Carefully remove from the loaf pan and transfer to a wire rack to cool completely.

To make the glaze:

• Once the bread has cooled, whisk together the confectioners' sugar and lemon juice. Start with 2 tablespoons of lemon juice and whisk well. If your mixture is too thick, slowly add up to one more tablespoon of lemon juice. You want the glaze to be thin enough to drizzle, but thick enough to set up on the bread. If the glaze is too thin, add more powdered sugar as needed.
• Using a spoon, drizzle the glaze on top of the bread and spread it around. The glaze should harden up a little more after about 15-20 minutes.

Notes

Blueberries: You can use fresh or frozen blueberries in this recipe. If using frozen, you'll need to add them to the batter frozen (do not thaw). Note that this may increase the bake time by a few minutes. 

Store in an airtight container at room temperature or in the refrigerator for up to four days.

Bread will freeze well for up to 3 months, thaw overnight in the refrigerator, and bring to room temperature before serving.

Lightly adapted from Betty Crocker.

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