This Blueberry Lemon 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 blueberry lemon 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!
To make the bread, you’ll start out by whisking together some flour, baking powder, and salt. When it comes to measuring your flour for this bread, you want to avoid scooping it out of the container. Instead, 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.
For the wet ingredients, you’ll be using some oil, sugar, eggs, vanilla, lemon juice and zest, and sour cream. You can use any kind of oil that you prefer, but the best options are canola, vegetable, or melted coconut oil. 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!
Then, 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.
Baking Tips For Blueberry Lemon Bread
- When measuring your flour, avoid scooping it out of the container with your measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
- Make sure to mix your wet and dry ingredients together until just combined. You want to avoid overmixing the batter, otherwise, it can lead to a denser loaf of bread.
- Make sure to sure to toss the blueberries with 1-2 teaspoons of flour. This will help keep the berries suspended in the batter and prevent them from sinking to the bottom of the bread.
Blueberry Lemon Bread with Lemon Glaze
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 350 degrees. Spray a 9x5 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 two 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
Lightly adapted from Betty Crocker
More lemon blueberry recipes to try!
Mini Lemon Blueberry Cheesecakes
Really delicious recipe – though I did tweak it a bit. Mostly due to my husband’s egg intolerance plus I like chia seeds and butter! Used 1/4 cup of butter (1/2 stick) plus 1/4 cup of canola oil. Used “Red Mills” egg replacer in place of the 2 eggs – which you can get at places like Whole Foods (it’s tapioca and potato starch but when water is added it’s egg-like). Used more lemon zest – almost 2 lemons. (put the zest in the 1 cup of sugar and hand blended the sugar and zest as a way to bring out zest). Used only 1 teaspoon of vanilla not 2. And like I mentioned, I love Chia seeds – they’re very healthy and delicious (taste like poppy seeds only better!). I used about 1/4 cup of chia seeds and soaked them in a little Kefir (3 TBS) and then added them to the wet ingredients prior to adding flour mix. Used 9 x 5 loaf and had to bake longer – until about 70 minutes (middle was too wet at just 60 minutes). So incredibly delicious !! Thank you
How much more lemon juice or lemon zest should I add to enhance the lemon flavor a bit more? Thanks!
You can add the zest of another lemon to enhance the flavor more.
Can I add lemon extract for a more lemoney flavor and how much would you suggest? Also can I use frozen blueberries, not thaw of course?
Thank you
You can add 1-2 teaspoons of lemon extract. Frozen blueberries will work just fine too, just be careful folding them into the batter.
Just found your site and have found lots of recipes I want to try … very excited!!
Hope it’s not a problem doubling the recipe for 2 loaves. Want to bring one to work and leave one home.
Recommendations?
It’s fine to double the recipe, just be careful not to over mix the batter at the end though.
Came out beautifully. I used a little less sugar, about 2/3 cup and frozen blueberries. Also added some chia seeds and drizzled with honey lemon juice instead of the glaze. Loving it!