Why You’ll Love This Recipe

Lemon Blueberry Bread is a moist, tender loaf bursting with juicy blueberries and bright citrus flavor. With a soft crumb and a sweet lemon glaze, it’s perfect for breakfast, brunch, or an afternoon snack—simple to make, beautiful to serve, and bursting with fresh flavor in every bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourbaking powderbaking sodasaltunsalted butter (softened)sugareggslemon zestlemon juicevanilla extractbuttermilk or milk + lemon juicefresh or frozen blueberriesflour (for coating berries)

for the glaze

powdered sugarlemon juicelemon zest (optional)

directions

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in lemon zest, juice, and vanilla.

Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry.

Toss blueberries with a bit of flour to prevent sinking, then fold gently into the batter.

Pour batter into prepared pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pan for 10 minutes, then transfer to a wire rack.

Whisk glaze ingredients and drizzle over cooled bread.

Servings and timing

Makes: 1 loaf (8–10 slices)Preparation time: 15 minutesBaking time: 50–60 minutesCooling and glazing time: 30 minutesTotal time: 1 hour 45 minutes

Variations

Add poppy seeds for a lemon-poppy twist.

Use Greek yogurt in place of buttermilk for extra richness.

Swap blueberries for raspberries or blackberries.

Top with a lemon sugar crust before baking for added texture.

storage/reheating

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.Freeze for up to 2 months—thaw overnight at room temperature.Best served at room temp or lightly warmed.

FAQs

Can I use frozen blueberries?

Yes, use from frozen and toss with flour to prevent color bleeding.

What’s the texture like?

Moist and soft with bursts of juicy berries and a tender crumb.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour substitute.

Do I need a glaze?

No, it’s optional—but adds a sweet, citrusy finish.

Can I double the recipe?

Yes, divide between two loaf pans and bake as directed.

Conclusion

Lemon Blueberry Bread is a delightful blend of tart citrus and sweet berries wrapped in a soft, buttery loaf. Whether served as a morning treat or a teatime indulgence, it’s a bright and cheerful bake that’s always a hit.