Blueberry Lemon Bread

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This moist Blueberry Lemon Bread is loaded with lemon zest and blueberries and topped with a tart and sweet lemon glaze.

Some of our other favorite blueberry recipes are Blueberry Orange Coffee Cake and Meyer Lemon Blueberry Bundt Cake.

Slices of blueberry lemon bread with lemon glaze

I love this time of year when the berries are super sweet and also super cheap. It’s the perfect time of year to make all your favorite berry treats!

Lemon blueberry bread is probably my favorite quick bread. Something about the sweet blueberries with the tart lemon is just perfect.

This recipe is so delicious and it’s perfect for breakfast, dessert, or an afternoon snack!

Slice of blueberry lemon loaf cake on a plate with glaze drizzled on top

Why You Should Make This Recipe

Is there a better combo than blueberries and lemon?! The sweet and tart is a classic combination that never gets old.
It’s called a quick bread because it’s quick! Prep this batter in about 15 minutes and then you just have to wait for it to bake.

Ingredients for lemon blueberry bread recipe

Ingredients for Blueberry Lemon Bread

Scroll down for ingredient amounts.

Unsalted butter – you can use an equal amount of vegetable oil or canola oil if you prefer
Granulated sugar
Eggs
Milk – you can use nondairy milk if you prefer
Baking powder
Baking soda
Blueberries – you can use fresh or frozen blueberries
Cornstarch – you are going to toss your blueberries in cornstarch so that they don’t all sink to the bottom of your batter
Salt
Lemon zest – you are going to use the juice from the lemon in the glaze. Zest it first and then juice it.
All purpose flour
Vanilla extract
Powdered sugar – this is for the glaze. You can skip the glaze if you want
Lemon juice – this is also for the glaze

How To Make Lemon Blueberry Loaf

Prepare. Preheat the oven to 350F. Line a 9×5-inch loaf pan with parchment paper or spray with oil.
Combine wet ingredients. Beat butter and sugar together. Add eggs, one at a time. Beat in milk.
Coat blueberries with cornstarch. In a separate bowl, toss blueberries with cornstarch. Set aside.
Combine dry ingredients. In a separate mixing bowl stir together flour, baking powder, baking soda, and salt.
Combine everything. Add dry ingredients to wet ingredients. Stir in lemon zest and blueberries.
Transfer batter. Pour the batter into the prepared pan. Make a small cut lengthwise about ½ inch deep in the center of the bread.
Bake. Bake for 1 hour – 1 hour and 15 minutes until the toothpick inserted into the center comes out clean.
Cool completely. Let the bread cool in the tin for 10 minutes, transfer to a wire rack to cool completely.
Glaze. Make the glaze by whisking powdered sugar, lemon juice, and vanilla together. Drizzle over the bread.

Sliced lemon blueberry loaf cake with a lemon glaze

How Long Is It Good For?

This bread will be good for up to 3 days when stored in an airtight container at room temperature.

Can You Use Frozen Blueberries?

You can use fresh or frozen blueberries in this recipe. No need to defrost the frozen blueberries.

Can You Make Muffins Instead?

To make this recipe as muffins instead, fill muffin cups about ¾ fill and bake 18 – 22 minutes, until golden brown and a toothpick inserted into the center comes out clean.

Variations

You can use other berries such as blackberries or raspberries instead of the blueberries.

You can also substitute orange zest and orange juice for the lemon zest and juice.

Can You Freeze It?

You can freeze this bread for up to 3 months. I would recommend wrapping it tightly in plastic wrap and then placing in an airtight freezer-safe container.

Let it defrost at room temperature when you are ready to serve it.

More Quick Bread Recipes

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Yield: 12 servings