This moist and citrusy lemon blueberry bread has the best combination of flavors.
Bright Lemon Blueberry Bread
- Why buy from Costco when you can make this affordable homemade version and fill your home with that delicious lemony aroma?
- Juicy blueberries are baked into a bright lemon-infused loaf with a sweet and tart glaze.
- Try it spread with honey butter, or chilled with a dollop of whipped cream for a refreshing treat.
- Blueberries and tart lemon are a perfect pair. Don’t forget to zest that lemon for a punch of citrusy flavor.
- Make and take this refreshing loaf as a hostess gift, to share at the office, or take to a brunch celebration. Everyone will be glad you did!
Ingredients and Add-Ins
- Blueberries: Fresh is best, but frozen can be used as long as they are whole and thawed. Save broken berries for smoothies or a quick and easy yogurt bowl. Spread them on a clean kitchen towel and pat them dry.
- Lemon: Fresh lemons are always best! A freshly zested and juiced lemon will always outshine bottled lemon juice.
- Batter: This recipe calls for all-purpose and whole wheat flours, but use a blend that suits you. Or, use your favorite gluten-free baking blend, just check the packaging for conversions if necessary.
- Variations: Top the icing with toasted sliced almonds or fresh blueberries. Reserve some lemon zest to sprinkle over the glaze for a bakery-worthy look. Add some shredded zucchini for extra nutrition, flavor, and color. Or skip the glaze and make a cream cheese or butter cream frosting.
How to Make Blueberry Lemon Loaf
- Preheat the oven and prep the loaf pan (full recipe below).
- Prepare lemon juice and milk. Set aside. Whisk dry ingredients together.
- Beat sugar and lemon zest. Add butter and beat. Mix in eggs one at a time and add lemon juice. Alternatively, add the flour and milk mixtures.
- Sprinkle blueberries with flour. Assemble blueberries and batter.
- Bake and cool.
Glaze
- Whisk powdered sugar and remaining lemon juice.
- Add water (if necessary) to reach the desired thickness.
- Drizzle over cooled loaf, garnish, and allow to set before slicing.
Best Lemon Bread Tips
- Toss blueberries in a small amount of flour to help them stay suspended in the batter during baking. This also prevents the blueberry from bleeding into the loaf.
- Freeze a loaf whole or in slices to enjoy anytime!
- Frozen slices can be thawed in the toaster, the microwave, or the air fryer. A splash of lemon extract added in Step 5 of the recipe below will add extra pucker-up appeal!
Keeping it Fresh
- For short term 1-3 day storage, wrap tightly in plastic wrap, foil, or place in an airtight container. Store at room temperature in a cool, dry spot. Adding a paper towel to the container will absorb excess moisture.
- For 1 week of storage, refrigerate loaf wrapped well.
- To freeze, cool the loaf completely. Wrap the whole loaf, or individual slices, tightly in plastic wrap, then again in foil or a freezer bag. Alternately freeze slices layered between sheets of parchment paper so they don’t stick together, and then tightly wrap in plastic wrap. It will keep for 3 months in the freezer. Remember to label and date.
- To thaw, let sit at room temperature for a few hours, or microwave individual slices for 20–30 seconds.
- If the bread is glazed with lemon icing, store it unwrapped for the first hour so the glaze can set before sealing it.
More Lovely Loaves
Did you try this Lemon Blueberry Bread? Leave a comment and rating below!
Lemon Blueberry Bread
Light and fluffy lemon blueberry bread is bursting with bright, sweet flavor.
Ingredients
- 3½ Tablespoons lemon juice divided
- ½ cup milk
- 1 cup all purpose flour plus 2 teaspoons, divided
- ¾ cup whole wheat flour or all purpose flour
- 2 teaspoons baking powder
- 1 cup granulated sugar
- zest of 1 lemon
- ½ cup butter softened
- 4 eggs
- 1 cup blueberries plus more for garnish (optional)
- ½ cup powdered sugar sifted
Instructions
- Preheat oven to 350°F. Butter a 9×5 inch loaf pan and line with parchment paper.
- Add ½ Tablespoon lemon juice to a measuring cup and add milk to reach ½ cup. Set aside and let rest 5-10 minutes.
- In a medium bowl, whisk together 1 cup all purpose flour, whole wheat flour, and baking powder.
- In the bowl of a stand mixer or a large bowl, using whisk attachment, beat sugar and lemon zest for 30 seconds. Add butter and beat for 3 minutes or until fluffy.
- Add eggs, one at a time, beating until well mixed. Add 2 Tablespoons of lemon juice.
- Mix ⅓ of the flour mixture into butter mixture (on low or by hand). Add ½ of milk mixture (from step 2), remaining flour, then remaining milk mixture. Do not overmix.
- Toss blueberries with 2 teaspoons of flour. Gently fold half the blueberries into the batter. Add ½ of the batter to loaf pan.
- Sprinkle remaining ½ of the blueberries over the batter, then top with the remaining batter.
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Cool for 10 minutes. Turn loaf out onto a rack and remove parchment paper. Cool completely before slicing.
Lemon Glaze
- In a small bowl, whisk together powdered sugar and 1 Tablespoon of lemon juice. If needed, add ¼ teaspoon of water at a time (if needed) to reach desired consistency.
- Drizzle glaze on top of loaf and allow to set. Garnish with blueberries if desired.
Notes
- A splash of lemon extract added in Step 5 of the recipe below will add extra pucker-up appeal!
- Freeze chunks of juiced lemons to pop into iced tea!
- Warm the lemon in the microwave about 30 seconds to extract as much juice (and zest!) as possible.
- Wrap leftovers in plastic film and store at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
- To freeze, tightly wrap in plastic film, then in foil, and store for up to 3 months.
Nutrition Information
Calories: 300 | Carbohydrates: 45g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 91mg | Sodium: 188mg | Potassium: 109mg | Fiber: 2g | Sugar: 28g | Vitamin A: 408IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 1mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Recipe slightly adapted from Canadian Living Blueberry Lemon Loaf
Can I just use all purpose flour and not whole wheat? Would this effect the portion size for the flour?
You sure can, no changes. Enjoy the loaf Lorraine!
It’s not clear what to add to the milk in step 2. I’m guessing lemon juice since it’s divided.
Add ½ Tablespoon to a measuring cup and add milk to reach ½ cup. Set aside and let rest 5-10 minutes.
Hi Jennifer, lemon juice is right, I’ve updated it. Thank you for letting me know!