by Sarah

Moist, fluffy, sweet and flavorful, this lemon blueberry bread recipe is perfect for every occasion and is one that you would always want to have handy.

Do you adore all things lemon? Then this lemon-based recipe is perfect for you. This simple loaf pairs the awesome flavors of blueberry and lemons, two of my favorite and it is just lovely. This Lemon Blueberry Bread recipe yields a moist, flavorful, and tasty fast bread loaf. This simple bread recipe, topped with a lemon glaze, is a classic blend of tart, sweet, and vibrant tastes! It’ll undoubtedly become a new favorite! This Lemon Blueberry Bread is a delectable, savory, fast bread that goes great with coffee or tea.

This fast and easy lemon blueberry bread recipe is perfect for a special brunch, tea party, or shower. I prepared this for a friend’s birthday party and it was an instant hit with everyone there.

Nutritional facts

Calories: 259kcal, Carbs: 44g, Proteins: 4g, Total fat: 8g, Cholesterol: 51mg, Sodium: 298mg

Prep time: 25 minutes

Cook time: 1 hour 5 minutes

Total time: 1 hour 30 minutes

Servings: 10


1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/3 cup unsalted butter melted

1 cup granulated sugar

2 eggs

½ teaspoon vanilla extract

2 teaspoons fresh grated lemon zest

2 tablespoons fresh lemon juice

½ cup milk

1 cup fresh or frozen blueberries I used fresh

1 tablespoon all-purpose flour

For the Lemon Glaze

2 tablespoons butter melted

½ cup powdered sugar

2 tablespoons fresh lemon juice

½ teaspoon vanilla extract


Step 1:

Preheat oven to 350 degree Fahrenheit and line the loaf pan with parchment paper. Then whisk the flour, baking powder and salt together in a bowl and set aside.

Step 2:

Blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice in an electric mixer, mix well until it is combined. While mixing, add the flour mixture and milk in two batches, mix until it is well combined. Set it aside.

Step 3:

Rinse the blueberries in a small bowl, toss the blueberries and add a tablespoon of flour. Add the flour coated berries to the batter and gently stir to combine.

Step 4:

Pour the batter immediately into the prepared pan and allow it to bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool the bread in the pan for about 30 minutes, then move it to the wire cooling rack with a baking sheet below.

Lemon glaze:

Step 5:

Whisk the melted butter, powdered sugar, lemon juice and vanilla together, and then pour glaze over the loaf.  Allow to set for a few minutes, then serve.


  • If you bake a day before serving, you can wrap cooled loaf in plastic wrap and store at room temperature without the glaze. Then add the glaze the day of serving.
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