Lemon Blueberry Bread Recipe with Glaze is perfectly moist and flavorful. This easy loaf is filled with tart lemon and plump blueberries and topped with a sweet glaze – you will love this classic combination of flavors.

Side view of a loaf of lemon bread with blueberries.

If you’re looking for a delicious and easy-to-make treat, then this lemon and blueberry loaf is a perfect choice! It combines tart lemon and plump blueberries to create a classic combination of flavors.

Then we top it off with a simple glaze for an extra touch of sweetness. We love this quick bread as an afternoon snack or even breakfast!

How to Make Lemon Blueberry Bread:

The bread batter comes together in no time. Then the rest of the recipe is mostly hands-off!

Scroll to the recipe card below for ingredient amounts and full instructions.

To Make the Bread:

Preheat the oven to 350°F, and grease a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
In a separate small bowl, combine the sugar and lemon zest until the sugar becomes light yellow in color. Set aside.

Flour, salt, and baking powder whisked together.

Using an electric mixer, beat together the milk, oil, lemon juice, eggs, and vanilla.
Add the flour mixture and the lemon zest/sugar mixture. Continue to mix on low speed until all the ingredients are smooth like muffin batter. Don’t overmix; otherwise, the bread will be dense and tough.

Flour and lemon sugar on top of egg and milk mixture.

Gently fold in the blueberries, and transfer the batter to the prepared pan.
Bake for 65 to 70 minutes. If the bread begins to become too brown, place a piece of aluminum foil loosely over the top to prevent burning.
The bread is done when a knife inserted in the center comes out with a very light crumb. Remove the bread from the oven and allow it to cool for 5 to 10 minutes before transferring it from the pan to a cooling rack. Cool completely before adding the glaze.

Blueberries poured on top of a bowl of bread batter.

To Make the Glaze:

In a medium bowl, whisk together the powdered sugar and milk. Adjust the amount of milk to reach desired consistency.
Drizzle the glaze over the cooled bread, slice, and serve.

Tips for Success:

Use fresh lemon juice instead of lemon juice concentrate.
Let the bread cool completely before glazing or slicing to prevent crumbling and tearing.
Toss the blueberries in a couple of teaspoons of flour to keep them from sinking to the bottom of the loaf.
Add extra lemon zest or 1 tablespoon of lemon juice for more lemon flavor.
For extra moisture, add 1/4 cup of sour cream to the batter.

How to Store Blueberry Lemon Bread:

Refrigerator: Store leftover glazed bread in the refrigerator for up to 5 days. Unglazed bread stores well in an airtight container at room temperature.

Freezer: Leave the glaze off the bread and allow it to cool completely. Wrap the bread in a layer of plastic wrap followed by a layer of aluminum foil. If desired, drop it in a large plastic bag, too. The bread stays fresh for up to 2 months.

Thawing and Reheating: Thaw frozen bread in the refrigerator or at room temperature. Reheat in the microwave for 10 to 12 seconds or until warmed to your liking.

Can you use frozen blueberries?

Yes, frozen blueberries work! Make sure to add them while they’re still frozen. The bread may take a couple of extra minutes to bake.

Can you bake this in mini loaf pans?

Sure! Start checking the bread for doneness around 25 to 30 minutes. The baking time varies depending on the size of the pans.

Can you use a different type of oil?

Yes, you can! Any neutral-tasting oil works. Be mindful of using an oil with a strong flavor that overrides the other flavors in the bread.

How do you keep the blueberries from sinking to the bottom of the loaf?

Toss the berries in 2 to 3 teaspoons of flour before adding them to the batter. That should keep them suspended in the bread and keep them from sinking.

Other Quick Bread Recipes to Try:

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