Lemon Blueberry Bread is packed with fresh flavors and topped with lemon glaze. It is such a simple quick bread, and each bite is moist and delicious.
Enjoy the delightful flavors of lemon and blueberries in this effortless quick bread recipe. It is super easy, and the results are flavor packed and amazing. It is one of the Best Lemon Desserts. One bite and you will know why I have been making this for years.
If you love these flavors, also consider making Blueberry Coffee Cake and Lemon Blackberry Cake. Lemon fans might also like to make Lemon Pudding.
Table of contents
Why This Recipe Works
- Easy to prepare. The recipe is very simple with a few easy to follow instructions.
- Delicious flavor. The lemon and blueberries combine into a wonderful flavor.
- Freezer friendly. Make extra and freeze to enjoy this anytime the craving hits!
Ingredients
Bread
- Fresh Lemon Zest. Fresh is best and will enhance the bread.
- Plain Greek Yogurt. This helps to make the bread moist.
- Fresh Lemon Juice. Don’t use the bottled lemon juice.
- Fresh Blueberries. I prefer fresh over frozen in this recipe.
Glaze
- Powdered sugar. Sift the powdered sugar if it is lumpy.
- Lemon Juice. Try to use fresh lemon juice for the glaze.
Find the complete ingredients for this recipe at the bottom of the post.
Step by Step Instructions
- Step 1. First, preheat the oven and spray the baking pan with non stick cooking spray.
Step 2. Get out a large mixing bowl and combine the flour, baking powder and salt. Then in a separate mixing bowl, stir together the sugar with lemon zest with a fork until well combined.
Step 3. Next, mix in the butter and yogurt into the sugar mixture. You can use a handheld mixer or stand mixer. Beat until light and fluffy.
Step 4. Gradually add the eggs one at a time until combined. Then mix in the vanilla extract and lemon juice.
Step 5. Now, mix together the dry ingredients into the wet ingredients until just combined. Be careful not to over mix the batter.
Step 6. Toss the blueberries in flour. Then gently fold the blueberries into the batter with a wooden spoon.
Step 7. Finally, spread the batter into the prepared loaf pan. Bake for about 40-50 minutes or until a toothpick inserted into the center of the bread comes out clean.
Step 8. It’s important to let the bread cool completely in the pan. Then turn the bread out onto a wire rack to cool completely.
Step 9. Combine the glaze ingredients together in a small bowl. Drizzle the glaze over the bread and let it set before slicing.
Storage
Store any leftover bread in an airtight container or bag at room temperature for up to 4-5 days.
Expert Tips
- Toss berries in flour. Toss the blueberries with the flour before mixing them into the batter. This will help the berries not to sink when batter is poured into the pan.
- Measure flour properly. Don’t scoop the flour. Instead spoon it into the measuring cup to ensure its measured correctly.
- Berries. If using frozen berries, allow to thaw first and drain any excess moisture.
- Don’t overmix. If you want the batter to be light and fluffy, do not overmix. Stir until just combined.
FAQs
Yes, the bread is easy to freeze. Make sure it is completely cool. Then wrap in plastic wrap.
Wrap again in aluminum foil or place inside a freezer bag. Freeze the bread up to 3 months. When you are ready to enjoy, thaw in the fridge.
I prefer fresh when they are in season. However, you can use frozen berries in this recipe. Just make sure to remove any excess moisture from them and coat in flour as normal.
Sure. Try using only blueberries and omitting the lemon from the glaze. Another option is to try using blackberries, raspberries, strawberries or cranberries in the bread.
Certainly! Instead of a full-size loaf of bread, try making mini loaves. This is perfect for gift giving.
More Quick Bread Recipes
Quick Bread
Cherry Bread
Quick Bread
Cranberry Bread Recipe
Quick Bread
Sweet Bread
Quick Bread
Cinnamon Roll Bread
I’m so excited for you to make this Lemon Blueberry Bread. Please leave a comment and let me know if you try it.
Lemon Blueberry Bread
Ingredients
- 1 1/2 cups All Purpose Flour plus 1 Tablespoon for coating the blueberries
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 cup Granulated Sugar
- 1 Tablespoon Fresh Lemon Zest
- 1/3 cup Butter melted and cooled
- 3/4 cup Plain Greek Yogurt
- 2 Large Eggs room temperature
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Fresh Lemon Juice
- 1 cup Fresh Blueberries
For the Glaze:
- 1 cup Powdered sugar
- 1 Tbsp Milk
- 1 Tbsp Lemon Juice
- 1/2 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9X5 inch loaf pan with a non-stick cooking spray.
- In a large mixing bowl, stir together the flour, baking powder and salt. Set aside.
- In a separate mixing bowl, stir together the sugar with lemon zest with a fork until well combined.
- Mix in the butter and yogurt into the sugar mixture with a hand held mixer or stand up mixer until light and fluffy.
- Add in the eggs, one at a time, until combined. Then mix in the vanilla extract and lemon juice.
- Slowly add the dry ingredients into the wet ingredients until just combined. Be careful not to over mix the batter.
- Toss the blueberries in 1 tablespoon of flour and then gently stir the blueberries into the batter.
- Pour the batter in the prepared loaf pan. Bake for 40-50 minutes until a toothpick inserted into the center of the bread comes out clean.
- Let the bread cool completely in the pan and then turn the bread out onto a wire rack to cool completely.
- When ready to serve, whisk the glaze ingredients together in a small bowl.
- Drizzle the glaze over the bread. Allow the glaze to set.
- Then it’s ready to slice, serve and enjoy!
