Lemon Blueberry Bread

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Lemon Blueberry Bread

Bright, fresh, and bursting with juicy blueberries, this Lemon Blueberry Bread is the perfect balance of sweet and tangy — topped with a zesty lemon glaze that takes it over the top. Whether you serve it for brunch, dessert, or an afternoon treat with tea, this loaf is always a crowd-pleaser.

Prep Time: 15 minutes
Cook Time: 55–60 minutes
Total Time: 1 hour 15 minutes
Servings: 10 slices
Calories: 273 per slice

Ingredients

For the Bread:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 6 tablespoons butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • ½ cup milk (any kind, room temperature)
  • 1 tablespoon all-purpose flour (for coating the blueberries)
  • 1 cup fresh or frozen blueberries
  • Zest of 1 lemon

For the Lemon Icing:

  • ¾ cup powdered sugar
  • 2 tablespoons freshly squeezed lemon juice (adjust to taste)

Instructions

1. Prep the Pan and Oven

Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving a bit hanging over the sides for easy removal. Alternatively, grease the pan well with butter or nonstick spray.

2. Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Combine Wet Ingredients

In a large mixing bowl, whisk together the melted butter, sugar, and eggs until the mixture is smooth and creamy. Stir in the vanilla extract.

4. Add Flour and Milk

Add the dry ingredients to the wet mixture, alternating with the milk. Mix just until combined — do not overmix. The batter should be thick but pourable.

5. Prepare the Blueberries

In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the loaf during baking.

6. Fold in Blueberries and Lemon Zest

Gently fold the coated blueberries and lemon zest into the batter using a spatula. Make sure they’re evenly distributed.

7. Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, tent it with aluminum foil during the last 10–15 minutes.

8. Cool

Remove from the oven and allow the loaf to cool in the pan for 10–15 minutes. Then lift it out using the parchment overhang and let it cool completely on a wire rack before glazing.

Make the Lemon Icing

In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable. Adjust consistency with more sugar or juice if needed.

Drizzle the icing over the cooled bread, letting it naturally run down the sides. Allow the glaze to set before slicing.

Tips & Notes

  • Pan Size: You can use an 8×4-inch loaf pan, but you’ll need to increase the baking time by 10–12 minutes.
  • Frozen Blueberries: If using frozen berries, do not thaw them before adding to the batter to prevent bleeding.
  • Storage: Store the bread in an airtight container in the fridge for up to 4–5 days. Serve cold or at room temperature.
  • Freezing: This bread freezes beautifully without the glaze. Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge and glaze just before serving.

Nutrition Information (Per Slice)

  • Calories: 273
  • Carbohydrates: 47g
  • Protein: 4g
  • Fat: 8g
  • Saturated Fat: 5g
  • Cholesterol: 52mg
  • Sodium: 305mg
  • Fiber: 1g
  • Sugar: 31g
  • Vitamin C: 3mg
  • Calcium: 44mg
  • Iron: 1mg

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