Blueberry Lemon Bread with a Sweet Citrus Glaze
A moist, bakery-style loaf bursting with blueberries and bright lemon flavor—finished with a simple, tangy glaze!
This Blueberry Lemon Bread is the perfect balance of fruity sweetness and zesty freshness. Whether you’re serving it for brunch, a light dessert, or with your afternoon tea, every slice is bursting with juicy blueberries and the vibrant zing of fresh lemon. Topped with a silky lemon glaze, this loaf is a summer favorite that works year-round!
Why You’ll Love This Recipe:
- Super moist and fluffy texture
- Packed with real lemon juice, zest, and juicy blueberries
- Easy to make with pantry staples
- Freezer-friendly and great for make-ahead!
Tips for Perfect Lemon Bread:
- Use the right pan: An 8×4-inch loaf pan gives the perfect height and crumb.
- Line with parchment: This helps prevent sticking and makes it easier to lift the bread out of the pan.
- Toss blueberries in flour: Coating them in a bit of flour (about 2 tablespoons) helps keep them from sinking to the bottom.
- Don’t overmix: Stir just until combined to keep your bread soft and tender.
- Cool before glazing: Let the loaf cool completely or the glaze will melt and slide off.
Ingredients:
For the Lemon Bread:
- ⅓ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 eggs
- Zest of 1 lemon
- 2 tablespoons lemon juice (freshly squeezed)
- ½ teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 cup fresh or frozen blueberries
- 2 tablespoons flour (for coating blueberries)
For the Lemon Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons lemon juice (to taste)
Instructions:
- Preheat oven to 350°F (175°C). Grease and line an 8×4-inch loaf pan with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Mix wet ingredients: In a large bowl, combine melted butter, sugar, eggs, lemon zest, lemon juice, and vanilla extract.
- Combine mixtures: Slowly add dry ingredients to the wet mixture, alternating with milk. Stir until just combined—do not overmix.
- Prepare blueberries: Toss blueberries with 2 tablespoons of flour, then gently fold into the batter.
- Bake: Pour batter into the prepared pan and smooth the top. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Glaze: Mix powdered sugar with lemon juice to form a drizzleable glaze. Once the bread is cool, spoon glaze over the top.
Storage Tips:
- Refrigerate: Store in an airtight container for up to 4 days in the fridge.
- Freeze: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Serving Ideas:
Serve warm or cold with tea, coffee, or as part of a brunch spread. It’s especially refreshing with a dollop of whipped cream or a side of Greek yogurt.