Moist Lemon Blueberry Bread – Step-by-Step Recipe Guide

Lemon Blueberry Bread is the kind of dessert that makes you stop mid-bite and go, “Okay, who made this and where can I get the recipe?” It’s soft, it’s moist, and it delivers that sweet-tart magic that only lemon and blueberry can create together. You know the kind of recipe that tastes like summer sunshine wrapped in a warm hug? Yep, that’s what we’re talking about here. If you’ve been burned by dry loaves or overly sweet muffins in the past, trust me—this one is a keeper.

With juicy fresh blueberries bursting in every bite and a bright lemon glaze drizzled on top, it’s a sweet spot between breakfast and dessert. And the best part? It’s totally doable, even on a weekday. Whether you’re treating yourself or impressing guests, Lemon Blueberry Bread deserves a spot in your recipe rotation—and in your freezer for those emergency sweet-tooth moments.

Table of Contents

What is Lemon Blueberry Bread?

Lemon Blueberry Bread is basically summer in a loaf pan. It’s a quick bread (which means no yeast, no rising, no waiting) that blends zesty lemon flavor with juicy blueberries for a soft, slightly tangy, totally craveable treat. Think of it like a mashup between a lemon pound cake and a blueberry muffin. It’s sweet without being overwhelming, tart but not sour, and light yet satisfying. What really makes it shine is the lemon glaze that goes on top—just the right amount of pucker to balance out the sweetness.

If you’ve ever made banana bread or zucchini bread, this follows the same quick-bread formula, only brighter and bolder. It’s perfect for brunches, bake sales, or just because you had a rough Tuesday and need a slice of something good with your coffee. Plus, it’s made with pantry staples, so you might not even need a grocery run. You can also find cousin recipes like lemon blueberry loaf with lemon glaze or our refreshing no-bake lemon blueberry pie on the site if you’re feeling adventurous.

Reasons to Try Lemon Blueberry Bread

First, let’s be real—Lemon Blueberry Bread tastes incredible. That alone should be reason enough. But if you’re someone who likes practical reasons too, let’s break it down. For one, it’s super easy. This is a one-bowl (okay, two-bowl) kind of situation. You don’t need fancy equipment or weird ingredients, and there’s minimal cleanup. That’s a win in my book. Two, it’s a crowd-pleaser. Whether you’ve got picky kids, a brunch with friends, or a husband who’s “not into fruity desserts,” this loaf wins hearts fast. Three, it freezes like a dream. Bake now, stash it away, and thank yourself later.

Four, it’s versatile. Warm it up with a scoop of vanilla ice cream, slice it for breakfast with a dab of butter, or eat it straight from the pan (no judgment). Five, it’s lighter than cake but more satisfying than muffins—ideal for those of us trying to sneak a little sweetness into our day without going full sugar bomb. And hey, you could even swap in whole wheat flour or sub some of the sugar if you’re feeling virtuous. Or try it alongside lemon blueberry muffin cookies for a double lemon-blueberry treat.

Ingredients Needed to Make Lemon Blueberry Bread

1½ cups all-purpose flour (200g)
1 teaspoon baking powder
⅓ cup granulated sugar
½ teaspoon salt
½ cup milk (120g)
⅓ cup vegetable oil (70g)
1 egg
1 teaspoon vanilla extract
Juice and zest of 1 lemon
1½ cups fresh blueberries, divided

For the lemon glaze:
½ cup powdered (icing) sugar
1–2 tablespoons lemon juice (adjust for consistency)

Instructions to Make Lemon Blueberry Bread – Step by Step

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F. Grease a 9×5-inch loaf pan with cooking spray or a little oil. You don’t want any sticking here. If you’re fancy, go ahead and line it with parchment paper for easy lift-out. This simple setup is the first key to making your Lemon Blueberry Bread turn out picture-perfect.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together 1½ cups all-purpose flour, 1 teaspoon baking powder, ⅓ cup granulated sugar, and ½ teaspoon salt. You want everything nicely blended so there are no salty pockets or clumps of flour later. This mixture is your bread’s foundation, so take a moment to get it right.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the wet stuff: ½ cup milk, ⅓ cup vegetable oil, 1 egg, 1 teaspoon vanilla extract, the juice of one lemon, and its zest. The lemon brings that fresh, tangy flavor that makes the bread sing. Give it a good mix until smooth—this is where the brightness and moisture come in.

Step 4: Mix Wet into Dry

Pour the wet ingredients into the dry and gently mix with a rubber spatula or wooden spoon. The keyword here is gently. Overmixing is the fast track to dense, rubbery bread, which no one wants. Stir just until there’s no dry flour left. A few lumps? Totally fine. This is one of those “rustic is beautiful” recipes.

Step 5: Fold in Blueberries

Now fold in 1 cup of your fresh blueberries. Use a gentle hand here—if you go in with a heavy stir, you’ll smash the berries and end up with purple bread. The other ½ cup of berries? Save those for topping. They’ll sink a little during baking and give the loaf a beautiful look (and taste!) on top.

Step 6: Pour and Top

Transfer the batter into your prepared loaf pan and smooth the top with your spatula. Sprinkle the remaining ½ cup blueberries evenly over the surface. This little step makes your loaf look bakery-worthy without any extra effort.

Step 7: Bake to Golden Perfection

Pop the pan in the oven and bake for 55 minutes. Your kitchen will smell amazing by the 30-minute mark—trust me. Test doneness by inserting a toothpick in the center; it should come out clean or with just a crumb or two. Not wet batter. If needed, bake for another 5 minutes, checking every couple of minutes.

Step 8: Cool Before Glazing

Once it’s out of the oven, let your Lemon Blueberry Bread cool in the pan for 10–15 minutes. Then gently invert it onto a wire rack to finish cooling. If you glaze it while it’s hot, the icing will melt into a puddle. Tempting, but patience here pays off.

Step 9: Make the Glaze

In a small bowl, combine ½ cup powdered sugar and 1–2 tablespoons lemon juice. Stir until smooth and slightly thick—drizzle-worthy but not runny. If it’s too thick, add more juice, one drop at a time. Too thin? Sprinkle in more sugar. You’re aiming for that perfect pour.

Step 10: Drizzle and Serve

Drizzle the lemon glaze over the completely cooled loaf. You can go for a light zigzag or a full drizzle-fest. Let it sit for a few minutes to set before slicing. Now slice, serve, and bask in the compliments. Want to go all-in? Double the glaze recipe and coat the whole loaf like a lemony blanket.

Looking for a fresh companion recipe? You’ll love our blueberry lemon pie bars or the totally dreamy blueberry lemon heaven dessert.

What to Serve with Lemon Blueberry Bread

Lemon Blueberry Bread pairs beautifully with brunch spreads, afternoon tea, or a casual coffee catch-up. It’s lovely with a cold glass of milk or a warm mug of chamomile tea. You can dress it up with a dollop of whipped cream, or serve it alongside fresh fruit for a light dessert. Hosting brunch? Pair it with caprese pasta salad or family favorite macaroni salad for a sweet-savory balance that pleases a crowd. It’s also wonderful with a scoop of vanilla ice cream for an easy summer dessert.

Key Tips for Making Lemon Blueberry Bread

Don’t overmix. That’s the golden rule for quick breads. Mix until things are just combined. Second, use fresh blueberries if possible—they burst juicier than frozen ones. If you do use frozen, don’t thaw them first or they’ll bleed into the batter. Third, zest your lemon before juicing it. Trust me, trying to zest a squeezed lemon is a regret you don’t need. Want a deeper lemon flavor? Add a dash of lemon extract. Also, let the bread cool fully before glazing—it’s worth the wait. And for a gluten-free version, a 1:1 gluten-free flour blend should work like a charm.

Storage and Reheating Tips for Lemon Blueberry Bread

Keep your Lemon Blueberry Bread fresh by storing it at room temperature in an airtight container or zip-top bag. It stays moist and tasty for 2–3 days. Want to keep it longer? Pop it in the fridge for up to a week—just let it come to room temp before storing so it doesn’t get soggy. Planning ahead? This bread freezes like a dream. Wrap it tightly in plastic wrap and then in foil or a freezer bag. Freeze for up to 3 months. To serve, just thaw at room temp or warm a slice in the microwave for 15–20 seconds.

FAQs

Can I use frozen blueberries? Yes! Just don’t thaw them first or they’ll stain the batter purple. Toss them in a little flour before folding in to prevent sinking.
Can I make it gluten-free? Totally. Use a 1:1 gluten-free flour blend.
Can I skip the glaze? You can, but why would you? It adds that sweet-tart zing that makes the loaf unforgettable.
Can I make it vegan? Use plant-based milk, a flax egg, and swap the oil with coconut oil if you’d like.
How do I keep the blueberries from sinking? Toss them in a teaspoon of flour before adding to the batter—it helps suspend them in the loaf.

Final Thoughts

Lemon Blueberry Bread is that feel-good, flavor-packed bake that doesn’t ask for much and gives you everything. From the soft crumb to the zesty glaze to the burst of blueberries in every bite, it hits all the right notes—comforting, refreshing, and just a little indulgent. Whether you’re baking for loved ones or just for yourself (because you deserve good things too), this recipe is worth bookmarking. If you’re craving more lemon-blueberry love, check out our lemon blueberry delight or lemon cream cheese dump cake for more citrusy magic. Happy baking, friend—and remember, no one ever regretted having a loaf of this in the freezer.

Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.

Print