“Discover this easy blueberry bread recipe with fresh blueberries and a zesty lemon glaze! Perfect for breakfast, a snack, or dessert, this moist and flavorful quick bread uses simple pantry staples. Learn tips for preventing blueberries from sinking, gluten-free and dairy-free substitutions, and how to store it for lasting freshness. Try this foolproof blueberry lemon bread recipe today for a burst of citrusy sweetness in every bite!”

Ingredients
For the Blueberry Bread:
- 1 1/2 cups all-purpose flour, plus 1/2 tablespoon to dust blueberries
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup whole milk, at room temperature
- Zest of 1 large lemon (about 1 1/2 teaspoons), divided (reserve 1/2 teaspoon for the glaze)
- 6 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries, rinsed and patted dry*
For the Lemon Glaze:
- 1 cup powdered sugar
- 1 1/2 to 2 tablespoons freshly squeezed lemon juice (adjust for desired consistency)
- 1/2 teaspoon reserved lemon zest
Instructions
Prepare the Blueberry Bread:
- Preheat your oven to 350°F (175°C). Grease an 8 1/2 x 4 1/2-inch loaf pan with butter and dust lightly with flour, tapping out the excess.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, use a hand mixer or stand mixer to cream together the butter and half of the granulated sugar on medium-high speed until smooth. Add the remaining sugar and beat for an additional 2 minutes.
- Mix in the eggs one at a time, followed by the vanilla extract and 1 teaspoon of lemon zest, until fully combined.
- Gradually add the dry flour mixture in two parts, alternating with the milk. Mix on low speed until just combined. Scrape down the sides of the bowl as needed to ensure all ingredients are incorporated.
- Toss the blueberries with 1/2 tablespoon of flour in a small bowl to prevent sinking, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10-15 minutes. Run a knife or cake release tool around the edges, then transfer the loaf to a wire rack to cool completely before glazing.
Make the Lemon Glaze:
- Once the bread is completely cooled, prepare the glaze. In a small bowl, mix the powdered sugar, lemon juice, and reserved 1/2 teaspoon of lemon zest until smooth.
- Adjust the glaze consistency by adding more lemon juice (to thin) or powdered sugar (to thicken). Drizzle the glaze over the cooled bread and let it set before serving.
Tips
- Room Temperature Ingredients: Using room-temperature butter, eggs, and milk ensures a smoother batter and better texture.
- Flour for Blueberries: Dusting the blueberries with flour prevents them from sinking to the bottom of the loaf.
- Testing for Doneness: Check the bread with a toothpick around the 50-minute mark. If it comes out clean, the bread is done.
- Cooling is Key: Letting the bread cool completely ensures the glaze sets properly and prevents sogginess.

Variations and Substitutions
- Citrus Options: Swap the lemon zest and juice for orange or lime for a different citrus flavor.
- Mix-Ins: Add 1/2 cup of chopped nuts, such as almonds or pecans, for extra crunch.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Dairy-Free: Substitute whole milk with almond milk or coconut milk and use a plant-based butter alternative.
FAQs
Can I use frozen blueberries?
Yes! Just make sure to rinse them to remove any excess ice, pat them dry, and dust them with flour before folding into the batter.
How should I store blueberry bread?
Store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for up to 3 months.
Why is my bread dense?
Overmixing the batter can result in a dense loaf. Mix just until the ingredients are combined for the best texture.
Serving Suggestions
- Pair a slice of blueberry bread with a hot cup of tea or coffee for a delightful breakfast or snack.
- Add a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
- Serve with a side of fresh berries for a colorful presentation.
Why You’ll Love This Recipe
- Simple Ingredients: Made with pantry staples, this recipe is quick to assemble.
- Bursting with Flavor: Fresh blueberries and a zesty lemon glaze make every bite irresistible.
- Versatile: Perfect for breakfast, a midday snack, or dessert.
- Foolproof: Easy-to-follow steps ensure perfect results every time!
Easy Blueberry Bread Recipe
8
servings10
minutes50
minutesIngredients
For the Blueberry Bread:
1 1/2 cups all-purpose flour, plus 1/2 tablespoon to dust blueberries
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup whole milk, at room temperature
Zest of 1 large lemon (about 1 1/2 teaspoons), divided (reserve 1/2 teaspoon for the glaze)
6 tablespoons unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries, rinsed and patted dry*
For the Lemon Glaze:
1 cup powdered sugar
1 1/2 to 2 tablespoons freshly squeezed lemon juice (adjust for desired consistency)
1/2 teaspoon reserved lemon zest
Directions
- Prepare the Blueberry Bread:
- Preheat your oven to 350°F (175°C). Grease an 8 1/2 x 4 1/2-inch loaf pan with butter and dust lightly with flour, tapping out the excess.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, use a hand mixer or stand mixer to cream together the butter and half of the granulated sugar on medium-high speed until smooth. Add the remaining sugar and beat for an additional 2 minutes.
- Mix in the eggs one at a time, followed by the vanilla extract and 1 teaspoon of lemon zest, until fully combined.
- Gradually add the dry flour mixture in two parts, alternating with the milk. Mix on low speed until just combined. Scrape down the sides of the bowl as needed to ensure all ingredients are incorporated.
- Toss the blueberries with 1/2 tablespoon of flour in a small bowl to prevent sinking, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10-15 minutes. Run a knife or cake release tool around the edges, then transfer the loaf to a wire rack to cool completely before glazing.
- Make the Lemon Glaze:
- Once the bread is completely cooled, prepare the glaze. In a small bowl, mix the powdered sugar, lemon juice, and reserved 1/2 teaspoon of lemon zest until smooth.
- Adjust the glaze consistency by adding more lemon juice (to thin) or powdered sugar (to thicken). Drizzle the glaze over the cooled bread and let it set before serving.

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