Julie Clark
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Lemon Blueberry Bread
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This moist lemon blueberry bread recipe is an easy quick bread loaded with fresh blueberries, lemon juice and lemon zest. It’s topped with a simple glaze and is perfect with a cup of coffee!
This flavorful quick bread recipe takes just one bowl and 10 minutes to mix up. Our technique to massage the lemon zest into the sugar as a first step ensures the citrus flavor gets in every bite. We use this same method with our blackberry coffee cake.
This 10-Minute Prep Lemon Blueberry Bread Is the Ultimate Spring Treat
Our quick bread recipes have been some of our most popular recipes since the beginning of Tastes of Lizzy T. It all started with the cherry bread, then quickly shifted to peach bread, apple bread and bread with strawberries.
I took our blueberry bread recipe and swapped out a vanilla extract for tangy citrus and created this glazed lemon blueberry bread. Lemon and juicy berries go together so well. I fell in love with the combo in our lemon blueberry sweet rolls!
Fresh lemon juice adds a citrus flavor, but to ensure it gets in every bite of the lemon blueberry bread, we have a trick! Pour the sugar in the mixing bowl, then zest the lemon over the top. Use a rubber spatula to press the zest into the sugar. This will help to release the oils and spread them on the sugar. This is the same method I use for our lemon blueberry cake.
If you love berries, try our berry cake, blueberry crumble muffins and blueberry coconut bars.
Enjoy! -Julie
Ingredients
I love that this recipe calls for simple ingredients, pantry staples that aren’t anything special. And only one egg!
You may use frozen berries for bread, but let them completely thaw and drain first so it does not affect baking time or texture of the lemon blueberry bread.
Glazed Lemon Blueberry Bread
Moist quick bread stuffed full of fresh blueberries! This easy blueberry bread recipe is made extra special with the addition of a buttery sugar streusel baked on top.
Servings 10
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Ingredients
For the bread:
- 3/4 cup granulated sugar
- zest of 1 lemon
- 1/2 cup 2% milk
- 1/2 cup vegetable oil
- 1 large egg
- 1 tablespoon fresh lemon juice
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups fresh blueberries
For the glaze:
- 3/4 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350ºF. Greased and flour a 9"x5" loaf pan. You can line the pan with parchment paper if you'd like to ensure it removes easily.
- Place the sugar in a large bowl. Zest the lemon over the sugar. Then use a rubber spatula to massage the zest into the sugar. Add the milk, oil, egg and fresh lemon juice. Whisk well. ¾ cup granulated sugar, zest of 1 lemon, ½ cup 2% milk, ½ cup vegetable oil, 1 large egg, 1 tablespoon fresh lemon juice
- Add the flour, baking powder and salt. Stir gently, until just combined. Do not over mix! 2 cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon salt
- Fold the blueberries gently into the batter. Then pour the batter into the prepared loaf pan. 2 cups fresh blueberries
- Bake for 55-60 minutes. The exact time will depend on the type of pan you have and your oven. If it is a smaller pan, it may take up to 70 minutes in the oven. A toothpick inserted in the center of the bread should come out clean. Let the bread cool for 10 minutes, then remove the bread to a wire rack to cool completely.
- Whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf. ¾ cup powdered sugar, 2-3 tablespoons fresh lemon juice
Video
Notes
- I do not recommend using an electric mixer for this recipe as it would be too easy to overmix the batter. Simply mix by hand with a rubber spatula or wooden spoon.
- If the bread looks like it is getting too brown on top, cover it loosely with a piece of aluminum foil for the remainder of baking.
- Store at room temperature in an airtight container for up to 2 days or in the fridge for up to 4 days. You may also store in the freezer for up to 6 weeks. Thaw completely at room temperature before opening the container.
Nutrition
Calories: 312kcal | Carbohydrates: 49g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 73mg | Potassium: 159mg | Fiber: 1g | Sugar: 28g | Vitamin A: 55IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 1mg
How to Make Lemon Blueberry Bread: Step by Step
Make the batter. Place the sugar in a large bowl. Zest the lemon over the sugar. Then use a rubber spatula to massage the zest into the sugar. Add the milk, oil, egg and fresh lemon juice. Whisk well.
Add the flour, baking powder and salt. Stir gently, until just combined. Do not over mix! Fold the blueberries gently into the batter.
Then pour the batter into the prepared loaf pan. Bake for 55-60 minutes. The exact timing will depend on the size and type of pan you have. In an 8 ½ x 4 1/2″ loaf pan, mine takes 60 minutes.
Whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled lemon blueberry loaf.
