The lemon blueberry bread is incredibly moist, full of fresh flavor, and topped with a sweet lemon icing drizzle. Whether you’re baking for a special occasion or simply craving some citrusy comfort, this bread is sure to be a hit!
Why you’ll love this Lemon Blueberry Bread:
This Lemon Blueberry Bread is soft and fluffy, with a bright citrus flavor and full of juicy blueberries. Topped with a sweet and sour lemon glaze, this bread is perfect for a spring gathering, brunch, afternoon snack, or simple homemade dessert.
Packed with fresh lemon zest, real lemon juice, and plump blueberries in one bite, this easy quick bread has bakery-quality goodness yet is simple enough for novice bakers.
- Moist and soft crumbs
- A refreshing lemon scent every time you chew.
- Sweet and Tangy Glaze
- Perfect for brunch or dessert.
- freezer friendly
This bread has the perfect balance of sweet and citrus, making it popular all year round, especially in spring and summer.
Tips for the Perfect Lemon Blueberry Bread:
Dip the blueberries in flour.
This will help distribute it evenly and prevent it from sinking.
Don’t overmix
Mix just until combined so the clumps are smooth.
Use fresh lemon zest
Zest contains concentrated citrus oils that provide an intense scent.
Cooling before glazing
If the bread is warm, the icing will melt instead of harden.
Substitutions and Variations:
These lemon loaves are easy to customize.
Make yourself healthier
- Replace half of the flour with whole wheat flour.
- For a less sweet loaf, reduce the sugar slightly.
Dairy-Free Options
- Use plant-based butter.
- Replace yogurt with dairy-free yogurt or coconut cream.
Gluten Free Options
- Mix 1:1 gluten-free baking flour.
Try a variety of fruits
- raspberry
- blackberry
- chopped strawberries
Extra Lemon Flavor
- Add ½ teaspoon lemon extract.
- Before glazing, brush the loaves with lemon syrup (mix lemon juice + sugar and heat until dissolved).
Frequently Asked Questions
Can I use frozen blueberries?
yes. Do not thaw before adding to the dough.
Why did my bread sink?
It may be underbaked or overmixed. Make sure the center is fully set before removing from the oven.
Can I make this into muffins?
yes! Bake at 350°F for 18 to 22 minutes.
Storage and Freezing
- Store at room temperature for up to 3 days.
- Store refrigerated for up to 5 days.
- Frozen (unglazed) up to 3 months. Wrap tightly in plastic wrap and foil.
More delicious quick bread recipes:
Lemon Blueberry Bread
Lemon Blueberry Bread is moist, soft, and full of fresh lemon flavor and juicy blueberries. Topped with a sweet lemon icing drizzle, it’s perfect for brunch, spring gatherings, or as dessert!
Serving Size: 10
-
Preheat the oven 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
-
In a medium bowl, mix together the flour, baking powder, baking soda, and salt.
-
In a large bowl, mix butter and sugar until light and fluffy (about 2 to 3 minutes). Add eggs, one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
-
Add half of the dry ingredients to the batter, then stir in the Greek yogurt. Add remaining dry ingredients and stir until combined.
-
Toss the blueberries with 1 tablespoon flour (this will help prevent them from settling). Gently fold into the dough.
-
Pour the batter into the prepared loaf pan and smooth the top. broil 50-60 minutesOr until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
-
Beat powdered sugar with lemon juice until smooth and pourable. Drizzle over cooled bread. Let the glaze harden before cutting.
