Blueberry Bread
This Lemon Blueberry Bread is a moist, tender, and fabulously delicious loaf. The lemon glaze makes this quick bread a perfect combination of sweet, tart, and fresh bright flavors!
Why You’ll Love This
This blueberry quick bread recipe comes together quickly and is easy to prepare. It’s perfect with coffee or tea in the morning or afternoon snack. The flavors of fresh blueberries and lemon complement each other perfectly!
It’s great for breakfast, brunch, tea party, or a sweet dessert.
This lemon blueberry bread recipe is loaded with fresh blueberries bursting with sweet juices and lemon zest throughout the batter. The lemon glaze takes the flavor to the next level!
Some of our other favorite bread recipes to make are Cranberry Orange Bread, Better Than Starbucks Pumpkin Bread, Fig Bread Recipe, Apple Butter Bread, Meyer Lemon Bread, and Banana Bread.
See the recipe card below for a full list of ingredients, measurements, and instructions.
How to Make Lemon Blueberry Bread
Tips
- Measure the flour properly. Aerate, spoon, and swoop level.
- Do not overmix! Overmixing will start activating the flour gluten, resulting in a dense quick bread.
- Rubbing the lemon zest into the sugar releases the fragrant oil resulting in a brighter lemon flavor.
- I highly recommend using fresh lemon juice not bottled in the glaze.
- If making this the day before serving wrap the completely cooled UNGLAZED loaf tightly in plastic. Then glaze about 30 minutes before serving.
- This quick bread dough has a thick consistency. This means a more pronounced dome once baked.
- Baking times can vary, so check the bread a few minutes before the suggested baking time.
- Using a different pan size may require different baking times.
- Store in an airtight container or wrap in plastic wrap for up to 3 days or in the refrigerator. This lemon blueberry loaf is best served at room temperature.
- To freeze I recommend slicing the blueberry bread, wrapping the individual slices in plastic wrap, and freezing it in a freezer safe bag or container for up to 3 months. Do note that once thawed the glaze won’t be as white, and may break down and seep into the bread.
Variations
- You can use frozen blueberries instead of fresh but do not thaw them. You may need to bake a few extra minutes.
- Try raspberries, blackberries, or diced strawberries. Use the same amount called for in the recipe. Adding too much can weigh down the batter.
- Substitute Greek yogurt for sour cream in the blueberry lemon bread.
More Blueberry Recipes
Lemon Blueberry Bread Recipe
This Lemon Blueberry Bread is tender, moist, and bursting with sweet and tart flavors accented with a bright citrus glaze. Perfect anytime of the year using fresh or frozen blueberries.
Print
Pin
Rate
Servings: 10
Calories: 333kcal
Ingredients
Blueberry Loaf
- 1 1/2 cups All-purpose flour plus 1 tablespoon for blueberries
- 2 tsp Baking powder
- 1/2 tsp Kosher salt
- 1 1/2 cup Fresh blueberries or frozen not thawed
- 1 cup Granulated sugar
- 2 tbsp Lemon zest
- 1 cup Sour cream room temperature
- 3 large Eggs room temperature
- 1/2 cup Unsalted butter melted and cooled slightly
- 1 tsp Vanilla extract
Lemon Glaze
- 1/2 cup Powdered sugar
- 1-2 tbsp Fresh lemon juice or more for desired consistency
- 1/2 tsp Lemon zest optional
Instructions
Blueberry Bread
- Preheat oven to 350ºF. Line an 8 1/2 x 4 1/2 loaf pan with parchment paper with an overhang (for easy removal from the pan) and spray the pan with baking spray or butter.
- In a medium bowl whisk the flour, baking powder, and kosher salt together. In another small bowl gently coat the blueberries with 1 tablespoon of flour. Set aside.1 1/2 cups All-purpose flour, 2 tsp Baking powder, 1/2 tsp Kosher salt, 1 1/2 cup Fresh blueberries
- In a large mixing bowl using your fingers rub the granulated sugar and lemon zest together to release the oils from the zest. Whisk in the sour cream, eggs, melted butter, and vanilla extract until smooth.1 cup Granulated sugar, 2 tbsp Lemon zest, 1 cup Sour cream, 3 large Eggs, 1/2 cup Unsalted butter, 1 tsp Vanilla extract
- Gradually stir in the flour mixture just until some dry flour remains. Gently fold the coated blueberries into the batter just until evenly distributed.
- Pour the batter into the prepared loaf pan and bake for 45-60 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes then transfer the loaf to a wire rack to cool completely.
Lemon Glaze
- In a small bowl whisk together the powdered sugar, lemon zest, and lemon juice 1 tablespoon at a time until you reach your desired consistency. Drizzle over the cooled bread, allow the glaze to set, slice, and serve.1/2 cup Powdered sugar, 1/2 tsp Lemon zest, 1-2 tbsp Fresh lemon juice
Notes
Do not overmix! Overmixing will start activating the flour gluten, resulting in a dense quick bread.
If making this the day before serving wrap the completely cooled UNGLAZED loaf tightly in plastic. Then glaze about 30 minutes before serving.
Store in an airtight container for up to 3 days or in the refrigerator.
To freeze I recommend slicing the blueberry bread, wrapping the individual slices in plastic wrap, and freezing it in a freezer safe bag or container for up to 3 months. Do note that once thawed the glaze won’t be as white, and may break down and seep into the bread.
Nutrition
Calories: 333kcal | Carbohydrates: 45g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 94mg | Sodium: 148mg | Potassium: 175mg | Fiber: 1g | Sugar: 29g | Vitamin A: 521IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 1mg