Name: Blueberry Lemon Bread with Lemon Glaze: A Bright, Flavorful Loaf for Every Occasion
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: For the Bread; 1½ cups (190g) all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; ¾ cup (150g) granulated sugar; ½ cup (120ml) buttermilk; ½ cup (115g) unsalted butter, melted and cooled; 2 large eggs (room temperature); 2 tablespoons lemon juice (freshly squeezed); 1 tablespoon lemon zest; 1 teaspoon vanilla extract; 1 cup (150g) fresh or frozen blueberries (do not thaw if frozen); 1 tablespoon all-purpose flour (to coat blueberries); For the Lemon Glaze; ¾ cup (90g) powdered sugar, sifted; 1–2 tablespoons lemon juice (adjust for consistency); ½ teaspoon lemon zest (optional, for extra flavor)

Few things rival the joy of slicing into a fresh loaf of homemade bread—especially when it’s bursting with blueberries and drizzled in a tangy lemon glaze. Blueberry Lemon Bread combines the sweetness of ripe berries with the refreshing zing of citrus, resulting in a moist, soft loaf that tastes like sunshine. It’s perfect for breakfast, brunch, dessert, or an afternoon snack.

This recipe balances the tender crumb of a quick bread with the rich, fruity flavors of blueberries and lemon zest. The lemon glaze adds a glossy finish that enhances both taste and appearance. The best part? It’s easy to make with simple ingredients, no mixer required. Whether you’re baking for guests or treating yourself, this Blueberry Lemon Bread delivers bakery-quality flavor straight from your kitchen.

Ingredients

For the Bread

1½ cups (190g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¾ cup (150g) granulated sugar
½ cup (120ml) buttermilk – adds moisture and tenderness
½ cup (115g) unsalted butter, melted and cooled
2 large eggs (room temperature)
2 tablespoons lemon juice (freshly squeezed)
1 tablespoon lemon zest – finely grated for a vibrant flavor
1 teaspoon vanilla extract
1 cup (150g) fresh or frozen blueberries (if using frozen, do not thaw)
1 tablespoon all-purpose flour (to coat blueberries and prevent sinking)

For the Lemon Glaze

¾ cup (90g) powdered sugar, sifted
1–2 tablespoons lemon juice – adjust for consistency
½ teaspoon lemon zest (optional, for stronger flavor)

Instructions

Step 1: Prepare Your Equipment

Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal. Set aside.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and prevents clumps later.

Step 3: Combine Wet Ingredients

In a large bowl, whisk together melted butter, sugar, eggs, buttermilk, lemon juice, lemon zest, and vanilla extract until smooth and well combined. The mixture should be slightly thick and glossy.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients. Stir gently with a spatula or wooden spoon until just combined. Avoid overmixing—the batter should be smooth but slightly lumpy. Overmixing can make the bread dense instead of soft.

Step 5: Add Blueberries

Toss the blueberries with 1 tablespoon of flour before adding them to the batter. This prevents them from sinking to the bottom. Gently fold the coated blueberries into the batter with a few slow turns.

Step 6: Transfer and Bake

Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine).
If the top starts browning too quickly, loosely cover it with aluminum foil for the final 10 minutes.

Step 7: Cool the Bread

Remove the loaf from the oven and let it cool in the pan for 10–15 minutes. Then transfer it to a wire rack and allow it to cool completely before adding the glaze. Cooling ensures the glaze adheres properly and doesn’t melt off.

Step 8: Make the Lemon Glaze

In a small bowl, whisk together powdered sugar and lemon juice until smooth. Adjust the thickness by adding more sugar (for a thicker glaze) or more juice (for a thinner drizzle). Mix in lemon zest if desired for extra citrus intensity.

Step 9: Glaze and Serve

Once the bread has cooled completely, drizzle the glaze over the top using a spoon or piping bag. Let it set for 15–20 minutes before slicing. The result is a glossy, tangy finish that perfectly complements the sweet loaf.

Conservation and Storage

At Room Temperature: Wrap the cooled loaf in plastic wrap or place it in an airtight container. It stays moist for up to 3 days.
In the Refrigerator: Store the loaf for up to 5 days. Allow it to come to room temperature or warm it slightly before serving for the best texture.
Freezing: Slice the bread before freezing for easy serving. Wrap each slice in parchment paper, then store in a sealed freezer bag for up to 3 months. Thaw at room temperature or toast gently before enjoying.
Avoid Glazing Before Freezing: For best results, freeze the loaf unglazed and add the glaze after thawing.

Proper storage keeps the bread fresh, tender, and flavorful for days.

Variations

Gluten-Free Version: Use a 1:1 gluten-free flour blend and add ½ teaspoon xanthan gum if your mix doesn’t include it.
Lemon Poppy Seed Bread: Add 1 tablespoon poppy seeds to the batter for a delightful crunch.
Blueberry Cream Cheese Bread: Swirl 3 ounces (85g) softened cream cheese into the batter before baking for a richer loaf.
Healthier Option: Substitute half of the flour with almond flour and half of the sugar with honey for a moist, nutty flavor.
Berry Mix: Replace half of the blueberries with raspberries or blackberries for a mixed-berry twist.
Mini Loaves or Muffins: Pour the batter into mini loaf pans or muffin tins for individual servings; bake for 20–25 minutes.

These simple variations allow you to adapt the bread to any occasion—from breakfast treats to festive gifts.

Serving Suggestions

This Blueberry Lemon Bread with Lemon Glaze shines in every setting:

Breakfast or Brunch: Serve with a cup of coffee, tea, or lemon-infused water for a refreshing start to the day.
Snack: Enjoy a slice with a dab of butter or cream cheese in the afternoon.
Dessert: Pair with a scoop of vanilla ice cream or whipped cream for an indulgent treat.
Special Occasions: Cut into thin slices and serve on a platter for Easter, Mother’s Day, or summer brunch gatherings.
Gift Idea: Wrap cooled slices in parchment and tie with a ribbon—perfect for neighbors or coworkers.

Each slice offers a balance of sweetness and tartness, making it versatile enough for any time of day.

Tips for Perfecting the Bread

Use Fresh Lemon Zest: It’s the key to that bright citrus flavor—avoid bottled juice.
Don’t Overmix the Batter: Mix only until ingredients are combined to keep the crumb soft.
Room Temperature Ingredients: They blend better, creating a smoother texture.
Check Blueberries: Fresh blueberries bake evenly, but if using frozen, add them straight from the freezer.
Cool Completely Before Glazing: Warm bread will melt the glaze.
Bake on Middle Rack: Ensures even cooking and prevents overbrowning.
Test for Doneness Early: Ovens vary, so start checking at the 45-minute mark.

Mastering these small steps guarantees a perfectly moist, flavorful loaf every time.

Conclusion

Blueberry Lemon Bread with Lemon Glaze is proof that simple ingredients can create something extraordinary. With its bright lemon flavor, juicy bursts of blueberry, and delicate glaze, this loaf brings a touch of sunshine to any table. It’s soft, moist, and effortlessly elegant—perfect for breakfast, dessert, or gifting.

Once you bake this bread, you’ll understand why it’s a timeless favorite. Every bite captures the harmony of sweet and tart, soft and zesty—a celebration of fresh flavor and homemade comfort.

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Blueberry Lemon Bread with Lemon Glaze: A Bright, Flavorful Loaf for Every Occasion

Author: hafsahafsa
Total Time: 1 hour 10 minutes
Yield: 1 loaf (8–10 slices) 1x
Diet: Vegetarian

Print Recipe

Description

This Blueberry Lemon Bread with Lemon Glaze is a moist, flavorful loaf packed with juicy blueberries and bright lemon zest. The tangy glaze adds the perfect finishing touch, creating a soft, sweet, and slightly tart bread that’s ideal for breakfast, brunch, dessert, or gifting. Easy to make and beautifully balanced, this recipe brings bakery-quality freshness to your kitchen.

Ingredients

Scale

For the Bread

1½ cups (190g) all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

¾ cup (150g) granulated sugar

½ cup (120ml) buttermilk

½ cup (115g) unsalted butter, melted and cooled

2 large eggs (room temperature)

2 tablespoons lemon juice (freshly squeezed)

1 tablespoon lemon zest

1 teaspoon vanilla extract

1 cup (150g) fresh or frozen blueberries (do not thaw if frozen)

1 tablespoon all-purpose flour (to coat blueberries)

For the Lemon Glaze

¾ cup (90g) powdered sugar, sifted

1–2 tablespoons lemon juice (adjust for consistency)

½ teaspoon lemon zest (optional, for extra flavor)

Instructions

Preheat Oven
Set oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.

Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt until combined.

Combine Wet Ingredients
In a large bowl, whisk melted butter, sugar, eggs, buttermilk, lemon juice, lemon zest, and vanilla until smooth.

Combine Wet and Dry Mixtures
Slowly add the dry ingredients into the wet mixture. Stir gently until just combined—avoid overmixing.

Add Blueberries
Coat the blueberries with 1 tablespoon of flour. Fold them into the batter carefully to avoid bursting.

Bake the Bread
Pour the batter into the prepared loaf pan. Bake for 50–60 minutes until golden brown and a toothpick inserted into the center comes out clean.
Tip: Cover loosely with foil if the top browns too fast.

Cool the Bread
Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Prepare the Glaze
Mix powdered sugar with lemon juice and zest until smooth. Adjust consistency to preference.

Glaze and Serve
Drizzle glaze evenly over cooled bread. Let set for 15–20 minutes before slicing.