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
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.
Notes
Use fresh lemon zest for the best citrus aroma.
Do not overmix—this ensures a tender crumb.
Check for doneness early, as ovens vary.
The bread tastes even better the next day as the flavors develop.
For a deeper glaze flavor, substitute a tablespoon of lemon juice with milk or cream for richness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Quick Bread / Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (⅛ loaf)
- Calories: 260 kcal
- Sugar: 23 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: Blueberry Lemon Bread, Lemon Blueberry Loaf, Lemon Glazed Bread, Lemon Blueberry Dessert, Sweet Breakfast Loaf