Lemon Blueberry Bread Recipe


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Lemon Blueberry Bread

  • 1 3/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoon baking powder
  • 1/2 cup unsalted butter softened
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup milk
  • 2 eggs warmed to room temperature
  • 1 teaspoon vanilla extract
  • 3 tablespoons lemon juice
  • 2 cup blueberries reserving 1/3 cup for top of the loaf
  • 1 tablespoon flour
  • 1 1/2 tablespoons lemon zest

Lemon Glaze

  • 1/2 cup powdered sugar
  • 1 1/2 – 2 tablespoons lemon juice


  • Preheat oven to 350 degrees. Coat a 9×5 inch loaf pan with nonstick baking spray.
  • In a small bowl whisk together flour, salt and baking powder. Using mixer cream butter, brown sugar and sugar until light and fluffy.  In a large measuring cup or bowl whisk together milk, eggs, vanilla extract and lemon juice.  Add the wet and dry ingredients to the butter mixture in three intervals alternating between the two starting with the wet ingredients first.  Mix just until incorporated.
  • Toss blueberries with 1 tablespoon of flour (except reserved blueberries).  Remove blueberries from flour and add to batter.  Gently fold in lemon zest and blueberries.  Spoon into prepared pan.  Top with reserved blueberries pressing in slightly.  Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before inverting on to a cooling rack.
  • Mix powdered sugar and lemon juice to desired consistency.  Drizzle over fully cooled bread.


  • If available, use fresh plump juicy organic blueberries, as they really put on a great show.
  • Mix the wet and dry ingredients into the butter mixture just until incorporated. Resist the urge to over-mix, as it can make the batter tough.
  • Load the bread on the center rack in the middle of the oven and cook it until a toothpick inserted in the center comes on clean. It may have a little blueberry juice on it if you poke through a blueberry, and that is fine.
  • I like to use 2 cups of fresh blueberries, reserving at least 1/3 cup of fresh blueberries to push into the top of the loaf before baking. I love a lot of blueberries in my bread. In fact, as long as the loaf holds up, the more the merrier.
  • This recipe also works well with other berries like blackberries and raspberries.
  • Let the bread cool for about 10 minutes on a wire rack before carefully inverting it.
  • Fully cool the bread before drizzling the lemon glaze and before you slice it.
  • Store the bread in an airtight container in the refrigerator for up to 5 days.
  • To freeze, first let the baked bread cool completely. Then wrap it in several layers of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator or on the counter overnight. 


Calories: 288kcal | Carbohydrates: 45g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 295mg | Potassium: 104mg | Fiber: 1g | Sugar: 25g | Vitamin A: 368IU | Vitamin C: 7mg | Calcium: 86mg | Iron: 1mg


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