Go Back
+ servings
An overhead image of sliced fresh lemon and blueberry bread next to sliced lemons.
Print Recipe
5 from 5 votes

Lemon Blueberry Bread

Made with fresh lemons and fresh blueberries, this zesty and delicious Lemon Blueberry Bread is topped with a tart lemon glaze for a beautiful finish!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Bread
Cuisine: American
Servings: 10 servings
Calories: 380kcal
Author: Amy Nash

Ingredients

Bread

  • 1 lemon, zested and juiced
  • 1 cup granulated sugar
  • 2 cups all-purpose flour (250g)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • ½ cup vegetable oil or melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • cups fresh or frozen blueberries, divided

Glaze

  • 1 cup powdered sugar
  • 2-4 Tablespoons lemon juice
  • 3 Tablespoons salted butter, melted
  • ½ teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F. Line a 9x5-inch loaf pan with a parchment paper sling.
  • Rub lemon zest into granulated sugar in a large bowl to draw out the natural lemon oils. Let sit while gathering other ingredients.
  • Add flour, baking powder, and salt to the lemon sugar mixture. Whisk to combine.
  • In a separate bowl, whisk eggs, oil, milk, and vanilla.
  • Add wet ingredients to the flour mixture and stir just until combined. It's okay if the batter is lumpy.
  • Gently stir in 1 cup of blueberries with a wooden spoon or spatula.
  • Pour batter into the prepared pan and sprinkle the remaining blueberries on top.
  • Bake for 55-60 minutes until a skewer inserted in the center of the loaf comes out clean with only a few crumbs. Let cool completely on a wire rack.
  • Whisk powdered sugar, melted butter, lemon juice, and vanilla extract in a small bowl until a nice pourable glaze forms. Drizzle over the lemon blueberry loaf, then let set for about 1 hour before slicing and serving.

Notes

  • Storage: Store lemon blueberry bread in a Ziploc bag or an airtight container on the counter for 3-4 days.
  • Fridge: Refrigerating lemon blueberry bread will help it last a day or two longer.
  • Freeze: To freeze the whole loaf, wrap it tightly in plastic wrap, or put it in an airtight container and freeze it for up to 3 months. Defrost overnight in the fridge before bringing it to room temperature to slice. To freeze slices, you'll need to wrap each slice in plastic wrap first. Place the slices in a Ziploc bag or freezable container and put them in the freezer for up to 3 months. Simply take out a slice and leave it on the counter to defrost, or put it in the microwave for a minute to defrost quicker if you prefer.
 

Nutrition

Calories: 380kcal | Carbohydrates: 56g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 247mg | Potassium: 95mg | Fiber: 2g | Sugar: 35g | Vitamin A: 187IU | Vitamin C: 9mg | Calcium: 76mg | Iron: 2mg