Lemon Blueberry Bread
This moist Lemon Blueberry Bread with a lemon icing is such an easy recipe that you’ll be making it repeatedly all summer long. Similar to a lemon loaf cake with blueberries, this quick bread is soft and fluffy and perfectly moist.
Lemon Blueberry Loaf Cake
There was a time in my life when lemon loaf cakes and peppermint mocha fraps were my go-to lifelines. The two flavors shouldn’t have paired as well as they did, being that one was bright and citrusy and the other was cool and chocolatey, but somehow, it just worked.
While I haven’t ordered either of those items in a decently long time, lemon has and forever will be one of my favorite flavors of all time. It doesn’t matter if it’s a lemon bar, a lemon coconut cake, a lemon poppyseed scone, a slice of lemon cheesecake… if lemon is involved, I’m always tempted to eat it.
However, lemon and blueberry is perhaps my all time favorite lemon combination. These lemon blueberry scones, these lemon blueberry shortbread bars, and these lemon blueberry crumb muffins are some of my most favorite and most popular recipes of all time. The fresh and sweet blueberries brighten immensely with the tangy, bright lemon flavor.
With this Lemon Blueberry Bread, it’s easy to make, it’s soft and fluffy with a cake-like texture (and let’s be honest, quick breads and loaf cakes are pretty similar), and it’s dessert masquerading as breakfast, which I am one thousand percent okay with.
What To Love About This Lemon Bread With Blueberries:
- Fresh Lemon: I have very strong opinions about lemon extract, and all of them are that it shouldn’t be used. Ever. We get the very strong lemon flavor from rubbing lemon zest directly into the sugar, from fresh squeezed lemon juice, and a lemon icing on top.
- Moist: This is a super soft and fluffy blueberry bread due to using oil and milk in the batter. It keeps the texture really tender and soft.
- One Bowl: The best thing about this lemon blueberry quick bread is that the batter is all made in one bowl, then poured into a bread pan, and baked. It’s such a simple recipe.
Ingredients:
- All Purpose Flour
- Granulated Sugar
- Baking Powder and Salt
- Lemon Zest and Lemon Juice
- Canola Oil
- Milk
- Eggs
- Almond and Vanilla Extract
- Blueberries: You can use fresh or frozen blueberries. I prefer fresh when they’re in season, but frozen is fine too (if using frozen, make sure you put them into the batter frozen).
- Powdered Sugar
How To Make Lemon Blueberry Bread:
Lemon Sugar: In a mixing bowl, rub the lemon zest directly into the sugar to release the lemon oils (making the lemon flavor much more fragrant).
Dry Ingredients: Then add in the flour, baking powder, and salt into the lemon sugar.
Wet Ingredients: Make a well in the center of the dry ingredients and add in the canola oil, milk, eggs, lemon juice, and extracts. Whisk until completely combined.
Blueberries: Toss the blueberries in a little bit of flour (which prevents them from sinking) and add to the lemon cake batter. Mix until combined.
Bake: Pour the batter into a prepared bread pan and bake for about 50-60 minutes, or until a cake tester comes out clean.
Glaze: While the bread is cooling, make the lemon glaze. Whisk powdered sugar with lemon juice and lemon zest, and whisk until combined. Drizzle on top of the warm bread and allow the lemon icing to set before slicing and serving.
How To Store This Quick Bread:
You can store it at room temperature in an airtight container for 2-3 days, but I do suggest storing in the fridge for the best freshness. It can last in the fridge, in an airtight container, for 4-5 days.
You can also freeze lemon blueberry bread by letting the bread cool all the way to room temperature and then wrapping in plastic wrap and freezing in an airtight container. Thaw it in the fridge overnight and then top with your lemon glaze before serving.
Other Lemon Desserts To Make Next:
- Citrus Almond Loaf Cake
- Lemon Bundt Cake
- Strawberry Lemon Icebox Cake
- Blueberry Lemon Cream Pie
- Lemon Sugar Cookies
Final Tips & Tricks For Lemon Glazed Blueberry Bread:
- Serve: You can serve this bread warm, at room temperature, or cold. If you want to serve the bread warm, make sure you’ve let it cool at least 30 minutes or so, otherwise the bread will likely fall apart if you cut into it when it’s too hot.
- Blueberries: It’s important to toss the blueberries in a little flour before adding to the batter. It prevents them from sinking to the bottom of the batter while it bakes. Generally, because I’m lazy and don’t want to wash another dish, I sprinkle the blueberries over the top of the batter, then sprinkle the flour on top, then mix together.
- Lemon Sugar: Don’t skip mixing the lemon zest into the sugar. The coarse sugar releases all of the zest’s natural oils, which makes everything taste extra lemony.
Lemon Blueberry Bread
Ingredients
Blueberry Lemon Bread
- 1 cup granulated sugar
- 2 Tbsp lemon zest
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup canola oil
- 1/2 cup milk (whole or 2% is best)
- 2 eggs, large
- 3 Tbsp lemon juice
- 1/4 tsp almond extract*
- 1/2 tsp vanilla extract
- 1 cup blueberries + 1 Tbsp all purpose flour
Lemon Glaze
- 1 cup powdered sugar
- 2 Tbsp lemon juice
- 1 tsp lemon zest
Instructions
- Preheat the oven to 350 degrees and line a 9”x5” or 8 1/2” x 4 1/2” bread pan with parchment paper (or grease the bread pan very well). Set aside.
- In a large bowl, rub the granulated sugar and lemon zest together to release the natural oils and flavors in the zest. Next, add in the flour, baking powder, and salt. Whisk together.
- Make a well in the center of the dry ingredients, and then add in the canola oil, milk, eggs, lemon juice, and both vanilla extract and almond extract. Whisk until combined.
- Add in the blueberries tossed in the flour (this prevents the blueberries from sinking to the bottom of the pan as it bakes) and mix until combined.
- Pour the batter into the prepared bread pan, spreading in an even layer.
- Bake for 50-60 minutes, or until a cake tester comes out clean. If the bread is getting too dark on top, but the center isn’t cooked yet, you can tent a piece of foil on top of the bread.
- Allow the bread to cool at least 20-15 minutes before adding the icing on top.
- Whisk together the powdered sugar, lemon juice, and lemon zest. Drizzle on top of the bread, and allow the icing to set completely before slicing into the bread.**
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Meet Michelle
I’m a self-taught baker who truly believes it’s impossible to be upset when eating dessert. It’s my life’s goal to bake everyone happy!
If I’m not baking, I’m probably reading a good book with a cup a coffee in hand.
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