Lemon Blueberry Bread

Lemon Blueberry Bread

5 from 4 reviews

This sweet Lemon Blueberry dessert bread is filled with plump blueberries and topped with a zesty lemon icing. It’s perfect for a light breakfast or as a sweet treat.


  • 1 3/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoon baking powder
  • 1/2 cup butter softened
  • 1/2 cup packed brown sugar
  • 1/4 cup 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
  • 1/2 cup powdered sugar
  • 1 1/22 tablespoons lemon juice


  1. Preheat oven to 350 degrees. Coat a 9×5 inch loaf pan with nonstick baking spray.
  2. 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.
  3. 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.
  4. 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 in to 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 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.
  • Let the bread cool for about 10 minutes on a cooling rack before carefully inverting it.
  • The bread must be fully cooled before drizzling the lemon glaze.

Keywords: sweet bread, quick bread, blueberry bread, lemon bread, lemon blueberry quick bread, lemon blueberry bread with glaze

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