Blueberry Lemon Bread with Lemon Glaze is wonderfully moist, tender, and packed with fresh blueberries and bright lemon flavor. It’s excellent on its own, and a simple lemon glaze brings it to the next level.
I enjoy blueberry muffins for a quick breakfast, but quick bread is a favorite when I want something a bit heartier. Unlike muffins, a loaf takes a little longer to bake, yet it’s satisfying to slice and drizzle with glaze. This recipe produces a deep, sturdy loaf that holds a generous amount of blueberries while staying soft and cakey inside.
On weekend mornings I like to have breakfast ready when the family wakes up. This bread mixes up quickly and bakes while I prepare other savory items. It pairs perfectly with coffee, eggs, or a simple brunch spread.
INGREDIENTS
Below are the ingredients for the bread and the lemon glaze. Ingredients are listed in the order used so the recipe is easy to follow.
Bread
- 2 cups all-purpose flour (spoon and leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure lemon extract
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 1 cup full-fat buttermilk, room temperature
- 1 1/2 cups fresh blueberries (or frozen, kept frozen)
- 2 tablespoons flour for coating the blueberries
Lemon Glaze
- 1 to 1 1/2 cups powdered sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
How to Keep Blueberries from Sinking to the Bottom
To prevent berries from settling, toss them in 1–2 tablespoons of flour before folding them into the batter at the very end. The light coating helps suspend the fruit so you get blueberries throughout the loaf. A few may still sink, but the distribution will be much more even and you’ll taste berries in nearly every slice.
Lemon Glaze
The glaze is just powdered sugar, lemon juice, and a touch of zest. Whisk 1 cup powdered sugar with 2 tablespoons lemon juice for a thin glaze; add more sugar to thicken if you prefer. The tart lemon brightens the sweet bread and complements the blueberries beautifully.
Can I Freeze This Bread?
Yes. The bread freezes very well, but don’t freeze it with the glaze applied. Cool completely, then slice if you like and wrap tightly in plastic wrap or place in a freezer bag or airtight container. Freeze up to 3 months. Thaw in the refrigerator overnight or at room temperature for a few hours, then apply the glaze before serving. Leftovers keep wrapped at room temperature for up to 2 days or refrigerated for a few more days.
Instructions
Bread
- Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan with nonstick spray or butter and line with parchment, leaving about 1 inch of overhang for easy removal.
- In a medium bowl, whisk together the 2 cups flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar with a hand mixer until creamy, about 1 minute. Add the eggs, vanilla, lemon extract, lemon juice, and lemon zest; mix until combined.
- Add half of the buttermilk and half of the dry ingredients, mixing just until nearly incorporated. Add the remaining buttermilk and dry ingredients and mix gently until combined. Do not overmix.
- Toss the blueberries with the 2 tablespoons of flour, then fold them into the batter gently. If using frozen blueberries, add them straight from the freezer to avoid watery batter.
- Pour the batter into the prepared pan and smooth the top. Bake 55–60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. If the loaf browns too quickly, tent with foil without touching the bread.
- Transfer the pan to a wire rack and cool for about 15 minutes. Invert the loaf onto the rack and cool completely before glazing.
Lemon Glaze
- In a small bowl or measuring cup, whisk the powdered sugar, lemon juice, and lemon zest until smooth. Adjust sugar to reach your preferred consistency.
- Pour or spread the glaze over the cooled loaf, letting it run down the sides. Allow at least 15 minutes for the glaze to set before slicing. A serrated knife works best for clean slices.
- For best flavor and texture, enjoy the bread the day it’s made. Store any leftovers wrapped tightly at room temperature for up to 2 days or refrigerated for a couple more days.
Notes & Tips
- Frozen blueberries: You can use frozen berries; keep them frozen and fold them into the batter directly to avoid extra moisture. Baking time may increase slightly.
- Coating berries: Don’t skip tossing the blueberries in flour. This small step helps keep them suspended in the batter and prevents them from sinking.
- Freezing: Do not freeze with glaze. Wrap cooled slices or the whole loaf tightly and freeze up to 3 months. Thaw before glazing and serving.
- Make-ahead: The batter comes together quickly, making it a convenient choice for a weekend brunch or a busy morning when you want fresh bread with minimal fuss.
If you try this recipe, I hope you enjoy the bright lemon and sweet blueberry combination. It’s a simple quick bread that delivers great flavor and texture—perfect for breakfast, brunch, or an afternoon treat.