Few baked goods strike the balance between fresh, tangy, and sweet as perfectly as blueberry lemon bread. Bursting with juicy blueberries and infused with bright citrus, this quick bread brings sunshine to the table whether served at breakfast, as an afternoon snack, or even as dessert. The addition of a glossy lemon glaze elevates the loaf, giving it both elegance and extra flavor. Unlike yeast-based loaves, this bread requires no proofing, making it quick and beginner-friendly. If you’re looking for a recipe that looks impressive yet comes together with ease, blueberry lemon bread with lemon glaze is the answer.
Ingredients (with detailed measurements)
For the bread:
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1 ½ cups (190 g) all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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½ cup (115 g) unsalted butter, softened
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1 cup (200 g) granulated sugar
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2 large eggs, room temperature
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½ cup (120 ml) plain Greek yogurt (or sour cream)
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¼ cup (60 ml) milk
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2 tablespoons fresh lemon juice
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1 tablespoon lemon zest (about 1 large lemon)
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1 teaspoon vanilla extract
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1 ½ cups (225 g) fresh blueberries (frozen can be used, but do not thaw)
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1 tablespoon all-purpose flour (for coating the blueberries)
For the lemon glaze:
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1 cup (120 g) powdered sugar, sifted
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2–3 tablespoons fresh lemon juice
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½ teaspoon lemon zest
Each component works in harmony: yogurt adds moisture, lemon brightens flavor, and blueberries bring natural bursts of sweetness.
Instructions (Step-by-Step Guide)
Step 1: Prepare the pan
Grease and flour a 9×5-inch loaf pan or line it with parchment paper. Preheat the oven to 350°F (175°C).
Step 2: Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream butter and sugar
In a large mixing bowl, beat softened butter and granulated sugar with a hand mixer or stand mixer until light and fluffy, about 2–3 minutes.
Step 4: Add eggs and flavorings
Beat in eggs one at a time, mixing well after each addition. Stir in lemon juice, lemon zest, and vanilla extract.
Step 5: Incorporate yogurt and milk
Add Greek yogurt and milk, mixing until smooth. The batter will look slightly curdled due to the lemon juice—this is normal.
Step 6: Combine wet and dry ingredients
Gradually fold the dry ingredients into the wet mixture using a spatula. Stir just until combined; avoid overmixing, as that makes the bread dense.
Step 7: Prepare and add blueberries
Toss blueberries with 1 tablespoon of flour to prevent sinking. Gently fold them into the batter.
Step 8: Bake
Pour batter into the prepared loaf pan and spread evenly. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with aluminum foil after 40 minutes.
Step 9: Cool
Remove bread from the oven and let it cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely before glazing.
Step 10: Prepare glaze
Whisk powdered sugar, lemon juice, and zest together until smooth. Drizzle the glaze over the cooled bread, letting it drip down the sides.
Conservation and Storage
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Room Temperature: Store the glazed bread in an airtight container at room temperature for up to 3 days.
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Refrigeration: Keeps for up to 1 week in the refrigerator. Allow the bread to come to room temperature before serving for best flavor.
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Freezing: Wrap the unglazed loaf tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator, then glaze before serving.
Variations
This bread offers flexibility for different tastes and dietary needs:
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Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
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Healthier Option: Replace half the flour with whole wheat flour and reduce sugar slightly.
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Nutty Addition: Fold in ½ cup chopped walnuts or almonds for crunch.
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Citrus Twist: Swap lemon for lime or orange for a new flavor profile.
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Mini Loaves or Muffins: Divide the batter into mini loaf pans or muffin tins, adjusting baking time to 20–25 minutes.
Serving Suggestions
Blueberry lemon bread with glaze is versatile enough for many occasions:
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Slice and serve with tea or coffee for a refreshing breakfast.
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Pair with vanilla ice cream or whipped cream for dessert.
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Present as part of a brunch spread alongside fruit salad and savory dishes.
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Wrap slices individually for grab-and-go snacks.
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Gift it—this loaf makes a thoughtful homemade present for family or friends.
Tips for Perfecting the Dish
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Use room temperature ingredients for even mixing and better texture.
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Do not overmix the batter once the flour is added; this ensures tenderness.
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Coat blueberries in flour to keep them from sinking to the bottom.
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Check early for doneness; every oven varies. Start testing at 50 minutes.
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Cool completely before glazing, or the glaze will melt and run off.
Conclusion
Blueberry lemon bread with lemon glaze combines tart citrus, sweet fruit, and a moist crumb into a loaf that feels both comforting and elegant. It works as a breakfast treat, a snack, or a dessert, adapting effortlessly to the occasion. The glaze ties everything together with a glossy finish and extra zing. Once you master this recipe, it will become a go-to favorite for both everyday enjoyment and special gatherings. Its versatility, vibrant flavor, and beautiful presentation ensure it always impresses.
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Blueberry Lemon Bread with Lemon Glaze
- Total Time: 75 minutes
- Yield: 1 loaf (10–12 slices) 1x
- Diet: Vegetarian
Description
A soft, moist blueberry lemon bread bursting with fresh blueberries and bright citrus flavor, topped with a sweet, tangy lemon glaze. Perfect for breakfast, brunch, or dessert.
Ingredients
For the bread:
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1 ½ cups (190 g) all-purpose flour
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1 teaspoon baking powder
-
½ teaspoon baking soda
-
½ teaspoon salt
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½ cup (115 g) unsalted butter, softened
-
1 cup (200 g) granulated sugar
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2 large eggs, room temperature
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½ cup (120 ml) plain Greek yogurt (or sour cream)
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¼ cup (60 ml) milk
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2 tablespoons fresh lemon juice
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1 tablespoon lemon zest (about 1 large lemon)
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1 teaspoon vanilla extract
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1 ½ cups (225 g) fresh blueberries (or frozen, unthawed)
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1 tablespoon all-purpose flour (for coating blueberries)
For the lemon glaze:
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1 cup (120 g) powdered sugar, sifted
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2–3 tablespoons fresh lemon juice
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½ teaspoon lemon zest
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment.
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In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
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In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes).
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Add eggs one at a time, beating well. Stir in lemon juice, zest, and vanilla.
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Mix in yogurt and milk until smooth. Batter may look slightly curdled—this is fine.
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Gradually fold in dry ingredients until just combined. Do not overmix.
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Toss blueberries with 1 tablespoon flour and fold gently into batter.
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Transfer batter into prepared loaf pan and smooth the top.
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Bake 55–65 minutes, or until a toothpick comes out clean. Cover with foil after 40 minutes if browning too quickly.
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Cool 15 minutes in the pan, then transfer to a wire rack to cool completely.
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For glaze: whisk powdered sugar, lemon juice, and zest until smooth. Drizzle over cooled bread.
Notes
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Do not thaw frozen blueberries; add straight into batter.
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Coat blueberries in flour to prevent them from sinking.
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Cool completely before glazing to avoid glaze melting.
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Store unglazed bread for freezing, glaze before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240 kcal
- Sugar: 25 g
- Sodium: 170 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: blueberry lemon bread, lemon blueberry loaf, glazed lemon bread, blueberry quick bread, lemon glaze loaf