This Blueberry Lemon Bread with Lemon Glaze is soft, moist, and filled with fresh blueberries and bright lemon flavor. It is delicious served plain, but the simple lemon glaze adds a sweet, tangy finish that makes every slice even better.
Blueberry lemon bread is the kind of easy quick bread that works beautifully for breakfast, brunch, dessert, or an afternoon snack with coffee. It has the tender crumb of a simple loaf cake, the freshness of juicy blueberries, and just enough lemon to make the flavor bright without overpowering the fruit.
If you enjoy blueberry muffins, this loaf offers a similar homemade comfort in a slightly different form. Muffins bake quickly, but a loaf of quick bread feels especially satisfying because it slices beautifully and can be finished with a glossy glaze. This recipe is made to create a tall, sturdy loaf that can hold plenty of blueberries without becoming too delicate or falling apart.
One of the best things about this blueberry lemon bread recipe is how simple it is to prepare. The batter comes together with basic baking ingredients, then goes straight into a loaf pan. While it bakes, the kitchen fills with the aroma of butter, lemon, and blueberries. Once the bread has cooled, the lemon glaze is whisked together in minutes and poured over the top.
This loaf is perfect when you want something sweet but not overly heavy. Serve it with a hot cup of coffee, alongside eggs and bacon for a weekend breakfast, or enjoy a slice on its own when you want a homemade treat.
INGREDIENTS
Buttermilk: Buttermilk adds moisture and a gentle tang that balances the sweetness of the bread. It also works with the baking soda to help the loaf rise properly.
Butter: Butter gives the bread a rich flavor and helps create a soft, cake-like crumb.
All-purpose flour: All-purpose flour gives this quick bread the right structure. It is sturdy enough to support the blueberries while still keeping the loaf tender.
Baking soda: Baking soda works with the acidity in the buttermilk to help lift the bread as it bakes.
Baking powder: Baking powder adds additional leavening and helps create a light texture.
Salt: Salt enhances the flavor of the bread and keeps the sweetness from tasting flat.
Vanilla: Vanilla adds warmth and depth. Even when lemon is the main flavor, vanilla helps round everything out.
Lemon juice and lemon zest: Fresh lemon juice and zest add a bright citrus flavor that pairs perfectly with blueberries.
Eggs: Eggs help bind the ingredients together and give the bread structure.
Blueberries: Fresh blueberries give the loaf juicy bursts of flavor throughout. Frozen blueberries can also be used, but they should not be thawed before adding them to the batter.
How to Keep Blueberries from Sinking to the Bottom
One common problem with blueberry bread and muffins is that the fruit can sink to the bottom of the batter while baking. The easiest way to help prevent this is to toss the blueberries with a small amount of flour before folding them into the batter.
Use 1 to 2 tablespoons of flour to lightly coat the berries. This thin coating helps suspend the blueberries in the batter so they are more evenly distributed throughout the loaf. A few may still settle, but most will stay in place, giving you blueberry flavor in every slice.
Be gentle when folding the berries into the batter. Overmixing can crush the blueberries and may also make the bread tougher. Fold only until the fruit is evenly incorporated.
Lemon Glaze
The lemon glaze is quick, simple, and full of flavor. It is made with powdered sugar, lemon juice, and a little lemon zest. Start with 1 cup of powdered sugar and 2 tablespoons of lemon juice for a thinner glaze. If you prefer a thicker glaze that sits more heavily on top of the bread, whisk in additional powdered sugar until it reaches the consistency you like.
Make sure the bread is completely cool before adding the glaze. If the loaf is still warm, the glaze will melt into the bread instead of setting on top. Once glazed, let the loaf sit for at least 15 minutes before slicing so the topping can firm up slightly.
Can I Freeze This Bread?
Yes, this blueberry lemon bread freezes well. For the best texture, freeze it without the lemon glaze. Let the bread cool completely, then wrap the loaf or individual slices tightly in plastic wrap, foil, a freezer bag, or a freezer-safe container. Freeze for up to 3 months.
When you are ready to serve it, thaw the bread in the refrigerator overnight or at room temperature for a couple of hours. After thawing, add the fresh lemon glaze and allow it to set before slicing. Leftover glazed bread should be wrapped tightly and stored at room temperature for up to 2 days or refrigerated for up to 3 days.
Blueberry Lemon Bread with Lemon Glaze
- Author: Cindy Gibbs
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Bake
- Cuisine: American
Description
This blueberry lemon bread is an easy, moist quick bread filled with fresh blueberries and finished with a sweet lemon glaze. It is tender, flavorful, and perfect for breakfast, brunch, or dessert.
Ingredients
Bread
- 2 cups all-purpose flour, spooned 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, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure lemon extract
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 1 cup full-fat buttermilk, at room temperature
- 1 1/2 cups fresh blueberries
- 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
Instructions
Bread
- Preheat the oven to 350 degrees. Spray a 9 x 5-inch loaf pan with nonstick baking spray and set it aside. You may also butter the pan and line the bottom with parchment paper, leaving about 1 inch of overhang on the sides for easier removal.
- In a medium bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt. Set the dry ingredients aside.
- Add the butter and sugar to a large bowl. Beat with a hand mixer for about 1 minute, or until creamy. Add the eggs, vanilla extract, lemon extract, lemon juice, and lemon zest. Mix until combined.
- Add half of the buttermilk and half of the dry ingredients to the butter mixture. Mix just until the flour is almost incorporated. Add the remaining buttermilk and dry ingredients, then mix again only until combined. Do not overmix.
- Toss the blueberries with the 2 tablespoons of flour. Gently fold the coated blueberries into the batter. If using frozen blueberries, add them straight from the freezer without thawing.
- Transfer the batter to the prepared loaf pan and smooth the top. Bake for 55 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Frozen blueberries may add a few extra minutes to the baking time. If the bread begins browning too quickly, loosely tent the pan with heavy-duty foil, making sure the foil does not touch the bread.
- Place the pan on a wire rack and let the bread cool for about 15 minutes. Remove the loaf from the pan and let it cool completely on the rack before adding the glaze.
Lemon Glaze
- In a medium bowl or measuring cup, whisk together the powdered sugar, lemon juice, and lemon zest until smooth and free of lumps. For a thicker glaze, add more powdered sugar until it reaches your preferred consistency.
- Spread the glaze over the cooled bread, allowing some of it to drip down the sides. Let the glaze set for at least 15 minutes before slicing. For neat slices, use a serrated bread knife.
- Serve and enjoy. Store leftovers tightly wrapped at room temperature for up to 2 days or in the refrigerator for up to 3 days.
Notes
- Frozen blueberries: Frozen blueberries can be used in this recipe. Do not thaw them first, or they may release too much liquid into the batter. Frozen berries may slightly increase the baking time.
- Coating the berries: Tossing the blueberries in flour helps keep them suspended in the batter so they do not all sink to the bottom of the loaf.
- Freezing: Freeze the bread without the glaze for the best result. Cool completely, wrap tightly, and freeze for up to 3 months. Thaw before adding the lemon glaze.