Lemon Blueberry Drizzle Bread

Breads, Quick Breads | 24 comments

Written by: ERICA KASTNER of Cooking for Seven

This is one of the most flavorful, moist quick breads I’ve ever made. Not only is the batter full of wonderful ingredients such as blueberries, butter and lemon zest, the lemon flavor is enhanced by a lemon syrup AND a lemon glaze. And the syrup doesn’t just sit on top of the bread – first you jab many holes into the bread with a skewer (I used the end of a paint brush), then brush the top with all that good lemonyness and let it seep into the bread. Heavenly.

“You should never make cake again – when you want to make cake, you should make this instead. It’s way better,” Reuben informed me after gobbling down a slice or two of this bread.

“I’ll take TWO pieces,” he requested as I buttered a slice to put in his work lunch the next day. I smiled and happily obliged.

I love that this bread has the perfect amount of sweetness, balanced by the blueberries and the tang of the lemon.

I’m not one for overly sweet treats, so I halved the amount of the drizzle. Also, I found that I needed to bake the bread for several more minutes than indicated by the original recipe. Test the bread for doneness at the specified time and work from there. Every oven is different.

This bread is scrumptious without butter. But we’re butter fiends over here, so of course we spread ours generously with it.

Craving more Citrus Goodness?

Try one of these delicious recipes:

What is the best thing you’ve ever baked?

Lemon Blueberry Bread

Yield: 1 large loaf

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 3 hours

A scrumptious, moist, flavorful quick bread with a lemon syrup AND a lemon glaze.

Print Save Recipe


1 1/2 cups all-purpose flour + 1 tablespoon
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup (1 stick) butter, at room temperature
3/4 cup granulated sugar
1 tablespoon lemon zest
3 large eggs
1/2 cup whole milk
1 teaspoon pure vanilla extract
1 cup fresh or frozen blueberries

For the Syrup:
4 tablespoons freshly squeezed lemon juice
4 tablespoons granulated sugar

For the Glaze:
1/2 cup confectioner's sugar
1 tablespoon freshly squeezed lemon juice


Preheat oven to 350 degrees F (175 C) and place the rack in the middle of the oven. Butter and flour a 9x5-inch loaf pan.

In a small bowl, whisk together 1 1/2 cups of flour, the baking powder and the salt. Set aside.

In a large bowl, cream together the sugar, butter and lemon zest until light-colored, about 3 minutes. Add the eggs, one by one, beating until well mixed before adding the next. Add the milk and vanilla and beat until well blended. Add the dry ingredients and mix just until incorporated.

In a small bowl, gently toss the blueberries with 1 tablespoon of flour. Carefully fold the blueberries into the batter.

Scrape the batter into the prepared loaf pan and bake in preheated oven until a toothpick inserted near the center of the bread comes out clean, about 50-60 minutes. Remove from oven and set on a rack to cool for 5 minutes. Turn the bread out onto the cooling rack.

Meanwhile, make the lemon syrup: in a small saucepan, bring the lemon juice and sugar to a boil. Cook until the sugar has completely dissolved and the syrup has thickened slightly, about 2 minutes.

While the bread is still warm, jab it all over with s skewer. Brush with the lemon syrup. Let the bread cool completely, about 2-3 hours.

To make the glaze: in a small bowl, whisk together the powdered sugar and lemon juice. Add more juice/sugar to gain desired consistency. Drizzle over the cooled bread.

Store bread in the refrigerator.

About the Author:

Erica is a wife and new-mom-in-training with a desire to cook delicious food for her husband Reuben (AKA love of her life). She loves to experiment and adapt recipes to be a tad healthier and shares her culinary successes on her blog, Buttered Side Up. She also writes about life as a mom and shares hair style and simple DIY tutorials over on Simple Days.

Email  Facebook  Twitter  Pinterest

  • 1
    Tieghan - May 15, 2013 @ 7:17 am

    YUM!! This loooks so perfect! I want a big slice!


  • 2
    Katrina @ Warm Vanilla Sugar - May 15, 2013 @ 8:00 am

    What a fabulous treat!!


  • 3
    Liz - May 16, 2013 @ 2:02 am

    Hi! I want to make this but do I use baking soda or baking powder?

    The directions and ingredient list are different. :)


  • 4
    Betsy kreuter - May 16, 2013 @ 10:06 am

    I cannot wait to make this. It looks soooo good!


  • 5
    The Ninja Baker - May 16, 2013 @ 5:36 pm

    Looks awesome, Erica. Thank you for sharing your recipe =)


  • 6
    ashley - baker by nature - June 25, 2013 @ 9:06 am

    This bread is a beaut!!! I need a slice (or 3) like NOW!


  • 7
    Erika - June 25, 2013 @ 10:07 am

    I love quick bread recipes, and I also love lemon. This definitely sounds like a winner!


  • 8
    Pamela - June 26, 2013 @ 10:30 am

    Same thing I’m wondering; what did you end up doing?


  • 9
    heidi wightman - June 26, 2013 @ 10:40 am

    Baking powder or baking soda??? I want to make this!


  • 10
    Teresa - June 26, 2013 @ 2:38 pm

    I have the same question as Liz – posted on May 16, 2013 @ 2:02 am

    I want to make this but do I use baking soda or baking powder? The directions and ingredient list are different. Please advise.
    Thank you.


  • 11
    Sheila - June 27, 2013 @ 6:09 am

    Your photography is gorgeous as always. Looking forward to trying the recipe. I have been addicted to a blueberry-lemon yogurt bread and this looks like its delicious companion…..


  • 12
    Monica - June 27, 2013 @ 7:41 am

    Looks so amazing. I have lots of strawberries at home. Do you think I can make it a strawberry cake?
    I am just worried about it because my strawberries seem to have lots of juice which may change the consistancy of the cake.


  • 13
    Erica Kastner - June 27, 2013 @ 10:01 am

    Oops – sorry everyone! I meant to say BAKING POWDER in the recipe. :)


  • 14
    Erica Kastner - June 27, 2013 @ 10:03 am

    Monica: Hmmm…I’m not sure how the strawberries would do. If they are VERY watery you could try increasing the amount of flour or decreasing the amount of milk a bit. Hope that helps!


  • 15
    Chung-Ah | Damn Delicious - June 27, 2013 @ 1:38 pm

    That glaze is so inviting!


  • 16
    Kathleen - June 30, 2013 @ 7:43 pm

    I just made this and it is delish! The tartness of the lemon syrup and sweetness of the glaze are just right together.


  • 17
    Jennifer - August 10, 2013 @ 5:54 pm

    I made this bread and the flavor was great but it didn’t rise enough and was very dense, any idea what went wrong?


    • Erica Lea | Buttered Side Up replied: — August 14th, 2013 @ 9:13 AM

      Hmmm…my best guesses would be: the type of flour you used, how long you stirred the batter, and how old your baking powder is. Did you do any ingredient substitutions?

  • 18
    Flynn - August 29, 2013 @ 8:26 am

    This stuff is amazing. I halved it because I didn’t have enough butter, subbed part of the flour with whole wheat pastry flour and made it in little loaf pans. Also used a duck egg. Couldn’t wait til it cooled to eat it.


  • 19
    Debi - December 12, 2013 @ 3:50 pm

    This bread looks fabulous! I’m making some holiday goodie gift baskets and want to make mini loaves,,, do you think this recipe will be ok for mini’s?


    • Erica Lea | Buttered Side Up replied: — December 13th, 2013 @ 10:17 PM

      I think it would work for mini loaves – you just want to make sure to check to see if they’re finished baking much sooner than 50 minutes. And you might want to use wild blueberries since they’re smaller. :)

  • 20
    Debi - December 16, 2013 @ 8:59 pm

    Thank you! I’ll try that,, the bread looks amazing! Can’t wait! :-)


  • 21
    sara - September 16, 2014 @ 8:05 am

    Looks and sounds great. Wondering if self rising flour would work as well as the plain flour and also if frozen blueberries could be used.


    • Erica Lea | Buttered Side Up replied: — September 17th, 2014 @ 10:06 PM

      I haven’t worked much with self rising flour, so I’m not sure how it would turn out. Frozen blueberries should work just fine. :)

Leave a Comment