Lemon Blueberry Bread

This lemon blueberry bread is studded with juicy blueberries and topped with a simple lemon drizzle. This is such a simple quick bread recipe!

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This is one of the most flavorful, moist quick bread recipes I’ve ever made. Not only is the batter full of wonderful ingredients such as blueberries, butter and lemon zest, but the lemon flavor is also 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 lemon flavor 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 lemon blueberry 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.

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Lemon Blueberry Bread Ingredients

For this lemon blueberry bread recipe, you’ll need:

  • All-purpose flour
  • Baking powder
  • Sea salt
  • Butter
  • Granulated sugar
  • Lemon zest and juice
  • Eggs
  • Whole milk
  • Vanilla extract
  • Blueberries
  • Confectioners sugar

How to Make Lemon Blueberry Bread

To make this simple quick bread recipe, combine the wet and dry ingredients in separate bowls, then stir them together. Gently toss the blueberries in a little flour before folding into the batter.

Bake the lemon blueberry bread until a toothpick inserted in the middle comes out clean. While still warm, poke holes all over the bread and brush the lemon syrup over top.

Let the bread cool completely before adding the lemon drizzle on top. It’s tough to wait, I know! But the end result is so worth it!

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Tips for This Lemon Blueberry Bread

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.

Lastly, this lemon blueberry bread needs to be stored in the fridge. Since it’s soaked with lemon syrup and has a drizzle topping, it needs to be chilled if you want it to last more than a day.

More Lemon Desserts:

These Strawberry Lemonade Popsicles taste like the real thing! This is such a refreshing treat to make during the summer.

Lemon Ice Cream is easier to make than you’d think! Make a big batch to serve to guests after a day by the pool.

You’d never know these Lemon Cheesecake Cookies are gluten-free. They’re made with pudding mix and are seriously addictive!

This Coconut Lemon Banana Bread is made slightly healthier by the addition of coconut oil and wheat flour.

Don’t like making pies? Me neither! Instead, I prefer making this Triple Berry Lemon Galette. It’s so easy, but looks so fancy!

What is the best thing you’ve ever baked?

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Lemon Blueberry Bread

Lemon Blueberry Bread

Yield: 1 loaf
Prep Time: 15 minutes
Cook Time: 50 minutes
Cooling Time: 2 hours
Total Time: 3 hours 5 minutes
This lemon blueberry bread is studded with juicy blueberries and topped with a simple lemon drizzle. This is such a simple quick bread recipe!

Ingredients

Lemon Blueberry Bread

  • 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

Lemon Syrup

  • 4 tablespoons freshly squeezed lemon juice
  • 4 tablespoons granulated sugar

Lemon Glaze

  • 1/2 cup confectioners sugar
  • 1 tablespoon freshly squeezed lemon juice

Instructions

Make the bread:

  1. 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.
  2. In a small bowl, whisk together 1 1/2 cups of flour, the baking powder and the salt. Set aside.
  3. In a large bowl, cream together the sugar, butter and lemon zest until light-colored, about 3 minutes.
  4. Add the eggs, one by one, beating until well mixed before adding the next. Add the milk and vanilla and beat until well blended.
  5. Add the dry ingredients and mix just until incorporated.
  6. In a small bowl, gently toss the blueberries with 1 tablespoon of flour. Carefully fold the blueberries into the batter.
  7. 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.
  8. Remove from oven and set on a rack to cool for 5 minutes. Turn the bread out onto the cooling rack.

Make the lemon syrup:

  1. 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.
  2. 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.

Make the glaze:

  1. In a small bowl, whisk together the powdered sugar and lemon juice. Add more juice/sugar to gain desired consistency.
  2. Drizzle over the cooled bread.

Notes

This lemon blueberry bread should be stored in the refrigerator.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 288 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 81mg Sodium: 257mg Carbohydrates: 43g Fiber: 1g Sugar: 28g Protein: 4g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

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by Erica Kastner

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.