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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 288Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 81mgSodium 257mgCarbohydrates 43gFiber 1gSugar 28gProtein 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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Click HERE to save this recipe for Lemon Blueberry Bread!

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Jeanette Totzke

Saturday 9th of July 2016

Tried your bread and it turned out fantastic!  I took it to my friends for the weekend and everyone raved about it.   It's a definite repeat.  

sara

Tuesday 16th of September 2014

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

Wednesday 17th of September 2014

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. :)

Debi

Monday 16th of December 2013

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

Debi

Thursday 12th of December 2013

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

Friday 13th of December 2013

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. :)

Flynn

Thursday 29th of August 2013

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.