Bright, sweet, and delightfully tangy, this Lemon Blueberry Bread with Lemon Glaze Recipe is the kind of treat that instantly lifts your spirits. Every slice is bursting with juicy blueberries, fragrant lemon zest, and topped with a glistening drizzle of lemony glaze that’s just the right balance between tart and sweet. Whether you’re baking for a brunch, a special gathering, or simply to add a bit of sunshine to your day, this loaf is sure to be a showstopper. Trust me, one bite of this luscious, golden bread and you’ll be reaching for seconds (and probably the recipe, too).

Ingredients You’ll Need

Lemon Blueberry Bread with Lemon Glaze Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for this Lemon Blueberry Bread with Lemon Glaze Recipe are beautifully simple, yet every one plays an important role in building flavor and texture. Together, they create a moist, vibrant loaf that celebrates the magic of lemon and blueberry.

All-purpose flour: The sturdy base of your bread, giving it structure while staying delightfully tender.
Baking powder: Lifts the loaf so it’s fluffy and light instead of dense.
Salt: Enhances the natural flavors and brings out the zing of the lemon.
Unsalted butter (softened): Adds richness and moisture—make sure it’s at room temperature for easy creaming.
Granulated sugar: Delivers a balanced sweetness and helps with a beautiful golden crust.
Large eggs: Bind the ingredients together and add a subtle richness.
Milk: Keeps the bread soft and tender; you can use any variety you love.
Lemon juice: The source of that fresh tang you crave in every bite—fresh-squeezed is best.
Lemon zest: Packs a punch of citrus fragrance and flavor right into the batter.
Vanilla extract: Rounds out the citrus and berry flavors with a cozy undertone.
Fresh or frozen blueberries (tossed in flour): Brings pops of juiciness; the flour coating keeps them from sinking.
Powdered sugar (for the glaze): The base for a classic, satiny-smooth glaze.
Extra lemon juice (for the glaze): Adds that irresistible tart finish to each slice.

How to Make Lemon Blueberry Bread with Lemon Glaze Recipe

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F—trust me, waiting for the oven to heat up is worth it for an even bake! While it’s warming, generously grease a 9×5-inch loaf pan. Lining the pan with parchment also helps with easy removal, especially if you want that perfect slice.

Step 2: Whisk Together Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Mixing the dry ingredients ensures you’ll get a loaf that rises evenly and has just the right texture.

Step 3: Cream Butter and Sugar

Use a large mixing bowl to whip the softened butter and granulated sugar together until it’s light and fluffy—this step gives your Lemon Blueberry Bread with Lemon Glaze Recipe its tender, almost cake-like crumb. Take a minute or two to really cream the mixture; your patience will be rewarded!

Step 4: Add Eggs and Flavorings

Beat in the eggs one at a time so your batter stays smooth. Then, go ahead and mix in the milk, lemon juice, lemon zest, and vanilla extract. At this stage, the batter should be creamy and wonderfully fragrant with citrus.

Step 5: Combine Wet and Dry Mixtures

Gradually add the whisked dry ingredients into your wet mixture, stirring gently until just combined. Be careful not to overmix—stop as soon as you don’t see any more dry flour. Overworking the batter can make your bread dense, and we want it perfectly light!

Step 6: Fold in Blueberries

Gently fold in the blueberries that you’ve already tossed with flour. This little trick keeps them from sinking to the bottom and ensures every bite of this Lemon Blueberry Bread with Lemon Glaze Recipe has plenty of berry bursts.

Step 7: Bake to Golden Perfection

Pour the batter into your prepared loaf pan and use a spatula to smooth out the top. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. If the top starts browning too quickly, loosely tent the loaf with foil for the last 10 minutes.

Step 8: Cool the Loaf

Allow the bread to cool in the pan for about 10 minutes—this gives it a chance to settle and set up, so it won’t fall apart when you remove it. Then, carefully transfer the loaf to a wire rack and let it cool completely.

Step 9: Glaze and Enjoy!

Whisk the powdered sugar with 1 to 2 tablespoons of lemon juice until you have a smooth, pourable glaze. Drizzle it generously over the cooled loaf, and watch it cascade down the sides in glossy ribbons. Let the glaze set for a few minutes before slicing into your masterpiece.

How to Serve Lemon Blueberry Bread with Lemon Glaze Recipe

Garnishes

To make your loaf really pop, sprinkle a pinch of extra lemon zest on top of the glaze, or add a handful of fresh blueberries for a beautiful finish. A few edible flowers can elevate the entire look for special occasions.

Side Dishes

For a dreamy brunch, serve a slice alongside tangy Greek yogurt, a scattering of granola, or a simple fruit salad. If you’re leaning into dessert territory, fresh whipped cream or a scoop of vanilla ice cream never hurts. This Lemon Blueberry Bread with Lemon Glaze Recipe also pairs perfectly with a cup of hot tea or coffee.

Creative Ways to Present

You can slice the loaf into cubes and thread them onto skewers with fresh berries for a playful brunch platter. Turn thick slices into a decadent French toast or layer pieces with whipped cream in mini dessert jars—the possibilities for this Lemon Blueberry Bread with Lemon Glaze Recipe are as endless as your imagination!

Make Ahead and Storage

Storing Leftovers

Keep your Lemon Blueberry Bread with Lemon Glaze Recipe fresh by storing it in an airtight container at room temperature for up to three days. If your kitchen is warm or especially humid, pop it in the fridge to retain its moist texture.

Freezing

This bread freezes beautifully! Wrap individual slices or the whole loaf tightly in plastic wrap and then foil, and freeze for up to three months. Just remember to hold off on glazing until you’re ready to serve for best results.

Reheating

To enjoy that just-baked texture, warm a slice in the microwave or a low oven for a few seconds before adding the glaze. If the loaf was frozen, let it thaw at room temperature—your Lemon Blueberry Bread with Lemon Glaze Recipe will taste as fresh as the day you made it.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work wonderfully—just add them to the batter straight from the freezer, and be sure to toss them in a bit of flour first to prevent them from sinking or turning the entire batter blue.

Can I make this recipe gluten-free?

Yes, you can substitute a gluten-free all-purpose baking flour for the regular flour. Make sure to use a blend that includes xanthan gum for best structure and texture.

Why should I toss the blueberries in flour first?

Tossing the blueberries in flour keeps them suspended evenly throughout your bread instead of sinking to the bottom during baking—this ensures every bite is loaded with berry goodness.

Can I double the recipe?

Definitely! Just use two loaf pans and rotate them halfway through baking for even cooking. Having an extra Lemon Blueberry Bread with Lemon Glaze Recipe on hand is always a good idea, especially if you’re hosting.

How do I know when the bread is done baking?

You’ll know it’s ready when a toothpick inserted into the center comes out clean or with just a few crumbs. The top should be golden and a little springy to the touch. Try not to overbake for ultimate moistness!

Final Thoughts

If you need a treat that wows with both flavor and appearance, this Lemon Blueberry Bread with Lemon Glaze Recipe should be next on your list. Perfect for sharing, gifting, or just savoring with your morning coffee, it brings a delightful taste of sunshine to any day. Give it a try and let your kitchen fill with that irresistible citrusy aroma!

Lemon Blueberry Bread with Lemon Glaze Recipe

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4.6 from 18 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 8 slices) 1x
Diet: Vegetarian

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Description

This Lemon Blueberry Bread with Lemon Glaze is a delightful and moist dessert that perfectly balances the tartness of lemon with the sweetness of blueberries. The zesty glaze adds a burst of citrus flavor, making it a perfect treat for any time of day.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
2 large eggs
1/2 cup milk
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract

Additional Ingredient:

1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour)
For the glaze:
1/2 cup powdered sugar
1–2 tablespoons lemon juice

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Instructions

Preheat the oven: Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Prepare wet ingredients: In a separate large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the milk, lemon juice, lemon zest, and vanilla extract.
Combine ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in the blueberries.
Bake: Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Glaze: Whisk together the powdered sugar and lemon juice to make the glaze. Drizzle over the cooled bread before serving.

Notes

If using frozen blueberries, do not thaw them before adding to the batter to prevent discoloration.
Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American