This lemon blueberry bread with glaze is super moist, tender, and easy to make! It's filled with fresh lemon juice, lemon zest, and plenty of juicy blueberries.
This recipe was originally published in July of 2020, but was updated on August 10 2022 with newer content and fresh pictures.
This lemon blueberry bread recipe has fresh lemons in both the loaf and the glaze on top. The crumb of the bread is so soft and each bite just melts in your mouth!
Plus, the addition of fresh blueberries mixes so well with the bright lemon flavor.
Looking for more quick bread recipes? Then check out these: banana strawberry bread, lemon poppy seed loaf, and pumpkin spice bread.
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Why You'll Love This Recipe
- All you need are two bowls; no hand mixer needed.
- The tart lemon glaze pairs perfectly with the sweet blueberries.
- The fresh flavor of lemons is tasted in every bite.
- It can be eaten for breakfast or dessert!
This is truly the best lemon blueberry bread I've ever had. It's perfect for spring and summertime when fresh berries are in season, but you could also use frozen blueberries if needed!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Yogurt: I used vanilla, but you could also use plain, greek yogurt, or even sour cream.
- Oil: This adds moisture to the bread. Use either canola or vegetable oil.
- Milk: I used 2%, but feel free to use any milk you prefer.
- Lemons: Both lemon juice and zest are used. I do not recommend using lemon extract as that is not the same flavor. Use fresh!
- Blueberries: Use either frozen or fresh berries.
Instructions
Here are the step by step instructions on how to make this lemon blueberry loaf.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
Step 2: Wet ingredients. In a large bowl, whisk together the yogurt, oil, milk, large eggs, lemon juice, lemon zest, and vanilla extract.
Step 3: Combine the ingredients. Add the flour mixture into the wet and fold everything together using a silicone spatula just until combined.
Step 4: Coat the blueberries. In a separate bowl (or the same bowl you used for the dry ingredients), mix together the blueberries and 1 tablespoon of flour. Then fold into the bread batter.
Step 5: Bake. Pour the batter into the prepared pan and bake for 50-55 minutes. Cool in the pan for 15 minutes before transferring the bread over to a wire rack.
Step 6: Make the glaze. In a small bowl whisk together the powdered sugar and lemon juice. Use a spoon to drizzle over the top of the bread (make sure it's cooled) and let the glaze set for 10-15 minutes before serving.
Storage Tips
Keep any leftover bread in an airtight container on the counter for up to 3 days or in the refrigerator for up to 5 days.
Expert Baking Tips
- Bread Pan: Line your 9×5-inch loaf pan with parchment paper and then non-stick spray. I like to create “handles” with my parchment paper that hangs slightly over the sides of the pan. This makes it extremely easy to remove the bread.
- Room Temperature Ingredients: It's very important that the yogurt, eggs, and milk are at room temperature so they'll incorporate into the batter more smoothly. The texture won't be the same if they're cold, so I recommend removing these ingredients from the refrigerator 1 hour before baking.
- Folding: When we are ready to combine the wet and dry ingredients we will “fold” them together just until you see no more white flour. Folding: This means we carefully combine our ingredients without stirring or beating.
- Blueberries: Tossing the blueberries in all purpose flour helps the berries not to sink while baking.
Recipe FAQs
The batter fits perfectly in a 9x5-inch bread pan.
Yes you can. Just be sure to remove them from the freezer once you need them. Don't let them thaw first.
Yes you can! You could swap out the blueberries with raspberries, strawberries, or even blackberries.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Lemon Recipes
📖 Recipe
Lemon Blueberry Bread with Glaze
Equipment
- 9x5-Inch Bread Pan
- Mixing Bowls
- Whisk
Ingredients:
Lemon Blueberry Bread
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup yogurt (plain or vanilla), room temperature
- ½ cup vegetable oil) or canola
- ¼ cup milk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries + 1 tablespoon all-purpose flour
Lemon Glaze
- ¾ cup powdered sugar
- 2 tablespoons lemon juice
Instructions:
- Preheat the oven to 350 degrees and line your 9x5-inch bread pan with parchment paper, creating "handles" that hang over the sides. Then spray the pan with non-stick spray.
Lemon Blueberry Bread
- In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together the yogurt, vegetable oil, milk, eggs, lemon juice, lemon zest, and vanilla extract. Add the dry ingredients into the wet and fold everything together using a silicone spatula just until combined.
- Combine the blueberries and 1 tablespoon of flour in the same bowl that had the dry ingredients and fold into the batter.
- Pour the batter into the prepared bread pan and bake for 50-55 minutes. Use a toothpick to check the center of the bread (it should come out clean with a few crumbs). Cool in the pan for 15 minutes then transfer the bread over to a wire rack to cool completely.
Lemon Glaze
- In a small bowl whisk together the powdered sugar and lemon juice. The glaze should be just thin enough to drizzle, but also thick enough to set up on the bread (the consistency should be that of corn syrup). Use a spoon to drizzle over the top of the cooled bread and let the glaze set for 10-15 minutes before serving.
- Keep any leftover bread in an airtight container on the counter for up to 3 days or in the refrigerator for up to 5 days.
Notes:
Nutrition
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