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This Lemon Blueberry Bread is super moist, tender, and beyond easy to make! It's overflowing with bright lemon flavor and juicy blueberries that just melt in your mouth. Plus, it's topped off with a tart lemon glaze.
Lemon Blueberry Bread is the perfect summertime treat for both breakfast and dessert!
The bread is delicate, tender, moist, and above all else, delicious!
Blueberry season is in full swing. Whether you go berry picking or shop at your local grocery store, blueberries are everywhere right now.
Growing up, my grandma had four massive blueberry bushes in her back yard and I spent many summers picking (mostly eating!) all of those scrumptious blueberries. So I definitely have a love for blueberries, especially in desserts.
I've really enjoyed using lemons in different recipes throughout this summer, like my Soft Lemon Sugar Cookies. So I couldn't resist combining lemons and blueberries in this quick bread recipe.
What Makes Lemon Blueberry Bread So Good?
- Can be eaten for breakfast or dessert.
- Lemon and blueberries go so well together.
- The lemon glaze drizzled over the top brings all of the flavors together.
- The bread is so moist and tender that it just melts in your mouth.
How to Keep Blueberries From Sinking When Baking
Just like with my Strawberry Banana Bread, we need to toss the blueberries in a tablespoon of flour before folding them into the batter. This is very important! The berries will sink while baking if they are not tossed in flour first.
Baking Tips Before Starting:
- Bread Pan: Sometimes we get confused on what size bread pan to use for our quick bread recipes. The two most common bread pan sizes we typically have within our own kitchens are 9x5 inch or 8 1/2 by 4 1/2 inch. Both sizes work for this recipe so use what you have on hand!
- Parchment Paper "Handles": For easy removal of the lemon blueberry bread once cooled, not only do we spray our bread pan with nonstick spray, but we also line it with parchment paper. 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. I love it!
- Lemon Zest & Lemon Juice: I recommend zesting and juicing your lemons before you start prepping your other ingredients. If you're like me, sometimes I take a while to zest, so doing this ahead of time makes combining the other ingredients much quicker.
- Blueberries & Flour: Tossing the blueberries in flour helps the berries not to sink while baking.
Ingredients in Lemon Blueberry Bread
- All-Purpose Flour: Provides structure.
- Sugar: Adds sweetness and compliments the tart lemon flavor.
- Baking Powder: The leavening agent that helps the bread to rise when baking.
- Salt: Enhances the flavor of the other ingredients.
- Yogurt: Helps make the bread moist and tender. You can use plain or vanilla yogurt.
- Oil: Canola or vegetable oil works great. This also helps the bread to be moist.
- Milk: Adds tenderness to the bread.
- Eggs: Provides structure.
- Lemon Juice & Zest: Fresh lemons are best for that bright lemon flavor.
- Vanilla Extract: Adds flavor.
- Blueberries: I like to use fresh but you could also use frozen blueberries. Be sure to toss them in 1 tablespoon of flour.
- Powdered Sugar & Lemon Juice: These two ingredients are used to create the delicious and tart lemon glaze that goes over the top of the cooled bread.
How to Make Lemon Blueberry Bread From Scratch:
- Preheat the oven to 350 degrees and grease your 9x5 inch bread pan with nonstick spray. Use a small piece of parchment paper to line the bottom of the pan, creating "handles" over the sides.
- Combine your dry ingredients (flour, sugar, baking powder, and salt) in a medium-sized bowl and your wet ingredients (yogurt, oil, milk, eggs, lemon juice, lemon zest, and vanilla extract) in a large bowl.
- Add the dry ingredients into the wet and fold together with a wooden spoon until fully combined. Toss your blueberries and 1 tablespoon of flour together and then fold into the batter.
- Pour the batter into the bread pan and bake for 50-55 minutes. Cool in the pan for 15 minutes then transfer the bread over to a wire rack (grab the parchment paper "handles" to easily remove the bread from the pan).
How to Make a Simple Lemon Glaze:
- Once the bread is cooled, make the 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 bread. Let the glaze set for 10-15 minutes before slicing the bread.
Keep in an airtight container on the counter for up to 5 days.
I hope you enjoy this refreshing summer dessert! 🙂
More Tasty Summer Desserts to Try:
Lemon Blueberry Bread
This Lemon Blueberry Bread is super moist, tender, and beyond easy to make! It's overflowing with bright lemon flavor and juicy blueberries that just melt in your mouth. Plus, it's topped off with a tart lemon glaze.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup plain yogurt (or vanilla yogurt)
- 1/2 cup canola oil (or vegetable oil)
- 1/4 cup milk
- 2 eggs
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 cup fresh blueberries + 1 tbsp all-purpose flour
Lemon Glaze:
- 3/4 cup powdered sugar
- 2 tbsp lemon juice
Instructions:
- Preheat the oven to 350 degrees and grease your 9x5 inch bread pan (or 8 1/2 by 4 1/2 inch pan) with nonstick spray. Use a small piece of parchment paper to line the bottom of the pan, creating "handles" over the sides (see picture above).
- 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, canola oil (or vegetable oil), milk, eggs, lemon juice, lemon zest, and vanilla extract. Add the dry ingredients to the wet and use a wooden spoon to fold until combined (stop folding once you see no more white flour). Be careful not to overmix.
- Combine the blueberries and 1 tbsp of flour in the same bowl that had the dry ingredients (one less bowl to clean!) and fold into the batter.
- Pour and scrape 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 (grab the parchment paper "handles" to easily remove the bread from the pan).
- Lemon Glaze: Once the bread is cooled, make the 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 bread. Let the glaze set for 10-15 minutes before slicing the bread.
Notes:
Bread Pan: Sometimes we get confused on what size bread pan to use for our quick bread recipes. The two most common bread pan sizes we typically have within our own kitchens are 9x5 inch or 8 1/2 by 4 1/2 inch. Both sizes work for this recipe so use what you have on hand!
Parchment Paper "Handles": For easy removal of the lemon blueberry bread once cooled, not only do we spray our bread pan with nonstick spray but we also line it with parchment paper. 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. I love it!
Lemon Zest & Lemon Juice: I recommend zesting and juicing your lemons before you start prepping your other ingredients. If you're like me, sometimes I take a while to zest, so doing this ahead of time makes combining the other ingredients much quicker.
Blueberries & Flour: Tossing the blueberries in flour helps the berries not to sink while baking.
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