There’s something magical about the pairing of lemon and blueberries. The bright citrus zing of fresh lemon zest combined with the juicy burst of blueberries creates a flavor harmony that feels like summer in every bite. This classic lemon blueberry bread is not just flavorful—it’s incredibly moist, thanks to a hot lemon glaze that’s brushed on while the bread is still warm. That sweet-tart finish seeps right into the loaf, giving it extra flavor and softness.
This recipe is ideal for weekend baking, brunch with friends, or simply keeping a little treat around the house for tea time. It uses basic pantry ingredients, loads of fresh blueberries, and real lemon zest to build layers of flavor. The glaze adds a final touch of shine and tang, making it look as good as it tastes.
Whether you’re new to baking or just looking for a simple loaf to impress, this lemon blueberry bread is a can’t-miss winner. Serve it with a dollop of whipped cream or a mug of coffee—it’s perfect either way.
Ingredients:
1/3 cup melted butter
1 cup sugar
3 tablespoons of lemon juice
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons of grated lemon peel
1/2 cup chopped walnuts optional
1 cup of fresh or frozen blueberries
For the glaze:
Lemon Blueberry Bread – the baking soul
2 tablespoons of lemon juice
1 tablespoon melted butter
1 cup confectioners’ sugar
Instructions:
1 ) In a mixing bowl, blend the butter with a cup of sugar, juice, and eggs.
2 ) Mix the flour, baking powder, and salt. Stir in the egg mixture, alternating with the milk.
3 ) Add lemon peel, nuts, and berries. Pour the mixture into a greased loaf pan.
4 ) Baking at 350 about 61 to 71 min.
Pro Tips for Best Results:
Toss blueberries in flour before adding to the batter to keep them from sinking.
Don’t skip the lemon zest! It provides most of the citrus flavor.
Use room temperature ingredients for a smoother batter.
Brush the glaze while the bread is still hot so it soaks in fully.
Store in foil or plastic wrap for a moister loaf the next day.
FAQs:
Can I use frozen blueberries in lemon blueberry bread?
Yes, but don’t thaw them before baking. Toss them in flour and add them frozen to prevent streaking.
How do I keep my lemon blueberry bread from becoming too dry?
Brush it with the lemon glaze right after baking, and store it in an airtight container or wrap it tightly.
Can I turn this into muffins?
Absolutely! Divide the batter into muffin tins and reduce baking time to 18–22 minutes, or until a toothpick comes out clean.
What type of glaze works best?
A simple glaze made from lemon juice and powdered sugar works wonders. Brush it on warm for deep flavor absorption.