This easy lemon blueberry bread is soft, moist, and bursting with bright citrus flavor and juicy blueberries. It’s the perfect quick bread for summer—sweet, tangy, and drizzled with a simple 2-ingredient lemon glaze that takes it to the next level. Whether you enjoy it warm out of the oven or slice into it the next day, this lemon blueberry loaf is sure to be a favorite.
Why You’ll Love This Lemon Blueberry Bread
- Effortless and impressive. With just 10 minutes of prep time, this quick bread looks and tastes like something from a bakery—but it’s easy enough for beginners.
- Perfect sweet-tart balance. Fresh lemon juice and zest bring a bright zing, while sugar and vanilla add just the right amount of sweetness. The blueberries add natural pops of juicy flavor in every bite.
- Great for any occasion. Whether served as a light dessert, afternoon snack, or even a special breakfast treat, this loaf fits in anywhere. It also travels well, making it perfect for potlucks, picnics, or gifting.
Ingredients You’ll Need
You only need a few pantry staples and fresh ingredients to make this delicious quick bread:
- All-purpose flour
- Baking powder
- Granulated sugar – Brown sugar can be used for a warmer flavor.
- Salt
- Milk
- Vegetable oil – Avocado oil, coconut oil, or even melted butter will work.
- Egg
- Vanilla extract
- Lemon – You’ll use both the zest and juice.
- Fresh blueberries – Fresh is best for this recipe.
- Lemon glaze (optional): Just icing sugar and lemon juice.
You’ll also need a 9×5-inch loaf pan and mixing bowls.
How to Make Lemon Blueberry Bread
1. Prepare the batter.
In a large bowl, whisk together the dry ingredients: flour, baking powder, sugar, and salt.
In another bowl, combine the milk, oil, egg, vanilla, lemon juice, and zest. Whisk well.
2. Mix together.
Pour the wet ingredients into the dry and stir with a rubber spatula just until combined. Be careful not to overmix. Gently fold in 1 cup of blueberries.
3. Bake.
Pour the batter into a greased 9×5-inch loaf pan. Sprinkle the remaining ½ cup of blueberries on top.
Bake in a preheated 350°F oven for 55 minutes or until golden and a toothpick inserted in the center comes out clean. Cool for 10–15 minutes, then remove from the pan.
How to Make the Lemon Glaze
This 2-ingredient glaze is optional, but highly recommended!
- In a small bowl, whisk together ½ cup icing sugar with 1–2 tablespoons lemon juice until smooth.
- The glaze should be thick yet pourable. Adjust the consistency by adding more sugar or juice as needed.
- Drizzle over the cooled loaf and let set before slicing.
Tip: For a thicker coating, double the glaze recipe.
Tips for Success
- Don’t overmix the batter. Stir just until everything is combined to keep the loaf light and fluffy.
- Serve warm or cool. It’s hard to beat a slice of this bread while it’s still warm from the oven, but it’s equally delicious the next day.
- Storing: Store in an airtight container at room temperature for 2–3 days, or in the fridge for up to a week.
- Freezing: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.
Final Thoughts
This lemon blueberry bread with glaze is as simple as it is stunning—ideal for summer and easy enough to make any time you crave something sweet, fruity, and fresh. Whether you’re baking for guests or just treating yourself, this quick bread delivers every time.
Lemon Blueberry Bread
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Yield: 1 (9×5-inch) loaf
Ingredients
For the Bread:
- 1½ cups all-purpose flour (200g)
- 1 teaspoon baking powder
- ⅓ cup granulated sugar
- ½ teaspoon salt
- ½ cup milk (120g)
- ⅓ cup vegetable oil (70g)
- 1 egg
- 1 teaspoon vanilla extract
- 1 lemon, zested and juiced
- 1½ cups fresh blueberries, divided
For the Lemon Glaze (optional):
- ½ cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Mix wet ingredients: In a separate bowl, whisk together milk, oil, egg, vanilla extract, lemon juice, and lemon zest.
- Combine wet and dry: Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined—do not overmix.
- Fold in berries: Gently fold in 1 cup of blueberries. Pour the batter into the prepared loaf pan and sprinkle the remaining ½ cup blueberries on top.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10–15 minutes, then transfer to a wire rack.
- Make the glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable. Drizzle over cooled bread.