Lemon Blueberry Bread is a family favorite! It bakes up tender and moist, has a crackly sugar top, juicy blueberries, and a simple lemon glaze that pulls it all together.
Author’s Notes
Blueberries in Everything, Please
My whole family is obsessed with blueberries, especially my husband. They’re his favorite fruit. If he hasn’t eaten them all in a morning bowl of oatmeal or yogurt, they usually end up in a baked good.
Blueberry muffins, blueberry cobbler, and blueberry pancakes are a few favorites in my house. And now this Lemon Blueberry Bread has officially joined the list! I think it is my family’s favorite quick bread…or at least tied with pumpkin.
This bread is bright and lemony, soft with a tender crumb, and moist all the way through. The sweet blueberries pair evenly with the lemon flavor. And the lemon glaze is the reliable finishing touch!
Ingredients In Lemon Blueberry Bread
| Ingredient Group | Helpful Tip |
|---|---|
| Flour, Baking Soda, Salt | Whisk together well so the bread rises evenly and bakes up tender. |
| Sugar, Brown Sugar | For sweetening the bread. The brown sugar helps create that reliable crisp top. |
| Oil, Greek Yogurt, Milk, Egg | This is my number one tip! Bring all to room temperature so the batter mixes smoothly which creates a softer, more evenly baked lemon blueberry bread. |
| Lemons, Lemon Extract | Use zest and extract for the best strong lemon flavor. |
| Blueberries | Toss fresh berries in flour so they do not sink to the bottom of the bread. |
the cook’s Ingredient Tip
Lemon Extract
Lemon extract adds bright citrus flavor without changing the bread’s texture, which can happen when too much lemon juice is used. Use extras in this Lemon Poppy Seed Muffins recipe.
How To Make Lemon Blueberry Bread
- Prep: Bring wet ingredients to room temperature, Heat oven, and grease a loaf pan.
- Mix: Whisk wet ingredients, then stir into dry just until smooth.
- Add berries: Toss berries in flour and gently fold into the batter.
- Bake: Pour into pan, add topping, and bake until set.
- Cool & glaze: Cool completely, then drizzle with glaze.
Storage
Room temperature: Tightly wrap individual slices and store for 1 to 3 days. The bread softens and becomes more moist as it sits.
Refrigerator: Wrap slices well and store in an airtight container for up to 1 week.
Freezer: Slice unglazed bread and wrap each slice in plastic wrap. Place in a freezer bag, press out extra air, and freeze for up to 3 months.
Quick Tip
Use the right size pan. This lemon blueberry bread is intended for a 9×5-inch, 1-pound loaf pan. Other sizes will affect how it cooks. Here’s a reliable loaf pan.
Put Leftover Blueberries To Good Use:
Desserts
Blueberry Crisp
Beverages
Sparkling Blueberry Lemonade
Desserts
Mini Blueberry Cheesecakes
Desserts
from-scratch Blueberry Syrup
