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Lemon Blueberry Bread Recipe

Lemon Blueberry Bread Recipe

Of all the quick breads we had growing up, this beautifully glazed berry-studded loaf is the best! The lemon glaze adds a lustrous finish and locks in moisture. —Julianne Johnson, Grove City, Minnesota
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling YIELD:16 servings


  • 1/3 cup butter, melted
  • 1 cup sugar
  • 3 tablespoons lemon juice
  • 2 eggs
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries
  • 1/2 cup chopped nuts
  • 2 tablespoons grated lemon peel
  • GLAZE:
  • 2 tablespoons lemon juice
  • 1/4 cup sugar


  • 1. In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon peel.
  • 2. Transfer to a greased 8-in. x 4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  • 3. Combine glaze ingredients; drizzle over warm bread. Cool completely. Yield: 1 loaf (16 slices).
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts

1 serving (1 slice) equals 181 calories, 7 g fat (3 g saturated fat), 38 mg cholesterol, 149 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Lemon Blueberry Bread

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Reviewed Jan. 25, 2016

"I made the blueberry bread into Blueberry Muffins. I didn't made the glaze for the top. I did add more berries then the recipe call for. They were delicious, my husband took them to work and passed them out to co-workers. Several people ask for the recipe. This will be my go to recipe for Blueberry Muffins. Thanks, Taste of Home cooks."

Reviewed Jan. 17, 2016

"Can't say I followed the recipe to a T as I had half a lime and didn't know what to do with it. I followed the recipe as written but used lemon-lime juice and peel. This is a wonderful recipe and will definitely make again!"

Reviewed Jan. 10, 2016


Reviewed Aug. 5, 2015

"Fabulous! Turns out perfectly every time."

Reviewed Jul. 23, 2015

"Great use of bananas & blueberries. Yummy!"

Reviewed Jul. 1, 2015

"Fabulous bread. I was out of milk so used 1/2 c nonfat plain Greek yogurt 1/2 t baking soda. Also I didn't use the lemon rind, but with the lemon glaze it was VERY (deliciously) lemony. I did heat the glaze until the sugar dissolved. Only baked it for 35 minutes (but split the recipe into 2 smaller pans).

This was the best sweet bread I have ever tasted! Was so light - we ate two loaves in one afternoon (Mom and 3 kids!). Will definitely make it again."

Reviewed Mar. 19, 2015

"This bread turned out really yummy. Took advise of other reviewers and cut cooking time to 50 minutes. Also covered the loaf pan with aluminum foil during the last ten minutes to ensure the top didn't brown too much. Unlike one other reviewer I thought the lemon flavor really came through. I did increase the blueberries to 1 1/2 cup and cut the sugar to 2/3 cup."

Reviewed Jan. 27, 2015

"i did everything the recipe said except i only had to bake it 50 minutes. the top came out hard..not crusty but hard and chewy. i couldnt taste any of the lemon flavoring. next time i will add alittle more lemon juice...if i make it at all. i was very disappointed"

Reviewed Jan. 21, 2015

"Loved this cake! Very lemony and moist. Used frozen blueberries from our patch and followed recipe exactly. I agree with one of the other reviewers to start checking for doneness after about 45 minutes. Thanks for another great recipe!"

Reviewed Jan. 21, 2015

"This is the absolute best blueberry bread! The lemon juice and zest very nicely complements the blueberries. Regardless of the size of your loaf pan, I suggest setting the timer to 45 minutes then checking thereafter, as 60 minutes is too long as a starting point."

Reviewed Jan. 18, 2015

"Very good. I used only 3/4 cup of sugar in the bread and used powered sugar for the glaze."

Reviewed Dec. 4, 2014

"Really yummy and easy. A nice change from banana bread. Didn't change a thing."

Reviewed Oct. 6, 2014

"I substitute sliced cranberries instead of blueberries in the fall!!"

Reviewed Oct. 1, 2014

"I recall making this bread and if I remember correctly, I'd used 5" miniature loaf pans.

I greased and floured the loaf pans used. If using other pans, I suggest one to two 7-1/2x3-1/2" loaf pans, greased and floured! I'd used the peel of 1 large lemon, 1-1/2 cups fresh or frozen blueberries with 1/8 cup all-purpose flour mixed in with the berries to prevent them from sinking to the bottom of the loaves! I'd used 1/4 cup lemon juice and
1/4 cup sugar and I cooled the bread at least 20 minutes so that bread had a chance to settle! I glazed the loaves as soon as they came out of oven. I'd probably bake the miniature loaves 40 to 45 minutes and the 7" loaves at least 45 to 50 minutes. I used my cake tester to test the loaves and made sure that the cake tester came out clean! This recipe is a good one! Thank you for sharing this recipe! delowenstein"

Reviewed Sep. 12, 2014

"Absolutely the best blueberry bread I have ever eaten. It was out of the oven and we ate it up so fast, I just made a 2nd loaf. :)

PS: To the person who commented that her blueberries fall to the bottom of the pan, I used frozen blueberries in my recipe (did not need to thaw them out) and the blueberries stayed put and did not sink to the bottom."

Reviewed Sep. 7, 2014

"Delicious. Added 1 tbs. vanilla, it was amazing!"

Reviewed Aug. 22, 2014

"Made these today. Very moist and delicious!!"

Reviewed Aug. 17, 2014

"This was a fantastic recipe. Followed directions exactly and bread disappeared quickly. To the reviewer who said their blueberries fell to bottom of the pan. The solution is to reserve 1 Tablespoon of your flour and put in sandwich bag then add your completely dry blueberries and coat them. This prevents them from falling to the bottom of your pan.

This is a bread you could take anywhere and be proud. Thank you to the person who took the time to post/share with me."

Reviewed Aug. 5, 2014

"Flavor was very good but the blueberries sunk to the bottom. Not really happy with that."

Reviewed Jul. 13, 2014

"The very best lemon blueberry bread I have ever made. Made it for the 4th of July, everyone loved it. Making it again today. I triple it each time and it turns out great."

Reviewed May. 30, 2014

"Fragrant and moist - I've made this bread several times now and it is consistently delicious!"

Reviewed May. 22, 2014

"OMG I love this recipe!! Everyone who tried it loved it too. I will make this again."

Reviewed Jan. 24, 2014

"I love this bread and so do my children"

Reviewed Oct. 19, 2013

"wanderful blueberry bread made this today"

Reviewed Sep. 25, 2013

"Wonderful recipe. Was perfect to mix up quick with a cup of leftover blueberries. I left out the nuts and added a teaspoon of the lemon zest to the glaze. Yum!"

Reviewed Aug. 22, 2013

"Wow!! Fantastic recipe! Baked a loaf last evening (without the nuts) for a carry-in at work today and it rapidly disappeared plus received several requests for the recipe. This is definitely a recipe I'll make many more times.

Although the glaze is fantastic, I'll probably omit it unless I'm going to serve this "bread" as a dessert, just to save a few calories. I took another reviewer's advice and greased and floured the pan plus I lined the bottom of the pan with waxed paper to make removal a snap. I would recommend this additional step to all. It's so frustrating when your loaf won't come out of the pan in one piece. Amazing recipe!!! You won't be disappointed."

Reviewed Aug. 10, 2013

"Really delicious! Followed the recipe except used 1/2 cup whole wheat flour and 1 cup flour. Love the lemon glaze - it's so simple and really adds a nice touch!"

Reviewed Aug. 9, 2013

"I have made this twice now (omitting nuts due to allergies) and my husband says it is one of the best baked goods he has ever had. He loved it. I made it once in a loaf pan. The second time I doubled the recipe and made it in a bundt for a dinner party. It was devoured and I was begged for the recipe. This is going to be made for many years to come!"

Reviewed Aug. 3, 2013

"The best Blueberry Bread EVER!!! My family loves it, and I will definitely be making this scrumptious bread again."

Reviewed Apr. 29, 2013

"This recipe is amazingly refreshing and highly recommended! The smell and taste is great for the whole family! Yummy"

Reviewed Apr. 12, 2013

"I've made this several times now and it's gone before it has time to cool. I use extra lemon in both the bread and the glaze to give it a yummy tart flavor."

Reviewed Nov. 18, 2012

"I substituted orange juice and orange zest since I am not a lemon person and it was wonderful, will definitely make again!"

Reviewed Nov. 15, 2012 Edited Dec. 24, 2014

"THIS IS A FIVE STAR PERSONAL FAVORITE!! I never make the glaze. It's plenty sweet without!!"

Reviewed Nov. 12, 2012

"Rave reviews from church members!"

Reviewed Nov. 5, 2012

"I've been making this one since the early 90's!"

Reviewed Aug. 4, 2012

"I rate this 5 stars! "

Reviewed Aug. 4, 2012

"My 2nd time making this.

Only thing I did different was reduce the sugar to a heaping 3/4 cup and 1 1/2 tbsp lemon juice (instead of 3). Was way too lemony for my taste buds the 1st try as written. Also, if you're allergic to nuts you can substitute with poppy seeds or leave it out altogether. Great find! This recipe is a keeper. Thanks!"

Reviewed Mar. 31, 2012

"Wonderful pound cake like texture Great flavor .Tweaked a bit used oil instead of butter(prefer a finer crumb + health/calorie benefits).Also used pulp from lemons as well to pump up nuts in pantry.thank you for a great recipe."

Reviewed Jan. 28, 2012

"This is one of those 'perfect' recipes - - exactly as it is written. Made my first loaf yesterday and my second one a few minutes ago - - to share (maybe!)."

Reviewed Jan. 26, 2012

"This bread is excellent. I used fresh lemon juice and fresh blueberries that we pick and freeze to use all year long. A little less sugar gave it a more lemony taste which is great with the blueberries. We loved it without the glaze. Gooood stuff !!!! Wildflower"

Reviewed Aug. 16, 2011

"absolutely delicious just the way it is, wouldn't change a thing, definitely a familty fave!"

Reviewed Jul. 25, 2011

"This is a great recipe. I changed it up a bit. I used self rising flour instead of regular and ommited the baking powder. I only used a pinch of salt also. And instead of the milk I used sour cream. I like the tangy taste it gives and a richer texture. My husband was really digging this recipe. He isnt a big sweet eater. This last time I made it I baked it in a spring form pan so it was more of a coffee cake!"

Reviewed Jul. 8, 2011

"Great lemony taste. I added 4oz of applesauce."

Reviewed Apr. 23, 2011

"Incredible! Fairly easy to make. Make sure and flour the pan otherwise the bread will not come out of the pan."

Reviewed Apr. 3, 2011

"Awesome! I've been looking for lots of recipes with lemons in them, and stumbled upon this one yesterday after I received an abundance of fresh lemons and grapefruits from someone in Arizona. I decided to make this and it turned out really nice and looked so pretty -- just make sure you grease/flour your pan well! Some of the bottom got stuck, but I was able to piece it back together. My boyfriend really liked this bread and said "This loaf will get eaten in no time!" It has a nice heavy pound cake consistency, and the glaze on top tastes great."

Reviewed Jan. 16, 2011

"this bread is awesome & my kids love the lemon glaze on top! We pick and freeze blueberries just so we can have this all winter long!"

Reviewed Jul. 23, 2010

"This is my all time favorite lemon bread recipe! It's something I make quite a bit in the Summer. Excellent!"

Reviewed Jul. 21, 2010

"Excellent and easy recipe. I did leave out the nuts because I didn't have any on hand; no one missed them. My fiance said that it was very moist and this recipe is definately a keeper. That's a big compliment coming from him. Thanks for sharing the great recipe!"

Reviewed Jul. 6, 2010

"This is an excellent recipe. Very moist and tasty: definitely a keeper!"

Reviewed Jul. 4, 2010

"I wasn't a fan of anything containing cooked blueberries until I tried this. It has long been a favorite recipe of mine."

Reviewed Jul. 2, 2010

"Excellent recipe! So much flavor and very moist, almost a dessert instead of a bread."

Reviewed Jul. 29, 2009

"I used fresh berries for this Lemon Bread. Oh My it was gone in a flash! Loved by all. I recommend this recipe and it was easy to prepare."

Reviewed Jan. 13, 2009

"This bread was delicious. I doubled it to make for a brunch....everyone loved it and wanted the recipe! YUMMY!!!"

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