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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 slice: 181 calories, 7g fat (3g saturated fat), 38mg cholesterol, 149mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 3g protein.

Reviews for Lemon Blueberry Bread

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debbledo User ID: 8947685 255041
Reviewed Oct. 5, 2016

"This is easy and tastes soooooooooooo delicious! I will file this under " Best ""

Kerrismom User ID: 6951724 253033
Reviewed Aug. 22, 2016

"I love this bread, so moist and flavorful! Next time I will try baking in two small loaves rather than one big loaf."

kwade426 User ID: 8892416 250343
Reviewed Jul. 12, 2016

"Great recipe! Everyone who i make this for loves it. I used the throwaway aluminum container and it worked perfectly fine. i found it needed to cook a bit longer (but my oven is a bit off). Couple of tips- when the top was getting a bit brown, i put a piece of aluminum foil on top, and it ruined the beautiful top when i took it off, so i decided to just lower the temp a bit and it seemed to do the trick. next time i wont put any foil on top. also flour the blueberries before mixing in so they dont fall to the bottom :)"

juneyc51 User ID: 8841767 247350
Reviewed Apr. 22, 2016

"Yes, butter and flour a glass bread pan. 50 minutes baking seems pretty fine, in my oven (test with toothpick). Then 10 minutes rest time in the pan on a wire rack. Finally, cut out of the pan and cool on the rack. The bread is super, and glaze is not needed, but would probably be excellent, too!"

cbreid01 User ID: 8826769 246694
Reviewed Apr. 6, 2016

"Excellent!! Made bread and glaze according to recipe. First time I made it in metal loaf pan and evidently did not grease pan adequately-lost the entire top of bread. Now I use a Pyrex loaf pan and spray bottom and sides. Also need to wait t least 10 minutes before inverting., It is easy and delicious! I Before serving-I warm it a few seconds in the microwave and put a little butter mixed with a good quality blueberry jam on it----really good!!"

brittstar User ID: 7264766 245121
Reviewed Mar. 8, 2016

"Added a few extra blueberries, it was delicious!"

sgronholz User ID: 1473861 244832
Reviewed Mar. 2, 2016

"This bread is outstanding! I've made it numerous times since the recipe was first published in 1995 and it always brings plenty of compliments. It's definitely a family favorite! As a volunteer Field Editor for TOH, I highly recommend it."

kpkaren User ID: 2650977 244822
Reviewed Mar. 2, 2016

"I made this bread for a church function and it went together so fast that I decided to make another one for my family. It is so good. I'm not even a big fan of lemon and I loved it. With the fresh lemon peel and juice it is such a great quick bread. Will be making this again."

carolynstowers User ID: 4001197 242563
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."

mom5 User ID: 32139 241924
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!"

dkmorton51 User ID: 7806303 241471
Reviewed Jan. 10, 2016


marniehook User ID: 2771510 230758
Reviewed Aug. 5, 2015

"Fabulous! Turns out perfectly every time."

MAJcooking User ID: 7810281 230050
Reviewed Jul. 23, 2015

"Great use of bananas & blueberries. Yummy!"

emily_1 User ID: 8433865 228812
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."

FavoriteAuntie User ID: 8299499 223118
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."

ertamsam User ID: 8222898 218956
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"

Libbyedythe User ID: 8222754 218475
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!"

MFShearouse User ID: 8222529 218465
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."

elishakehl User ID: 8045755 218132
Reviewed Jan. 18, 2015

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

spronovo User ID: 3118526 214031
Reviewed Dec. 4, 2014

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

NikkiLeigh96 User ID: 1767403 4598
Reviewed Oct. 6, 2014

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

delowenstein User ID: 3766053 3048
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"

dawnrosanne User ID: 1014810 4038
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."

JackieinPearland User ID: 7976267 198967
Reviewed Sep. 7, 2014

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

kim21669 User ID: 6055289 5191
Reviewed Aug. 22, 2014

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

debkue User ID: 7938475 2196
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."

gourmetwanttabe User ID: 6662108 3715
Reviewed Aug. 5, 2014

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

Woody62 User ID: 5851856 4593
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."

MY REVIEW User ID: 7195860 1361
Reviewed May. 30, 2014

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

KATaray User ID: 7815754 3786
Reviewed May. 22, 2014

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

tthorn1973 User ID: 7538118 3785
Reviewed Jan. 24, 2014

"I love this bread and so do my children"

rudylenak User ID: 3071215 3784
Reviewed Oct. 19, 2013

"wanderful blueberry bread made this today"

tinarm User ID: 163179 1360
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!"

contrarywife User ID: 2675625 4037
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."

khershey User ID: 452857 3598
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!"

ellysianfields User ID: 7024404 3782
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!"

GracieT518 User ID: 6667212 2194
Reviewed Aug. 3, 2013

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

candyripp User ID: 5328342 4671
Reviewed Apr. 29, 2013

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

psalm134_2 User ID: 6236539 4302
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."

thin4life User ID: 1891649 4270
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!"

roodootwo User ID: 3540803 3707
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!!"

ButterLovingGirl User ID: 2638029 198966
Reviewed Nov. 12, 2012

"Rave reviews from church members!"

momof29 User ID: 6105359 2957
Reviewed Nov. 5, 2012

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

pspmags User ID: 3912800 198965
Reviewed Aug. 4, 2012

"I rate this 5 stars! "

pspmags User ID: 3912800 4452
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!"

Saa108 User ID: 6621693 4116
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."

mrssimptom User ID: 5831572 3506
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!)."

Robertasrecipiebox User ID: 6476836 3703
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"

debihunt User ID: 842661 2903
Reviewed Aug. 16, 2011

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

CynthiaSong User ID: 6116555 3780
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!"

LaceyClay User ID: 5884508 3935
Reviewed Jul. 8, 2011

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

dongreenfield User ID: 4224731 3779
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."

kelseypower_05 User ID: 5178573 3701
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."

chipchip70 User ID: 1493676 1090
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!"

mimiWI User ID: 187603 2185
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!"

MelissaV81 User ID: 1221953 3499
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!"

lsanders31 User ID: 4454276 2902
Reviewed Jul. 6, 2010

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

ocpmom User ID: 36682 4450
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."

misspooches User ID: 2582916 2901
Reviewed Jul. 2, 2010

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

lightedway User ID: 4228023 1770
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."

dcs0102 User ID: 1199572 3775
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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