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Lemon Blueberry Bread

Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. —Julianne Johnson, Grove City, Minnesota
  • Total Time
    Prep: 15 min. Bake: 1 hour + cooling
  • Makes
    1 loaf (16 slices)

Ingredients

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

Directions

  • 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 zest.
  • Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  • Combine glaze ingredients; drizzle over warm bread. Cool completely.

Lemon Blueberry Bread Tips

How do you keep this moist?

To keep this lemon blueberry bread moist, avoid using low-fat milk; stick to 2% or whole milk. Also, bring the eggs to room temperature before using. The glaze applied after baking will absorb into the warm bread, providing even more moisture. When cool, store the bread in an airtight container to keep prevent it from drying out. Be sure to follow these bread storage tips, too.

Any tips to prevent the edges of the bread from overcooking?

Breads typically bake from the outside in. If you notice during baking that the edges of your bread are browning quickly, tent the bread with a piece of aluminum foil. You might also want to bake your lemon blueberry bread either in a glass or light-colored metal pan as opposed to a dark metal pan, which absorbs more heat. Read more about baking in dark pans.

How can I make variations to this bread?

This quick bread is wonderfully versatile when it comes to varying the flavors and ingredients because of its lemon base (make sure you're juicing lemons the easy way!). For a delicious lemon raspberry bread, swap out raspberries for the blueberries. Turn this into an orange cranberry bread by using orange juice and cranberries. Cherries and almonds also pair beautifully with either lemon or orange. Love Baking? Join Bakeable, Taste of Home's community dedicated to the joy of baking. Subscribe to the Bakeable newsletter and join the Facebook group where you’ll find recipes, tips and monthly challenges.
Nutrition Facts
1 slice: 181 calories, 7g fat (3g saturated fat), 38mg cholesterol, 149mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 3g protein.

Reviews

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Average Rating:
  • PageRD
    Sep 11, 2020

    This bread was very moist. The flavors developed more as it sat, so we enjoyed it more the next day. I followed the recipe exactly.

  • Sarah
    Aug 31, 2020

    I have tried a couple blueberry lemon loaf recipes but this is the one I've returned to! I find it to be more cake/dessert like or a yummy snack. I use frozen blueberries and it works perfect. I mixed icing sugar with lemon juice to make the glaze and it keeps the loaf moist and adds an extra punch of lemon. Definitely my go-to Blueberry Lemon Loaf!!

  • Sandy_anthony
    Aug 29, 2020

    Followed recipe exactly. Yummy and a fan favorite.

  • Sally
    Aug 16, 2020

    Loved it! Used gluten free flour instead of regular Flour. Otherwise flowed recipe and it came out great!

  • Kimberly
    Aug 16, 2020

    No comment left

  • Pat
    Aug 13, 2020

    Can I freeze this bread?

  • JoJo1202
    Aug 9, 2020

    This is absolutely the best lemon blueberry bread in the world. Followed recipe as is but left out nuts. Didn’t need glaze. Yummly!

  • Palm Beach
    Aug 9, 2020

    Didn't have baking powder so I substituted with a mix of vinegar and baking soda. Used frozen blueberries. The quick bread turns a beautiful golden color for 60 minute cook time in my gas oven. I admit I didn't use a glaze and it was still superb! Will be making this one again!

  • Bronny
    Aug 8, 2020

    I thought this was a delicious recipe. I used frozen blueberries, full cream milk and a pecan walnut blend. It was superb. Cooked a a toy an hour and was crunchy in the outside, light and fluffy inside. Not sure why some people are saying it’s dense and heavy, maybe not enough baking powder? I wouldn’t change a thing although I’m keen to try it with variations. Orange, raspberry and macadamia anyone? Thank you.

  • Nav
    Aug 6, 2020

    I am new to baking and my bread turned out perfect. Everyone enjoyed it! Thank you.