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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 or margarine, 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
  • 2 tablespoons grated lemon peel
  • 1/2 cup chopped nuts
  • 1 cup fresh or frozen blueberries
  • GLAZE:
  • 2 tablespoons lemon juice
  • 1/4 cup sugar


  • 1. In a mixing bowl, beat butter, sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in peel, nuts and blueberries. Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 60-70 minutes or until bread tests done. Cool in pan for 10 minutes.
  • 2. Meanwhile, combine glaze ingredients. Remove bread from pan and drizzle with glaze. Cool on a wire rack. Yield: 1 loaf.
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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Reviewed Mar. 5, 2018

"So good! To eliminate the bread not releasing from the pan do this: Cut waxed paper to fit the bottom of the pan after you spray the pan bottom to hold the wax paper tightly. Spray the paper after it is in the pan. After baking, run a knife around the sides to release the bread. Turn the pan upside down and the bread will slide out.

Peal off the wax paper. Do not spray the sides of the pan to allow the batter to rise and form a nice loaf. I do this for all of my dessert breads. I double this recipe and pour it into 3 - 8"x 4" pans and freeze 2 of the loaves. If making a single recipe I use a 9" x 5" pan. If doubling, I cut the sugar to 1-1/2 cups and I don't add nuts at all. I brush the glaze over the sides and then drizzle the rest of the glaze over the top. Wonderful recipe!"

Reviewed Feb. 20, 2018

"SUPER delicious. Will be making it again. Did not use nuts and it was still yummy. Super moist and full of flavor!

Wondering if I can use blackberries with this recipe. Anyone tried iother fruits?"

Reviewed Jan. 18, 2018

"easy and yummy!!!!"

Reviewed Nov. 11, 2017

"The best! Now one of my go-to recipes."

Reviewed Oct. 23, 2017

"I am not a baker - this was wonderfully easy. So delicious. Keep these kind coming."

Reviewed Sep. 5, 2017

"Perfectly delicious! My family loves it. It is pretty, as well as tasty. I am making it again (third time this season) but leaving out the nuts, as I am making a different kind of bread that really needs nuts and I want people to have a nut-free option."

Reviewed Aug. 30, 2017

"This totally fell apart when I tried to take it out of the pan after 15 min. of cooling. I had greased the pan, and it did come out, but it came out a total mess. I followed the directions to the letter."

Reviewed Aug. 1, 2017

"Absolutely delicious!!!!"

Reviewed Jul. 21, 2017

"I have made this bread a few times and it is a definite favorite! I even like to sprinkle some coarse sugar on top of the glaze for a little crunch. Has anyone tried to freeze the loaf and can tell me if it keeps? I freeze pumpkin and other breads all the time, but I was wondering how this one would hold up."

Reviewed Jul. 11, 2017

"I just made this today exactly as directed. It turned out perfect and is absolutely delicious. It really filled that 8x4 pan and I was worried it would spill over but it didn't. I set the timer for 50 minutes and it wasn't quite done so I left it in for close to 10 minutes longer. This is a keeper. I read after it was in the oven about coating the blueberries with flour but luckily didn't have problems with then sinking to the bottom."

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