Pro Tip:

To contain any messes while glazing, place a plate or paper towel under a cooling rack to catch the drips and avoid puddling while the glaze sets.

A bowl of lemon icing next to a blueberry bread loaf generously drizzled with lemon icing

Leftovers

This blueberry bread keeps so well – it stays soft and moist for days and doesn’t lose anything in quality or flavor. It’s the perfect to-go snack and is one of my favorite things to pack for road trips and long flights.

Room Temperature: Wrap the Blueberry Bread in plastic wrap or store it in an airtight container at room temperature for up to 3 days or in the refrigerator for a week.
Freezing: Cool the loaf completely, wrap it in plastic wrap and then a layer of aluminum foil, and place in a freezer bag. Freeze for up to three months. Thaw in the refrigerator overnight before serving.

Blueberry Lemon Bread sliced to showcase juicy blueberries baked in the batter

This blueberry bread is so easy to whip up and is such a treat for breakfast or dessert. If you try it, don’t skip the glaze – it adds such a nice sweet and tangy contrast. You’ll love every bite!

More Blueberry Recipes

Blueberry Bread with Lemon Glaze

Loaf of Blueberry Bread with Lemon glaze sliced

This Blueberry Bread has a moist and tender crumb and is loaded with juicy, sweet, blueberries and lemon zest and pummeled with an irresistible lemon glaze. It is perfect for breakfast, an afternoon snack, or even dessert.

Prep Time: 10 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr

Servings: 8 people (makes 1 loaf)

Blueberry Bread Ingredients:

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How to Make Blueberry Bread:

Preheat oven to 350°F. Butter a 6 cup (8 1/2 by 4 1/2 bread loaf pan)* then dust with flour, tapping out the excess flour.
In a medium mixing bowl, whisk together: flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together butter and half of the granulated sugar on medium/high speed until combined then add the remaining sugar and beat for 2 minutes. Beat in eggs, vanilla extract, and 1 tsp lemon zest and mix until well incorporated.
Add flour mixture in 2 parts, alternating with the milk and mixing on medium/low speed just until incorporated with each addition. Scrape the sides of the bowl with a spatula as needed.
In a small bowl, toss blueberries with 1/2 Tbsp flour then fold them into the batter just until incorporated. Spread the batter into your prepared pan and bake for 50-60 min at 350°F until golden on top and a toothpick inserted into the center comes out clean.* Let cool in pan for 10-15 minutes then run a cake release tool or knife around the edges and transfer the loaf to a wire rack to cool completely before glazing.*

To Make the Lemon Glaze:

After your bread is fully cooled, in a separate bowl, stir together powdered sugar, lemon juice, and reserved 1/2 tsp lemon zest. Stir until smooth. It should have a drizzling consistency. Add more lemon juice to thin it out or powdered sugar to make it thicker.
Substitutions: substitute fruit amounts equally. Adding too much can weigh down the batter.
- Frozen Blueberries – do not thaw. Toss frozen berries in flour and add to the batter. You may need to bake a few minutes longer.
- Cranberries – You’ll love the combination of cranberry and orange as in our Cranberry Bread.
- Other Berries – try raspberries, blackberries, or chopped strawberries.
Adjusting Pan Size – Using a different pan size may require different baking times
Baking times can vary depending on the oven so start checking the bread a few minutes before the suggested baking time.
To glaze the bread – Place a plate under the cooling rack to catch the drips and avoid puddling while the glaze sets.

1serving Serving330kcal Calories57g Carbs4g Protein10g Fat6g Saturated Fat1g Polyunsaturated Fat3g Monounsaturated Fat0.3g Trans Fat64mg Cholesterol94mg Sodium156mg Potassium1g Fiber37g Sugar349IU Vitamin A4mg Vitamin C57mg Calcium1mg Iron

Nutrition Facts

Blueberry Bread with Lemon Glaze

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

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