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Lemon Blueberry Bread Recipe

    Table of Contents


    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup unsalted butter, softened
    • 1 cup granulated sugar
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • Zest of 2 lemons
    • 1/4 cup fresh lemon juice
    • 1/2 cup buttermilk
    • 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)

    Lemon Glaze:

    • 1 cup powdered sugar
    • 2 tablespoons fresh lemon juice
    • Zest of 1 lemon


    Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

    In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

    Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.

    Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.

    Gently fold in the blueberries, being careful not to overmix.

    Pour the batter into the prepared loaf pan, spreading it evenly.

    Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can cover it loosely with foil.

    While the bread is baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.

    Once the bread is done baking, allow it to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.

    Drizzle the lemon glaze over the cooled bread, allowing it to set before slicing.

    Slice and enjoy your delicious Lemon Blueberry Bread!

    This bread is perfect for breakfast, brunch, or as a delightful snack. The combination of zesty lemon and juicy blueberries is sure to be a hit!

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