Lemon Blueberry Bread

June 5, 2018

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Lemon Blueberry Bread is the perfect summer treat! This recipe is easy to make and the end result is unbelievably satisfying. You get an amazingly moist loaf of bread that’s brimming with bright, fresh lemon flavor and studded with sweet blueberries in every bite. Talk about delicious!

sliced loaf of Lemon Blueberry Bread on white plate

Easy Fresh Blueberry Dessert

As soon as summer rolls around I’m always piling the fresh blueberries (and strawberries and raspberries) into my cart that are in season. I look forward to those fresh berries all year, they are definitely a highlight of summer!

We usually add them to ice cold smoothies, eat them for a snack, or bake something irresistible with them. Here are a few of my must have blueberry recipes to get you started this summer:

And now we’ve got this melt-in-your-mouth Lemon Blueberry Bread to add to the top of that to do list!

Lemon Blueberry Bread ingredients

Lemon Blueberry Bread Ingredients

This lemon blueberry loaf is topped with the most incredible sweet-tart lemon glaze icing. Here’s what you’ll need to make this lemon blueberry bread recipe:

  • Flour
  • Baking powder
  • Salt
  • Fresh blueberries
  • Granulated sugar
  • Lemons
  • Unsalted butter
  • Eggs
  • Vanilla
  • Sour cream
  • Powdered sugar

Lemon Blueberry Bread tossing blueberries with flour

How to Make Lemon Blueberry Bread

First preheat the oven to 350 degrees F. Grease a loaf pan and dust with flour. Then whisk together the dry ingredients and toss blueberries with 1 Tbsp of that mixture.

mixing butter sugar lemon zest in stand mixer

In the bowl of an electric stand mixer, whip together butter, sugar and lemon zest on high speed until mixture is pale and fluffy, about 3 – 4 minutes.

mixing in eggs to lemon blueberry bread mixture

Mix in eggs one at a time then blend in vanilla extract.

Lemon Blueberry Bread mixing in flour

Add 1/3 of the flour mixture and mix just until combined, then blend in 1/2 of the sour cream and lemon juice. Repeat mixing in 1/3 of the flour mixture followed by the remaining sour cream. Finish by mixing in last 1/3 of the flour mixture.

Fold in blueberries then pour mixture into prepared loaf pan and spread even.

Lemon Blueberry Bread pouring mixture into loaf pan

Bake in preheat oven until cooked through, when poked with a toothpick it should come out with a moist crumb or two but no batter.

Lemon Blueberry loaf finished baking

Cool loaf. Once cool drizzle loaf with lemon glaze icing. Let set then store in an airtight container at room temperature up to 3 days.

Lemon Blueberry Bread sliced and topped with lemon glaze icing

Can I Use Frozen Blueberries?

No, I recommend using fresh blueberries. Frozen won’t give the same flavor and they tend to swirl in an unwanted color.

Can I Use a Sour Cream Substitute?

No, stick with sour cream. I tested this lemon blueberry loaf with Greek yogurt, and believe it or not the loaf didn’t rise as high. Plus, the sour cream adds more richness.

slices of glazed lemon blueberry bread on white platter

Tips for Making Lemon Blueberry Bread

  • Really whip the butter, sugar and zest mixture. You want it to become very pale in appearance, the shade should go from a yellow to a whitish pale yellow.
  • Don’t over-mix when blending in the flour, sour cream, and blueberries. If you do the loaf won’t rise as high.
  • Don’t over-bake the loaf or it will be dry. Also be careful not to under-bake or it will sink and be gooey in the center. The toothpick test will tell all.
  • As mentioned in the recipe I like to let the loaf finish cooling in an airtight container. I do this with a lot of baked goods, maybe it’s my drier climate but I do believe it helps seal in the moisture.
  • Final tip, have lots of people to share with otherwise you can’t stop eating it :). I could just slice of the entire top portion and eat that allll day long.

More Quick Bread Recipes

Lemon Blueberry Bread
4.92 from 12 votes

Lemon Blueberry Bread

This Lemon Blueberry Bread is the perfect summer treat! You get an amazingly moist loaf of bread that's brimming with bright, fresh lemon flavor and studded with sweet blueberries in every bite.
Servings: 12
Prep15 minutes
Cook55 minutes
Cooling time2 hours
Ready in: 3 hours 10 minutes

Ingredients

  • 1 2/3 cups (235g) all-purpose flour (scoop and level to measure)
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups (180g) fresh blueberries *
  • 1 cup (200g) granulated sugar
  • 1 Tbsp lemon zest
  • 1/2 cup (113g) unsalted butter, softened
  • 3 large eggs
  • 1/2 tsp vanilla extract
  • 1/2 cup (118g) sour cream **
  • 2 Tbsp fresh lemon juice

Glaze

  • 3/4 cup (90g) powdered sugar
  • 1 1/2 Tbsp fresh lemon juice

Instructions

Make the lemon blueberry bread:

  • Preheat oven to 350 degrees F. Grease an 8 1/2 by 4 1/2-inch or 9 by 5-inch loaf pan then dust with flour, shake out excess and set aside.
  • In a medium mixing bowl whisk together flour, baking powder and salt.
  • Rinse blueberries and drain very well, transfer to a medium bowl and add 1 Tbsp of the flour mixture and toss to coat, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip together sugar, lemon zest and butter until mixture is pale and fluffy.
  • Mix in eggs one at a time and blend in vanilla.
  • Add 1/3 of the flour mixture and mix just until combined then mix in 1/2 the sour cream and lemon juice and mix just until combined. Repeat process once more.
  • Mix in last 1/3 of the flour mixture then remove bowl from stand mixer and gently fold in blueberries.
  • Pour batter into prepared loaf pan, spread even and bake until toothpick inserted into center comes out with a moist crumb or two, about 50 - 60 minutes.
  • Let cool for about 5 minutes, run knife around edges to ensure loaf has loosened then invert onto a wire rack. Cool on rack about 30 minutes then finish cooling in an airtight container.

Make the lemon glaze:

  • Once cool, in a small mixing bowl whisk together powdered sugar and lemon juice (if you want it thicker add a little more powdered sugar), spoon over loaf.
  • Let glaze set then cut into slices. Store in an airtight container.

Notes

  • *I recommend using fresh blueberries. Frozen won't give the same flavor and they tend to swirl in an unwanted color.
  • ** Don't use a substitute here. I tested this lemon blueberry loaf with Greek yogurt, and believe it or not the loaf didn't rise as high. Plus, the sour cream adds more richness.
  • Recipe source: adapted from my Lemon Poppy Seed Bread.
Nutrition Facts
Lemon Blueberry Bread
Amount Per Serving
Calories 377 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 72mg24%
Sodium 125mg5%
Potassium 148mg4%
Carbohydrates 64g21%
Fiber 1g4%
Sugar 37g41%
Protein 2g4%
Vitamin A 390IU8%
Vitamin C 4.8mg6%
Calcium 54mg5%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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35 Comments

  • Mari Bresler

    Every recipe that I’ve used from Cooking Classy has worked VERY well. Using fresh blueberries, unsalted butter, and fresh lemon, makes a difference. I found large lemons, so I only needed 1. If the lemons are on the small side, you may need more. A tip ffor juicing lemon or limes is rolling it on the counter, OR microwave it for 10 seconds.o be sure you have enough for juice, I would use 2.
    I usually cook, not bake,but this recipe was DELICIOUS!!! Wouldn’t change a thing.

    • Jaclyn

      Jaclyn Bell

      Love to know my recipes have worked out well for you! Thanks for your feedback Mari!

  • Frances A Clarke

    Ridiculous it was so good! Honestly the perfect recipe. I picked the blueberries just an hour before they went into this cake, brought it to work where a bunch of hard working health professionals gobbled it up on their break, asking me to give them the recipe. Glad I took a chance on it. It will definitely go into the favorites in the recipe book

  • Colleen

    I just made this bread and I am OBSESSED! This is the best blueberry lemon bread I have ever had. Thank you for sharing. I added 1/3 bar of cream cheese to the glaze to cut the sweetness down and it is delicious.

  • Angela

    I tried this recipe for the first time and it was delicious. The only part where I messed up a little bit was and taking the loaf out of the pan and putting the glaze on it. I should’ve waited for the bread to cool and then take it out of the pan. But regardless it’s a great recipe and works fantastic. Thank you!

    • Jaclyn

      Jaclyn Bell

      I wouldn’t recommend cooling the bread in the pan longer than about 10 minutes because the steam can make the loaf stick to the pan, just a thought :). So glad you liked it though!