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

4.91 from 10 votes

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
Prep Time 15 minutes
Cook Time 55 minutes
Cooling time 2 hours
Total Time 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:

  1. 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.

  2. In a medium mixing bowl whisk together flour, baking powder and salt.

  3. 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.

  4. 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.

  5. Mix in eggs one at a time and blend in vanilla.

  6. 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.

  7. Mix in last 1/3 of the flour mixture then remove bowl from stand mixer and gently fold in blueberries.

  8. 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.

  9. 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:

  1. 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.

  2. Let glaze set then cut into slices. Store in an airtight container.

Recipe 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.
Course: Dessert
Cuisine: American
Keyword: Lemon Blueberry Bread
Author: Jaclyn

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31 Comments

  • Yasmeen

    Hi, thank you for your recipes- I’ve tried so many and all have turned out wonderful!
    I’m just pulling this out of the oven and the middle is still not cooked but the sides are really cooked- any ideas of what to do for next time? Thanks!!

    • Jaclyn

      Jaclyn Bell

      You could try a larger loaf pan or reduce oven temp slightly. Also if it’s an issue of browning on top you can tent the top with foil near the end of baking. Hope that helps
      So happy to hear you like my recipes!

  • Twyla

    Could I possibly substitute the fruit for another fresh berry like raspberries or blackberries if I don’t have any fresh blueberries on hand? Thanks! ♥️

    • Jaclyn

      Jaclyn Bell

      Yes that should be just fine, I’d probably go with raspberries since they are smaller.

    • Peggy

      Delicious!!! This is going to a favorite recipe to make for any gathering.

  • Robbie

    So I picked beautiful fresh blueberries at Blue Oak Farm in Lithia Fl. I saw this recipe and had to try it. So my recommendation would be to line your pan with parchment paper. No problem with sticking this way. On my first attempt my blueberries were on the bottom half of my bread instead of dispersed throughout so on second attempt I only folded in about 2/3 of the berries and put the rest on the top and just slightly covered with batter. I also found the glaze a bit to tangy for my taste so I also reduced lemon juice and used some water. Thank you for a great recipe, I will make this again and again.

  • Carol

    OMG!!!! This recipe is soooooo good, almost like a pound cake. The lemon adds such flavor, and the glaze is a must. Key is to not over bake, gotta take it out just at the right time ; ) Will make this over and over again. Thank you!!!!!!

    • Jaclyn

      Jaclyn Bell

      Thanks for the 5 star review Carol and taking the time to leave a review! So glad you liked it!