15 Comments
87K Shares
Jump to Recipe·Print Recipe
Easy lemon blueberry bread is soft, moist, and delicious. This quick bread loaded with fresh blueberries and lemon, making it the perfect summer dessert to bake. It's simple, sweet, and delicious on its own, but taken to a new level with a 2-ingredient lemon glaze drizzled on top. Plus, it's an easy recipe to make, taking just 10 minutes for the batter to come together. Whether you enjoy this lemon blueberry loaf cake hot and fresh, or save it for the next day, it will be hard to just have one slice.
Why You'll Love Lemon Blueberry Bread
- A beautiful dessert with minimal effort. You can impress your friends, family, and coworkers with this lemon blueberry bread, which seems complicated—but isn't. It's super easy to make and involves just a few extra steps to bring the batter together and pop into the oven.
- It has the perfect balance between sweet and tart. Lemon and blueberries add a delightful tartness to this bread, while vanilla and sugar balance it with sweetness. The result is heaven in every bite.
- Quick and easy. This lemon blueberry bread is easy to prepare in just 10 minutes, and ready to eat in under an hour. If you love easy baking, then this this dessert bread (or breakfast bread!) is the perfect summer treat recipe for you.
Ingredients and Substitutions
To make this easy lemon blueberry bread, you will need the following ingredients:
- all-purpose flour
- baking powder
- granulated sugar - you can also substitute this with brown sugar.
- salt
- milk
- oil- any vegetable oil will work. I typically use avocado oil or melted coconut oil. You can also substitute with melted butter for a more buttery taste.
- egg
- vanilla extract
- lemon
- blueberries - I recommend fresh blueberries for this one.
- lemon glaze - icing sugar and lemon juice (this is optional, for drizzling on top for a little extra sweetness).
You will also need measuring cups and spoons, mixing bowls, and a 5x9-inch loaf pan (1 lb. loaf pan).
How to Make the Best Lemon Blueberry Bread
- Combine ingredients. In a largemixing bowl, combine the dry ingredients including flour, baking powder, sugar, and salt. Whisk together until evenly distributed and set aside. In a mediummixing bowl, whisk well to combine the wet ingredients including milk, oil, egg, vanilla extract, lemon juice, and lemon zest.
- Add wet ingredients to dry ingredients. Pour the wet ingredients into the dry ingredients and mix together using a rubber spatula until just combined and no dry ingredients are visible. Do not overmix (overmixing make thebreaddenser and firmer). Fold in 1 cup of blueberries until evenly mixed.
- Prepare loaf pan. Lightly grease a 9x5-inch loaf pan (1 lb. loaf pan) with cooking spray oil, and pour the batter inside. Add the remaining ½ cup blueberry on top.
- Bake. Bake in a 350 F preheated oven for 55 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Let cool for 10-15 minutes, then invert to remove the loaf.
How to Make Lemon Glaze
In a small bowl, add icing sugar. Slowly add in lemon juice and continually stir until smooth and desired consistency is achieved. The icing should be thick but can still be poured. If the icing is too runny, add more sugar. If it is too thick, add some more lemon juice. Evenly drizzle glaze over the lemon loaf and allow it to set and dry before slicing the loaf. To completely coat the loaf, then double the amount of icing.
Recipe Tips and Tricks
- Do not overmix the batter. Overmixing will cause your bread to become denser, chewy or gummy, so be careful to mix just until everything is incorporated.
- Enjoy it warm or at room temperature. You can enjoy lemon blueberry bread warm or at room temperature. There's nothing better than a fresh fruit loaf right out of the oven. I usually can't wait and enjoy it hot.
- How to store. The best way to store this loaf is at room temperature in an airtight container or large ziploc bag or up to 2-3 days. This will keep the loaf fresh and moist. To store longer, store in the refrigerator for up to 1 week. Wait until the loaf has cooled down to room temperature before storing in the refrigerator to avoid it from getting soggy.
- How to freeze. You can also freeze this blueberry loaf for up to 3 months, wrapped tightly in plastic wrap or in an airtight container.
More Blueberry Recipes
- Classic Blueberry Pie with Lattice Top
- Blueberry Yogurt Muffins
- Glazed Lemon Blueberry Scones
- Triple Berry French Toast
- Fruit and Yogurt Parfait with Granola
Did you make this recipe?I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram@aheadofthymeor share it on the Pinterest pin so that I can follow along.
Don't forget to sign up for myemail newsletterso that you don't miss any recipes. You can also follow along onInstagram,Pinterest, andFacebookfor more recipe updates.
Recipe
Lemon Blueberry Bread
5 Stars4 Stars3 Stars2 Stars1 Star
4.7 from 11 reviews
- Author: Sam Hu | Ahead of Thyme
- Total Time: 1 hour 5 minutes
- Yield: one 9x5-inch loaf
- Diet: Vegetarian
Description
Easy lemon blueberry bread with lemon glaze is soft, moist, and delicious. This quick bread with fresh blueberries and lemon is the perfect summer dessert.
Ingredients
- 1 + ½ cups all-purpose flour (200 grams)
- 1 teaspoon baking powder
- ⅓ cup granulated sugar
- ½ teaspoon salt
- ½ cup milk (120 grams)
- ⅓ cup vegetable oil(70 grams)
- 1 egg
- 1 teaspoon vanilla extract
- 1 lemon, juiced and zested
- 1 + ½ cups fresh blueberries, divided
For the lemon glaze:
- ½ cupicing sugar
- 1-2 tablespoonslemon juice
Instructions
- Preheat the oven to 350 F. Lightly grease a 9x5-inch loaf pan (1 lb. loaf pan) with cooking spray oil.
- In a large mixing bowl, combine the dry ingredients including flour, baking powder, sugar, and salt. Whisk together until evenly distributed and set aside.
- In a medium mixing bowl, whisk well to combine the wet ingredients including milk, oil, egg, vanilla extract, lemon juice, and lemon zest.
- Pour the wet ingredients into the dry ingredients and mix together using a rubber spatula until just combined and no dry ingredients are visible. Do not overmix (overmixing will make the bread denser and firmer). Fold in 1 cup of blueberries until evenly mixed.
- Pour the batter into the prepared loaf pan and add the remaining ½ cup blueberry on top.
- Bake for 55 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Let cool for 10-15 minutes, then invert to remove the loaf.
- Serve warm or at room temperature. Drizzle with glaze if desired.
Lemon Glaze:
- In a small bowl, add the icing sugar. Slowly add in the lemon juice and continually stir until smooth and desired consistency is achieved. The icing should be thick but can still be poured. If the icing is too runny, add more sugar. If it is too thick, add some more lemon juice.
- Evenly drizzle glaze over the lemon loaf and allow it to set and dry before slicing the loaf. To completely coat the loaf, then double the amount of icing.
Notes
Enjoy it warm or at room temperature. You can enjoy lemon blueberry bread warm or at room temperature. There's nothing better than a fresh fruit loaf right out of the oven. I usually can't wait and enjoy it hot.
How to store. The best way to store this loaf is at room temperature in an airtight container or large ziploc bag or up to 2-3 days. This will keep the loaf fresh and moist. To store longer, store in the refrigerator for up to 1 week. Wait until the loaf has cooled down to room temperature before storing in the refrigerator to avoid it from getting soggy.
How to freeze. You can also freeze this blueberry loaf for up to 3 months, wrapped tightly in plastic wrap or in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Cake
- Method: Bake
- Cuisine: American
« Avocado Hummus
Fish Stick Tacos »
Food Blogger Business School
A step-by-step program that teaches food bloggers how to grow and scale their blogs into a full-time business
in less time and without posting endless content until you burn out.
Reader Interactions
Comments
Jenny says
I’d recommend 2 tablespoons of lemon juice instead of a whole lemon.
Reply
« Older Comments
