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Homemade blueberry lemon bread recipe loaf sliced on a white marble counter with fresh blueberries and lemon zest visible.

Blueberry Lemon Bread Recipe

A moist and sweet quick bread made with fresh blueberries, zesty lemon juice, and topped with a tangy glaze. Perfect for breakfast, brunch, or dessert.
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Course: Breakfast, Brunch, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Resting the batter: 10 minutes
Total Time: 1 hour 35 minutes
Servings: 10 slices
Calories: 280kcal
Cost: $8

Equipment

  • 1 9x5 inch loaf pan Greased and lined with parchment
  • 1 Stand mixer or hand mixer For creaming butter & sugar
  • 1 Microplane zester Fine zest without bitter pith
  • 1 Wire cooling rack Proper cooling all around loaf
  • 1 Parchment paper Easy loaf removal
  • 1 Digital kitchen scale Accurate measurements
  • 1 Instant-read thermometer Check doneness (200–205°F)
  • 1 Silicone spatula Gentle folding of blueberries

Ingredients

For the Bread

  • 2 cups All-purpose flour Provides structure
  • 1 ½ teaspoon Baking powder Helps loaf rise
  • ½ teaspoon Salt Balances sweetness
  • ½ cup Unsalted butter Softened; or coconut oil
  • 1 cup Granulated sugar Sweetness
  • 2 large Eggs Room temperature
  • ½ cup Sour cream Or Greek yogurt
  • 2 tablespoon Lemon juice Freshly squeezed
  • 1 tablespoon Lemon zest Bright citrus flavor
  • 1 teaspoon Vanilla extract Flavor balance
  • 1 ½ cups Blueberries Fresh or frozen (not thawed)
  • 1 tablespoon Flour To coat blueberries

For the Glaze

  • 1 cup Powdered sugar For glaze
  • 2-3 tablespoon Lemon juice Freshly squeezed
  • ½ teaspoon Lemon zest Extra citrus flavor

Instructions

  • Preheat oven to 350°F.
  • Grease & line loaf pan with parchment paper.
  • Whisk flour, baking powder, and salt together.
  • Cream butter & sugar until light and fluffy.
  • Add eggs, sour cream, lemon juice, zest, and vanilla; mix well.
  • Gradually add dry mixture to wet in 3 parts, mixing gently.
  • Toss blueberries in 1 tablespoon flour, then gently fold into batter.
  • Bake 60–70 minutes, until toothpick inserted comes out clean.
  • Cool 15 minutes in pan, then transfer to wire rack.
  • Whisk glaze ingredients and pour over cooled bread.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 90g | Calories: 280kcal | Carbohydrates: 42g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 55mg | Sodium: 150mg | Potassium: 80mg | Fiber: 1g | Sugar: 24g | Vitamin A: 300IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg