Easy lemon blueberry bread is soft, moist, and absolutely delicious. This quick bread is loaded with fresh blueberries and bright lemon flavor, making it the perfect sweet treat for any time of day. It comes together in just 10 minutes and is taken to a new level with a simple 2-ingredient lemon glaze.
Table of Contents
Why You Will Love This Recipe
This recipe is a masterclass in simplicity, delivering a stunning, bakery-quality loaf with minimal effort. The balance of sweet, juicy blueberries and tart, zesty lemon creates a flavor that’s both refreshing and indulgent. Its incredibly moist, tender crumb and quick preparation make it ideal for beginner bakers and busy home cooks alike, promising an impressive result every single time.
Ingredients
For the Bread:
- 1 ½ cups (200g) all-purpose flour
- 1 teaspoon baking powder
- ⅓ cup granulated sugar
- ½ teaspoon salt
- ½ cup milk
- ⅓ cup vegetable oil (or avocado oil, melted coconut oil, or melted butter)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 lemon, zested and juiced (approx. 2 tbsp juice)
- 1 ½ cups fresh blueberries, divided
For the Lemon Glaze (Optional):
- ½ cup icing sugar (powdered sugar)
- 1-2 tablespoons fresh lemon juice
Step-by-Step Instructions
1. Prep Oven & Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with cooking spray or butter.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, granulated sugar, and salt until evenly combined. Set aside.
3. Mix Wet Ingredients: In a medium bowl, whisk the milk, vegetable oil, egg, vanilla extract, fresh lemon juice, and lemon zest together until well blended.
4. Combine Batters: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture together until just combined and no dry flour is visible. Do not overmix.
5. Fold in Blueberries: Gently fold 1 cup of the fresh blueberries into the batter until evenly distributed.
6. Bake: Pour the batter into the prepared loaf pan. Scatter the remaining ½ cup of blueberries evenly over the top. Bake for 55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Cool & Glaze: Let the bread cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely. If making the glaze, whisk the icing sugar and 1 tablespoon of lemon juice together until smooth, adding more juice as needed for a drizzling consistency. Drizzle over the cooled loaf.
Expert Tips / Pro Tips
- The Key to Tenderness: The single most important tip is to NOT overmix the batter. Mix just until the wet and dry ingredients are incorporated. Overmixing develops gluten, leading to a tough, dense bread.
- Prevent Blueberry Sinkage: Tossing your blueberries in 1 tablespoon of the measured flour before folding them in helps suspend them in the batter, preventing them from all sinking to the bottom.
- Room Temperature Ingredients: Ensure your milk and egg are at room temperature for a smoother batter and more even rise.
- Fresh vs. Frozen Blueberries: Fresh blueberries are highly recommended. If using frozen, do not thaw them first, and expect a slightly longer bake time (add 5-10 minutes).
Variations & Substitutions
- Flour: For a slightly denser, nuttier flavor, you can substitute up to half of the all-purpose flour with whole wheat pastry flour.
- Citrus: Replace the lemon with an orange or lime for a different citrus twist.
- Dairy-Free: Use your favorite plant-based milk (like almond or oat milk) to make this dairy-free.
- Add-Ins: Fold in ½ cup of chopped nuts (like pecans or almonds) or ¼ cup of poppy seeds for added texture.
- Sugar: Substitute the granulated sugar with light brown sugar for a deeper, caramel-like sweetness.
Serving Suggestions
Enjoy a slice of this bread warm from the oven, at room temperature with a cup of tea or coffee, or lightly toasted with a smear of butter or cream cheese. It’s perfect for brunch, an afternoon snack, or a light dessert. For a special treat, serve it à la mode with a scoop of vanilla ice cream.
Storage, Freezing & Reheating
- Storage: Keep the cooled, unglazed loaf in an airtight container at room temperature for 2-3 days. If glazed or in a humid climate, store in the fridge for up to 1 week.
- Freezing: Wrap the completely cooled loaf (unglazed) tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw overnight at room temperature before glazing and serving.
- Reheating: Warm individual slices in the microwave for 10-15 seconds or in a toaster oven at 300°F for 5 minutes to refresh the texture.
Nutrition Information
Per slice (1 of 10), estimated without glaze.
- Calories: ~180 kcal
- Carbohydrates: 27g
- Protein: 3g
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 20mg
- Sodium: 160mg
- Fiber: 1g
- Sugar: 10g
Note: Nutrition is an estimate. Values will vary based on specific ingredients and brands used.
Lemon Blueberry Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/3 cup granulated sugar, 1/2 tsp salt
- In a medium bowl, whisk the milk, oil, egg, vanilla, lemon juice, and lemon zest until blended.1/2 cup milk, 1/3 cup vegetable oil, 1 large egg, 1 tsp vanilla extract, 1 lemon
- Pour the wet ingredients into the dry. Gently fold together with a spatula until just combined and no dry flour remains. Do not overmix.
- Gently fold in 1 cup of the blueberries.1 1/2 cups fresh blueberries
- Pour batter into the prepared pan. Scatter the remaining ½ cup blueberries on top. Bake for 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. Drizzle with lemon glaze if desired.
- For the Glaze: Whisk icing sugar with 1 tablespoon lemon juice until smooth, adding more juice as needed for a drizzling consistency.1/2 cup icing sugar, 1-2 Tbsp lemon juice
Notes
FAQ
Why did my blueberries sink to the bottom?
This is common. To prevent it, gently toss your blueberries in 1 tablespoon of the measured flour before folding them into the batter. This light coating helps them “float.”
Can I use frozen blueberries?
Yes, but do not thaw them. Use them straight from the freezer to prevent bleeding and add 5-10 minutes to the bake time. The batter may take on a slight purple hue.
My bread is dense and gummy. What happened?
This is almost always due to overmixing the batter or over-measuring the flour. Spoon your flour into the measuring cup and level it off—don’t scoop directly from the bag. And remember, mix until just combined.
Do I have to make the glaze?
No, the glaze is optional. The bread is wonderfully moist and flavorful on its own. The glaze adds a beautiful finish and extra lemony sweetness.