Best Lemon Blueberry Bread


Lemon Blueberry Bread. The most edible version of sunshine possible! I haven’t found another bread that brightens my spirit or palate quite like it can. These cold and cloudy January days have had me down, so I decided to make my favorite bread. I am in charge of bringing brunch to my Mom’s Chair group at church (kind of like MOPS), so I thought this would be a welcomed treat. Sure enough, the ladies loved it and I went home empty handed. Here is the easy recipe:

If you’ve been following my blog, you’d know by now that I rarely make single batches. I usually double recipes because I can either freeze it, share it, or eat it for leftovers. Such is the case with lemon blueberry bread. It is too addicting to only make one loaf. So I will give you the measurements for a single loaf, but know that my pictures will show double portions.

First, you need to heat your oven to 350 degrees and grease a loaf pan with shortening. Cooking spray works too but I prefer shortening because it adheres better to the pan. Sometimes cooking spray can still cause pieces of the bread to pull off. Just a personal preference. 😉

Grab a lemon and zest the entire peel. Then juice the inside making sure to pull out the seeds. Since I decided to make two loaves of lemon blueberry bread, I busted out the juicer. It made things a lot easier!

In a large bowl, beat together 1/3 cup of melted butter, 1 cup of sugar, and 2 eggs, and 3 tablespoons of lemon juice.

In a separate bowl, combine 1 and a half cups of flour with 1 teaspoon each of baking powder and salt. Once mixed, sprinkle a little into a cup of fresh blueberries. This coating is important because it keeps the blueberries from sinking to the bottom of the loaf.

Slowly add the flour mixture into the egg mixture in 3 batches, alternating with 1/2 cup of lowfat milk. Mix the batter thoroughly between each addition. In other words, it should go flour, stir, milk, stir, flour, stir, milk…you see the pattern.

When the batter is smooth and creamy, fold in the blueberries and the lemon zest from earlier. Don’t overmix!

Pour the batter into the greased loaf pan and bake it at 350 degrees for 60 to 70 minutes. Let the lemon blueberry bread cool completely in the loaf pans before attempting to pull them out. Once the bread is cooled, you can drizzle on a delicious lemon glaze made of 3/4 cup of powdered sugar and 1-2 tablespoons of lemon juice.

See how the blueberries stayed evenly layered throughout the bread? There is nothing better than a bright burst of blueberry in every bite!

And how pretty is this platter? Whether it’s a bridal shower, mother’s day banquet, baby shower, or brunch, lemon blueberry bread just has a way of catching the eye and making every table setting pretty.

These loaves also make great gifts. Cranberry Orange Bread, Cinnamon Zucchini Bread, and Pumpkin Muffins with Vanilla Frosting are also delicious edible gifts.

To reference this recipe later, save this pin on Pinterest or share it to Facebook using the social media icons below the printable recipe. You may want to follow my Bangin’ Baked Goods board while you’re at it. Happy cooking y’all!

Best Lemon Blueberry Bread

Heidi Davison
Lemon Blueberry Bread is bursting with bright colors and flavors! The recipe is easy to make and comes with a lemony glaze.
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast/Dessert
Cuisine American
Servings 8


  • Zest of one lemon
  • 1/3 cup melted butter
  • 1 cup sugar
  • 2 eggs
  • 3 Tbsp lemon juice plus 1-2 more for glaze
  • 1 1/2 cup all purpose flour
  • 1 tsp each baking powder and salt
  • 4 oz or 1 cup fresh or frozen blueberries
  • 1/2 cup lowfat milk
  • 3/4 cup powdered sugar


  • Heat the oven to 350 degrees and grease a loaf pan.
  • Zest and juice one lemon. Add more lemon juice to the juice of the lemon to equal 3 Tbsp.
  • Beat together the eggs, sugar, and butter, and lemon juice until smooth.
  • In a separate bowl, combine the flour, baking powder, and salt.
  • Sprinkle a little of the flour mixture over the blueberries to coat them.
  • Slowly add 1/3 of the flour mixture to the egg mixture and combine thoroughly.
  • Add a small amount of the milk and mix.
  • Alternate the rest of the flour with the milk, stirring between each addition.
  • Carefully fold in the blueberries and lemon zest. Don't overmix.
  • Pour the batter into the greased loaf pan and bake for 60-70 minutes.
  • Let the lemon blueberry bread cool completely in the pan.
  • Remove the bread and mix the powdered sugar with 1-2 Tbsp of lemon juice.
  • Drizzle the glaze on top of the bread.




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  • Where did you get that lemon juicer? It looks so cool and I’ve been looking for one.

    • I think I bought it at Bed Bath and Beyond way back in the day!

  • Roberta Albertson says:

    Made this the same day i saw this posted. Its was so delicious. Next time i would use shortening as she suggested instead of cooking spray. I may not have sprayed my pan enough. This is a must try recipe!

    • I’m so glad you liked it Roberta! And I agree with you on the cooking spray; shortening has always worked better for me.

  • Love this combination of flavors!!! Looks delicious!

    • Yes! Lemon and blueberry is such a bright and yummy combination!

  • Kristen Pickup says:

    5 stars
    Heidi I sent your recipe to my mom this morning and she made it and drove 40 minutes to bring it to my house to meet me when I got home from work!! Mom, Dad and I had a wonderful supper together, and the bread was DELICIOUS!!! We especially loved the extra lemony flavour. Thank you for the wonderful recipe that brought about an impromptu family gathering!!! ❤️ (PS Mom was impressed with how quick and easy this was to bake!!)

    • This makes my heart so happy! Food is such a great gift God has given us to bring us together for times of physical and emotional refreshment. And I’m glad it is “mom-approved”!

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