Go Back
Close-up of a sliced loaf of lemon blueberry bread with juicy blueberries throughout, showcasing a soft, tender crumb on a turquoise plate.

Lemon Blueberry Bread

A sweet and tangy lemon blueberry bread with fresh lemon zest and juice, a cup of blueberries that stay suspended (thanks to a flour toss), and a simple lemon powdered-sugar glaze.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Bread
Cuisine: American
Ingredients Method Notes

Ingredients
  

Bread
  • 1-2 lemons zested and juiced (need 3 Tbsp juice for the bread plus 1-2 Tbsp for the glaze)
  • 1/3 cup butter melted
  • 1 cup sugar
  • 2 eggs
  • 3 tablespoons lemon juice
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup fresh blueberries
  • 1/2 cup low-fat milk
Lemon glaze
  • 3/4 cup powdered sugar
  • 1-2 tablespoons lemon juice

Method
 

  1. Heat the oven to 350°F and grease a loaf pan with shortening (it releases better than spray).
  2. Zest the whole lemon, then juice it, removing the seeds.
  3. In a large bowl, beat the melted butter, sugar, eggs and 3 tablespoons of lemon juice.
  4. In a separate bowl, combine the flour, baking powder and salt. Sprinkle a little of it over the blueberries and toss so they will not sink.
  5. Add the flour mixture to the egg mixture in 3 batches, alternating with the milk and mixing well after each addition.
  6. Fold in the blueberries and lemon zest without overmixing.
  7. Pour into the loaf pan and bake 60-70 minutes. Cool completely in the pan before removing.
  8. Whisk the powdered sugar with 1-2 tablespoons of lemon juice and drizzle over the cooled bread.

Notes

Doubles easily; a juicer makes quick work of the lemons for two loaves.