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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 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
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.