Lemon Blueberry Bread
Lemon blueberry bread is a classic quick bread recipe perfect for breakfast, brunch, or an afternoon snack! It is bursting with fresh lemon flavor and plump, juicy blueberries, making it a delightful treat any time of day. This loaf takes only 10 minutes to prepare. The creamy blueberry frosting takes it to the next level!
Why You’ll Love This Recipe
- The tangy lemon zest and juice complement the sweetness of the blueberries beautifully, creating a refreshing and satisfying flavor.
- This lemon blueberry bread is incredibly moist and tender.
- It is bursting with plump fresh blueberries.
- The lemon and blueberry combination is so tasty!
- This recipe comes together quickly and easily, making it perfect for beginner bakers or busy weeknights.
- The blueberry frosting is unique and unforgettable.
- This bread can be made with gluten free flour. In addition, it is nut free.
- Check out these Lemon Blueberry Cookies for another delicious dessert!
Ingredients & Substitutes
These are the main ingredients and substitutions for this lemon blueberry bread with frosting. Scroll down to the recipe card for the full ingredients list and instructions.
First, use fresh lemon zest and lemon juice for the best flavor.
Granulated sugar adds the sweetness. I have not tried this recipe using coconut sugar but it should work. I have tested it with monk fruit and it did not come out as well.
For these photos, I used gluten free flour. If you are not gluten free, all purpose flour works fine.
Baking soda helps leaven the bread.
A little sea salt balances out the sweetness and acidity.
Use slightly softened unsalted butter. I put it on my kitchen counter about an hour before baking. If you forget to do this, microwave the butter for 10 seconds to soften it.
Three eggs help bind the bread together. If you are egg free, try this Vegan Banana Bread instead.
Use regular or dairy free milk to help thin out the batter.
Use fresh blueberries instead of frozen or thawed. Toss in a little flour to prevent them from sinking to the bottom of the bread.
For the frosting, mix together vanilla frosting and blueberry jam.
Taste & Texture
This lemon blueberry bread is soft, moist, and sweet.
The acidity of the lemon perfectly balances the sweetness of the blueberries.
Texture wise, it is incredibly moist and soft, with the blueberries adding a slight juiciness.
In addition, the blueberry frosting adds a smooth, sweet layer on top. It is ultra creamy!
How to Make
Step 1
First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch by 4 inch bread pan with parchment paper.
Step 2
In a large bowl, combine the lemon zest, sugar, gluten free flour, baking soda, and sea salt. Stir together.
Step 3
Using a hand mixer, add in the butter. Mix until crumbly and until no clumps of butter remain.
Step 4
Then, add in the eggs, lemon juice, and milk. Stir.
Step 5
Toss the blueberries in 1 tablespoon of gluten free flour. Then, carefully fold it into the batter.
Step 6
Transfer the batter into the prepared pan. Smooth into an even layer.
Step 7
Bake for 50 minutes or until a toothpick inserted comes out clean. Allow the bread to fully cool before making the frosting.
Step 8
Once the bread has cooled completely, make the frosting. Combine the vanilla frosting and jam in a small bowl. Frost the bread and slice!
Expert Tips for Success
Follow these tips and tricks to make the best lemon blueberry bread.
Use fresh lemon juice and zest for the ultimate flavor. This is much better than using lemon extract or bottled lemon juice.
Coating the blueberries in a bit of flour before folding them into the batter helps prevent them from sinking to the bottom of the loaf.
Do not overmix the bread batter.
Line the loaf pan with parchment paper for easy removal and clean up.
Do not bake too long! The bread will have puffed up in the middle.
Use a toothpick to determine if the bread is finished baking. Insert a toothpick into the center of the bread. If it comes out with only a few moist crumbs, then the lemon blueberry bread is done baking.
Flavor Variations & Add-Ins
Here are some fun ways to switch up the flavors of your lemon blueberry bread.
Spice it Up: Add a pinch of cinnamon, nutmeg, or cardamom for a warm twist.
Go Nuts: For extra crunch, fold in chopped walnuts, pecans, or almonds.
Lemon Glaze: Drizzle a simple lemon glaze over the top of the cooled bread for an extra burst of citrus flavor. Mix together powdered sugar and lemon juice to make this.
White Chocolate Chips: For a decadent treat, add white chocolate chips to the batter. You will have delicious white chocolate lemon blueberry bread.
How to Serve & Store
Let it Cool: Allow the lemon blueberry bread to cool completely in the pan before slicing and serving. This will ensure a clean cut.
Serve for breakfast with eggs and bacon, or as a sweet treat with whipped cream!
Storage: Store leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Frequently Asked Questions (FAQs)
I do not recommend using frozen blueberries. They are often very watery once thawed. For the best results, use fresh blueberries.
Use gluten free flour as described in the recipe card below.
If your bread starts to dry out, you can refresh it by lightly toasting it or by warming it up in the microwave for a few seconds.
Equipment Needed
Pre-Cut Parchment Paper Sheets: Use parchment paper for easy clean up and removal.
Pyrex 3 Glass Mixing Bowls: Mix the lemon blueberry bread batter in this bowl.
Banana Bread Pan: I use this pan every single time I bake quick bread!
Check out all of my kitchen favorites!
You May Also Enjoy
- Lemon Brownies
- Protein Banana Bread
- Coconut Flour Banana Bread
- Pumpkin Banana Bread
- Lemon Poppy Seed Cake
If you make this lemon blueberry bread recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Lemon Blueberry Bread
Ingredients
Bread
- 1 tbsp lemon zest
- 1 cup granulated sugar
- 1 ¼ cups gluten free flour, or all purpose flour
- 1 tsp baking soda
- ½ tsp sea salt
- ¾ cup unsalted butter, slightly softened
- 3 eggs
- 1 tbsp lemon juice
- 3 tbsp milk, dairy free or regular
- 1 cup fresh blueberries
Frosting
- 1 cup vanilla frosting
- ¼ cup blueberry jam
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch by 4 inch bread pan with parchment paper.
- In a large bowl, combine the lemon zest, sugar, gluten free flour, baking soda, and sea salt. Stir together.
- Using a hand mixer, add in the butter. Mix until crumbly and until no clumps of butter remain.
- Then, add in the eggs, lemon juice, and milk. Stir.
- Toss the blueberries in 1 tablespoon of gluten free flour. Then, carefully fold into the batter.
- Transfer the batter into the prepared pan. Smooth into an even layer.
- Bake for 50 minutes or until a toothpick inserted comes out clean. Allow the bread to fully cool before making the frosting.
- Once the bread has fully cooled, make the frosting. Combine the vanilla frosting and jam in a small bowl. Frost the bread and slice!
Notes
- If you are not gluten free, feel free to use all purpose flour.
- Use fresh lemon zest and juice for the best flavor.
- Use a hand mixer or stand mixer to beat the butter into the batter.
- Tossing the blueberries with the flour helps prevent them from sinking.
- Bake until a toothpick inserted comes out clean.
- Store leftovers in an airtight container for up to 4 days.
- Check out all of my kitchen favorites!
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