Lemon Blueberry Bread is a soft quick bread made with lemon juice, grated lemon peel, milk, butter, eggs, and plenty of blueberries. A simple powdered-sugar glaze adds another layer of lemon flavor after the loaf cools.
I like the balance in this recipe because the blueberries bring sweetness while the lemon keeps the loaf tasting bright. The optional walnuts add some crunch, but the bread works without them if you want the fruit to be the main texture.
The Biggest Baking Detail Is Moisture
Blueberries add moisture as they bake, so I recommend folding them into the batter gently and checking the center of the loaf rather than relying only on the clock. The original recipe gives a baking range of roughly 60 to 70 minutes at 350°F.
The original version does not specify a loaf-pan size. I am not going to invent one. Use a standard loaf pan that comfortably holds the batter without filling it to the rim, and let the appearance and center texture tell you when the loaf is finished.
Ingredients
- 1/3 cup butter, melted
- 1 cup granulated sugar
- 3 tablespoons lemon juice
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup milk
- 2 tablespoons grated lemon peel
- 1/2 cup chopped walnuts, optional
- 1 cup fresh or frozen blueberries
For the Lemon Glaze
- 2 tablespoons lemon juice
- 1 tablespoon butter, melted
- 1 cup confectioners’ sugar
Build the Batter in Stages
Mix the melted butter with the sugar, lemon juice, and eggs until evenly combined. In a separate bowl, stir together the flour, baking powder, and salt.
Add the dry mixture to the egg mixture gradually, alternating with the milk. I recommend mixing only until the flour disappears. Quick-bread batter can become tougher if it is worked too aggressively after the flour goes in.
Fold in the grated lemon peel, blueberries, and walnuts if you are using them. Work gently so the berries are not crushed through the batter.
How to Bake Lemon Blueberry Bread
- Preheat the oven to 350°F and grease your loaf pan.
- Combine the melted butter, sugar, 3 tablespoons lemon juice, and eggs.
- In a separate bowl, mix the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture in portions, alternating with the milk.
- Fold in the grated lemon peel, blueberries, and optional walnuts.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for roughly 60 to 70 minutes, checking before the end of the range.
- The loaf is ready when the top is golden and a tester inserted near the center comes out without wet batter.
- Let the bread cool before glazing so the glaze stays on the surface instead of melting straight into the loaf.
How I Make the Lemon Glaze
Whisk the confectioners’ sugar with the melted butter and lemon juice until smooth. If the glaze seems too thick to drizzle, loosen it with a very small amount of extra lemon juice. If it becomes too thin, add a little more confectioners’ sugar.
Fresh vs. Frozen Blueberries
Either can work in this recipe. With frozen berries, I would fold them in gently and avoid letting them thaw into a puddle first, because extra juice can streak the batter and add more moisture.
Signs the Loaf Needs More Time
If the center still looks wet or sinks when lightly touched, it needs more baking. A deeply golden top does not always mean the center is ready, especially in a fruit-filled quick bread.
If the top is browning faster than the middle is baking, loosely cover it with foil for the final part of the bake.
Storage
Let the loaf cool completely before covering it. Store it in an airtight container so the cut edges do not dry out. For longer storage, individual slices can be wrapped and frozen.
If you enjoy lemon desserts, try my Creamy Lemon Squares or browse the dessert recipes.
