You’ll love this Lemon Blueberry Bread for its incredibly moist and tender texture. It is a bright, bakery-style treat that’s just about impossible to resist. Fresh lemon zest and juice give the loaf a bold, citrusy flavor that perfectly complements the bursts of juicy blueberries baked into every slice. The texture of this lemon blueberry bread is soft with a rich buttery crumb that feels indulgent without being heavy. Finished with a sweet, tangy lemon glaze and extra zest on top, this loaf is both beautiful and flavorful. This blueberry lemon bread is perfect for breakfast, brunch, or dessert, and makes your kitchen smell amazing while it bakes—reason enough to make it again and again. We believe this quick recipe is absolute perfection!
Prep: 15 minutes | Bake: 55-65 minutes | Total: 70-80 minutes
Yields: 1 loaf
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/3 cup unsalted butter (melted)
1 cup granulated sugar
2 eggs
3 tablespoons fresh grated lemon zest
3 tablespoons fresh lemon juice
1/2 cup milk (regular or plant based milk)
1 cup fresh or frozen blueberries
1/4 teaspoon vanilla seed
Making the Lemon glaze
1. Preheat the oven to 350°F, lightly spray loaf pan with cooking spray and set aside.
2. In a medium bowl, whisk the flour, baking powder and salt, and set aside
3. In a Brookline Mixing Bowl, using electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest, milk and lemon juice.
4. Add flour mixture and mix slowly until combined.
5. Add the flour coated berries to the batter and gently stir. Use a tablespoon of flour to coat the berries to prevent them sticking together.
6. Pour batter into a prepared Bread Loaf Pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
7. Cool in the pan for about 30 minutes.
8. Then, move to a Brookline Oval Tray.
9. Prepare glaze by simply whisking together the powdered sugar and lemon juice, then pour glaze over the loaf. Top with freshly grated lemon zest.
10. Slice and enjoy!
If you enjoyed this recipe, you may also enjoy our Banana Bread recipe as well!
Follow the instructions above – and remember using fresh lemon juice and zest is best!
Here’s how to freeze lemon blueberry bread for best results:
1. Let it cool completely:
Freezing while it’s still warm can make it soggy. Make sure it’s fully cooled.
2. Wrap it tightly:
For a whole loaf: Wrap in plastic wrap, then in aluminum foil.
For slices: Wrap each slice individually in plastic wrap or wax paper. This makes it easy to grab single servings later.
3. Place in a freezer-safe bag/container:
This extra layer helps prevent freezer burn.
4. Freeze:
It can last up to 3 months in the freezer without losing much flavor.
5. Thawing:
Whole loaf: Leave it at room temperature for a few hours or overnight.
Slices: Microwave for 15–30 seconds, or let them thaw at room temperature.
Tip: If you like, you can also toast the slices straight from the freezer—it tastes almost like fresh!
emon blueberry bread is already flavorful, but you can make it even better with some toppings or spreads. Here are some great options:
1. Simple Glaze:
See the recipe above.
Adds sweetness and extra lemony zing.
2. Butter:
A thin slice of butter (regular or flavored) melts nicely on warm bread.
Try honey butter for a sweet twist.
3. Cream Cheese:
Plain or slightly sweetened cream cheese pairs beautifully.
You can even mix a little lemon zest into the cream cheese for extra flavor.
4. Yogurt or Mascarpone:
Spread a layer of yogurt for a creamy texture—perfect for breakfast.
5. Fresh Fruit or Berries:
Top with extra blueberries or slices of lemon for a fancy touch.
6. Nut Toppings:
Chopped almonds or pecans can add crunch if you toast them lightly.
When it comes to baking, we believe simple is best. That’s why our team of artisan potters created our Bread Loaf Pan. This nontoxic unglazed artisan pan bakes evenly and has a great bake-to-table presentation as well. When baking breads with a crispy crust, we recommend our Covered Bread Pan.
Agnieszka (Aga) Bodes is an experienced photographer and recipe developer. She has been professional blogger, creator, and photographer since 2011. Born in Poland and residing in Canada, Aga draws inspiration from the beauty of Mother Nature – using natural light while highlighting freshly foraged fruits, vegetables, and foliage in her light-filled work. Aga first found one of Emerson Creek’s Brown Bag Designs Shortbread Pans at a yard sale in 2020 and was inspired to use it in her photography. Happily, she tagged Emerson Creek Pottery with the photo, and the rest is history. Today, Aga Bodes creates delicious recipes specifically for Emerson Creek Pottery. Learn more about Aga and see some of her creative work on her website, AgaBodes.com.
Print Flatbread Pizza with Chanterelles, Prosciutto, Feta Cheese and Spinach There’s nothing quite like the smell that fills your home when a warm savory dish is baking in the oven on a blistery cold afternoon. This pizza combines sautéed mushrooms with fresh spinach, feta cheese
Print This recipe is the perfect size to satisfy your sweet cravings without the temptation of overindulging! Use a microwavable 16 ounce mug, like our Brookline Cup to enjoy this simple and delicious dessert. This easy recipe is made with pantry staples in just minutes.
Print Pumpkin Spice Latte There’s no need to spend $5 (or more!) on your favorite fall drink at the coffee shop. Making a Pumpkin Spice Latte at home is actually quite simple – and the taste of this delicious drink just feels like a celebration
