If you’re dreaming of a sweet, sunny treat that practically bursts with flavor, Blueberry Bread with Lemon Glaze will win your heart and your tastebuds! This moist, tender loaf is packed with juicy blueberries and brightened by the zingy kiss of lemon—then finished with a glossy, tangy glaze that adds sparkle to every slice. Whether you enjoy it for breakfast, an afternoon snack, or whenever you need a pick-me-up, this easy quick bread recipe is sure to become a favorite in your kitchen.

Blueberry Bread with Lemon Glaze Recipe - Recipe Image

Ingredients You’ll Need

Making Blueberry Bread with Lemon Glaze is straightforward, thanks to a lineup of familiar ingredients that each play a crucial role. From the rich butter and eggs for a velvety crumb, to the fresh lemon zest and blueberries for vibrant bursts of flavor and color, every element matters.

All-purpose flour: The backbone of the bread that creates the perfect structure, softness, and sliceability.
Granulated sugar: Adds just the right amount of sweetness to balance out the tartness of the lemons and blueberries.
Baking powder: Essential for giving your loaf a beautiful rise and a light texture.
Salt: A pinch of salt brings out all the other flavors—don’t skip it!
Unsalted butter, melted and cooled: Delivers a rich flavor and tender crumb; cooling prevents scrambling your eggs.
Eggs: Provide lift, moisture, and a lovely golden hue to the bread.
Whole milk: Adds moisture and helps create a soft, delicate crumb.
Vanilla extract: A splash of vanilla rounds out the flavors with a warm, aromatic backnote.
Lemon zest: Fresh zest ensures your bread tastes bright, citrusy, and irresistible.
Fresh or frozen blueberries: The juicy pop of berries is the star here; no need to thaw if using frozen.
Flour for coating berries: Tossing blueberries in flour keeps them from sinking to the bottom of your loaf.
Powdered sugar: The key to a smooth, glossy lemon glaze that finishes your bread perfectly.
Freshly squeezed lemon juice: Blends with the sugar to create a tart, luscious glaze that soaks into every slice.

How to Make Blueberry Bread with Lemon Glaze

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C), so it’s ready when your batter is. Grease a 9×5-inch loaf pan with butter or nonstick spray, making sure you get into every corner to avoid sticking later. A little parchment sling can also make unmolding your bread even easier!

Step 2: Whisk Dry Ingredients

Grab a large mixing bowl and whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Mixing your dry ingredients well from the start ensures even baking and a consistent crumb throughout your Blueberry Bread with Lemon Glaze.

Step 3: Blend Wet Ingredients

In a separate bowl, combine the melted (and cooled) butter, eggs, milk, vanilla extract, and that glorious fresh lemon zest. Whisk everything together until silky and smooth; this is where the magic of lemon and vanilla starts to infuse the loaf with incredible aroma.

Step 4: Combine Wet and Dry Mixtures

Pour your wet ingredients over the dry ingredients and gently stir just until you no longer see pockets of dry flour. Be careful not to overmix, which can make the bread tough—lumps are perfectly fine and mean a tender crumb.

Step 5: Fold in Blueberries

Toss your blueberries (fresh or frozen) with one tablespoon of flour before gently folding them into the batter. This little trick keeps the berries from sinking to the bottom, so you get bursts of blueberry in every bite of your Blueberry Bread with Lemon Glaze.

Step 6: Bake the Loaf

Scrape the batter into your prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs. Your kitchen will smell like pure happiness!

Step 7: Cool and Glaze

Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool fully. Once cool, whisk powdered sugar and freshly squeezed lemon juice until you have a thick, pourable glaze. Drizzle generously over the loaf—don’t be shy! The glaze soaks in and adds that signature tang to Blueberry Bread with Lemon Glaze.

How to Serve Blueberry Bread with Lemon Glaze

Garnishes

A sprinkle of extra lemon zest on top of the sticky glaze not only looks beautiful but adds a fragrant pop. You can also scatter a few fresh blueberries over the loaf for a special occasion, or even a tiny dusting of powdered sugar for a baker’s touch.

Side Dishes

Blueberry Bread with Lemon Glaze pairs perfectly with a dollop of Greek yogurt or a pat of whipped cream. It’s also delightful alongside a cup of coffee, fresh-brewed tea, or even a frosty glass of milk—perfect for breakfast or a snack.

Creative Ways to Present

Slice the loaf thick and grill lightly in a skillet for a warm, toasty twist on breakfast, or cube and layer it with whipped cream and berries for a quick trifle. You can also wrap individual slices for lunchboxes or picnics—it’s a treat that travels well and brings a smile everywhere you take it.

Make Ahead and Storage

Storing Leftovers

To keep your Blueberry Bread with Lemon Glaze fresh and moist, wrap slices tightly in plastic wrap or foil. Store on the counter at room temperature for up to three days—if it lasts that long! The flavors keep improving as it sits.

Freezing

This bread freezes wonderfully. Wrap individual slices or the whole cooled loaf (unglazed or glazed) in a layer of plastic wrap, then foil, and freeze for up to two months. Thaw overnight in the fridge or on the counter before enjoying.

Reheating

For a bakery-fresh experience, warm slices in the microwave for about 10-15 seconds or pop them in a toaster oven. If you’ve frozen the whole loaf, let it come to room temperature first. A warm slice brings the nostalgia of freshly baked Blueberry Bread with Lemon Glaze flooding right back.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! If you’re using frozen blueberries, add them directly from the freezer—do not thaw first. Coat them in flour before folding into the batter to prevent color bleeding and sinking.

How do I know when the bread is done baking?

The best way is to insert a toothpick or thin skewer into the center of the loaf. If it comes out clean or with just a few moist crumbs (but no raw batter), your Blueberry Bread with Lemon Glaze is ready. Ovens can vary, so check around the 50-minute mark.

Why did my blueberries all sink to the bottom?

This usually happens if the berries aren’t coated with flour first. Be sure to toss them in a tablespoon of flour before adding to your batter to help them stay suspended throughout the loaf.

Can I make this bread dairy-free?

Yes! Swap the milk for your favorite non-dairy alternative and use melted plant-based butter or coconut oil. The texture and flavor will still be deliciously close to the original Blueberry Bread with Lemon Glaze.

Is it possible to double the recipe?

Definitely. Just double all the ingredients and divide the batter between two loaf pans. Check the loaves a few minutes before the end of the baking time, as oven heats can vary when baking more than one loaf at once.

Final Thoughts

I can’t wait for you to experience just how happy a slice of Blueberry Bread with Lemon Glaze can make your day. Whether you serve it warm for breakfast or with friends over coffee, it’s a cozy, lemony celebration of spring in every bite—give it a try, and let it become a cherished ritual in your kitchen too!

Blueberry Bread with Lemon Glaze Recipe

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4.6 from 16 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 10 slices) 1x
Diet: Vegetarian

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Description

This Blueberry Bread with Lemon Glaze recipe combines the sweet tartness of blueberries with a zesty lemon glaze for a delightful treat that’s perfect for breakfast or as a snack. The moist and tender bread is bursting with juicy blueberries and topped with a tangy lemon icing.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter, melted and cooled
2 large eggs
1/2 cup whole milk
1 teaspoon vanilla extract
1 tablespoon lemon zest

Blueberries and Glaze:

1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
1 tablespoon all-purpose flour (for coating berries)
1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice

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Instructions

Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
Combine Wet Ingredients: In another bowl, whisk melted butter, eggs, milk, vanilla extract, and lemon zest.
Mix Batter: Pour wet ingredients into dry ingredients and stir until just combined.
Add Blueberries: Toss blueberries with flour, then fold into the batter.
Bake: Pour batter into pan, bake for 50-60 minutes until a toothpick comes out clean.
Glaze: Whisk powdered sugar and lemon juice for glaze, drizzle over cooled bread.

Notes

For extra lemon flavor, add additional zest to the batter or sprinkle on top of the glaze.
Store leftovers wrapped tightly at room temperature for up to 3 days.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American