Blueberry Vanilla Bread with Lemon Glaze is the kind of treat that makes a weekday breakfast feel like a special occasion and turns afternoon coffee breaks into truly joyful moments. This moist, fruity loaf is bursting with juicy blueberries, fragrant vanilla, and a sunny pop of lemon in both the batter and the sweet, tangy glaze. It’s a recipe that delivers bakery-caliber results without fuss, making it perfect for newcomers and seasoned bakers alike. Whether you’re planning a cozy brunch or need an easy make-ahead dessert, Blueberry Vanilla Bread with Lemon Glaze always steals the show with its vibrant flavor and gorgeous presentation.

Blueberry Vanilla Bread with Lemon Glaze Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe matters, coming together to create a bread that’s tender, flavorful, and beautifully studded with blueberries. Simple as these components may seem, each one contributes a special something to the flavor, texture, or gorgeous marbled look of your Blueberry Vanilla Bread with Lemon Glaze.

All-purpose flour: This forms the sturdy-yet-soft base that holds the loaf together without feeling heavy.
Baking powder and baking soda: The dynamic duo that gives your bread the perfect rise and irresistible tenderness.
Salt: Just a pinch enhances every other flavor in the loaf, from vanilla to berries to lemon.
Unsalted butter, softened: Delivers rich flavor and creates that melt-in-your-mouth crumb.
Granulated sugar: Sweetens the loaf and helps lock in moisture for days.
Eggs: They bind everything together and make the bread especially light and fluffy.
Vanilla extract: Adds a warm, inviting aroma and brings out the sweetness of blueberries.
Sour cream or plain Greek yogurt: The not-so-secret secret to ultra-moist, tender quick breads.
Fresh or frozen blueberries: Bursts of juicy, tart-sweet flavor in every bite—use frozen straight from the freezer!
Flour for tossing blueberries: Prevents those gorgeous berries from sinking to the bottom during baking.
Zest of 1 lemon: Lends brightness that keeps every slice tasting fresh and lively.
Powdered sugar for glaze: Dissolves smoothly for an elegant, shiny finish that’s never gritty.
Fresh lemon juice: Brings that tangy, citrusy zing to your glaze for the perfect finishing touch.
Lemon zest for glaze: Reinforces the lemon flavor and gives your glaze stunning flecks of color.

How to Make Blueberry Vanilla Bread with Lemon Glaze

Step 1: Prep Your Oven and Pan

Preheat your oven to 350°F and generously grease a 9×5-inch loaf pan, making sure you get every corner. This crucial step means your Blueberry Vanilla Bread with Lemon Glaze will release cleanly with crisp edges and no sticking drama!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures your leaveners are distributed evenly, so you won’t get any uneven rise—or surprise salty pockets—down the line.

Step 3: Cream Butter and Sugar

Using a large mixing bowl, cream the softened butter and granulated sugar together with a hand mixer (or some determined elbow grease) until it looks pale and fluffy. This introduces air for a lighter, softer loaf.

Step 4: Add Eggs and Flavors

Beat in the eggs, one at a time, mixing until each is fully combined. Stir in the vanilla extract, sour cream (or yogurt), and fresh lemon zest. The kitchen will already start smelling irresistible!

Step 5: Combine Dry and Wet Ingredients

Gradually add the dry ingredients to your wet mixture, stirring by hand or on low speed until just combined. This prevents overmixing and keeps the bread beautifully tender—no tough Blueberry Vanilla Bread with Lemon Glaze here!

Step 6: Prepare and Fold in the Blueberries

Toss your blueberries (fresh or frozen, unfussy!) with a tablespoon of flour to coat. Gently fold them into the batter, ensuring even distribution without crushing the berries.

Step 7: Fill the Pan and Bake

Scrape the batter into your prepared loaf pan and even out the top. Bake for 50 to 60 minutes until a toothpick inserted into the center comes out with just a few moist crumbs. The top will be gloriously golden!

Step 8: Cool Completely

Let your bread cool in the pan for 10 minutes (this makes it easier to remove), then transfer to a wire rack to cool completely. Patience here means your Blueberry Vanilla Bread with Lemon Glaze will slice cleanly and hold its shape.

Step 9: Make and Drizzle the Lemon Glaze

In a small bowl, whisk together powdered sugar, lemon juice, and zest until smooth and pourable. Once the bread is cool, drizzle the glaze generously over the loaf, letting it artfully drip down the sides.

How to Serve Blueberry Vanilla Bread with Lemon Glaze

Garnishes

Amp up the beauty and flavor of your Blueberry Vanilla Bread with Lemon Glaze by sprinkling extra lemon zest or a handful of fresh blueberries over the finished glaze. Edible flowers or a dusting of powdered sugar add a fancy, brunch-worthy touch.

Side Dishes

Serve a thick slice with a dollop of whipped cream, a scoop of vanilla or lemon yogurt, or even paired with a light fruit salad. The tangy bread pairs perfectly with hot coffee or iced tea for a well-rounded treat.

Creative Ways to Present

Go beyond simple slicing by cutting the loaf into cubes and layering them with yogurt and berries for parfaits, or toast slices lightly and spread with a lemon-infused cream cheese. For gatherings, serve the bread as finger-friendly mini loaves or thick, rustic wedges.

Make Ahead and Storage

Storing Leftovers

Blueberry Vanilla Bread with Lemon Glaze keeps beautifully! Store completely cooled slices in an airtight container at room temperature for up to 3 days. The flavors mingle as it sits, making each slice even more delightful the next day.

Freezing

This bread freezes like a dream. For best results, freeze the loaf or individual slices before glazing. Wrap tightly in plastic wrap and foil, then freeze for up to three months. When ready, thaw at room temperature and add the fresh glaze just before serving for bakery-quality results.

Reheating

If you prefer your Blueberry Vanilla Bread with Lemon Glaze slightly warm, just pop a slice in the microwave for 10 to 15 seconds, or toast it gently in a toaster oven. If reheating from frozen, let it thaw completely first for the best texture and flavor.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Just use them straight from the freezer without thawing to prevent unwanted purple streaks in your batter. Tossing the berries in flour before folding them in also helps keep them evenly distributed.

What if I don’t have sour cream or Greek yogurt?

No worries! Both provide moisture and tenderness, so you can substitute buttermilk or even plain yogurt if that’s what you have on hand. The bread will still be beautifully soft and flavorful.

How do I know when the bread is done baking?

Check for a golden top and insert a toothpick into the center—if it comes out clean or with just a few moist crumbs (no wet batter!), your Blueberry Vanilla Bread with Lemon Glaze is ready. Overbaking will make it dry, so start checking at the 50-minute mark.

Can I make this recipe gluten-free?

You can! Use your favorite 1:1 gluten-free baking flour substitute. The texture might be a bit different, but the flavors and the gorgeous blueberry-studded look will still shine.

Is it possible to make this bread vegan?

With a few swaps, yes! Use a plant-based butter, non-dairy yogurt, and substitute 2 flax or chia “eggs” (1 tablespoon flax/chia meal + 2 1/2 tablespoons water each) for the eggs. The glaze can easily be made with plant-based milk and plenty of lemon.

Final Thoughts

If you’re craving a bake that’s ridiculously easy yet wonderfully impressive, Blueberry Vanilla Bread with Lemon Glaze should be at the very top of your must-try list. With its bright pops of flavor and tender crumb, it’s a crowd pleaser you’ll want to make again and again. Don’t be surprised if it becomes your new staple for breakfast, brunch, or any time you need a sweet, sunny lift!

Blueberry Vanilla Bread with Lemon Glaze Recipe

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4.7 from 25 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 1 loaf (8–10 slices) 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of juicy blueberries, fragrant vanilla, and zesty lemon with this Blueberry Vanilla Bread topped with a tangy Lemon Glaze.

Ingredients

Scale

Dry Ingredients:

1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients:

½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
½ cup sour cream or plain Greek yogurt
1 cup fresh or frozen blueberries (if frozen, do not thaw)
1 tablespoon flour (for tossing blueberries)
zest of 1 lemon

For the Lemon Glaze:

1 cup powdered sugar
2–3 tablespoons fresh lemon juice
½ teaspoon lemon zest

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Instructions

Preheat the oven: Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Mix wet ingredients: In a large bowl, cream the butter and sugar. Beat in eggs, vanilla, sour cream, and lemon zest. Gradually add dry ingredients, then fold in blueberries coated with flour.
Bake: Pour batter into the loaf pan and bake for 50–60 minutes until a toothpick comes out clean.
Cool and glaze: Cool bread in the pan, then transfer to a wire rack. Whisk together powdered sugar, lemon juice, and zest. Drizzle over the bread.