This post may contain affiliate links. For more information, read my disclosure policy.

Lemon Blueberry Bread with lemon glaze is bursting with fresh flavors! It’s made with lemon extract for the best lemon flavor with blueberries mixed in. You can use fresh, frozen, or canned blueberries for this recipe. It’s perfect for breakfast, brunch, snacks, or even dessert.

Pin it now to save for later

Pin Recipe
Lemon blueberry loaf with one slice cut off
Table of Contents
  1. My Go-To Lemon Blueberry Bread Recipe
  2. How to make Lemon Blueberry Quick Bread Video
  3. Ingredients in Lemon Blueberry Quick Bread
  4. How to Make Lemon Blueberry Bread
  5. What Blueberries are Best for Quick Bread
  6. Expert Tips for Perfect Lemon Bread
  7. How to Store Quick Breads
  8. FAQ
  9. More Quick Bread Recipes You’ll Enjoy
  10. Lemon Blueberry Bread Recipe Recipe

My Go-To Lemon Blueberry Bread Recipe

I love, love, love lemon bread, and this recipe is the best lemon blueberry bread ever. Soft and moist with a bright lemon flavor and juicy blueberries in every bite. It’s like a loaf of sunshine!

It’s also a quick bread recipe, so it’s easy, and I’m sharing all of my tips for a light and fluffy lemon bread with the most fantastic tender crumb. This one’s a keeper, for sure.

  • The secret to the best lemon bread is to use lemon extract and lemon zest. The extract has a concentrated flavor, so you don’t need much – a little goes a long way. The zest adds that fresh lemon flavor without watering the batter down with juice. It’s the perfect combo.
  • I love this bread with fresh blueberries, but you can use frozen or canned, especially if blueberries aren’t in season. Out of season, blueberries can be really tart, so I use frozen ones during the fall and winter instead.
  • Evaporated milk gives the bread moisture and a richer flavor. I prefer it to regular milk – it really does make a difference with the bread texture.
  • Instead of butter, I use oil in this recipe. Oil is not as heavy as butter, adds moisture, and helps create a lighter, fluffier crumb.
  • It’s finished with a glaze made with fresh lemon juice for an extra punch of flavor, but the glaze is optional. It makes the bread sweeter, but it’s great plain, too.
  • We love this as a lemon blueberry breakfast bread, but it’s great any time of day!

How to make Lemon Blueberry Quick Bread Video

ingredients in cake

Ingredients in Lemon Blueberry Quick Bread

All-purpose Flour: Be sure to measure it correctly – never pack it.

Granulated sugar: For sweetness

Baking powder: To make it rise and be nice and fluffy.

Salt: We need the salt since the bread uses oil – the salt adds flavor and keeps it from being bland.

Large eggs: They don’t have to be room temperature but it’s great if they are.

Oil: Vegetable oil works best.

Evaporated milk: This is sold in a can in the baking aisle – be sure not to get sweetened condensed milk!

Pure lemon extract: This is where a lot of the lemon flavor comes from, so don’t skip it!

Lemon zest: A must! Learn how to zest a lemon.

Blueberries – fresh, frozen, or canned can be used.

Powdered sugar: For the glaze

Lemon juice: For the glaze

6 grid collage showing how to make lemon blueberry bread

How to Make Lemon Blueberry Bread

  1. Whisk the flour, sugar, baking powder, and salt in a large bowl.
  2. Whisk the eggs; oil evaporated milk, extract, and zest in a separate bowl.
  3. Stir the wet ingredients into the dry ingredients and stir just until combined.
  4. Gently fold in the blueberries.
  5. Pour the batter into the prepared pan and bake the bread for 35 to 45 minutes, or until a toothpick comes out mostly clean. Cool the lemon blueberry bread before adding the glaze.
  6. To make the glaze, whisk the powdered sugar and lemon juice in a small bowl. If it’s too thick, add a little more liquid. If it’s too thin, add a little more sugar. Drizzle the glaze over the top of the bread.
Overhead shot of lemon blueberry bread loaf cut into slices

What Blueberries are Best for Quick Bread

  • Fresh in-season blueberries are lovely in this bread. Even though you can find them year-round, they are best between June and August.
  • You can also use frozen blueberries. Thaw them first and drain them well before adding them to the batter.
  • I’ve made this recipe with canned blueberries, too! Just be sure to thoroughly drain them before mixing them into the batter.
Overhead shot of lemon blueberry loaf with two slices cut off

Expert Tips for Perfect Lemon Bread

This recipe is easy, and if you follow these tips, it will be the best lemon blueberry bread!

  • For the best loaf, use an 8×4” loaf pan. You can use a 9×5-inch but the loaf will be flatter.
  • Don’t overmix the batter. Mix long enough for the batter to form, and that’s it. If you overmix, the bread will be denser.
  • When you add the blueberries, carefully stir or fold them in so they don’t burst and stain the batter. Also, if you mix them too much into the batter, they will sink to the bottom of the bread.
  • Don’t sub the evaporated milk for regular milk. The batter won’t have the right consistency, and the recipe won’t work.
  • If you use canned or frozen blueberries, make sure they’re thawed (if frozen) and well-drained.

How to Store Quick Breads

  • You can store the bread at room temperature for a few days. Keep it tightly wrapped.
  • To extend the shelf life, you can store it wrapped in the refrigerator for a few extra days.
  • You can also freeze lemon bread for up to two months.
Overhead shot of lemon blueberry bread loaf cut into slices

FAQ

Can I use different berries?

Yes, any berries will work in this recipe! It’s an easy way to change it up.

Do I have to glaze the bread?

Nope, the glaze is optional!

Can I use bottled lemon juice?

Yes, but don’t skip the lemon zest if you use bottled lemon juice.

Can I use frozen blueberries?

Yes, but thaw them first and drain them before stirring them into the batter.

Can you freeze lemon bread?

Yes, it freezes great! Tightly wrap it in plastic wrap and store it in a freezer bag.

If you want to bake up a little bit of sunshine, you have to try this lemon blueberry quick bread! The flavor is perfect – tart, bright, and sweet – with a soft crumb that practically melts in your mouth. You will love it!

More Quick Bread Recipes You’ll Enjoy

Have you made this recipe?

Tag @crazyforcrust on Instagram or hashtag it #crazyforcrust

Overhead shot of a slice of lemon blueberry bread

Lemon Blueberry Bread Recipe

4.86 from 7 votes
Lemon Blueberry Bread with lemon glaze is bursting with fresh flavors – it’s the perfect recipe for breakfast, brunch, snacks, or even dessert.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Yield 10 servings
Serving Size 1 serving

Ingredients
  

  • 1 ½ cups (186g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • cup oil
  • 5 ounces evaporated milk
  • 1 teaspoon pure lemon extract
  • Zest of one large or two small lemons
  • 1 cup fresh frozen or canned blueberries (see note)
  • ½ cup (57g) powdered sugar
  • 1-2 tablespoons lemon juice

Instructions

  • Preheat oven to 350°F. Spray an 8.5” by 4.5” loaf pan with nonstick cooking spray (use the kind with flour if you have it). You can also use an 8”x4” loaf pan.
  • Whisk flour, sugar, baking powder, and salt in a large bowl.
  • Place eggs, oil, evaporated milk, extract, and zest in a large measuring cup or small bowl and whisk. Stir the wet ingredients into the dry ingredients and stir just until the batter forms. Fold in blueberries carefully.
  • Pour into prepared pan and bake for 35-45 minutes, or until a toothpick comes out mostly clean just slightly to one side of center. Cool before frosting.
  • Whisk powdered sugar and lemon juice (1 tablespoon at a time) until desired consistency, drizzle over the bread. The frosting is optional and makes it more sweet, but the bread is good without it as well.

Recipe Video

Recipe Notes

Make sure berries are thawed and drained well before adding to the batter. Don’t over mix them into the batter so they won’t discolor it and so they don’t totally sink to the bottom.

Recipe Nutrition

Serving: 1serving | Calories: 251kcal | Carbohydrates: 38g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 146mg | Potassium: 143mg | Fiber: 1g | Sugar: 22g | Vitamin A: 273IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Appetizer, Breakfast, Dessert, Snack
Cuisine American
Author Dorothy Kern
Keyword blueberry bread, breakfast bread, brunch bread, lemon blueberry, lemon blueberry bread, lemon bread, quick bread
Overhead shot of lemon blueberry bread slice on wire rack with recipe title on top of image

This Lemon Blueberry Bread is made with lemon extract for the best lemon flavor with blueberries mixed in. You can use fresh, frozen, or canned blueberries for this recipe, making it super convenient!

Last Updated on March 3, 2022

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

5 Secrets to BETTER Cookies
Sign up below to get my hacks for FREE!

Leave a Comment

Your email address will not be published.

Recipe Rating




9 Comments

  1. Love lemon, love blueberries, love quick bread. Made this and ate it for breakfast, lunch, and dinner. Can I say anything else?
    It was loved by all.

  2. This recipe was very easy to make, and my kitchen smelled great. I felt like it was a little bland, though. I didn’t put on the glaze because I didn’t want it TOO sweet, but even if I had, I think the bread still could have used a bit more flavor. The texture was a bit different than I expected. It was more like a biscuit or pancake texture than that of a banana or zucchini bread, but it was still moist. The flavors definitely melded through overnight, though, and I could taste the lemon a lot more the next day. Overall, blueberries and lemon are a great flavor combination!

  3. A head’s up… your picture of the recipe ingredients has butter in it, but in your description, you said that you use oil instead of butter for texture. Also, oil is written in your ingredients list. 🙂

  4. This bread is absolutely scrumptious!!! So easy to make and wonderful flavor. Going to make another one but going to use fresh strawberries. This is a great recipe for the use of different fruits which is great!! Hubby very happy with this bread as am I. Yummy!!!

  5. Made this recipe on Tuesday a for the baking challenge and it turned out deliciously. Moist, lemony but not overbearing and plenty of blueberries. My husband wanted a piece right after dinner. He really enjoyed it and did also. Had a piece for breakfast on Wednesday.
    Really enjoyed this recipe and will make it again even if it isn’t for a challeng.
    Thanks Dorothy for a great recipe and I really love your new cookbook.

  6. Deliciously moist bread with the perfect blend of blueberry and lemon! So easy and I got consistent results both times I made it!! One in the freezer and one devoured before it cooled completely!

  7. YUM!!! What else can i say? I love anything with lemon, so this is one of MY (not the rest of the family) favorites. 🙂

  8. Yet another no fail recipe by Dorothy! The balance between the lemon flavoring and the sweet is perfect! Not too much zing with the sweet. Then the ease of the recipe in general…wow! I had everything mixed and in the oven under the estimated time! Hope you and your family enjoy this quick bread as much as we did!