Go Back
Homemade Lemon Blueberry Bread with a slice showcasing blueberries and lemon zest.

Lemon Blueberry Bread

This Lemon Blueberry Bread combines the tangy flavor of lemons with sweet blueberries, creating a comforting and refreshing treat perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Bread Ingredients
  • 9 tbsp butter (softened)
  • 1 cup sugar
  • 2 large eggs
  • ¼ cup lemon zest (approx 3 small lemons)
  • 1 ½ tbsp fresh lemon juice (approx ½ small lemon)
  • ½ cup buttermilk For a lighter texture, use yogurt.
  • 1 tsp vanilla extract
  • 1 ⅔ cups flour (plus 1 tbsp)
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • 1 cup fresh blueberries Frozen blueberries can also work!
Glaze Ingredients
  • 1 cup powdered sugar
  • 1 tbsp fresh lemon juice

Method
 

Preparation
  1. Preheat your oven to 320°F (160°C). Grease a 2 lb loaf pan with butter and line it with parchment paper.
  2. In a large mixing bowl, beat together the softened butter and sugar until light and pale.
  3. Beat in the eggs one at a time.
  4. Add in the lemon zest, fresh lemon juice, buttermilk, and vanilla extract, mixing until combined.
  5. Sift in the flour along with the baking powder and baking soda, stirring until smooth.
  6. Toss blueberries in the remaining flour to prevent sinking and fold gently into the batter.
  7. Spoon the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 55-60 minutes, or until a skewer inserted comes out clean.
  2. Transfer the loaf to a cooling rack and let it cool completely.
Glazing
  1. In a bowl, sift the powdered sugar and gradually stir in the fresh lemon juice to create a glaze.
  2. Drizzle over the cooled lemon blueberry bread.

Notes

For best results, avoid overmixing the batter and store the bread in an airtight container. It can last about a week at room temperature or up to three months in the freezer.