Blueberry Bread with Lemon Glaze Recipe

If you’re looking for a treat that’s bursting with juicy berries, crowned in a bright, zesty finish, and absolutely impossible to resist, Blueberry Bread with Lemon Glaze is it. This loaf combines moist, tender bread studded with fresh blueberries and a silky citrus glaze that puts it over the top. Whether you’re serving it for breakfast, as a sweet snack, or for a weekend brunch, every bite is pure sunshine on a plate.

this Recipe

Ingredients You’ll Need

The magic of this Blueberry Bread with Lemon Glaze is in its simple ingredient list. Each component plays a key role—delivering texture, balanced sweetness, and pops of lemony brightness. Here’s what makes every slice so memorable:

• All-purpose flour: The base of the bread, providing structure and a soft crumb.
• Baking powder: Lifts the bread, ensuring each bite is perfectly fluffy.
• Salt: Just a pinch heightens all the flavors and balances sweet and tart.
• Unsalted butter, softened: Adds richness and makes the bread tender.
• Granulated sugar: Sweetens the loaf while helping achieve that golden crust.
• Large eggs: Bind everything together, adding structure and a little richness.
• Milk: Keeps the texture moist; you can also use buttermilk for extra tang.
• Vanilla extract: Gives the bread a warm, comforting flavor note.
• Lemon zest: Fresh zest infuses citrusy brightness into every bite.
• Blueberries (fresh or frozen, tossed in flour): Bursts of fruity goodness, and tossing them in flour keeps them evenly distributed.
• Powdered sugar (for the glaze): The base for a silky, sweet glaze.
• Fresh lemon juice (for the glaze): Adds a tangy kick and brings out the flavor in your glaze.

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 to bake up your loaf. Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later. This little bit of prep work makes sure your beautiful Blueberry Bread with Lemon Glaze pops out perfectly every time.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together your flour, baking powder, and salt. Whisking ensures the leavening is evenly distributed, so there are no surprises—just a uniform rise and soft crumb throughout your loaf.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar together until it’s light and fluffy. This step is all about building that fine, delicate texture in the finished bread. Don’t be shy; let the mixer go for at least 2–3 minutes for best results!

Step 4: Add Eggs, Milk, Vanilla, and Lemon Zest

Beat in the eggs one at a time, mixing well after each one to keep the batter smooth. Stir in the milk, vanilla extract, and brightly fragrant lemon zest. This is where the magic really starts—the batter smells like springtime, and you can see flecks of zest shining through.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to your wet mixture, stirring until just combined. Over-mixing can lead to dense bread, so stop as soon as you see the last streak of flour disappear. The batter should be thick but smooth and ready for those berries.

Step 6: Fold in the Blueberries

Gently fold in your blueberries, which you’ve tossed with a tablespoon of flour. This trick helps keep them suspended evenly in the batter, so every slice of Blueberry Bread with Lemon Glaze is dotted with juicy berries.

Step 7: Bake

Pour your batter into the prepared loaf pan and smooth the top. Pop it into the oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. The kitchen will smell incredible, and the bread’s golden color signals it’s ready to shine.

Step 8: Cool and Glaze

Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. Once completely cooled, whisk together powdered sugar and fresh lemon juice to make a smooth glaze, then drizzle it generously over the top. This final flourish is what gives Blueberry Bread with Lemon Glaze its signature tangy-sweet finish.

How to Serve Blueberry Bread with Lemon Glaze

Garnishes

A little garnish can take your Blueberry Bread with Lemon Glaze to the next level. Try adding some extra lemon zest, whole blueberries, or even a light dusting of powdered sugar before serving—each one makes your loaf even more irresistible and pretty.

Side Dishes

This bread pairs wonderfully with a dollop of whipped cream, creamy Greek yogurt, or even a scoop of vanilla ice cream for dessert. If you’re serving it at brunch, try it alongside a simple fruit salad or a hot cup of coffee—the citrus and berry flavors provide a perfect balance to any spread.

Creative Ways to Present

For a fun twist, slice the bread thick and serve it open-faced with a smear of cream cheese, or cut it into cubes for a brunch buffet. Mini loaf pans make adorable gifts or single servings, and you can even bake the batter as muffins for grab-and-go snacks packed with blueberry and lemon flavor.

Make Ahead and Storage

Storing Leftovers

Blueberry Bread with Lemon Glaze keeps beautifully at room temperature for up to three days, especially if you store it in an airtight container. For longer freshness, refrigerate the bread, where it can last up to a week (though it rarely makes it that long in my house!).

Freezing

If you want to enjoy a slice farther down the road, freeze the bread. Wrap it tightly in plastic wrap and then foil, or pop slices into a freezer-safe bag. It stays delicious for up to three months. Just be sure to thaw at room temperature before enjoying—or gently warm a slice when you need a quick pick-me-up.

Reheating

To recapture that “just baked” magic, warm slices in the microwave for about 10 seconds or pop them in a toaster oven. The lemon glaze will glisten, the blueberries become even juicier, and the whole loaf tastes like it just came out of the oven.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work perfectly in Blueberry Bread with Lemon Glaze. Just toss them in flour (no need to thaw), and fold gently into the batter to prevent the colors from streaking.

What can I substitute for lemon zest?

If you’re out of fresh lemons, a little lemon extract or even orange zest is a great alternative. It changes the citrus profile slightly, but still offers a bright, aromatic kick to your bread and glaze.

Why did my blueberries sink to the bottom?

Tossing your blueberries in flour before folding them into the batter helps keep them floating throughout your loaf. This trick works especially well for heavier or very juicy berries, so don’t skip it!

Can I make this recipe gluten-free?

Yes, you can! Replace the all-purpose flour with your favorite gluten-free flour blend (one that subs 1:1 for regular flour). Just check that your baking powder is gluten-free, and you’re good to go.

How do I know when the bread is done baking?

The loaf is ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden, and the bread will spring back lightly when gently pressed.

Final Thoughts

If you’ve been hunting for the ultimate sweet-yet-tangy treat, Blueberry Bread with Lemon Glaze is calling your name. It’s simple enough for any day, but special enough to impress company—or make a regular day feel suddenly celebratory. Grab your bowl, your berries, and your lemons, and bake a loaf you’ll want to share with everyone you love!

Print