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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. One of my favorite quick bread recipes, it’s perfect for breakfast, brunch, snacks, or even dessert.
Table of Contents
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.
Why you’ll love this recipe
- 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.
- 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!
Ingredients Needed
- All-purpose Flour: Be sure to measure it correctly – never pack it.
- Baking powder: To make it rise and be nice and fluffy.
- Oil: Vegetable oil works best. I like using oil because I find it makes a nice moist and fluffy quick bread
- Evaporated milk: This is sold in a can in the baking aisle – be sure not to get sweetened condensed milk! The evaporated milk adds moisture to the bread.
- 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
- Lemon juice: Be sure to use fresh squeezed lemon juice
How to Make Lemon Blueberry Bread
- Whisk the all purpose flour, granulated sugar, baking powder, and salt in a large bowl.
- Whisk the eggs; oil evaporated milk, vanilla extract, and zest in a separate bowl.
- Stir the wet ingredients into the dry ingredients and stir just until combined.
- Gently fold in the blueberries.
- 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.
- 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.
Tip From Dorothy
Expert Tips
- Pan Size: 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.
- 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.
FAQ
Yes, any berries will work in this recipe! It’s an easy way to change it up.
Nope, the glaze is optional!
Yes, but don’t skip the lemon zest if you use bottled lemon juice.
Yes, but thaw them first and drain them before stirring them into the batter.
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!
Lemon Blueberry Bread Recipe
Ingredients
- 1 ½ cups (186g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ⅓ 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
- Pan Size: 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.
- 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.
Recipe Nutrition
Other Favorite Quick Breads
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 8, 2023
I didn’t have any lemons, but I had some oranges, so I made orange blueberry bread instead. It was really good, but I thought it would probably be a little better with lemon than orange. So when I got some lemons, I made it again and it was even more delicious with lemons, just as I thought. Another recipe to add to my go-to list!
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.
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!
Best lemon blueberry bread recipe. It taste so good.
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. 🙂
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!!!
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.
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!
YUM!!! What else can i say? I love anything with lemon, so this is one of MY (not the rest of the family) favorites. 🙂
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!
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