Go Back
–+ servings
Overhead shot of Lemon Blueberry Bread on a cooling rack with lemon glaze dripping down the sides.

Lemon Blueberry Bread Recipe

A delicious moist Blueberry Lemon Quick Bread loaded with fresh juicy blueberries and lemon zest. Topped with a fresh lemon glaze, it's the perfect balance of sweet and tart!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Additional Time 30 minutes
Total Time 1 hour 50 minutes
Servings 10 slices
Calories 228 kcal

Ingredients
  

  • 2 teaspoons lemon zest
  • 2 Tablespoons lemon juice freshly squeezed
  • ¾ cup granulated sugar
  • ¼ cup butter melted
  • 2 large eggs
  • ¼ cup sour cream
  • 1/3 cup milk
  • 1½ cups All-purpose flour plus 3 Tablespoons for berries
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1¼ cups fresh blueberries washed and drained

Glaze

  • 1 Tablespoon lemon juice fresh squeezed
  • 1 teaspoon lemon zest
  • ¼ cup powder sugar

Instructions
 

  • Preheat oven to 350 °F. Grease and flour a 9 x 5 inch loaf pan and line with parchment paper, leaving a 2-inch overhang on each side.
  • Zest lemon and squeeze juice into separate, small bowls and set aside.
  • In a medium size bowl mix together the granulated sugar, melted butter, eggs, sour cream, 2 teaspoons of lemon zest, and 2 tablespoons of lemon juice. Combine until well incorporated. Stir in the milk; set aside.
  • In a large bowl add flour, baking powder, and salt. Whisk to combine. Create a well in the center of the flour mixture. Pour in wet ingredients. Mix until just incorporated. Batter will be slightly lumpy.
  • In a medium size bowl add 3 Tablespoons of flour. Add rinsed and drained blueberries to the flour and toss to coat.
  • Gently fold flour coated blueberries into the lemon bread batter. Pour batter into prepared loaf pan. Bake in preheated 350 °F oven for 55 to 60 minutes, or until bread springs back when gently pushed in the center. Cool in the pan for 10 minutes.
  • While the lemon blueberry bread is cooling, combine lemon juice, powder sugar, and lemon zest. Stir until smooth glaze forms. (add more powder sugar as needed for desired consistency. Not too thick, not too thin)
  • After 10 minutes of cooling remove bread from pan by lifting with excess parchment paper. Place bread with the parchment paper on a cooling rack. Allow bread to cool an additional 20–30 minutes. Drizzle lemon zest over the top of the bread.

Nutrition

Serving: 1gCalories: 228kcalCarbohydrates: 38gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 53mgSodium: 209mgFiber: 1gSugar: 23g
Tried this recipe?Let us know how it was!