This homemade Lemon Blueberry Bread is the perfect treat for your favorite guests but easy enough to make for yourself.
Do you have a sweet tooth? I sure do, and this Lemon Blueberry Bread recipe satisfies it every time. See, even though it’s called a bread, with that lemony sugar glaze on top, it’s tender and moist like a cake.
If you’re craving something sweet, there’s no need to feel guilty about enjoying this recipe. Blueberries are full of antioxidants, lemons are full of vitamin C, and whole wheat flour is rich in B vitamins.
Or at least that’s what I tell myself when I go for a second slice.
Lemon Blueberry Bread Recipe
Can You Use a Different Flour?
You can make this recipe with all-purpose flour instead of whole wheat if you prefer. You won’t need to change any of the ingredients.
If you do make the recipe with whole wheat, as I did, please don’t substitute ingredients (like swapping applesauce for the butter, etc.) The butter, baking soda, and regular milk all work to lighten the whole wheat flour, so the loaf comes out moist and delicate.
Can You Use Frozen Blueberries?
Using frozen blueberries is fine. Be sure you drain them well and then toss them with a tablespoon of flour before folding them into the Lemon Blueberry Bread batter. That trick keeps the berries from sinking to the bottom of your loaf while it bakes. After all, we want blueberries in every bite, don’t we?
If you’re freezing the loaf, don’t glaze it. Cover the loaf with foil then wrap it twice in cling wrap before freezing.
Then, freeze the glaze in a separate container and thaw it at room temperature while the bread defrosts. Stir the glaze well after defrosting and spread it on top of the bread before serving.
Makes a Great Food Gift!
This Lemon Blueberry Bread recipe makes a great food gift, too. When you want to welcome a new neighbor, express thanks to your child’s teacher, or just brighten someone’s day, all you have to do is unwrap and defrost the loaf then drizzle it with glaze.
Try These Recipes, Too!
Whole Wheat Lemon Blueberry Bread
For the bread
- 1½ cups white whole wheat flour
- 1 tsp. baking powder
- ¼ tsp. table salt
- 6 tbsps. unsalted butter – softened
- 1 cup sugar
- 2 large eggs – room temperature
- 2 tbsp. lemon zest
- 1 tsp. vanilla extract
- ½ cup milk – room temperature
- 1½ cups blueberries – frozen is fine
For the glaze
- 1 cup confectioner’s sugar
- 2 tbsp. lemon juice
- Preheat oven to 325°F / 165°C / gas mark 3 and thoroughly grease a loaf pan.
- Combine flour, baking powder and salt in a small bowl.
- In the bowl of a stand mixer, or using a beater, blend the butter and sugar well. Add the eggs one at a time, stirring well after each. Add the lemon zest and vanilla extract.
- With the mixer going on low, alternate adding the dry ingredients and the milk. Turn the mixer off and fold in the blueberries by hand. (Note: if you're using previously frozen blueberries, toss them with a tablespoon of flour to keep them from sinking to the bottom.)
- Pour the batter into the prepared loaf pan and smooth the top with the back of a spoon. Bake until a toothpick inserted in the center comes out clean. (About 75 minutes.) Remove from the oven and wait 5 minutes, then transfer it from the pan to a baking rack to cool. Top with glaze once it's entirely cooled.
- Carefully whisk the lemon juice into the confectioner's sugar, stirring well to dissolve all lumps. Spread or drizzle onto completely cooled loaf.