Lemon Blueberry Bread Recipe

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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

Lemon Blueberry Bread made with whole wheat

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.

Lemon Blueberry Bread closeup

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?

Storage

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 - One of my favorites
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5 from 2 votes

Whole Wheat Lemon Blueberry Bread

Sweet, juicy blueberries, and a fresh lemon sugar frosting make this easy homemade bread taste like a cake. Small loaves make fantastic food gifts, too!
Course Bread
Cuisine American
Keyword baking, bread, dessert, easy, food gift, freezes well
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 40 mins
Makes 8 slices
Calories 297kcal
Created by Katie Berry

Ingredients

For the bread

  • 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
  • cups blueberries - frozen is fine

For the glaze

  • 1 cup confectioner’s sugar
  • 2 tbsp. lemon juice

Instructions

  • Preheat oven to 325°F / 165°C / gas mark 3 and thoroughly grease a loaf pan.

Bread

  • 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.

Glaze

  • Carefully whisk the lemon juice into the confectioner's sugar, stirring well to dissolve all lumps. Spread or drizzle onto completely cooled loaf.

Notes

If you’re freezing the loaf, don’t glaze it. Instead, 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.

Nutrition

Serving: 1slice | Calories: 297kcal | Carbohydrates: 62g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 66mg | Sodium: 84mg | Potassium: 150mg | Fiber: 3g | Sugar: 29g | Vitamin A: 376IU | Vitamin C: 9mg | Calcium: 74mg | Iron: 1mg

14 Comments

  1. I just took this bread out of the oven about 20 minutes ago.  As soon as the glaze went on, I decided to cut a small piece.

    Absolutely delicious!

    It is pleasantly surprising how light the cake itself is, so on my next attempt, I am going to add cranberries also and make into muffins.

    .  

    1. Katie Berry says:

      I’m so glad you tried the recipe and like it! This is one of our favorites, and I’ve made it with cranberries (and a bit of grated orange zest, with some orange juice replacing a bit of the milk) and it’s delicious that way, too. Haven’t tried it as muffins yet. Please let me know how they turn out!

    2.  Well, the muffins are a huge success!

      I used the basic recipe for the bread with just a few changes.  I used orange zest instead of lemon, then added about a half dozen large raspberries and blackberries halved and blueberries to equal 1- 1/2cup.

      For the glaze, I substituted orange juice for lemon (same measurements).

      The recipe made 12 muffins, 3/4 full baked 35 minutes at 325 degrees.

      This will be my go to base for many combinations.  Thanks so much for sharing it with your readers!

    3. Katie Berry says:

      I’m so glad they were a hit, Sue! Your additions and changes sound absolutely delicious. Blackberries are one of my all-time favorites, and I’m eagerly waiting for the ones in my garden to finally ripen. Now I know how I’ll be using any that I don’t manage to eat right off the bramble!

  2. I love this recipe & so does everyone who’s lucky enough to get a slice… It goes fast! Thanks for sharing it. Each time I make this, I notice that adding the vanilla has been left out of the instructions. I never forget it, but just FYI. Thanks again for this recipe & all your other great tips!

    1. Katie Berry says:

      Oh my goodness, I can’t believe no one has pointed that out in the 4 1/2 years since I posted that recipe! Thank you for letting me know, Yolanda. I’ve corrected the instructions, and I’m very glad your family enjoys it as much as mine does. 🙂

  3. Blueberries – lemon – I’m in! Sounds just lovely.

    1. Katie Berry says:

      It’s delicious. I just had another slice for breakfast this morning!

  4. Katie Berry says:

    Thank you for hosting, and for the shares!

  5. Stephanie says:

    Made these the other day and they were delicious!! I brought some to work and they were all gone before lunch time. These were so moist from the blueberries. I’ve been wanting to make this for days now and so glad I finally did!

    1. Katie Berry says:

      Hi Stephanie,
      I’m so glad you enjoyed them!

  6. Priyanki Shah says:

    5 stars
    The best blueberry bread I ever made and my family absolutely loves it. Made twice in a week! All gone!

    1. Katie Berry says:

      I’m so glad your family enjoyed it! It’s one of our favorites, too. 🙂

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