Easy lemon blueberry bread is soft, moist, and delicious. This quick bread loaded with fresh blueberries and lemon, making it the perfect summer dessert to bake. It's simple, sweet, and delicious on its own, but taken to a new level with a 2-ingredient lemon glaze drizzled on top. Plus, it's an easy recipe to make, taking just 10 minutes for the batter to come together. Whether you enjoy this lemon blueberry loaf cake hot and fresh, or save it for the next day, it will be hard to just have one slice.
Why You'll Love Lemon Blueberry Bread
- A beautiful dessert with minimal effort. You can impress your friends, family, and coworkers with this lemon blueberry bread, which seems complicated—but isn't. It's super easy to make and involves just a few extra steps to bring the batter together and pop into the oven.
- It has the perfect balance between sweet and tart. Lemon and blueberries add a delightful tartness to this bread, while vanilla and sugar balance it with sweetness. The result is heaven in every bite.
- Quick and easy. This lemon blueberry bread is easy to prepare in just 10 minutes, and ready to eat in under an hour. If you love easy baking, then this this dessert bread (or breakfast bread!) is the perfect summer treat recipe for you.
Ingredients and Substitutions
To make this easy lemon blueberry bread, you will need the following ingredients:
- all-purpose flour
- baking powder
- granulated sugar - you can also substitute this with brown sugar.
- oil - any vegetable oil will work. I typically use avocado oil or melted coconut oil. You can also substitute with melted butter for a more buttery taste.
- vanilla extract
- blueberries - I recommend fresh blueberries for this one.
- lemon glaze - icing sugar and lemon juice (this is optional, for drizzling on top for a little extra sweetness).
How to Make the Best Lemon Blueberry Bread
- Combine ingredients. In a large mixing bowl, combine the dry ingredients including flour, baking powder, sugar, and salt. Whisk together until evenly distributed and set aside. In a medium mixing bowl, whisk well to combine the wet ingredients including milk, oil, egg, vanilla extract, lemon juice, and lemon zest.
- Add wet ingredients to dry ingredients. Pour the wet ingredients into the dry ingredients and mix together using a rubber spatula until just combined and no dry ingredients are visible. Do not overmix (overmixing make the bread denser and firmer). Fold in 1 cup of blueberries until evenly mixed.
- Prepare loaf pan. Lightly grease a 9x5-inch loaf pan (1 lb. loaf pan) with cooking spray oil, and pour the batter inside. Add the remaining ½ cup blueberry on top.
- Bake. Bake in a 350 F preheated oven for 55 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Let cool for 10-15 minutes, then invert to remove the loaf.
How to Make Lemon Glaze
In a small bowl, add icing sugar. Slowly add in lemon juice and continually stir until smooth and desired consistency is achieved. The icing should be thick but can still be poured. If the icing is too runny, add more sugar. If it is too thick, add some more lemon juice. Evenly drizzle glaze over the lemon loaf and allow it to set and dry before slicing the loaf. To completely coat the loaf, then double the amount of icing.
Recipe Tips and Tricks
- Do not overmix the batter. Overmixing will cause your bread to become denser, chewy or gummy, so be careful to mix just until everything is incorporated.
- Enjoy it warm or at room temperature. You can enjoy lemon blueberry bread warm or at room temperature. There's nothing better than a fresh fruit loaf right out of the oven. I usually can't wait and enjoy it hot.
- How to store. The best way to store this loaf is at room temperature in an airtight container or large ziploc bag or up to 2-3 days. This will keep the loaf fresh and moist. To store longer, store in the refrigerator for up to 1 week. Wait until the loaf has cooled down to room temperature before storing in the refrigerator to avoid it from getting soggy.
- How to freeze. You can also freeze this blueberry loaf for up to 3 months, wrapped tightly in plastic wrap or in an airtight container.
More Blueberry Recipes
- Classic Blueberry Pie with Lattice Top
- Blueberry Yogurt Muffins
- Glazed Lemon Blueberry Scones
- Triple Berry French Toast
- Fruit and Yogurt Parfait with Granola
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.