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5 from 2 votes
A glazed loaf of Lemon Blueberry Bread. Part of it is sliced and shows the moist crumb. Served with tea on the side.
Print Recipe
Lemon Blueberry Bread
Prep Time
15 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins
 

My Lemon Blueberry Bread is an easy, bakery-worthy quick bread—soft, lemony, and bursting with juicy blueberries.

Servings: 8 slices
Author: Gemma Stafford
Ingredients
Lemon Blueberry Bread
  • 2 cups (10 oz / 284 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ cup (4 oz / 115 g) butter , softened
  • 1 cup (8 oz / 225 g) granulated sugar
  • 1 tablespoon lemon zest
  • ½ teaspoon salt
  • 2 large eggs , at room temperature
  • ½ cup (4 fl oz / 120 ml) buttermilk
  • 1 ½ cups (7 ½ oz / 213 g) blueberries (fresh or frozen)
Lemon Glaze
  • ½ cup (2 oz / 57 g) powdered sugar , sifted
  • 1-2 tablespoons freshly squeezed lemon juice
Instructions
To Make the Lemon Blueberry Bread

  1. Preheat the oven to 350°F (180°C). Butter and line with parchment a 9 x 5 inch (23 x 12 cm) loaf pan. Set aside.

  2. In a small bowl, whisk together the all-purpose flour and baking powder. Set aside.

  3. In the bowl of a stand mixer fitted with a paddle attachment (or using a large bowl and a handheld electric mixer), cream the butter, sugar, lemon zest and salt on medium-high speed until light and fluffy, about 3 minutes.

  4. Reduce the speed to medium and add in the eggs one at a time, followed by the buttermilk, mixing until smooth.

  5. Reduce the speed to low and stir in the flour mixture until just combined.

  6. Using a spatula, gently fold in the blueberries, then spread the batter evenly into the prepared pan.

To Bake the Lemon Blueberry Bread

  1. Bake for 60–70 minutes, until a wooden skewer inserted into the center comes out clean.

  2. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

To Make the Lemon Glaze and Serve

  1. In a small bowl, whisk together the powdered sugar and 1 tablespoon of lemon juice until smooth. The glaze should be thick but pourable; add more lemon juice, a few drops at a time, if needed.

  2. Drizzle the glaze over the cooled bread and let set for about 15 minutes.

  3. Serve slices of Lemon Blueberry Bread with a hot cup of tea. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 3 days.