Introduction

This Lemon Blueberry Bread is a delightful treat that combines the bright, fresh flavor of lemon with juicy bursts of blueberries. Perfect for breakfast or a sweet snack, it’s moist, tender, and topped with a light lemon glaze for extra zing.

A close-up view of a single layer blueberry cake loaf with a golden-brown baked top scattered generously with whole plump blueberries. The cake surface is slightly cracked revealing juicy blueberry filling that seeps through, giving a mix of soft beige and deep purple textures. The berries are round and glossy, some slightly sunken, while the cake looks soft and moist. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 + 1/2 cups all-purpose flour (200 grams)
1 teaspoon baking powder
1/3 cup granulated sugar
1/2 teaspoon salt
1/2 cup milk (120 grams)
1/3 cup vegetable oil (70 grams)
1 egg
1 teaspoon vanilla extract
1 lemon, juiced and zested
1 + 1/2 cups fresh blueberries, divided
1/2 cup icing sugar
1-2 tablespoons lemon juice

Instructions

Step 1: Preheat the oven to 350°F. Lightly grease a 9×5-inch loaf pan with cooking spray or oil.
Step 2: In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly mixed. Set aside.
Step 3: In a medium bowl, whisk the milk, vegetable oil, egg, vanilla extract, lemon juice, and lemon zest until well combined.
Step 4: Pour the wet ingredients into the dry ingredients and gently fold together with a rubber spatula until just combined and no dry spots remain. Avoid overmixing to keep the bread tender.
Step 5: Fold in 1 cup of blueberries evenly into the batter.
Step 6: Pour the batter into the prepared loaf pan and sprinkle the remaining 1/2 cup blueberries evenly on top.
Step 7: Bake for about 55 minutes, until the loaf is golden and a toothpick inserted in the center comes out clean. Let cool 10-15 minutes before removing from the pan.
Step 8: For the lemon glaze, combine the icing sugar and lemon juice in a small bowl. Stir until smooth and pourable, adjusting thickness by adding more sugar or lemon juice as needed.
Step 9: Drizzle the glaze evenly over the cooled loaf and allow it to set before slicing.

Tips & Variations

Use fresh or frozen blueberries; if frozen, add them directly to the batter without thawing to prevent color bleed.
For a more intense lemon flavor, add extra lemon zest to the batter or glaze.
Try swapping vegetable oil for melted butter for a richer taste.
If you prefer a sweeter glaze, double the icing sugar and lemon juice quantities.

Storage

Store the lemon blueberry bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze the bread wrapped well in plastic wrap and foil for up to 3 months. Thaw at room temperature and refresh with a quick warm-up before serving. The glaze may soften after refrigeration but will still taste delicious.

How to Serve

The image shows three slices of blueberry cake on a white marbled surface, arranged closely with one slice standing upright behind the others. The cake has a soft, light yellow base speckled thickly with plump, dark purple blueberries spread evenly throughout each slice. The top of the cake is golden brown with a smooth, shiny layer of white icing drizzled unevenly, overlaying some of the berries and edges. The texture of the cake looks moist and spongy, with visible blueberry juice seeping into parts of the crumb, adding purple hues among the light cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used without thawing. Adding them frozen helps prevent the batter from turning purple, but they may release extra moisture, so folding them in gently works best.

How do I know when the bread is done baking?

The bread is done when it’s golden brown on top and a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid opening the oven too early to ensure even baking.