Name: Lemon Blueberry Bread
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 + ½ cups all-purpose flour (200 g); 1 tsp baking powder; ⅓ cup granulated sugar; ½ tsp salt; ½ cup milk (120 g); ⅓ cup vegetable oil (about 70 g); 1 large egg; 1 tsp vanilla extract; Zest and juice of 1 lemon; 1 + ½ cups fresh blueberries, divided; For the lemon glaze:; ½ cup icing sugar; 1–2 Tbsp lemon juice

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I love how this lemon blueberry bread is soft, moist, and bursting with fresh berries with a bright citrusy zing. It bakes into a delightful 9×5‑inch loaf, perfect for any occasion.

Why You’ll Love This Recipe

I adore this loaf because it combines the sweet juiciness of blueberries with vibrant lemon flavor in a tender, oil-based batter. It’s a simple one-bowl recipe that’s fuss-free yet feels special, especially once it’s topped with a tangy lemon glaze.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour
1 teaspoon baking powder
⅓ cup granulated sugar
½ teaspoon salt
½ cup milk
⅓ cup vegetable oil
1 large egg
1 teaspoon vanilla extract
Zest and juice of 1 lemon
1 ½ cups fresh blueberries, divided
For the lemon glaze:
- ½ cup icing sugar
- 1–2 tablespoon lemon juice

Directions

Preheat the oven to 350°F and lightly grease a 9×5‑inch loaf pan.
In a bowl, whisk together flour, baking powder, sugar, and salt.
In another bowl, beat milk, oil, egg, vanilla, lemon zest, and lemon juice until smooth.
Fold wet ingredients into dry until just combined—do not overmix. Gently stir in 1 cup blueberries.
Transfer batter to the pan and scatter the remaining ½ cup blueberries on top.
Bake for 55 minutes, or until a toothpick comes out clean. Let it cool for about 10–15 minutes before removing from the pan.
For the glaze, whisk icing sugar with lemon juice until pourable. Drizzle over the cooled loaf and allow it to set before slicing.

Servings and timing

This loaf makes about 10 slices.

Prep time: 10 minutes
Bake time: 55 minutes
Total time: 1 hour, 5 minutes

Variations

I sometimes swap half of the blueberries for raspberries or blackberries for a fruity twist.
If using frozen blueberries, I toss them in a little flour to prevent sinking.
For a richer crumb, I occasionally replace milk with sour cream or Greek yogurt.

storage/reheating

I store slices in an airtight container at room temperature for up to 3 days. In the fridge, they keep about a week.
To freeze, I wrap the cooled loaf or individual slices tightly and freeze for up to 3 months.
When I’m ready to enjoy, I let slices thaw at room temperature or gently warm them in a 300°F oven or toaster oven.

FAQs

Can I use frozen blueberries instead of fresh?

Yes—I often reach for frozen berries. Coating them lightly in flour helps keep them from sinking during baking.

How do I prevent the blueberries from sinking?

Tossing them in a bit of flour before folding into the batter helps suspend them evenly.

Can I replace oil with butter?

I prefer using oil because it keeps the bread ultra-moist. Butter gives a denser texture.

How long does the bread stay fresh?

It stays moist at room temperature for about 3 days, and in the fridge for up to a week.

Should I cover the loaf while baking to prevent browning?

I don’t typically cover it, but if the top browns too quickly, I tent it loosely with foil in the last 10 minutes.

Conclusion

I love this lemon blueberry bread for its bright flavor, tender crumb, and beautiful presentation. It’s easy to whip up and wonderfully versatile—perfect for breakfast, a snack, or a sweet indulgence. The tangy lemon glaze adds that finishing touch that always makes it feel like a treat worth sharing.

Lemon Blueberry Bread

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Author: Sue
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Yield: 1 loaf (10–12 slices)
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

This lemon blueberry bread is soft, moist, and full of fresh berries with a bright citrus zing. It's a quick, one-bowl recipe finished with a simple lemon glaze, making it the perfect summer treat.

Instructions

Preheat the oven to 350 °F (175 °C) and lightly grease a 9×5‑inch loaf pan.
In one bowl, whisk together flour, baking powder, sugar, and salt.
In another bowl, beat milk, oil, egg, vanilla, lemon zest, and lemon juice until smooth.
Fold wet ingredients into dry until just combined—do not overmix. Gently stir in 1 cup of blueberries.
Transfer batter to the pan, then sprinkle remaining ½ cup blueberries on top.
Bake for 55 minutes, or until a toothpick inserted comes out clean. Let cool 10–15 minutes before removing from pan.
For the glaze, whisk icing sugar with lemon juice until pourable, then drizzle over the cooled loaf. Let it set before slicing.

Notes

You can substitute half the blueberries with raspberries or blackberries.
Toss frozen blueberries in flour to prevent sinking.
Use sour cream or Greek yogurt instead of milk for a richer crumb.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Wrap and freeze for up to 3 months; thaw at room temp or warm in a 300 °F oven.