Easy Lemon Blueberry Breakfast Bread

4.88 from 55 votes
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Easy lemon blueberry bread with a light glaze, perfect for breakfast or a sweet treat. This bread is full of lemon flavors and lightly sweetened. Any novice in the kitchen can whip this up! 

Lemon Blueberry bread with lemons on the side, one a plate with a silver fork.
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Why You Need To Make This Lemon Blueberry Bread

This bread has a tangy lemon glaze to go over the the top When you let the bread completely cool and lightly brush it with the glaze it will harden just little bit and give the bread a more decedent look and texture. 

The blueberries give it a beautiful pop of color so I recommend not skipping this part! I used frozen blueberries and they worked great. 

Easy to make and allergy friendly!

I don’t care what time of year it is, fresh lemon flavors and blueberries just pair so well together. Spring is the best time to start pulling out this recipe combo but as I mentioned — I like it year round. I have made this bread a few times for house warming gifts and it’s always a great hit with the friends and family! Also try my Yogurt Muffins.

Ingredient Notes

ingredients for the Lemon Blueberry Bread on a table in small bowls.

All other ingredients and measurements can be found in the recipe card towards the bottom of this post. 

Oil. Use melted coconut oil or canola oil! I prefer canola oil, it gives a fluffier texture.

Fresh lemons. The fresh lemon juice is a must! It will make this bread light and bright with flavor.

Blueberries. Fresh or frozen. I used frozen for this recipe

Almond milk. You can use any milk you’d like but if you want to make this bread dairy free I suggest using a plant based milk. 

Powdered Sugar. This is for the glaze. I highly recommend the glaze. It is made with lemons so it has a tangy sweetness and it gives the bread a luxurious top. This recipe is lower in sugar so you may want this little added sweetness to liven the bread up! 

How To Make This Recipe

Just a few simple steps to get a delicious, cake like bread! Grab a few mixing bowls preheat the oven and let’s get started.

steps to make the recipe in a glass mixing bowls with spoons.

Step 1. Preheat oven to 350º F. Line bread pan with oil or parchment  paper.

Step 2. Mix the canola oil (or melted coconut oil) and sugar with a hand mixer or in a mixing bowl until blended well. Add the lemon zest, lemon juice, vanilla extract and eggs and almond milk in and mix.

Step 3. In a separate bowl mix flour, baking powder, salt with a whisk. Slowly add it into the wet mix bowl. Add in blueberries  and fold with a spatula or wooden spoon.

Step 4. Make sure mixture is evenly spread. Cook for about 40 minutes or until top is slightly browned. Check with a toothpick to be sure the middle is cooked. Toothpick should come out clean.

Step 5. Add the juice into a small bowl with powdered sugar. Mix with a whisk until it’s evenly mixed and thick enough to glaze. You may need a little more powdered sugar to thicken it, add 1/4 cup at a time as needed. Once bread is completely cooled drizzle glaze slowly and let it harden a bit before cutting into. Option to add extra lemon zest to the top!

Recipe FAQs

Can I make this recipe dairy free?

Yes, Lemon Blueberry Bread can be made dairy free if you use a plant based milk (almond or oat milk for example)

Does this bread keep well?

Store lemon Blueberry Bread in an airtight container for up to two days on the counter or 4 days in the refrigerator. You can also store in a ziplock and freeze for up to two months.

Recipe Tips

Save some lemon zest for topping garnish. This adds a bright color and cute look to the bread.

Make the brad a little healthier. Cut back on sugar and skip the lemon glaze if desired.

Use fresh blueberries. I prefer fresh blueberries for the recipe, it offers the best outcome and makes the bread beautiful. You can sub frozen blueberries if needed but the bread might need a little more time to bake.

Use a toothpick to ensure the bread is cooked through. A always, I suggest sticking a toothpick into the center of the bread and ensuring it comes out clean without any raw batter on it.

Other Baked Goods To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Lemon Blueberry bread with lemons on the side, one a plate with a silver fork.
4.88 from 55 votes

Easy Lemon Blueberry Bread

Easy lemon blueberry bread with a light glaze, perfect for breakfast or a sweet treat. This bread is full of lemon flavors and lightly sweetened. Any novice in the kitchen can whip this up! 
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 9 slices

Equipment

  • Loaf Pan
  • mixing bowls

Ingredients 

  • ½ cup canola oil , *see notes
  • 2 large eggs
  • ½ cup white granulated sugar
  • 1 tsp vanilla extract
  • 2 tbs lemon juice
  • 1 tbs lemon zest, *more for topping
  • ½ cup almond milk , *any milk will work!
  • ¾ cup blueberries , *see notes
  • cup all purpose flour
  • 1 tsp baking powder
  • tsp salt

For the glaze

  • 1 tsp lemon juice , more as needed
  • ½ cup powdered sugar

Instructions 

  • Preheat oven to 350º F. Line bread pan with oil or parchment paper.
  • Mix the canola oil (or melted coconut oil) and sugar with a hand mixer or in a mixing bowl until blended well. Add the lemon zest, lemon juice, vanilla extract and eggs and almond milk in and mix.
  • In a separate bowl mix flour, baking powder, salt with a whisk. Slowly add it into the wet mix bowl. Add in blueberries and fold gently with a spatula or wooden spoon.
  • Pour into loaf pan, make sure mixture is evenly spread. You can add a few more blueberries to the top if desired. Cook for about 40-45 minutes or until top is lightly browned. Check with a toothpick to be sure the middle is cooked. Toothpick should come out clean.

For the lemon glaze

  • Add the juice into a small bowl with powdered sugar. Mix with a whisk until it's evenly mixed and thick enough to glaze. You may need a little more powdered sugar or a little more lemon juice. Continue to add 1/2 tsp of lemon if too thick. It can be a little finicky but have some patience until the perfect consistency happens.
    Once bread is completely cooled drizzle glaze slowly and let it harden a bit before cutting into. Option to add extra lemon zest to the top!

Notes

*I prefer the consistency canola oil provides but melted coconut oil will also work well. 
*fresh works best but frozen is fine
You can serve this bread without the lemon glaze to lower the sugar, but I love the tang it adds!

Nutrition

Serving: 1slice | Calories: 282kcal | Carbohydrates: 36g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 114mg | Potassium: 53mg | Fiber: 1g | Sugar: 19g | Vitamin A: 67IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 9 slices
Calories: 282
Keyword: dairy free
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76 Comments

  1. I had to add more lemon juice for the glaze. 1/2 cup of sugar is way too much for only 1 tablespoon.