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!
Why You Need To Make This Lemon Blueberry Bread
This bread has a tangy lemon glaze to go over the the top. It is made with two ingredients: more lemon juice and powdered sugar. 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!
Ingredients Needed For Lemon Blueberry Bread
Oil. I used coconut oil. You have the option to use butter or canola oil as well
Eggs. You will need two large eggs
Sugar. I used white sugar so that the yellow hue showed more. You can use coconut sugar however your bread may look a little different from mine.
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
Flour. I used all purpose flour.
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 Lemon Blueberry Bread
Step 1: Mix the wet ingredients into a bowl.
Step 2: Mix the dry ingredients into the batter.
Step 3: Fold in the blueberries.
Step 4: Bake the bread at 350 for 40 minutes. Meanwhile, make the glaze.
Step 5: When bread is cooled, glaze, then enjoy!
FAQs And Expert Tips.
The blueberries give it a beautiful pop of color so I recommend not skipping this part! I used frozen blueberries and they worked great.
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. I use almond.
This bread has a tangy lemon glaze to go over the the top. It is made with two ingredients: more lemon juice and powdered sugar. 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.
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!
Related Recipes.
Easy Lemon Blueberry Bread
Equipment
- Loaf Pan (any size)
Ingredients
- ½ cup coconut oil (or butter)
- 2 eggs
- ½ cup white sugar (or coconut sugar)
- 2 tbs lemon juice
- 1 tbs lemon zest
- ½ cup almond milk
- ½ cup bluberries - fresh or frozen
- 1½ cup all purpose flour
- 1 tsp baking powder
- ⅛ tsp salt
For the glaze
- 1 tsp lemon juice
- 1/4 cup powdered sugar
Instructions
- Heat oven to 350. Line bread pan with oil or parchemnt paper.
- Mix the melted oil and sugar with a hand mixer until its blended well. Add the lemon zest, juice 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 bluberries and fold with a spatula or wooden spoon.
- 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.
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 to thicken it. Once bread is completely cooled add glaze slowly and let it harden before cutting into.
beachcomer
this bread is so moist & delicious! I am trying to watch my sugar intake & this bread is perfect! Will definitely make again & again
Chris P
This is our favorite recipe of yours!! It's so light and full of flavor.
Nathaly Irias
I just made this but used canola oil instead of coconut and they came up delicious!!! I’m obsessed and will definitely be making these again so soft and fluffy i can’t get enough! I made them in a muffin tin which made 6 medium muffins btw (-:
Bailey
Hi There! So thrilled to hear you enjoyed this and used the batter in a muffin pan (great change up!) thanks so much for letting me know, and have a great week. xoxo
Sue Rhatigan
I made this lemon/blueberry loaf using butter instead of the coconut oil. It was delicious and reminded me of a pound cake.
Bailey
Butter is a fantastic substitute! I will try that next time. Thanks for the feedback
Sammie
Holy ahit this recipe is bomb. I added a little extra zest to mine it was tart and sweet fluffy and just all around perfect. Will be making again asap.
Birdy
Perfect Saturday afternoon snack with a cup of tea or coffee. Love that it bakes well with frozen berries and offers several ingredient options. Delicious! Thanks Bailey 🙂
Bailey
I love to hear this! Thanks for taking the time to come back and let me know you loved it!
Michelle
Love the simplicity here...do you think I could use gluten free 1:1 flour with success??
Bailey
Hi Michelle! Yes, I think if you used gluten free all purpose it would be similar in texture and yes, the measurements would be 1:1
Ava Richards
Can this be made with oat milk?
Bailey
Yes! It sure can
Fiona
Can we substitute oil or butter for unsweetened apple sauce? Or any way to use less of the oil/butter to reduce calories/fat?
Thanks!
Bailey
Typically applesauce is a great replacement for oil!! I haven’t tried it on this particular recipe but I do feel like it would work it just may not have as fluffy of a texture.
F. Dayton
This recipe was FANTASTIC. super easy to make too. Thanks Sailor.
Jennifer Binghamton
Made this today to have for Christmas morning! It looks and smells amazing. We used cream cheese frosting instead of the glaze!
Juanita
Fantastico!!
Krystal van Peter
BAILEY!!!! This is by far my favorite recipe of yours to date I will be making it again. I didn't even use the glaze and it was so perfect.
J. g
Will make this again often. Very easy to follow.
Erin
To die fooooor!!
Sue Rhatigan
Were you wondering if you could turn this wonderful bread into muffins, yes you can! It made a perfect dozen. I baked them at 350 for 20 minutes and then topped them with the icing when cool. Loved it!
Kathy Mchone
I cannot emphasize how good this bread is it is so fluffy and light and full of lemon and blueberry flavors and the icing just takes it over the top by far one of the best baked recipes I found on the Internet.
Rhonda
Can you substitute the sugar for honey?
Bailey
Hi Rhonda,
I haven’t tried it this way yet so I am not sure. Typically honey is a great sub.
Cynnie
Did the coconut oil solidify for anyone else??
Bailey
Hi Cynnie,
Coconut oil will do that at times if the eggs are super cold it will solidify a little it happens to me often. Typically the recipe still turns out great once you pop it in the oven, as long as it didn't all turn into a hard lump.
Michelle
Delicious!!!
Bailey
I’m so happy to hear that!
Karen
Can this bread be frozen?
Bailey
Yes! It can be frozen for up to 2 months in an airtight plastic wrap or bag.
Mia
Can I confirm is the 160 calories per slice please?
Bailey
Depending on the size of the slice! Some bread baking containers are longer and you can get 10-12 slices. if it’s only 8-10 slices it will be closer to 250-300 cal per slice, in which case you can cute the slice in half 😊 I hope this helps! Skip the icing for even less calories.
Anna-M
Had anyone tried this with an egg substitute and if so how did it turn out? I can’t have eggs and would love to try this recipe. Thanks 😊
Bailey
I have heard good things about subbing a flax egg or bobs red mill egg replacement, but i haven’t personally tried it myself. If you give it a try, let us all know how it turned out!
Chelsea Ferguson
My forever favorite recipe on the internet. I’ve been making this one for over a year and everyone always loved it. Highly recommend this!
Bailey
Love to hear this!!!
Clemson
One of the best recipes I’ve made!!!