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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! Fresh berries, tart lemon all wrapped up in a beautiful bread.
Why You Will Love This Recipe
- Easy to make.
- Viral. This bread always goes viral because it’s SO tasty.
- Fresh. The blueberries give it a beautiful pop of color use fresh or frozen!
- Freezer Friendly. Feel free to pop the leftovers in a bag and freeze.
Ingredient Notes
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 Lemon Blueberry Bread
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.
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 Tips
- Save some lemon zest for topping garnish. This adds a bright color and cute look to the bread.
- Make the bread 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.
Recipe FAQs
Yes, Lemon Blueberry Bread can be made dairy free if you use a plant based milk (almond or oat milk for example)
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.
Other Baked Goods To Try
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Easy Lemon Blueberry Bread
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
- 1½ cup all purpose flour
- 1 tsp baking powder
- ⅛ 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
- Save some lemon zest for topping garnish. This adds a bright color and cute look to the bread.
- Make the bread 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you have the metric ingredients please
I am so sorry, I don’t have those measurements at this time!
Hi there! Can I use just one egg for this recipe?
can these be made into muffins
I made this today and the batter was very runny. I used vegetable oil instead of canola. Do you think that was the problem? Thanks!
Hi Aubrey, that shouldn’t be an issue, but it’s tough to say without seeing it or knowing more! I hope it still turned out yummy
I changed the milk to buttermilk, used my farm fresh eggs, and the recipe was delicious! 💥
I followed this recipe to a T and even baked it a little longer and my bread came out very undercooked and I’m disappointed. Any idea why?
me and my flatmates ate the whole thing within 24 hours
Love to hear this! Happy eating 🙂
Is this shelf safe or fridge?
Yes, leave on the counter, covered for about 2 days then I would refrigerate after that for up to 4 days.