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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.
To die fooooor!!
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!
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.
Can you substitute the sugar for honey?
Hi Rhonda,
I haven’t tried it this way yet so I am not sure. Typically honey is a great sub.
Did the coconut oil solidify for anyone else??
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.
Delicious!!!
I’m so happy to hear that!
Can this bread be frozen?
Yes! It can be frozen for up to 2 months in an airtight plastic wrap or bag.
Can I confirm is the 160 calories per slice please?
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.
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 😊
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!
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!
Love to hear this!!!
One of the best recipes I’ve made!!!