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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!
Table of Contents
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
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.
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
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.
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
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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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I had to add more lemon juice for the glaze. 1/2 cup of sugar is way too much for only 1 tablespoon.
Can I use unsweetened apple sauce instead of eggs?
I haven’t personally tried it this way, I am not sure it would work! I have been told by other “Just Egg” worked well as a substitute.
Ok to substitute coconut sugar for white sugar in bread?
Yes! Coconut sugar can be used, however, the bread will be a bit different in color, please keep that in mind 🙂 enjoy!
Do you think I can lower the fat / calorie content by using a combo of 1/2 oil and 1/2 Greek yogurt?
I haven’t tried it this way so I am not sure, but I would imagine it would work great!
Trying this recipe for the first time, it is in the oven now. The batter was incredibly thick, is that normal?
Hi Kerri, depending on what type of oil you used there are some cases the batter might be a bit thick, I would need to know a little more about what you may have changed! I hope it turns out great and you enjoy, please let me know!
I am planning to use 1:1 gf flour. Are there any adjustments I need to make?
In my experience I use the exact same measurements for all purpose 1:1 gluten free flour. Of course the brands can vary a bit. Be sure to not overmix the batter and carefully fold in the berries. Please let me know if you have any questions or how it turns out. xoxo
can i change coconut oil for sunflower oil?
I haven’t tried it this way and rarely use sunflower oil, I would imagine it would work the same as avocado/olive/canolla oil though!
What beautiful easy bright recipes. I will look forward to trying them all. Thankyou. X
Made this today, subbed granulated monk fruit instead of sugar and skipped the glaze. It is so good! Will definitely make again. 😋
Hi! I am so happy to hear you enjoyed this, thanks for the feedback.
Hi! I am going to try to make this for the first time. Would I be able to use cornstarch instead of all-purpose flour and how much? Thank you!
Hi Jess, I do not suggest using cornstarch in place of the flour, I would definitely wait ntil you can get your hands on all purpose flour.