Blueberry Lemon Bread is soft, moist, tender and made with a full cup of fresh blueberries, fresh lemon juice and butter.
You’ll love quick fruit breads like Classic Banana Bread, Banana Nut Bread and even Classic Vanilla Pound Cake that are perfect to top with Strawberry Topping and Whipped Cream for an easy strawberry shortcake recipe.
It may be cold outside but this Blueberry Lemon Bread will make you feel like it is already spring. With a full cup of blueberries (that will definitely NOT sink to the bottom of the loaf pan) and lots of fresh lemon juice and lemon zest, this quick bread is bursting with fresh fruit flavor.
We love this recipe for its easy and impressive flavors, but you can even pump the flavors up with the addition of cream cheese! There is a similar recipe with pumpkin that is perfect during fall, too.
Pumpkin Chip Cream Cheese Bread has a package of cream cheese that is lightly sweetened that is added to the middle of the bread and baked. The result is completely delicious and in this recipe (you don’t need the chocolate chips here) would be AMAZING.
If you’re making this recipe in the summer and you are up to your eyeballs in extra zucchini, you can even add in a zucchini to this recipe in a pinch. And if you’re looking for a crunch for a bit of texture you can add some sliced almonds to the top of the bread.
There are so many fun options you can take to make this recipe your own, but this classic Blueberry Lemon Bread loaf is a perfect bite with a cup of tea or coffee for your morning breakfast as is. You can make it the ultimate treat by kicking it up a notch.
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Toppings and Mix-ins
- Almonds: Top with sliced almonds or finely chopped almonds.
- Glaze: Mix powdered sugar with just a tablespoon of water until barely able to mix then dip the bread upside down into it.
- Lemon Glaze: Make the glaze as directed above except instead of using water use lemon juice in its place for a punch of extra lemon flavor.
- White Chocolate Chips: White Chocolate Chips is a great muted addition to the flavors of the blueberries and lemon.
- Sour Cream: In a pinch you can substitute sour cream for the milk with 2 tablespoons of water.
- Greek Yogurt: As directed above for sour cream, you can also use greek yogurt as a substitute.
- Buttermilk: Substitute buttermilk in place of the milk.
- Raspberries: Add in addition to or in place of blueberries.
- Poppyseed: The addition of poppyseeds to this recipe would add great texture and be delicious, they’re great paired with lemons and blueberries.
- Candied Lemon Peel: If you want even more lemony flavor, add candied lemon peel to the top of the bread with a glaze.
Frequently Asked Questions
You can use frozen blueberries, it will make the color of the bread run significantly more. If you can gently rinse and dry the blueberries you can help prevent excess running of the color. Just try to minimize how much you stir the blueberries.
If using frozen blueberries you can try sprinkling them in layers over the batter and spoon the batter into the loaf pan rather than pouring them all in to minimize color bleeding.
Scoop the batter into muffin liners with an ice cream scoop and bake for 18-20 minutes in a 350 degree oven. Remove from the muffin pan and cool on a wire rack.
Yes! Double the recipe and bake in a bundt pan at 325 degrees for 65-75 minutes.
How to Store Blueberry Lemon Bread
- Serve: Unless you add a glaze containing dairy to the top, this Blueberry Lemon Bread can be kept at room temperature.
- Store: Wrapped tightly in plastic wrap, store on the counter for up to 1 week.
- Freeze: Freeze Blueberry Lemon Bread in slices or as a whole loaf for 2-3 months, wrapped tightly. Separate slices with parchment in a freezer safe bag to defrost single servings. Thaw completely at room temperature before serving.
Ingredients
- 1/3 cup unsalted butter
- 1 cup sugar
- 4 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1 cup fresh blueberries
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 350 degrees and butter and flour an 8×4 inch loaf pan.
- In a stand mixer cream your butter and sugar until light and fluffy, about 2-3 minutes.
- Add the lemon juice, lemon zest, vanilla and eggs until fully combined.
- In a separate bowl sift together the flour, baking powder and salt before adding it into the stand mixer on low speed, alternating with the milk until just combined.
- Toss the blueberries in the cornstarch then stir them in by hand until just combined and pour into the pan and bake for 60 minutes until a toothpick comes out clean.
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Photos used in a previous version of this post.
This was delightful and delicious. As soon as my partner tried it he requested that I make it regularly. I used gluten free flour. Here are three modifications I made: (1) 2/3 C sugar vs 1 C sugar; (2) arrowroot powder vs cornstarch; (3) coconut milk vs whole milk.
I am a great fan of yours and love all your recipes. However, I just made muffins from this recipe. They did not brown on top and did’’t rise as much as I would have liked. I suspect they didn’t have enough baking powder. What do you think?
Love this recipe! I used 4 small loaf pans and baked them for 33 minutes. I served it at a meeting today with a sweetened lemon cream cheese spread. Everyone loved it!
Regarding the cornstarch? The recipe says toss the blueberries in the cornstrach…. do you include the leftover cornstarch in the batter? Please advise. Thank you.
You only need the cornstarch to toss the blueberries in. Toss any of it leftover. Enjoy!
I don’t have a stand mixer, can I use an electric mixer instead?
Of course 🙂
Can you use dried blueberries? If yes how much?
If you want to use dried blueberries, I’d suggest soaking them in water first.
The Blueberry lemon bread is absolutely delicious. I added zucchini, and poppyseeds as it was a suggestion. The flavor is luscious, just the right amount of lemon. Moist. Yes, it could be a dessert.
I’m so glad you enjoyed it, Beverly. Thanks for the 5 stars.
Made this for girls weekend, OMG is so delicious. The loaf is gone and the girls want the recipe!! I will definitely make this again again!!!
This is so good! I made the lemon glaze and drizzled it over the top. Delicious!!! I’ve tried a few of your recipes and am always pleased..
Thanks for coming back to let me know how much you’re enjoying the recipes, Angela.
Hi! How much poppy seed should be added?
I’d recommend a tablespoon of poppyseeds. Enjoy!
This is our favorite cake now. I added an extra teaspoon of lemon juice. I used my bunt pan without doubling the recipe and it made a perfect ring cake. I reduced the cooking time to start checking it at 30 min. I put a lemon glaze on it. The cake is moist, lemony and delicious.
Love the extra lemony touch! Yum!
Excellent recipe. Tasted great and looked just like the picture. It didn’t last long .
Happy to hear you loved it! It doesn’t last long around here either.
I thought it needed more salt. It’s flat tasting.
I made this recipe as written and it came out perfect and it’s so good everyone loves it- Thank you!
I’m so glad you guys enjoyed it! Thanks for coming back to let me know!
Sorry if already posted, can I use frozen blueberries? Dethawed?
Yes!
i’m so sorry! i just noticed your note in the recipe! i will be trying this tomorrow!
Excellent loaf my boyfriend loved it
So moist I will make it again &Tell my friends.
mine seems to have not risen and is super dense in the middle. what could have gone wrong?
So sorry to hear this. Did you change any of the ingredients or measurements?
Did you forget salt? It’s in recipe but not directions. I almost forgot!
Thanks for catching that! You’ll add it in with the flour and baking powder.
I have really enjoyed receiving your recipes. I always look forward to what you are going to send out next! Carolyn
Thanks, Carolyn.
Can strawberries be added also
my first thought is sounds so yummy. My second thought would be to make sure you at least pat them dry, as little additional liquid as possible. I’ve never tested the recipe with strawberries in addition to blueberries. Let me know how it turns out!
This bread is outstanding! So much goodness! I added a cheesecake ribbon, which just adds wonderfulness. Thank you for the recipe! I also used lemon glaze.
Sounds amazing! Thanks for coming back to let me know.
I had some fresh berries I needed to use up and I’m so glad I found this recipe! I used your thinned out sour cream instead of milk suggestion but otherwise followed the recipe and it turned out great!! I even made a second loaf with fresh raspberries instead of blueberries, also delicious!! This is my new go to loaf recipe!
This was delightful and delicious. As soon as my partner tried it he requested that I make it regularly. I used gluten free flour.
Here are two modifications I made:
– used 2/3 C sugar vs 1 C sugar
– used arrowroot powder in place of cornstarch
Ms. Sabrina, I don’t know how I came across your blog but I’m staying for the long haul! Thank you for the time and effort that you put into this blog.
Yay!! Look forward to seeing you around the site.
This bread looks seriously amazing!
Thanks, Sandra!
Best loaf moist and tasty love it
Thanks so much, Doreen.
Good Morning to me! This would be great to slice up in the mornings!
Love finding new bread recipes! Can’t wait to try!
Blueberry makes everything better, doesn’t it? This blueberry lemon bread looks divine!
Thanks, Catalina!
Looks incredibly yummy! I love the freshness of this bread and I’m totally drooling over this goodness, need to make this!
Enjoy!
I am seriously craving this bread right now! I need to make a loaf asap!
It’s so good!
This surely sounds like a slice of heaven! Love that this is loaded with blueberries.
Love having blueberries in every bite!