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Blueberry Lemon Bread #blueberry #lemon
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Blueberry Lemon Bread with a Lemon Glaze

Author: Lisa Kerhin


Lemon Bread:

  • 1/3 cup unsalted butter melted
  • 1 cup sugar
  • 3 tbsp lemon juice
  • 2 eggs
  • 1-1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries*
  • 2 tablespoons grated lemon zest

Lemon Syrup:

  • 2 tbsp lemon juice
  • 1/4 cup sugar

Lemon Glaze:

  • ¾ cup powdered sugar
  • 1-2 tablespoons fresh lemon juice


  • Preheat oven to 350 degrees. Spray a 8x4 inch loaf pan with non-stick spray
  • In a small bowl, whisk together the sugar and lemon zest. The sugar will coat the lemon zest and it will evenly distribute in the batter better.
  • In a large bowl, beat the butter, sugar and lemon zest mixture, lemon juice and eggs until smooth and creamy.
  • Combine the flour, baking powder and salt in a medium bowl and whisk together.
  • Stir flour mixture into butter mixture alternately with the milk, beating well after each addition.
  • Gently fold in the blueberries.
  • Pour batter into prepared loaf pan. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  • While the bread is cooling in the pan, prepare the Lemon Syrup by combining the 2 tbsp lemon juice with the ¼ cup sugar. Mix well.
  • Place a sheet of wax paper under the wire rack. Turn out bread onto wire rack and using a wooden skewer, poke holes in the top of the bread. Brush on the lemon syrup over the top and sides of the bread. Use all of it.
  • Once the bread is completely cool, prepare the lemon glaze and drizzle over bread. The glaze will set and harden.
  • *Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.