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Blueberry Lemon Bread

Loaf, cake, or quick bread – all that matters is that it’s DELICIOUS.

The nice thing about a quick bread like this is that you can call it a bread or you can call it a cake, or if you’re really not sure where it fits, you can just call it a loaf. In the end, it doesn’t really matter what you call it, all that matters is that it’s a truly delicious thing to slice up and eat any time of day (and it’s easy to make too). With a bright lemon flavor, big gems of juicy blueberry, and a tart but sweet sugared glaze, this loaf works for breakfast, dessert, or for any snacking opportunity in between.

I have always loved the combination of lemon and blueberry – they’re such happy and bright companions – and they work together so well in this bread. This is closer to a quick bread than a pound cake, a little lighter and a little less sugary with a moister crumb. It’s certainly much easier than most baking projects, just a quick one-bowl batter that goes into a loaf pan and bakes up beautifully.

After you mix up the batter, it helps to toss the berries in a bit of flour before you fold them in. It prevents them all from sinking to the bottom and gives you a more even distribution of beautiful blueberries through the whole loaf!

You could technically skip the glaze but I wouldn’t recommend it. It takes about thirty seconds to stir together and gives every bite another nice zing of bright lemon and a little sugary crunch. It kind of takes the whole thing over the top and it’s no trouble at all so go for the whole shebang!

Yield 1 loaf

15m prep time

1h cook time

Rated 4.7 out of 5
Rated by 23 reviewers
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • Juice and zest of 1 lemon
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon all-purpose flour
For the glaze:
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  1. Preheat oven to 350°F and grease an 8 1/2 x 4 1/2" loaf pan with butter. Set aside.
  2. In a large mixing bowl, whisk together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice until well combined.
  3. Add flour, baking powder, and salt, and stir to combine.
  4. Gradually add milk and stir until just combined.
  5. Toss blueberries in 1 tablespoon of flour. Add to batter and stir to combine gently.
  6. Transfer batter to prepared pan and bake until a toothpick inserted into the center comes out clean, 55-65 minutes.
  7. Let cool in pan 30 minutes before removing to a wire rack to cool completely.
  8. While bread cools, whisk together the glaze ingredients and pour over loaf. Enjoy!

Recipe adapted from Glorious Treats.

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