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Loaded with juicy blueberries and topped with a bright, sweet glaze, this quick bread recipe is a welcome treat any time it’s served. Blueberry Bread with Lemon Glaze makes a great grab-and-go breakfast and is perfect to serve with coffee for an afternoon snack or as dessert.
I absolutely adore any baked goods that have fruit in them. I’m a total sucker for anything with strawberries, apples, peaches, and of course, blueberries. Then, when you add in a pop of citrus, well, you’ve got a life-long friend in me!
Over the weekend, I made Blueberry Bread with Lemon Glaze. I served it for brunch after church with scrambled eggs, bacon, and coffee. Rob and I both loved it, and I did get a kick out of his comment, “is this bread or is this cake?” My response was, “I think it’s both!”
What Makes This Recipe So Special?
- It’s loaded with beautiful blueberries that give a pop of fruitiness in every bite.
- The texture is light, with just the right amount of sweetness from the lemon glaze.
- This quick bread is made in just one bowl! Who doesn’t love that?
- Can be served for breakfast, brunch, as an afternoon snack, or even dessert.
This recipe along with Blueberry Scones, Blueberry Buttermilk Cake, and Blueberry Sour Cream Muffins are the perfect way to showcase this delicious little berry!
Ingredients Needed To Make Blueberry Bread
- All-purpose Flour – you can use a 1-1 gluten-free four as well.
- Granulated Sugar
- Baking Powder
- Milk – nut or oat milk also works great in this recipe
- Vegetable Oil
- Vanilla Extract
- Fresh Lemon Juice
- Confectioners Sugar
How To Make Lemon Glaze
One of life’s perfect match-ups is blueberries and lemons. So, why not top this quick bread with a bright, sweet glaze to make it extra special?
To make the glaze, add 1 to 1-½ cups of confectioners sugar to a measuring cup or small bowl. Add in the juice of 1 lemon and mix together until smooth. You can make the glaze thick or thin by the amount of powdered sugar you add. It’s all up to you.
How Long Does Blueberry Bread Bake?
This bread takes about 50 to 60 minutes to bake in the oven. To make sure it’s completely cooked, simply insert a wooden toothpick near the center of the cake. If the toothpick comes out clean, the cake is done.
Can This Recipe Be Made Gluten-Free?
Yes, it can. I made the recipe with my favorite gluten-free flour, and it turned out great. Make sure you use a 1 to 1 ratio substitution for wheat flour.
Tips For Making This Recipe
- Line the pan with parchment paper, leaving extra hanging over the sides as handles, which will make removing the bread from the pan easy.
- Toss the blueberries in a bit of sugar then flour before adding to the bread. This will prevent the berries from clumping at the bottom of the pan.
- Do not over mix the batter.
- Cool the bread completely before drizzling on the glaze.
Can This Bread Be Frozen?
This bread freezes beautifully. Make the blueberry bread, then let it cool completely. Wrap it tightly in plastic wrap, then foil or place it in a ziplock bag. Freeze for up to 3 months.
To serve, thaw the bread overnight, then drizzle with the lemon glaze.
More Recipes Like This You’ll Love…
- Easy Banana Bread
- Zucchini Cheese Quick Bread
- Chocolate Chip Banana Bread
- Apple Cinnamon Pull-Apart Bread
- Pumpkin Pecan Streusel Bread
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup milk
- ¼ cup vegetable oil
- ½ teaspoon vanilla
- 1 large egg
- 1 ½ cup blueberries
- ¼ teaspoon granulated sugar
- 1 tablespoon all-purpose flour
- 1 ½ cup confectioners sugar
- juice of 1 lemon
- Heat oven to 350 degrees. Line an 8 ½ x 4 ½ inch loaf pan with parchment, leaving extra paper hanging over side of pan.
- In a medium-size bowl, whisk together the flour, sugar, salt, and baking powder. Stir in the milk, vegetable oil, vanilla, and egg until just combined. Do not overmix.
- In a small bowl, toss blueberries with ¼ teaspoon of sugar and 1 tablespoon of flour. Fold them into the batter then pour into the prepared pan. Bake for 50-60 minutes until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 30 minutes, then remove to a serving platter to cool completely. In a small bowl, mix together the confectioner's sugar and the lemon juice. Drizzle over the cooled cake, slice, and serve.
Can you use frozen blueberries?
Looks so delicious!
Thaw and make sure they are dry before using.
Thank You for this recipe, it is amazing
Thank you so much!
This looks great, and I especially like that it uses readily available ingredients. It would be helpful if you could post the nutritional info.
Hey there Marcy!
Thank you so much for your interest in this recipe, I think you’re really going to like it! I don’t personally include the nutritional information for my recipes, but if you click the link at the bottom of this comment, it will take you to a site where you can copy and paste all the ingredients in and receive the nutritional facts. I hope this is helpful, let me know how everything turns out if you give this bread a try, I’d love to hear what you think!
Hi, Donya. I just made this and it is delicious! The lemon adds a little twist that sends it over the edge. Thank you for sharing.
Hey there Cate!
I am thrilled that you enjoyed this recipe, I completely agree with you that the glaze is what really makes this bread special! If you liked this recipe, you should check out my Sour Cream Blueberry Muffin recipe, it also has a delicious lemon glaze, I think you’d really enjoy it! Thank you so much for your kind words of support and this terrific rating, if you ever have any questions please don’t hesitate to ask!
Thanks Donya for another winning recipe. It was easy and quick to whip up and tastes delicious! I used frozen blueberries that I let thaw slightly and followed your recipe, including tossing the blueberries with the flour and sugar. Came out perfect and has already been sampled. Yum!
Hey there Donna!
I am overjoyed to hear that you enjoyed this recipe, I’m glad it turned out well! Using frozen blueberries is definitely more convenient, it sounds like you did a wonderful job baking with them. Thank you so much for your fantastic rating and your kind words of support, if you ever have any questions about a recipe please don’t hesitate to reach out!
Can you use frozen wild blueberries?
Hey there Carol!
That is a fantastic question, and thank you for your interest in this recipe! While I would recommend using fresh blueberries since they’re a little more flavorful, you can absolutely use frozen blueberries if that works better for you. I would still recommend tossing the blueberries in either flour or sugar prior to adding them into the bread, to make sure they are evenly distributed. Thank you so much for your phenomenal rating, I really hope you enjoy this recipe, let me know how it turns out!
Can raspberries be used in place of blueberries in the blueberry bread with lemon glaze recipe?
Hey there Lila!
Thank you so much for your interest in this recipe, I promise you won’t be disappointed! You can absolutely use raspberries instead of blueberries in this recipe, it would taste delicious with that fresh lemon glaze! Let me know how everything turns out, I hope you enjoy the recipe!
It was wonderful! Thanks so much!!
I am so glad to hear it, thank you so much for your support! Let me know if you ever have any other questions about a recipe!