Loaded with juicy blueberries and topped with a bright, sweet glaze, this Blueberry Bread with Lemon Glaze recipe is a welcome treat whenever it’s served. This quick bread makes a great grab-and-go breakfast and is perfect to serve with coffee for an afternoon snack or as dessert.
And for more ways to showcase blueberries, try my Blueberry Scones, Blueberry Buttermilk Cake, and Blueberry Sour Cream Muffins!
In This Post
5-Star Reader Comment
“I just made it 30 minutes ago and it delivered EVERYTHING I have been tasting in my thoughts!! I can’t stop eating it. I hope I have some left in the morning. Great, simple, and easy recipe.”
Kenny
Whether you’ve been baking for years or are new to it, having a quick bread recipe to rely on is an absolute must. Quickbreads are unique in that they are very quick because they don’t require yeast and are made in one bowl. They are like the perfect blend of cake and bread, which I lovingly call “dessert bread.”
The recipe is one of my brunch favorites. It’s kid-friendly and always gets two thumbs up. Even my husband is a fan, commenting, ” This is good! Is it bread, or is this cake?” My response was, “It’s both!”
What You’ll Need To Make Blueberry Quick Bread
- Wet Ingredients: To add moisture, grab vegetable oil, eggs, vanilla extract, and milk. You can use any kind of milk, including nut or oat milk.
- Dry Ingredients: You need basics like all-purpose flour, granulated sugar, baking powder, and salt.
- Blueberries: Fresh blueberries work best in this bread. You can use frozen blueberries, but will color the entire bread purplish.
- Lemon Glaze: This glaze just mixes fresh lemon juice and confectioner’s sugar (powdered sugar). You can also finish the bread with fresh lemon zest for a little extra zing.
Variations And Additions
- Make this recipe gluten-free by using a 1:1 ratio of gluten-free flour. Almond flour or coconut flour should NOT be used.
- Feel free to switch up the fruit by mixing in strawberries or raspberries.
- Add lemon zest to the batter if you are a citrus lover.
- If you like a creamy frosting, you can whip up cream cheese with powdered sugar and lemon juice.
How To Make Blueberry Lemon Loaf With Glaze
- Mix together the wet ingredients in a large bowl.
- Add the dry ingredients to the bowl, stir until just combined, then fold in the blueberries.
- Bake the bread, and while it bakes, make the glaze.
- After the bread is cool, pour over the glaze, slice, and enjoy!
Donya’s Tips For Making Quick Bread
- Toss The Berries In Flour: Tossing the blueberries in flour gives the batter something to hold onto, thus preventing them from sinking.
- Don’t Overmix: If you overmix the batter, it will develop too much gluten. This leads to gummy or dense bread, and no one wants that!
- Let The Blueberries Dry: Seasonal berries must be washed, but ensure they are dry before baking.
- Line The Pan: Line it with parchment paper, leaving extra hanging over the sides as handles, making removing the bread from the pan easy.
Commonly Asked Questions
This bread bakes in the oven for about 50 to 60 minutes. To ensure it’s completely cooked, insert a wooden toothpick near the center of the cake. If the toothpick comes out clean, the cake is done.
Yes, it can. I made the recipe with my favorite gluten-free flour, which was great. Make sure you use a 1 to 1 ratio substitution for wheat flour.
Quick breads freeze beautifully. Make the blueberry bread, then let it cool completely. Wrap it tightly in plastic wrap, then foil or place it in a ziplock freezer bag or airtight container. Freeze for up to 3 months.
To serve, thaw the bread overnight, then drizzle with the lemon glaze.
Totally! Simply pop them into a muffin tin and bake for 30-35 minutes or until a toothpick inserted comes out clean.
How To Serve This Lemon Blueberry Bread
This bread perfectly accompanies a brunch spread with Air-Fried Bacon, Bacon Cheddar Quiche, and fruit salad. You can also enjoy it with an Easy Gluten-Free Sausage Frittata, making the bread with gluten-free flour to keep the whole meal gluten-free.
More Quick Bread Recipes
If you tried this Blueberry Bread Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 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
Instructions
- 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.
Nutrition
Donya's Top Ten Summer Recipes!
Steal my favorites for a done-for-you menu that packs in the flavor
Very easy to make
Let me just say, I have been reading and staring at this recipe for WEEKS! I just made it 30 minutes ago and it delivered EVERYTHING I have been tasting in my thoughts!! I can’t stop eating it. I hope I have some left in the morning. Great, simple, and easy recipe.
KENNY! You are the BEST.
Thank you for your comment and the terrific rating. I’m thrilled you made the recipe and have enjoyed it.
~Donya
Can you use frozen blueberries?
Looks so delicious!
Thanks
Thaw and make sure they are dry before using.
~Donya
Thank You for this recipe, it is amazing
Thank you so much!
Merry Christmas,
~Donya
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!
https://www.myfitnesspal.com/recipe/calculator
~Donya
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!
~Donya
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!
~Donya
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!
~Donya
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!
~Donya
It was wonderful! Thanks so much!!
Hey there!
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!
~Donya