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!
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
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I’ve tried many blueberry bread recipes as this is one of my son’s favorite dishes. I’ve searched no further since I found this recipe! It’s easy and it’s consistently been delicious. The lemming glaze on top is so refreshing and I can’t praise this recipe enough.
That makes me so happy to hear! I love that it’s become the blueberry bread recipe for you — especially for your son. And that lemon glaze really does make it extra special. Thank you so much for the kind words!
~Donya
So easy to make & delicious!!
So glad you enjoyed it! Easy and delicious is always the goal. Thanks so much for sharing!
~Donya