Lemon Blueberry Bread

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This lemon blueberry bread recipe is an easy recipe to make. The combination of blueberries and lemons is a personal favorite.

This recipe is made with yogurt which makes the bread soft and adds richness to the bread. In addition to that there is a lemon glaze that enhances the flavor as well. The glaze also gives the bread a nice aesthetic look once being served. Lemon glaze is so simple to make too which is another bonus!

I use frozen blueberries when making this recipe as they don’t sink to the bottom and they also maintain their colour better than fresh blueberries in the batter. This allows a more vibrant loaf and more distributed berries that are not sinking to the bottom.

You do not have to thaw the blueberries either. You just add them directly to the batter which makes it convenient as well.

What goes with lemon blueberry bread?

Lemon blueberry bread goes well with a glass of milk, coffee or tea. It is perfect for breakfast or as a mid afternoon snack. You can also spread butter on it like you would a slice of bread.

What ingredients are in lemon blueberry bread?

• All Purpose Flour- Provides structure and texture to the bread
• Baking Powder- Helps the bread to rise and become light and airy
• Salt- Brings out the flavors
• Granulated Sugar- Adds sweetness and balances the tartness from the blueberries and lemon
• Lemon Zest-Adds a bright citrusy flavor to the bread
• Frozen Blueberries- Better than fresh as they do not usually sink to the bottom
• Unsalted Butter- Allows for salt control and adds moisture and richness
• Eggs- Acts as a binding ingredient to hold the bread together
• Plain Yogurt- Adds moisture and tanginess
• Vanilla Extract- Enhances the flavor

What ingredients are in the lemon glaze?

• Icing Sugar- Provides sweetness and helps the glaze thicken
• Lemon Juice- Adds flavor
• Heavy Cream- Adds a bright white colour and prevents it from dissolving into the bread

How do you make it?

1. Pre-heat your oven to 350.
2. Line your loaf pan with parchment paper and set it aside.
3. In a medium bowl add in the flour, baking powder and salt. Whisk it and set it aside.
4. In another bowl add in the sugar and lemon zest. Press the zest into the sugar for a few minutes or until the sugar starts turning to a pale yellow.
5. Add in the butter and cream it together with the electric hand mixer.
6. Add in the eggs, one at a time. Mix after each addition.
7. Mix in the yogurt and then stir in the vanilla.
8. Sift the dry ingredients onto the wet ingredients and mix until mostly combined. Leaving a tad bit of flour for folding in the blueberries.
9. Gently fold in the blueberries.
10. Place the batter in a 9×5 loaf pan and bake for 1 hour to 1 hour and 10 minutes. If a tooth pick comes out clean from the center it is finished baking.
11. Cool in the pan for up to 10 minutes and then transfer to a cooling rack to completely cool. Make sure to remove the parchment paper as well so the bottom doesn’t become soggy.
12. Once cooled completely add the lemon glaze. To make the glaze add the glaze ingredients in a small bowl and mix. Add more lemon juice if needed, a few drops at a time for desired consistency.
13. Allow the glaze to set. Slice and serve.

How do you store it?

Keep it in an airtight container at room temperature for up to 3 days. You can also keep it in the fridge for up to 5 days.

How to freeze lemon bread?

You can freeze it for up to 3 months. Make sure to allow it to cool completely before freezing and don’t add the glaze if you are. Wrap it in cling wrap and then place it in a freezer bag. Thaw it in the fridge over night or at room temperature for a few hours. Add the glaze before serving.

Watch how to make it

If you like this recipe you may also like this Old Fashioned banana bread!