Learn how to make Lemon Blueberry Bread with fresh blueberries, freshly squeezed lemon juice, and lemon zest! This quick bread recipe, with no yeast, is so moist and bursting with fresh flavor. You will love how beautiful this bread bakes up with fresh lemon flavor and juicy pockets of blueberries.
Lemon Blueberry Bread Recipe
I just love quick bread recipes that need no yeast! This Lemon Blueberry Bread is just bursting with fresh lemon flavor and filled with juicy pockets of blueberries. It's the perfect way to use up those ripe blueberries.
It's a soft-baked, tender crumb bread, that is so moist and delicious. You will love how beautifully it bakes up in the oven too!
The top of the bread is covered in an easy to make honey lemon glaze. The honey really helps bring out the fresh lemon flavors in the bread.
Here are the ingredients that you will need to make this lemon blueberry bread at home. I also share some tips that will hopefully make it easy for you to replicate this recipe in your own kitchen.
- Lemon Blueberry Bread
- Fresh Blueberries - Do not use frozen blueberries in this recipe. Frozen berries will add more moisture to the bread and they bleed easier into the white batter.
- All- Purpose Flour - You will need some for the blueberries (to help them from sinking to the bottom while baking) and of course some for the bread itself.
- Baking Powder
- Kosher Salt - Kosher salt elevates the flavors rather than just give it a salty taste. Kosher salt is preferred but you can always use sea salt or table salt if that's what you have.
- Butter - I use salted butter but if you prefer, unsalted butter can be used as well.
- Granulated Sugar
- Large Eggs
- Lemon Zest
- Fresh Squeezed Lemon Juice
- Whole Milk - 2% milk can also be used.
- Lemon Honey Glaze
- Powdered Sugar - Sift the powdered sugar, or at least stir it with a wire whisk, to break up any clumps. This helps the glaze be really smooth.
- Fresh Squeezed Lemon Juice
- Honey - Honey elevates the lemon flavor and it's a natural thickener for the glaze too.
How To Make Quick Bread (No Yeast) with Lemon + Blueberry
Learn how to make homemade lemon blueberry bread with these easy steps below. Be sure and read to the bottom of this post where there is a recipe card with the full ingredient list and detailed instructions.
- Preparation : For best results, the eggs and milk need to be at room temperature before beginning the recipe. Put the eggs out on the countertop and measure out the milk, and leave that out as well. Sift the all-purpose flour for the bread. Spray a 8x4 inch loaf pan with cooking spray, or you can line it with parchment paper. Preheat the oven to 350 degrees F.
- Blueberries : Wash and dry the blueberries, place them inside a small mixing bowl. Add 1 tablespoon all-purpose flour into the blueberries and gently mix together until all the berries are coated in flour. Set aside.
- Dry Ingredients : In a mixing bowl, mix together the sifted all-purpose flour, baking powder, and kosher salt with a wire whisk.
- Wet Ingredients : In a large mixing bowl with a hand mixer, or a stand mixer, beat the butter on medium speed for 30 seconds or until it's creamy. Add the sugar and beat on medium speed for 2 minutes. Add the eggs, one at a time, beating after each egg. Add lemon zest + freshly squeezed lemon juice and mix until combined.
- Lemon Blueberry Batter : Add half the dry ingredients + half the milk into the wet ingredients and mix on low speed. Add the other half of each and mix just until combined.
- Loaf Pan : Pour a layer of batter into the prepared loaf pan. Sprinkle about half of the flour coated blueberries into the pan. Repeat with another layer of batter and then remaining blueberries. We want to mix them in between the layers to avoid the batter turning a purplish color (if we mixed them straight into the batter).
- Bake : Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Glaze : Once the bread is cooled you can prepare the glaze. Use a fork or a ziplock bag, with the corner snipped, to glaze the top of the bread.
Tips For Success
Here are a few of my helpful tips so that you can have success with this recipe in your own kitchen.
- Room Temperature Eggs + Milk : I know this seems like an unnecessary step but if you want to ensure a smooth, lump-free batter, then the eggs and milk need to be at room temperate. This is quite easy to do. Before preparing the pan, blueberries, or sifting the flour, put the eggs + milk on the countertop. By the time you are ready to use them they will be close enough to room temperature.
- Sifting : Sifting the flour for the bread and powdered sugar for the glaze is so important. Especially for that glaze, sifting the flour will ensure that there are no lumps of powdered sugar in the glaze.
- Flour Coated Blueberries : Coating the blueberries in flour will ensure that they don't all sink to the bottom of the bread loaf while baking.
- Glaze : Drizzle the glaze over the cooled bread and let it set at room temperature until thickened and set on the bread.
- Batter : I want to make a note that this recipe is somewhat different because we are not going to add the blueberries into the batter. That's because we want to prevent the blueberries from turning the delicate white batter a purplish-gray color. Layering the blueberries in with the batter inside the loaf pan ensures that each bite will have blueberries.
- Lemons : You will need about 6 large lemons for this recipe. Be sure and zest the lemons before juicing them. To help get maximum juice out of each lemon, press & roll the lemon between your palm and the countertop to release the juices inside.
Lemon Blueberry Bread FAQ's
- How Do I Store Lemon Blueberry Bread?
- Store the bread in an air-tight container, at room temperature or the fridge, for up to 3 days.
- Can I Freeze This Quick Bread Recipe?
- You can if you want to. I personally don't like the texture of the thawed bread once frozen. It definitely is much better fresh!
- If you want to freeze it, leave the glaze off, and double wrap the completely cooled loaf in tin foil. Freeze for up to 2 months.
- Let the bread thaw in the fridge overnight. Prepare the glaze as directed and glaze the loaf.
- Can I Make Any Substitutions?
- Butter - I prefer using salted butter but unsalted butter can be used as well.
- Milk - 2% milk or whole milk will both work well.
- Can I Use Frozen Blueberries?
- I do not recommend using frozen blueberries in this recipe. They will add more moisture to the bread and they can bleed color into the loaf as they thaw while baking.
- For best results use fresh blueberries.
More Lemon & Blueberry Recipes You'll Love
- Easy Lemon Lover's Layered Cake
- No Bake Lemon Pudding Pie
- Lemon Cheesecake Pie
- Lemon Yogurt Fruit Salad
- Peach Blueberry Crisp
- Lemon Crumb Bars
- Crispy Baked Lemon Parmesan Chicken
Lemon Blueberry Bread
- 1 cup fresh blueberries washed & dried
- 1 tablespoon all-purpose flour
Lemon Blueberry Bread
- 1½ cups all-purpose flour sifted
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ⅓ cup butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 tablespoons lemon zest
- ¼ cup fresh squeezed lemon juice
- ½ cup whole milk room temperature
Honey Lemon Glaze
- 1 cup powdered sugar sifted
- 2-3 tablespoons fresh squeezed lemon juice
- 2 teaspoons honey
- Begin by putting 2 large eggs and measuring ½ cup of whole milk, and set them on the countertop. By the time you need them, they will be close enough to room temperature to use.
- Preheat the oven to 350° F. Spray a 8x4 loaf pan with cooking spray or line with parchment paper. Set aside.
- Add the washed & dried blueberries into a small bowl along with 1 tablespoon of flour. Mix together, gently, until all the berries are coated in the flour. Set aside.
Lemon Blueberry Bread
- In a small mixing bowl, add the sifted flour, baking powder, and salt. Stir with a wire whisk to combine.
- In a larger mixing bowl with a hand mixer, or use a stand mixer with the paddle attachment, beat the butter on medium speed for about 30 seconds or until it's creamy. Add the granulated sugar and beat on medium speed for 1-2 minutes.
- Add the eggs, one at a time, beating after each egg.
- Add the lemon zest and lemon juice, mix until combined into the batter. The batter will look curdled once you add the lemon and that's ok.
- Add half the flour mixture along with half of the milk. Beat on low speed just until incorporated. Add remaining flour mixture and remaining milk. Beat on low speed just until combined and incorporated. Be careful not to overbeat.
- Add ⅓ of the batter into the bottom of the prepared 8x4 loaf pan. Sprinkle with ⅓ of the flour coated blueberries. Repeat this two more times, layering the batter and blueberries.
- Bake for 50-60 minutes. You will know it's done when a toothpick inserted into the top middle of the loaf comes out clean, or with moist crumbs.
- Allow the bread to cool in the loaf pan for 30 minutes. Remove the loaf from the pan and let it continue cooling on a cooling rack.
Honey Lemon Glaze
- Add all the glaze ingredients into a small bowl and stir together with a fork or whisk until combined. Use more or less lemon juice depending on the consistency you want.
- Use a fork to drizzle the glaze over top of the bread OR you can put the glaze into a Ziploc bag and snip the corner off and drizzle it that way.