This Lemon Blueberry Bread is decadent and delicious quick bread made with lemon and blueberry and topped with a zesty lemon glaze. Bake a loaf for the perfect summer snack!
Make this refreshing quick bread for the perfect afternoon snack
The only thing better than berry season are summer baked goods made with fresh summer berries. This lemon blueberry bread is the perfect thing to make with fresh ripe blueberries.
Few flavors work better together than lemon and blueberry. There is just something about the sweet burst of a fresh blueberry that marries perfectly to the tart tang of lemon.
This blueberry lemon bread is bursting with lemon flavor thanks to the drizzle of lemon glaze over the top. It is a great thing to serve on a hot day after you go for a walk or swim in a pool.
- Measuring cups, measuring spoons and a liquid measuring cup
- Large bowl and medium bowl
- Loaf pan – I like to use a 9 x 5-inch loaf pan
- Parchment paper or cooking spray
- Wire rack for cooling
- Toothpick for checking doneness
This recipe makes a sweet but not-too-sweet treat that goes perfectly as a snack with a cup of tea, coffee, or by itself for dessert. It can really be enjoyed any time of day.
I personally love to serve it in the afternoon with a cup of cold brew coffee. I make my own cold brew at home in the summer and its SO easy!
- Sour cream
- Vegetable oil
- Vanilla extract
- Lemon juice
- Lemon zest
- Granulated sugar
- All purpose flour
- Baking soda
- Baking powder
- Kosher salt
- Fresh blueberries
Lemon Glaze Ingredients
- Fresh lemon juice
- Lemon zest
- Powdered sugar
You can easily make this blueberry lemon bread gluten free. Just use a gluten free all purpose flour in place of the standard all purpose flour.
You can omit the lemon glaze or replace it with a thicken frosting like a butter cream. You can even use a cream cheese frosting to add a little tang.
If you would like to use another fruit in place of the blueberries, any berry will work. I like to use raspberries, blackberries or some mixed berries.
Feel free to use greek yogurt or any plain yogurt in place of the sour cream. You can even use a dairy free yogurt.
Can I use frozen blueberries?
Yes! You can use frozen blueberries in place of fresh ones. I personally like the taste of wild frozen blueberries.
Run them under some warm water to thaw them and bring to room temperature, pat them mostly dry and then toss in flour before mixing into the batter.
Can I make muffins?
Yes! You can use this quick bread recipe to make muffins.
If you want to make muffins, follow the instructions, but pour batter into muffin cups. Fill 3/4 of the way full and bake at 350F for 30 minutes.
How to make a loaf of Lemon Blueberry Bread
Step 1: Preheat oven, prepare loaf pan and Mix wet ingredients
To begin, preheat oven to 350F and line a loaf pan with parchment paper. Then, zest a lemon and then squeeze the lemon juice out. Set the juice aside in a small bowl.
Next, stir the lemon zest and 2 tbsp of the lemon juice with the sour cream, eggs, vegetable oil, vanilla extract and granulated sugar in a large mixing bowl. Whisk together until smooth.
Step 2: Mix batter and bake loaf
Then, in a separate bowl combine the all purpose flour, baking soda, baking powder and salt. Fold the dry ingredients into the wet using a flat spatula. Mix until flour mixture is just mixed into the wet ingredients.
Wet the blueberries until just damp and them toss in a tsp of all purpose flour. Coating the blueberries in flour prevents them from sinking to the bottom of the loaf.
Then, fold coated blueberries into the batter and pour the batter into the loaf pan. Bake at 350F for 40 minutes.
Step 3: Prep lemon Glaze, cool and apply glaze
Remove from the oven and allow to cool completely. While the loaf cools, prepare lemon glaze by mixing together all of the glaze ingredients until smooth.
Finally, pour glaze over the cooled loaf, slice and enjoy.
Storage and freezing
To store, allow the cake to cool completely. Then, tightly wrap in plastic wrap or transfer to an airtight container to store in the fridge for up to 7 days.
If you want to freeze this lemon blueberry bread recipe, it will be good in the freezer for up to 3 months. Allow it to thaw in the fridge or on the counter before cutting into slices.
Check out these other quick dessert recipes
- Healthy Cinnamon Swirl Banana Bread
- Oatmeal Chocolate Chip Banana Bread
- Strawberry Pound Cake
- Chocolate Chip Zucchini Bread
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Images by Ella from Alpine Ella.
- ½ cup sour cream
- 2 large eggs
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 2 tsp lemon zest
- ½ cup granulated sugar
- 1.25 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- 1 cup fresh blueberries
- 1 tbsp milk
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 cup powdered sugar
- Preheat oven to 350F and line a loaf pan with parchment paper
- Zest a lemon and then squeeze the lemon juice out.
- Mix the lemon zest and 2 tbsp of the lemon juice with the sour cream, eggs, vegetable oil, vanilla extract and granulated sugar in a large mixing bowl. Whisk together until smooth.
- In a separate bowl combine the all purpose flour, baking soda, baking powder and salt. Fold the dry ingredients into the wet using a flat spatula.
- Wet the blueberries until just damp and them toss in a tsp of all purpose flour. Coating the blueberries in flour prevents them from sinking to the bottom of the loaf.
- Fold coated blueberries into the batter and pour the batter into the loaf pan.
- Bake at 350F for 40 minutes. Remove from the oven and allow to cool completely.
- While the loaf cools, prepare lemon glaze by mixing together all of the glaze ingredients until smooth.
- Pour glaze over the cooled loaf, slice and enjoy.
- Make this loaf gluten free by using an all purpose gluten free flour blend
- You can use raspberries or blackberries in place of the blueberries