There is something especially wonderful about baking with blueberries you picked yourself—especially when you have a daughter who loves all things blueberry!
After bringing home an abundance of wild blueberries, I knew I wanted to turn some of them into a treat that felt bright, fresh, and just a little indulgent. This Lemon Blueberry Bread with Lemon Icing was the delicious result.
The loaf is soft and moist, filled with bursts of juicy blueberries, and flavored with fresh lemon zest and lemon juice. A simple homemade lemon icing drizzled over the top adds just the right amount of sweetness. It is refreshing enough for spring and summer but comforting enough to enjoy with a warm cup of coffee any time of year.
Best of all, this easy blueberry bread is made with familiar ingredients and requires no complicated techniques. Enjoy a slice while it is still slightly warm, serve it completely cooled, or tuck a piece away for a sweet little treat later in the day.
Why You’ll Love This Lemon Blueberry Bread
- Bright, fresh flavor: Fresh lemon zest and juice balance the sweetness and make every bite taste refreshing.
- Bursting with blueberries: Fresh or frozen blueberries create juicy pockets of berry flavor throughout the loaf.
- Soft and moist: Butter, milk, and eggs give the bread a tender, cake-like crumb without making it feel overly heavy.
- Easy to make: The batter comes together with everyday baking ingredients and a simple electric mixer.
- Perfect for any occasion: Serve it for breakfast, brunch, dessert, an afternoon snack, or a homemade gift.
Fresh or Frozen Blueberries Both Work
One of the best things about this recipe is that you can make it with either fresh or frozen blueberries. Freshly picked wild blueberries inspired my original loaf, but frozen berries make it possible to enjoy this recipe throughout the year.
Before adding the blueberries to the batter, toss them with one tablespoon of all-purpose flour. This light coating helps keep the berries suspended throughout the loaf instead of sinking to the bottom while it bakes.
If you are using frozen blueberries, add them directly from the freezer and fold them into the batter gently. Overmixing can crush the berries and turn the batter purple.
Ingredients You’ll Need
For the lemon blueberry bread
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/3 cup butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2 teaspoons fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup milk
- 1 cup fresh or frozen blueberries
- 1 tablespoon all-purpose flour, for coating the blueberries
For the lemon icing
- 2 tablespoons butter, melted
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
How to Make Lemon Blueberry Bread
1. Prepare the pan and dry ingredients
Preheat your oven to 350°F and grease a 9 x 5-inch loaf pan.
In a small bowl, sift together the all-purpose flour, salt, and baking powder. Set the dry mixture aside while you prepare the wet ingredients.
2. Mix the wet ingredients
Add the melted butter, sugar, eggs, vanilla extract, lemon zest, and lemon juice to a large mixing bowl. Using an electric mixer, beat the ingredients until they are smooth and well combined.
3. Alternate the flour mixture and milk
Add about one cup of the flour mixture to the wet ingredients and stir just until combined. Pour in half of the milk and stir again.
Repeat with the remaining flour mixture and milk, mixing only until the batter comes together. Avoid overmixing, which can make quick bread dense instead of soft and tender.
4. Add the blueberries
Place the blueberries in a small bowl and toss them with one tablespoon of flour. Gently fold the coated blueberries into the batter, taking care not to crush them.
Scrape the batter into the prepared loaf pan and spread it evenly.
5. Bake and cool
Bake the lemon blueberry bread for approximately 55 minutes, or until the center is set and a toothpick inserted near the middle comes out clean or with just a few moist crumbs.
Remove the loaf from the oven and let it cool in the pan for about 30 minutes. Carefully remove it from the pan and transfer it to a wire rack to finish cooling.
6. Make the lemon icing
While the bread cools, combine the melted butter, powdered sugar, fresh lemon juice, and vanilla extract in a small mixing bowl. Whisk until smooth.
Once the loaf has cooled, drizzle the lemon icing over the top. Give the icing a few minutes to settle, then slice and enjoy!
My Best Tips for a Beautiful Loaf
- Zest the lemon before juicing it. It is much easier to zest a whole lemon than one that has already been cut and squeezed.
- Coat the blueberries in flour. This simple step helps prevent them from collecting at the bottom of the loaf.
- Mix gently after adding the flour. Overmixing can create a dense or tough texture.
- Watch the loaf near the end. Ovens can vary, so begin checking for doneness a few minutes before the 55-minute mark.
- Let it cool before adding the icing. Icing applied to a hot loaf may melt and run off instead of creating a pretty drizzle.
- Use fresh lemon juice. Bottled juice cannot quite match the bright flavor of freshly squeezed lemon in this recipe.
When to Serve Lemon Blueberry Bread
This loaf is sweet enough to feel like a treat but light enough to serve at almost any time of day. Try it as:
- A cheerful breakfast with coffee or tea
- Part of a spring or summer brunch
- An afternoon snack
- A simple dessert after dinner
- A homemade treat for a neighbor, teacher, or friend
- A special addition to a holiday breakfast table
It is amazing while still slightly warm, when the crumb is tender and the blueberry pockets are extra juicy. It is just as lovely after it has completely cooled and the fresh lemon flavor has had time to settle into every slice.
How to Store Lemon Blueberry Bread
Allow the loaf and icing to cool completely before storing. Place the bread in an airtight container or a large plastic bread-storage bag to help keep it soft and moist.
You can store the loaf whole or cut it into individual slices for easy snacking. Place a small piece of parchment or wax paper between the slices if the icing is sticky.
Frequently Asked Questions
Can I make this bread with frozen blueberries?
Yes. Fresh or frozen blueberries work beautifully. Add frozen blueberries directly to the batter without thawing them first, and fold gently to minimize streaking.
Why do I need to coat the blueberries with flour?
The light flour coating helps the blueberries stay distributed throughout the batter instead of sinking to the bottom of the loaf pan.
How do I know when the bread is finished baking?
The top should look set and lightly golden. A toothpick inserted near the center should come out clean or with a few moist crumbs—not wet batter.
Can I add the lemon icing while the loaf is warm?
For the prettiest finish, let the loaf cool first. If it is still hot, the icing will become thin and may run off the bread. If you prefer a more soaked-in glaze, you can drizzle it on while the loaf is just slightly warm.
Can I leave off the icing?
Absolutely. The blueberry bread has plenty of lemon flavor on its own, although the sweet-tart icing makes it feel extra special.
Watch Me Make Lemon Blueberry Bread
Want to see the recipe come together step by step? Watch my video, Lemon Blueberry Bread with Lemon Icing – Easy and DELICIOUS!, and then use the printable recipe card below when you are ready to bake.
A Bright, Blueberry-Filled Treat
This Lemon Blueberry Bread with Lemon Icing will always remind me of wild blueberry picking and creating something special for my daughter. It is simple, cheerful, and filled with the kind of homemade flavor that makes everyone wander back into the kitchen for another slice.
If you make this recipe, leave a comment and let me know whether you enjoyed your first slice warm or waited for it to cool. And don’t forget to save the recipe so you can make it whenever blueberry season—or a serious lemon-blueberry craving—comes around!
Lemon Blueberry Bread with Lemon Icing
Ingredients
Method
- Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan.
- In a small bowl, sift together 1 1/2 cups flour, salt, and baking powder. Set aside.
- In a large mixing bowl, combine the melted butter, sugar, eggs, vanilla extract, lemon zest, and lemon juice. Mix with an electric mixer until well combined.
- Add about 1 cup of the flour mixture and stir just until combined. Add half of the milk and stir again. Repeat with the remaining flour mixture and milk, mixing only until combined.
- Toss the blueberries with 1 tablespoon of flour. Gently fold the coated blueberries into the batter.
- Transfer the batter to the prepared loaf pan and spread it evenly.
- Bake for approximately 55 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
- Remove the bread from the oven and let it cool in the pan for 30 minutes. Carefully remove the loaf and transfer it to a wire rack to finish cooling.
- To make the lemon icing, whisk together the melted butter, powdered sugar, lemon juice, and vanilla extract until smooth.
- Once the bread has cooled, drizzle the lemon icing over the top. Slice and enjoy.
Love homemade sweet breads? Try my Cinnamon Swirl Banana Bread next! It’s soft, moist, and filled with a delicious ribbon of brown sugar and cinnamon, then finished with a simple vanilla icing. It’s the perfect way to use ripe bananas and makes a cozy breakfast, snack, or dessert.
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