If you want a delicious breakfast bread, then you owe it to your belly to make this Blueberry Lemon Loaf. It’s tart, sweet, and so tasty.
Breakfast breads are one of my favorite things to make….and especially eat. Here are a few of my favorites from the archives: Cinnamon Raisin Bread, Banana Pumpkin Chocolate Chip Bread, Fresh Strawberry Scones, and my recipe for easy Honey Challah.
Ingredients You’ll Need
You just need a few ingredients to make this simple blueberry loaf bread.
- Blueberries – fresh or frozen will work for this blueberry bread recipe
- Lemon Juice & Zest – juice and zest of a lemon. You can also use lemon juice concentrate, but I highly recommend using the lemon zest also.
- All-Purpose Flour – I have not tested this recipe using any other flours, so you’d need to experiment with that on your own.
- Eggs – large eggs are always used on Farmgirl Gourmet, unless otherwise noted.
- Unsalted Butter – use a good quality unsalted butter for the best results.
- Baking Powder – make sure you check the expiration date on your baking powder once or twice a year. Believe it or not, it expires and when it does, that “puffing action” that baking powder lends to a recipe will be diminished.
- Milk – I used 2% milk fat in this recipe, but you can use any fat that you have on hand
- Powdered Confectioners Sugar – for the glaze, which is optional, but definitely worth every single calorie.
Find the printable recipe card with exact measurements and instructions below.
How to Make Lemon Blueberry Bread
Step 1: Beat Butter & Sugar Together
In a large mixing bowl or stand mixer, beat together the sugar, butter, eggs, lemon and orange zest, lemon juice, and vanilla extract until well incorporated.
Step 2: Mix Dry Ingredients
Combine flour, baking powder, and Kosher salt together in a separate bowl.
Step 3: Add Blueberries to Flour Mixture
Add blueberries to the flour mixture and toss to coat in flour mixture (this helps them not sink to the bottom of the bread when baking). Stir in the egg mixture and milk until no lumps. Pour into prepared loaf pan.
Step 4: Bake the Lemon Blueberry Bread
Bake until a toothpick inserted in the center comes out lean, about 60-70 minutes. Cool bread for 20 minutes.
Step 5: Glaze the Bread & Enjoy!
Meanwhile, make the glaze. Stir together the powdered sugar, lemon juice, and lemon zest until smooth.
Remove the bread from the pan and drizzle with glaze. Slice and enjoy.

Can you freeze Blueberry Lemon Loaf?
- How to Store Blueberry Bread: Wrap tightly in cling wrap or in an airtight container at room temperature for up to 3 days.
- How to Reheat: Place a slice of bread on a microwave safe plate and reheat in short bursts (30 seconds at a time).
- How to freeze: This bread freezes very well if done without the glaze. Wrap tightly in cling wrap and place in a freezer zip top bag. Store up to 4 months. Glaze after thawed.
More Recipes We Love
- Sausage Mushroom Croissant Casserole
- Spinach Artichoke Frittata
- Buckwheat Hoe Cakes
- Baked Chai Donuts
- Eggplant Muffuletta
- Creamy Sausage & Pea Pasta
Blueberry Lemon Loaf
Ingredients
- 1 cup granulated sugar
- โ cup unsalted butter, melted
- 2 large eggs, room temperature
- 2 teaspoons lemon zest
- 2 teaspoons orange zest, optional
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 1 ยฝ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon Kosher salt
- ยฝ cup milk
- 1 ยผ cups blueberries, fresh or frozen
Lemon Glaze
- โ cup powdered sugar
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat oven to 350ยบF. Grease a 9×5-inch loaf pan.
- In a large mixing bowl or stand mixer, beat together the sugar, butter, eggs, lemon and orange zest, lemon juice, and vanilla extract until well incorporated.
- Combine flour, baking powder, and Kosher salt together in a separate bowl. Add blueberries and toss to coat in flour mixture. Stir in the egg mixture and milk until no lumps. Pour into prepared loaf pan.
- Bake until a toothpick inserted in the center comes out lean, about 60-70 minutes. Cool bread for 20 minutes.
- Meanwhile, make the glaze. Stir together the powdered sugar, lemon juice, and lemon zest until smooth.
- Remove the bread from the pan and drizzle with glaze. Slice and enjoy.
Recipe By:
Co-Founder at Spiceology | More About Heather…

Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
I really love this recipe and I hope you do too!