A sweet tart quick bread, this Lemon Blueberry Bread is studded with ripe blueberries, topped with a scrumptious streusel and bursting with fresh lemon flavor.
Fresh and Flavorful Lemon Blueberry Loaf
With a buttery streusel and a soft cake-like texture, this Lemon Blueberry Bread is just bursting with fresh blueberry and lemon flavor. It’s sweet, but not too sweet. The perfect treat for a springtime brunch with friends or a baby shower tea.
So Soft and Sweet
Lemon and blueberry is such an amazing combination. One of my absolute favorites for spring and summer. If you haven’t tried my Lemon Blueberry Cheesecake Bars, you are missing out! And my Blueberry Lemon Ricotta Pancakes are a breakfast they won’t soon forget.
This bread makes a lovely snack with a cup of coffee, a quick breakfast treat or a pretty loaf to serve at a get-together with family and friends. I made this for friends over the weekend and it was gone in a flash!
Sweet Option: Try a Glaze!
If you’d like to try this delicious lemon blueberry loaf with a glaze, you can add or easily swap out the streusel for his simple icing and drizzle it on top after baking and cooling for 15 minutes. For extra lemony goodness, try a sweet tart lemon glaze!
Lemon Glaze Ingredients:
- 1 cup powdered sugar / confectioner’s sugar
- 1 tablespoon milk
- 1 tablespoon lemon juice
Instructions:
- In a medium bowl, whisk together the powdered sugar, 1 tablespoon milk and vanilla until icing is smooth and of spreading/drizzling consistency.
- If needed, add additional milk, 1 teaspoon at a time, until icing is of desired consistency.
- Spoon or drizzle over the bread. It will set and begin to harden after about 20 minutes.
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Unsalted butter
- Granulated sugar
- Light brown sugar
- All-purpose flour
- Fresh blueberries
- Fresh lemon zest (from 2 lemons)
- Fresh lemon juice
- Baking powder
- Kosher salt
- Pure vanilla extract
- Large eggs
Supplies:
How to Make Lemon Blueberry Bread
- Preheat the oven to 350°F. Lightly grease and line a 9×5-inch loaf pan with parchment paper.
- Prepare the streusel: In a small mixing bowl, melt the butter. Stir in the sugar, light brown sugar and flour until crumbly. Set aside.
- Prepare the bread batter: Add blueberries and 1 tablespoon of flour to a mixing bowl.
- Toss to coat.
- In a separate bowl, whisk together the 2 cups flour, lemon zest, baking powder and salt.
- In a large mixing bowl, melt the 1/2 cup butter.
- Whisk in the sugar and vanilla. Then whisk in the eggs, one at a time, until well combined. Whisk in the lemon juice.
- Alternate adding the flour mixture and the milk until well combined and the batter is smooth. Fold in the blueberries.
- Pour the batter into the prepared loaf pan.
- Garnish the batter with more blueberries.
- Sprinkle the streusel evenly over the batter.
- Bake on a lower rack in the oven for 60-70 minutes or until a toothpick inserted into the center of the loaf comes out clean. If the top of the loaf starts to brown before the middle is finished baking, tent the bread with foil and let continue baking until baked through.
- Cool bread in the pan for at least 15 minutes before lifting to a cooling rack or board to cool completely. Slice and serve!
Storage
Serve warm or at room temperature. Store wrapped tightly or in an airtight container on the counter for 2 days, or in the refrigerator for up to a week.
To freeze, allow the loaf to cool completely. Wrap the loaf in plastic wrap. Then store in the freezer in a freezer-safe container or in a freezer-safe baggie. You can also store leftover slices of this lemon blueberry bread, wrapped individually in plastic wrap, and then placed in a freezer-safe container or plastic bag.
Thaw overnight in the refrigerator or thaw uncovered at room temperature so it doesn’t absorb too much of the moisture. The bread should maintain great quality if frozen for 2-3 months.
More of My Berry Favorite Blueberry Recipes
From breakfast to dessert (and even a cocktail or two in between), My Berry Favorite Blueberry Recipes burst with fresh flavor that brightens up any meal. They’re irresistible!
If you make this Lemon Blueberry Bread, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Lemon Blueberry Bread
- Prep Time: 10 minutes
- Cool Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 35 minutes
- Yield: 1 loaf
Description
A sweet tart quick bread, this Lemon Blueberry Bread is studded with ripe blueberries, topped with a scrumptious cinnamon sugar streusel and bursting with fresh lemon flavor.
Ingredients
Streusel:
- 2 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 2 tablespoons all-purpose flour
Bread:
- 1 and 1/2 cups fresh blueberries, plus more for topping
- 2 cups all-purpose flour, plus 1 tablespoon for blueberries
- 2 tablespoons fresh lemon zest (from 2 lemons)
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup fresh lemon juice (from 1 and 1/2 lemons)
- 1 cup milk
Instructions
- Preheat the oven to 350°F. Lightly grease and line a 9×5-inch loaf pan with parchment paper.
- Prepare the streusel: In a small mixing bowl, melt the butter. Stir in the sugar, light brown sugar and flour until crumbly. Set aside.
- Prepare the bread batter: In a mixing bowl, toss the blueberries with 1 tablespoon of the flour.
- In a separate bowl, whisk together the 2 cups flour, lemon zest, baking powder and salt.
- In a large mixing bowl, melt the 1/2 cup butter. Whisk in the sugar and vanilla. Then whisk in the eggs, one at a time, until well combined. Whisk in the lemon juice.
- Alternate adding the flour mixture and the milk until well combined and the batter is smooth. Fold in the blueberries.
- Pour the batter into the prepared loaf pan. Garnish the batter with more blueberries.
- Sprinkle the streusel evenly over the batter.
- Bake on a lower rack in the oven for 60-70 minutes or until a toothpick inserted into the center of the loaf comes out clean. If the top of the loaf starts to brown before the middle is finished baking, tent the bread with foil and let continue baking until baked through.
- Cool bread in the pan for at least 15 minutes before lifting to a cooling rack or board to cool completely. Slice and serve!
