If you’re craving a bright, bakery-style treat, this Moist Glazed Lemon Blueberry Bread delivers sunshine in every slice. With fresh lemon zest, juicy blueberries, and a tangy lemon glaze, this sweet breakfast loaf is soft, tender, and perfectly balanced. It’s the kind of recipe that feels special enough for brunch but easy enough to bake on a relaxed weekend morning.
Why You’ll Love This Moist Glazed Lemon Blueberry Bread
This loaf is all about flavor and texture. The lemon zest adds a fresh pop that wakes up your taste buds, while the blueberries burst as they bake, creating little pockets of sweetness throughout the bread. The glaze seeps into the warm loaf, locking in moisture and giving you that irresistible bakery finish. It’s family-friendly, spring-ready, and ideal for breakfast, snack time, or dessert.
Ingredients You’ll Need
For the Bread
- All-purpose flour
- Granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 2 large eggs
- Neutral oil or melted butter
- 1 tsp pure vanilla extract
- ½ tsp vanilla or lemon extract
- Zest of 2 large lemons
- Fresh blueberries
For the Lemon Glaze
- 4 tbsp fresh lemon juice
- Powdered sugar
How to Make Moist Glazed Lemon Blueberry Bread (Step-by-Step)
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it to prevent sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. This ensures the loaf rises evenly and bakes up light.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the eggs, oil or butter, vanilla, lemon extract, and lemon zest until smooth and fragrant.
Step 4: Bring the Batter Together
Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the bread tender. Carefully fold in the blueberries last.
Step 5: Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Glaze and Cool
Allow the bread to cool slightly. Whisk powdered sugar with fresh lemon juice, then drizzle the glaze over the warm loaf so it soaks in beautifully.
Tips & Variations
- Toss blueberries in a little flour before adding to prevent sinking
- Swap blueberries for raspberries or chopped strawberries
- Use orange zest and juice for a softer citrus flavor
- Add a crumble topping for a coffee-shop twist
Serving Ideas & Storage
Serve slices warm with coffee or tea for breakfast, or pack them for an easy snack. Store leftovers tightly wrapped at room temperature for up to two days or refrigerate for up to five days. This loaf also freezes well when wrapped securely.
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Moist Glazed Lemon Blueberry Bread
- Total Time: 70
- Yield: 1 loaf (about 10 slices) 1x
- Diet: Vegetarian
Description
Moist Glazed Lemon Blueberry Bread is sunshine in a loaf—soft, tender, and bursting with juicy blueberries, bright lemon zest, and a tangy lemon glaze. Perfect for spring mornings, brunch, or a sweet snack with coffee.
Ingredients
1 3/4 cups (220g) all-purpose flour, plus 1 tbsp for tossing blueberries
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1 cup (200g) granulated sugar
2 large eggs, room temperature
1/2 cup (120ml) neutral oil (or melted butter)
1/2 cup (120g) plain Greek yogurt or sour cream
2 tbsp milk (any kind)
1 tsp pure vanilla extract
1/2 tsp lemon extract (optional, or use extra vanilla)
Zest of 2 large lemons (about 2 tbsp)
2 tbsp fresh lemon juice (optional, boosts lemon flavor)
1 1/2 cups (225g) fresh blueberries (or frozen, do not thaw)
Lemon Glaze:
1 cup (120g) powdered sugar
4 tbsp fresh lemon juice
Pinch of salt (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
2. In a bowl, whisk flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, whisk eggs, oil, yogurt, milk, vanilla, lemon extract (if using), lemon zest, and lemon juice (if using).
4. Add wet ingredients to dry ingredients and fold just until combined (do not overmix).
5. Toss blueberries with 1 tbsp flour, then gently fold into the batter.
6. Pour batter into the prepared pan and smooth the top.
7. Bake 50–60 minutes, tenting with foil if the top browns too quickly, until a toothpick comes out clean (a few moist crumbs are okay).
8. Cool in pan 10–15 minutes, then lift out and cool on a rack.
9. Whisk powdered sugar with lemon juice (and pinch of salt) until smooth. Drizzle over the slightly warm or fully cooled loaf.
10. Slice and enjoy.
Notes
Blueberries: If using frozen blueberries, add them straight from the freezer (do not thaw) to prevent streaking.
Prevent sinking: Tossing berries with flour helps keep them suspended in the batter.
Glaze thickness: For a thicker glaze, add more powdered sugar; for thinner, add lemon juice 1 tsp at a time.
Storage: Wrap tightly and store at room temperature for 2 days or refrigerate up to 5 days. Freeze sliced pieces up to 2 months.
Loaf pan size: A 9×5-inch pan is ideal; smaller pans may need extra bake time.
- Prep Time: 15
- Cook Time: 55
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 20
- Sodium: 220
- Fat: 11
- Saturated Fat: 1.5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 4
- Cholesterol: 45
Nutrition Facts (Per Serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| ~280 | 4g | 38g | 12g | 2g | 220mg |
Final Thoughts
This Moist Glazed Lemon Blueberry Bread is everything a spring baking recipe should be: fresh, comforting, and effortlessly impressive. Whether you’re baking for guests or just treating yourself, this loaf brings bakery-quality results straight from your kitchen.