Lemon Blueberry Bread

Indulge in the delightful flavors of this homemade Lemon Blueberry Bread, loaded with juicy blueberries and fresh lemon taste. This bread is moist, with a tender crumb, and is topped with a delicious lemon glaze.

Serve this Lemon Blueberry Bread for breakfast, brunch, or as dessert. It is perfect in any season, as it can be made with fresh or frozen blueberries.

I will show you step-by-step how to make this delicious quick bread recipe. The ingredients are at the bottom of the page. Just click on the Jump to the Recipe button on top of the page and you will be taken straight to it.

Lemon Blueberry Bread Recipe

Mix the flour, cornstarch, baking powder, and salt together. The cornstarch helps keep the cake fluffy. Set the dry ingredients aside.

Now make the lemon sugar. Rub the lemon zest and sugar together using your hands, the mixer, or a food processor. The sugar crystals will help release the lemon natural oils, which will make the bread burst with lemon flavor.

Add the butter and olive oil to the lemon sugar. Beat with the mixer for 90 seconds, until fluffy.

Add the eggs, one at a time, mixing one egg until completely incorporated before adding the next one.

Also make sure to scrape the bowl in between.

Add the sour cream, or yogurt to the bowl and mix to combine.

Now add half of the dry ingredient mixture to the bowl with the wet ingredients. Mix on low until incorporated.

Pour the lemon juice in, and mix.

Finish by adding the remaining flour mixture, stir on low, and finish by mixing with a spatula to avoid over mixing the batter.

Baking the Lemon Blueberry Loaf

Spread about 1/4 of the batter on the bottom of the loaf pan. Use a spatula to spread it out on an even layer. The reason we do this, is to form a layer on the bottom of the pan which will prevent the blueberries from sinking.

To the remaining batter, add the blueberries, and fold gently until combined.

Pour the batter into the pan. Bake in the pre-heated oven for 55 to 60 minutes, until a toothpick comes out clean when inserted into the bread.

If the bread is browning too much on top and on the edges, but not fully baked in the center, cover with aluminum foil during the final 5 minutes of baking, to prevent any further browning.

Let the bread cool down for 20 minutes in the loaf pan. Then lift the parchment paper and set the bread on a wire rack or plate to finish cooling.

Lemon Cream Cheese Glaze

To make the glaze, beat the cream cheese and butter together.

Add the powdered sugar, and lemon juice, mix to combine. Raise the speed of the mixer to medium high, and beat for another minute until fluffy.

If the glaze is too thin and runny, add more powdered sugar to it. And if the glaze is too thick, add more lemon juice to thin it out.

When the bread has cooled down, you can drizzle the glaze on top, then slice and serve.

Tips for making Lemon Blueberry Bread

• Make sure to use room temperature ingredients: butter, eggs, sour cream, and cream cheese.
• Don’t over mix the batter once the flour has been added, as it will make the bread dry.
• Avoid over baking the loaf, as it will also make the bread dry as it cools down.
• Remember to pour a layer of batter without blueberries on the bottom of the loaf to prevent the blueberries from sinking. I find this to be much more efficient than coating the blueberries in flour, which doesn’t work too well, and can leave pockets of dry flour in the middle of your baked loaf.
• Let the bread cool thoroughly before slicing, this will help the bread hydrate all throughout, which will prevent it from drying out.

Variations of Blueberry Lemon Bread

There are many ways you can change up this recipe and make different variations. Here are some ideas:

• Use other berries instead of blueberries. You can use raspberries, blackberries, chopped strawberries, or even cranberries.
• Use orange or limes instead of lemon.
• You can also substitute the all-purpose flour for gluten-free flour 1-to-1.
• Instead of the cream cheese glaze, you can make a simpler glaze, by mixing 1 cup of icing sugar with a few teaspoons of lemon juice, or milk. You can also add zest directly to the glaze. Or you can make a sweetened condensed milk glaze like I use in this Lemon Bundt Cake Recipe.

If you like this recipe, here are some more recipes you may enjoy:

• Lemon Bundt Cake
• Lemon Brownies
• Blueberry Cupcakes
• Blueberry Coffee Cake
• Limoncello Tiramisu

And if you make this recipe, leave a comment below, or tag me on instagram, I always love to see your creations.

Lemon Blueberry Bread

Camila Hurst

Indulge in the delightful flavors of this homemade Lemon Blueberry Bread, loaded with juicy blueberries and fresh lemon taste. This bread is moist, with a tender crumb, and is topped with a delicious lemon glaze.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 10 servings

Ingredients

  

Lemon Blueberry Bread

• 1 2/3 cup all-purpose flour 211 grams
• 2 tbsp cornstarch 16 grams
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup granulated sugar
• 2 tbsp fresh lemon zest
• 4 tbsp unsalted butter room temperature (56 grams)
• 1/4 cup olive oil 60 ml
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup lemon juice
• 1 cup blueberries fresh or frozen

Lemon Cream Cheese Glaze

• 1/4 cup cream cheese room temperature (56 grams)
• 1 tbsp unsalted butter room temperature (14 grams)
• 1/4 cup powdered sugar 31 grams
• 3 tbsp lemon juice 45 ml

Instructions

 

Lemon Blueberry Bread

• Pre-heat the oven to 350ºF. Grease and line with parchment paper a 9×5” loaf pan.
• In a mixing bowl, whisk flour, cornstarch, baking powder, and salt. Set aside.
• In a large bowl, add the sugar and lemon zest. Using your hands, rub the sugar and the lemon zest. The sugar crystals will help the lemon release its natural oils and flavors, which will make the taste of lemon stronger in the bread.
• Add the butter and oil to the lemon sugar. Use a hand mixer, or a stand mixer to beat the mixture for 90 seconds, until well incorporated and creamy.
• Add the eggs, one at a time, mixing one egg fully until incorporated before adding the next one.
• Scrape the bowl in between with a spatula.
• Add the sour cream, mix to combine.
• Pour half of the flour mixture into the bowl. Mix on low to combine.
• Add the lemon juice to the bowl. Mix until incorporated.
• Add the remaining flour to the batter, and stir to combine. You can finish mixing by hand to avoid over mixing.
• Add 1/4 of the batter to the bottom of the prepared bread loaf tin. Spread it evenly with a spatula. We do this to prevent the blueberries from sinking to the bottom of the loaf.
• To the rest of the batter, add the blueberries and fold gently and briefly to combine.
• Pour the rest of the batter that’s mixed in with the blueberries on the loaf pan. Spread with a spatula.
• Bake in the pre-heated oven for 55 to 60 minutes, until a toothpick comes out clean when inserted in the cake.
• Let the bread cool down for 20 minutes in the loaf pan. Then lift the parchment paper to remove the bread, transfer to a cooling rack or plate.
• Let it cool down thoroughly before cutting. This will help the bread retain its moisture.

Lemon Cream Cheese Glaze

• In a bowl, beat the cream cheese and butter together for 30 seconds.
• Add the powdered sugar and lemon juice. Beat on low to combine, increase the speed and beat for another minute, until creamy and fluffy.
• If the glaze is too runny, add a bit more powdered sugar to make it thicker. And if the glaze is too dry or thick, add a bit more lemon juice by the teaspoon, to thin it out.
• Spread the glaze on top of the bread. You can decorate the bread with fresh blueberries and lemon zest.

Storage

• Store the bread in the refrigerator for up to 3 days, in an airtight container. Let it come to room temperature before serving from the fridge.

Notes

Sugar lemon: To make the sugar lemon, you can also use the food processor, or the mixer instead of using your hands. If using the food processor, simply pulse about 10 times to incorporate the sugar and lemon. And if using the mixer, you can mix on low for 30 to 45 seconds.

Blueberries: You can use fresh or frozen blueberries.

Sour cream: You can use yogurt instead of sour cream. I prefer full fat greek yogurt.

Muffins: To make this recipe into muffins, just pour the batter into muffin or cupcake pans, about 2/3 of the way full. Bake at 350ºF for 25 to 30 minutes. You will be able to have 12 to 14 muffins from this recipe.

Olive oil: You can use vegetable oil instead of olive oil, but olive oil will add a very rich taste to the bread.

Keyword blueberry, bread, lemon