Blueberry lemon bread- An easy to make, moist, fresh lemon bread with a bunch of blueberries in every slice. Topped with a classic glaze.
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This blueberry lemon bread is so easy to make and the bread’s fresh flavors will impress anyone who tries it. Both the lemon zest and the fresh blueberries taste amazing in this bread. Adding the glaze on top helps to sweeten up the tart flavors. It is a winning recipe, especially during spring and summer. I know I would eat a slice for breakfast!
The Best Blueberries For This Blueberry Lemon Bread
The goal for picking blueberries is to pick the pack with the plumpest and juciest berries.
I made this recipe in February when berries aren’t really in season. Be sure to look at the organic and regular blueberries. I chose the organic blueberries only because they were so plump!
When blueberries are very big they have a softer skin and usually are a little tart. This is perfect because mixing the blueberries in with all the sugar in this bread really helps to balance out the flavors.
The smaller blueberries have a tougher skin and don’t have the right amount of tartness we are looking for. Picking out the best and freshest blueberries really does matter!
How To Get The Blueberries To Be Evenly Distributed Throughout The Bread
The key to getting the blueberries to stay even throughout the bread is cornstarch!
Cornstarch helps to suspend the blueberries within the batter. The cornstarch absorbs the extra liquid from the blueberries. The more liquid there is, the more likely it is to sink since it is a heavy substance in your batter. Absorbing the liquid helps the blueberries not sink.
Basically, cornstarch is key to get the perfect amount of blueberries in every bite!
Before Starting The Blueberry Lemon Bread Batter
To start, make sure to have the right loaf pan. This is the one I use. I like this one a lot because the non-stick coating helps to get the bread out! Be sure to spray it with non-stick spray and you won’t have any issues taking the bread out of the pan!
The first 2 things I do before even starting the batter are, sifting the dry ingredients together and coating the blueberries.
Sift together the flour, baking powder, and salt. Sifting the dry ingredients helps to remove any clumps of flour. I do this step first so it is all ready to go.
Next, combine the blueberries and cornstarch together. I can’t tell you how many times I forgot to do this and I added the blueberries plain. The cornstarch really helps. So that is why I do it before making the batter.
Making the Blueberry Lemon Batter
Now it is finally time to make the batter! I have only made this using my stand mixer, but you can use a hand mixer. Cream together the butter and sugar. It is important to have the butter be room temperature; it will be easier to cream and it will be a lot fluffier.
Next, add in the lemon juice, lemon zest, and vanilla. I chose to do this amount of lemon because I didn’t want the lemon to be overpowering and sour. While recipe testing, I did try adding more lemon juice and zest, but it was more of a sour taste. This amount of lemon is perfect.
After adding the eggs, it is time to add the dry ingredients. The very best way to do both the dry ingredients and buttermilk is in increments. Start with a 1/3 of the dry ingredients and then 1/2 of the buttermilk. Keep alternating until you end on the dry ingredients. This will be keep the batter moist and not lose any of the air for the rise of the bread.
The last thing is to add the blueberries in. Make sure to gently fold those blueberries in. I use a rubber spatula to fold them in because putting the blueberries in the mixer causes them to break open. Broken blueberries means purple juice all over the bread.
Baking The Blueberry Lemon Bread
The most important thing to look for to see if your bread is ready is the color of the bread. If you look at the top of the bread it should be golden brown.
It doesn’t start to get golden brown until 55 minutes bake time. Before then it will still be pale in color, so make sure check on your bread while it is cooking.
While I say all this about the color, I still don’t want the bread to be over baked. It is a fine line! What I do is to start checking on the bread starting at 50 minutes and pull it out once the toothpick comes out clean.
Do I Need A Glaze?
I personally really love a glaze on top of this bread. Not only does the bread look beautiful, but the sweetness of the glaze helps with the tartness of the lemon and blueberries.
To make the glaze, whisk milk and powdered sugar together by hand. Don’t add all the powdered sugar at once because you want to control how thick your glaze is. I do 1 TBSP at a time until I get a thick glaze.
How To Store Blueberry Lemon Bread
Before adding the glaze, I usually will wrap it in aluminum foil and sit it on the counter. After adding the glaze, I will still wrap it in foil or place in a bakery box and keep it in the fridge. With the glaze we want it it be nice and cold. The bread should last up to 5 days in the fridge.
Other Recipes To Try
- Chocolate chip cinnamon banana bread
- Peanut butter and chocolate cupcakes
- Chocolate chip cinnamon rolls
- Apple cider donut cake
Blueberry Lemon Bread
- 1/3 cup Unsalted butter room temperature
- 1 cup White granulated sugar
- 3 TBSP Lemon juice
- 1 1/2 tsp Lemon zest
- 1 tsp Pure vanilla extract
- 2 Large eggs room temperature
- 1 1/2 cups All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1/2 cup Buttermilk room temperature
- 1 3/4 cup Fresh blueberries
- 1 TBSP Cornstarch
- 1 TBSP Milk
- 6-8 TBSP Powdered Sugar
- Preheat oven to 350F and spray an 8X4 loaf pan with non stick spray and set aside.
- In a medium bowl, sift together flour, baking powder, and salt. Set aside. In a small bowl, mix fresh washed blueberries and cornstarch until blueberries are fully coated. Set aside.
- In a medium bowl, cream together butter and white sugar for 2 minutes. The butter will be very light in color and fluffy. Add in lemon juice, lemon zest, and vanilla. Add in eggs one at a time. Add in 1/3 of dry ingredients, then 1/2 of the butter milk and repeat until ending on dry ingredients. Gently fold in blueberries. Pour batter into loaf pan.
- Bake bread for 50-60 minutes. The bread is finished when golden brown on the top and when a toothpick is inserted it comes out clean. Let sit in pan for 10 minutes. Then remove bread to cooling rack.
- When bread is completely cool, glaze the top. In a small bowl add the milk and slowly add the powdered sugar and whisk. The glaze should be thick and easily pourable. Add in the powdered sugar one TBSP at a time until desired consistency is reached. Pour glaze over the top of bread. Keep in fridge until ready to serve.