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Lemon Blueberry Bread with lemon glaze is bursting with fresh flavors! It’s made with lemon extract for the best lemon flavor with blueberries mixed in. You can use fresh, frozen, or canned blueberries for this recipe. One of my favorite quick bread recipes, it’s perfect for breakfast, brunch, snacks, or even dessert.
My Go-To Lemon Recipe
I love, love, love lemon bread and lemon blueberry muffins, and this recipe is the best lemon blueberry loaf ever. Soft and moist with a bright lemon flavor and juicy blueberries in every bite. It’s like a loaf of sunshine!
It’s also a quick bread recipe, so it’s easy, and I’m sharing all of my tips for a light and fluffy lemon bread with the most fantastic tender crumb. This one’s a keeper, for sure.
Ingredients Needed
- All-purpose Flour: Be sure to measure it correctly – never pack it.
- Baking powder: To make it rise and be nice and fluffy.
- Oil: Vegetable oil works best. I like using oil because I find it makes a nice moist and fluffy quick bread – canola oil may be substituted.
- Evaporated milk: This is sold in a can in the baking aisle – be sure not to get sweetened condensed milk! The evaporated milk adds moisture to the bread.
- Lemon: This is where a lot of the lemon flavor comes from, so don’t skip it! The secret to the best lemon bread is to use lemon extract and lemon zest. The extract has a concentrated flavor, so you don’t need much – a little goes a long way. The zest adds that fresh lemon flavor without watering the batter down with juice. It’s the perfect combo.
- Blueberries – fresh, frozen, or canned can be used. Thaw frozen blueberries and drain them or canned blueberries well.
- Lemon juice: Be sure to use fresh squeezed lemon juice for the simple lemon glaze.
How to Make Lemon Blueberry Bread
- Whisk the all purpose flour, granulated sugar, baking powder, and salt in a large bowl.
- Whisk the eggs, oil, evaporated milk, vanilla extract, and zest in a separate bowl.
- Stir the wet ingredients into the dry ingredients and stir just until combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan and bake the bread until a toothpick comes out mostly clean. Cool before adding the glaze.
- To make the glaze, whisk the powdered sugar and lemon juice in a small bowl. If it’s too thick, add a little more liquid. If it’s too thin, add a little more sugar. Drizzle the glaze over the top of the bread.
Tip From Dorothy
Expert Tips
- Pan Size: For the best loaf, use an 8×4” loaf pan. You can use a 9×5-inch but the loaf will be flatter.
- Don’t overmix the batter. Mix long enough for the batter to form, and that’s it. If you overmix, the bread will be denser.
- When you add the blueberries, carefully stir or fold them in so they don’t burst and stain the batter. Also, if you mix them too much into the batter, they will sink to the bottom of the bread.
- Don’t sub the evaporated milk for regular milk. The batter won’t have the right consistency, and the recipe won’t work.
- If you use canned or frozen blueberries, make sure they’re thawed (if frozen) and well-drained.
- You can store the bread at room temperature for a few days. Keep it tightly wrapped. To extend the shelf life, you can store it wrapped in the refrigerator for a few extra days.
- You can also freeze lemon bread for up to two months.
FAQ
Do I have to glaze the bread?
Nope, the glaze is optional!
Can I use bottled lemon juice?
Yes, but don’t skip the lemon zest if you use bottled lemon juice.
Can you freeze lemon bread?
Yes, it freezes great! Tightly wrap it in plastic wrap or in an airtight container and store it in a freezer bag.
Can you make lemon blueberry bread gluten free?
This is an easy recipe to make gluten-free by simply substituting 1:1 Gluten Free Flour.
Lemon Blueberry Bread Recipe
Lemon Blueberry Bread with lemon glaze is bursting with fresh flavors – it’s the perfect recipe for breakfast, brunch, snacks, or even dessert.
Recipe Video
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Ingredients
- 1 ½ cups (186g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ⅓ cup oil
- 5 ounces evaporated milk
- 1 teaspoon pure lemon extract
- Zest of one large or two small lemons
- 1 cup fresh frozen or canned blueberries (see note)
- ½ cup (57g) powdered sugar
- 1-2 tablespoons lemon juice
Instructions
- Preheat oven to 350°F. Spray an 8.5” by 4.5” loaf pan with nonstick cooking spray (use the kind with flour if you have it). You can also use an 8”x4” loaf pan.
- Whisk flour, sugar, baking powder, and salt in a large bowl.
- Place eggs, oil, evaporated milk, extract, and zest in a large measuring cup or small bowl and whisk. Stir the wet ingredients into the dry ingredients and stir just until the batter forms. Fold in blueberries carefully.
- Pour into prepared pan and bake for 35-45 minutes, or until a toothpick comes out mostly clean just slightly to one side of center. Cool before frosting.
- Whisk powdered sugar and lemon juice (1 tablespoon at a time) until desired consistency, drizzle over the bread. The frosting is optional and makes it more sweet, but the bread is good without it as well.
Recipe Notes
- Pan Size: For the best loaf, use an 8×4” loaf pan. You can use a 9×5-inch but the loaf will be flatter.
- Don’t overmix the batter. Mix long enough for the batter to form, and that’s it. If you overmix, the bread will be denser.
- When you add the blueberries, carefully stir or fold them in so they don’t burst and stain the batter. Also, if you mix them too much into the batter, they will sink to the bottom of the bread.
- Don’t sub the evaporated milk for regular milk. The batter won’t have the right consistency, and the recipe won’t work.
- If you use canned or frozen blueberries, make sure they’re thawed (if frozen) and well-drained.
- You can store the bread at room temperature for a few days. Keep it tightly wrapped. To extend the shelf life, you can store it wrapped in the refrigerator for a few extra days.
- You can also freeze lemon bread for up to two months.
Recipe Nutrition
Serving: 1serving | Calories: 251kcal | Carbohydrates: 38g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 146mg | Potassium: 143mg | Fiber: 1g | Sugar: 22g | Vitamin A: 273IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Other Favorite Quick Breads
This Lemon Blueberry Bread is made with lemon extract for the best lemon flavor with blueberries mixed in. You can use fresh, frozen, or canned blueberries for this recipe, making it super convenient!
I tried this recipe since I had evaporated milk, blueberries in the freezer, lemons and it took oil and no mixer. I bake all the time and use a scale. I got the blueberries out and let them thaw on paper towels until totally dry. I put the glaze on the bread. The flavor is nice but the bread is very dense, not like the loaves I’m use to making. They usually take sour cream. We are eating it and enjoying the lemon flavor.