Lemon Blueberry Bread Recipe

4.91 from 11 votes

Lemon Blueberry Bread with lemon glaze is bursting with fresh flavors – it’s the perfect recipe for breakfast, brunch, snacks, or even dessert.

Prep Time20

Cook Time45

Total Time1 5

Course: Appetizer, Breakfast, Dessert, Snack

Cuisine: American

Servings: servings

Calories: 251kcal

Cost: $8

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.

Pan Size: For the best loaf, use an 8x4” loaf pan. You can use a 9x5-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.