Lemon Blueberry Bread
Updated
Updated
This buttery, Lemon Blueberry Bread is an ultra-moist quick bread that I like to serve for dessert or nibble on for a snack. I swirl it with tart lemon curd and juicy blueberries, so every slice is bright and flavorful. I finish it off with a silky-sweet glaze for just a hint of indulgence. It’s such an easy recipe to pull together, which makes it one of my favorites for breakfast or brunch.
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5 STAR REVIEW
Lemon Blueberry Quick Bread Recipe
Lemon and blueberries were just meant to be married—I find they are truly one of the best light and bright flavor combinations ever. This Lemon Blueberry Bread is a perfect example of that!
This quick bread is essentially cake, as most quick breads are. It’s super moist with blueberries and lemon curd in every bite. Perfect for breakfast, a Sunday brunch, tea party, baby shower, or anytime.
Helpful Tips
- Measure the flour correctly. Spoon the flour into your measuring cup and level it with the back of a knife, instead of scooping it out of the container with the measuring cup.
- Don’t overmix the batter. Incorporate the wet and dry ingredients together, just until combined, or you’ll end up with a dense loaf.
- Fresh or frozen blueberries. If using frozen blueberries, add them to the batter without thawing (note: this may increase the baking time slightly.)
- Toss the blueberries with 1-2 teaspoons of flour. This will help keep the berries suspended in the batter and prevent them from sinking to the bottom of the bread.
- Get even more lemon flavor. Add lemon zest to the batter.
- Instead of a glaze. Dust the baked, cooled loaf with powdered sugar.
Lemon Blueberry Bread
Ingredients
Cake
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ¾ cup half and half
- 1½ tsp vanilla
- 1¾ cups all-purpose flour, spooned and leveled
- 1¼ tsp baking powder
- ½ tsp salt
- ⅓ cup lemon curd, warmed slightly to loosen, if necessary
- ½ cup blueberries, raspberries also work
Glaze
- 1 cup powdered sugar
- 1 tbsp milk
- 1 tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F. Line a 9×5 loaf pan with parchment paper, leaving a slight overhang on two sides. Coat with nonstick cooking spray.
- In a large bowl using a handheld electric mixer, beat the butter and sugar together until fluffy. Add in the eggs, half and half, and vanilla. Beat in the flour, baking powder, and salt, until combined.
- Pour a third of the batter in the prepared pan, tapping it on the counter to evenly spread it out. Swirl half of lemon curd into the batter, then scatter half of the blueberries over the top. Repeat layers one more time, and ending with the remaining batter.
- Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
- Let cool in pan for at least one hour, then remove loaf from pan and transfer to a wire rack.
- Whisk together the powdered sugar, milk, and lemon juice and drizzle over cake. Let set; slice and serve!
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Lemon Blueberry Bread Step by Step
Get the oven going and prepare the loaf pan: Preheat the oven to 350°F. Line a 9×5 loaf pan with parchment paper, and leave a slight overhang on two sides. Spray the parchment with cooking spray.
Prepare the batter: Use a handheld electric mixer and a large bowl, and cream ½ cup softened butter and ¾ cup sugar together until fluffy.
Add 2 large eggs, ¾ cup half and half, and 1½ tsp vanilla. Beat in 1¾ cups all-purpose flour (spooned and leveled), 1¼ tsp baking powder, and ½ tsp salt, until combined.
Layer the batter: Pour one-third of the batter in the prepared pan, tapping it on the counter so it spreads out evenly. Swirl half of the lemon curd into the batter, then scatter half of the blueberries over the top. Repeat the layers one more time, ending with the remaining batter.
Bake: Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
Cool: Let the bread cool in the pan for at least one hour, then remove the loaf from the pan and transfer to a wire rack.
Make the glaze: Whisk 1 cup powdered sugar with 1 tbsp milk and 1 tbsp lemon juice. Drizzle it over the cake.
Serve: Let the glaze set; slice and serve!
Serving Suggestions
I love serving this lemon blueberry bread for brunch with family and friends. To round things out, I’ll prepare deviled egg dip and garlic bread Ritz bits for guests to munch on while they mingle. I also like to have a hearty main like a hash brown egg casserole, so guests don’t go home hungry.
Proper Storage
This bread can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
It also freezes well for up to 2 months. Wrap in plastic wrap and again in foil, then transfer to a freezer-safe Ziploc bag. Thaw overnight in the refrigerator, and bring to room temperature before serving.
More Lemon and Blueberry Recipes To Try
- These Lemon Blueberry Scones turn out tender and flaky, with fresh blueberries and a dreamy lemon glaze.
- This Blueberry Coffee Cake is moist and tender, and has an irresistible sweet and crunchy pecan-streusel topping.
- Made in one bowl, these Easy Blueberry Muffins are light, fluffy, and loaded with blueberries.
Can this be successfully made into regular-sized muffins, without any ingredient changes? Oven temp? Bake time? Looks tasty w/ the curd.
I made this today with a couple of tweaks. I have never made a recipe I haven’t tweaked. I used 1/2 cup of 1/2 & 1/2 and 1/4 cup of Greek yogurt. I used 3/4 tsp vanilla and 3/4 tsp lemon flavoring. It was amazing. Thank you so much. My husband is sitting across the room licking his lips as I type.
I used almond milk instead of half and half to cut the calories and added more blueberries. I also didn’t put any glaze or powdered sugar on it and it was plenty sweet enough. Very good!
How do you make lemon curd ?
Lydia – click the link “lemon curd” in the list of ingredients and it will take you to the recipe.
I like the lemon curd swirl!
Must make this very soon!