This Lemon Blueberry Bread is a buttery and moist quick bread dessert or snack cake, with lemon curd and fresh blueberries swirled throughout, then topped with a silky sweet glaze. Such an easy recipe for breakfast or brunch, with fresh fruit for summer or frozen fruit throughout the year!
Lemon and blueberries were just meant to be married; truly one of the best light and bright flavor combinations ever. This Lemon Blueberry Bread is a perfect example of that!
Ingredients needed for this Lemon Blueberry Bread
- Unsalted butter
- Granulated sugar
- Large eggs
- Half-n-Half (this can be found next to the heavy cream in most grocery stores. If you can’t find it, you can easily make your own – it’s simply equal parts whole milk and heavy cream)
- Vanilla extract
- Baking powder and Salt
- Lemon Curd – I make my own, but if you want to buy it, it’s usually located in the grocery store where all the other jams and nut butter are.
- Blueberries – fresh or frozen (see notes below)
- Powdered sugar
- 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 over-mix the batter. Incorporate the wet and dry ingredients together, just until combined, or you’ll end up with a dense loaf.
- Make sure to sure to 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.
- For even more lemon flavor, add in a few teaspoons of lemon juice and lemon zest to the batter or glaze.
- Swap out the blueberries with raspberries.
- Instead of a glaze, simply dust the baked cooled loaf with powdered sugar.
Can I use Frozen Blueberries?
Yep! You can use fresh or frozen blueberries in this recipe. If using frozen blueberries, add them to the batter without thawing (note: this may increase the baking time slightly.)
How to store this Lemon Blueberry Bread
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. Thaw overnight in the refrigerator, and bring to room temperature before serving.
My family loves this lemon blueberry bread recipe…and who wouldn’t?! It’s essentially cake, as most quick breads are. It’s super moist and comes together so quickly, perfect for breakfast, a Sunday brunch, tea party, baby shower, or anytime.
Other Lemon and Blueberry Recipes we love!
Watch the video for this Lemon Blueberry Bread
Lemon Blueberry Bread
- 1/2 cup unsalted butter , softened
- 3/4 cup granulated sugar
- 2 large eggs
- 3/4 cup half-n-half
- 1 1/2 teaspoons vanilla
- 1 3/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup lemon curd , warmed slightly to loosen, if necessary
- 1/2 cup fresh blueberries
- 1 cup powdered sugar
- 2 tablespoons milk
- Preheat oven to 350 degrees F. Line a 9x5 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-n-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 and milk and drizzle over cake. Let set; slice and serve!
- You can use fresh or frozen blueberries in this recipe. If using frozen blueberries, add them to the batter without thawing (note: this may increase the baking time slightly.)
- 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. Thaw overnight in the refrigerator, and bring to room temperature before serving.