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 Blueberry Quick Bread Recipe
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!
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.
Ingredients Needed
Here’s what you’ll need to make this blueberry bread.
(Scroll down to the printable recipe card for measurements and details, and don’t miss the video below.)
- Unsalted butter – Bring the butter to room temperature so it’s easier to cream.
- Granulated sugar – For sweetness.
- Large eggs – These provide the batter with structure.
- 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 – A little splash for added flavor.
- Baking powder – Helps the cake rise.
- Salt – Ensures the other flavors aren’t flat.
- Lemon Curd – I make my own Lemon Curd, but if you want to buy it, it’s usually located in the grocery store where all the other jams and nut butters are.
- Blueberries – fresh or frozen (see notes below)
- Glaze – Powdered sugar, milk, and lemon juice make a simple wonderful glaze.
Fresh or Frozen Blueberries
Recipe Variations
- For even more lemon flavor, add some lemon zest to the batter.
- Swap out the blueberries with raspberries.
- Instead of a glaze, simply dust the baked cooled loaf with powdered sugar.
Tips for Success
- 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 over-mix the batter. Incorporate the wet and dry ingredients together, just until combined, or you’ll end up with a dense loaf.
- 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.
Video: Lemon Blueberry Bread
Proper Storage
- Storing leftovers. 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.
- Freeze. 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:
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Lemon Blueberry Bread
This Lemon Blueberry Bread is a buttery and moist quick bread dessert or snack cake, with lemon curd and blueberries swirled throughout, then topped with a silky sweet glaze.
Servings: 8
Ingredients
- 1/2 cup unsalted butter , softened
- 3/4 cup granulated sugar
- 2 large eggs
- 3/4 cup half-n-half (see note below)
- 1 & 1/2 teaspoons vanilla
- 1 & 3/4 cups all-purpose flour , spooned and leveled
- 1 & 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup lemon curd , warmed slightly to loosen, if necessary
- 1/2 cup blueberries
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 350 degrees 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-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, milk, and lemon juice and drizzle over cake. Let set; slice and serve!
Video
Notes
Fresh or Frozen Blueberries. 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.)
Half-n-Half. If you can’t find this at the store, you can simply make some. It’s equal parts whole milk and heavy cream.
Nutrition
Calories: 423kcal | Carbohydrates: 63g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 92mg | Sodium: 207mg | Potassium: 153mg | Sugar: 40g | Vitamin A: 510IU | Vitamin C: 1.1mg | Calcium: 71mg | Iron: 1.6mg
Other Notes
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!