Blueberry Bread with Lemon Glaze

It’s been snowing for hours here in Boston and there’s no end in sight! Oh, how I miss warm summer days. Today, I’m sharing with you a treat filled with quintessential spring and summertime flavors: blueberry and lemon. Whip up a loaf of this bread, and it’ll feel like summer in no time… no matter how much snow may be falling.


This bread is jam-packed with fresh blueberries, and explodes with color and flavor. I recommend using fresh blueberries rather than frozen to get a better taste and color.


Whoever first thought of combining blueberries and lemons was a genius. When sometimes blueberries alone can be too sweet and lemons alone can be too tart, combined, they’re dreamy.


I’m not kidding when I say this bread was gone 24 hours after I made it. Because of the fruity flavors, my family took that as a cue to eat it for breakfast, lunch, a midday snack, and an after-dinner treat with a scoop of ice cream. It’s that good, you’ll always want it!


It’s easy and fun to make, quick to assemble, and is guaranteed to make your whole house smell incredible. What could be better?


Stay warm and safe, everyone… I’ll be dreaming of warm days and fruity flavors.



Blueberry Bread with Lemon Glaze

Inspired by Julia’s Album

Prep time: 20 minutes

Cook time: 1 hour

Yield: 1 9-by-5 inch pan


  • 1/3 cup melted butter
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup milk (I used almond)
  • 1 cup fresh blueberries
  • 2 tablespoons flour
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 1/2 cup powdered sugar

To bake

  1. Preheat your oven to 350*F and grease your pan with cooking spray, line it with parchment paper, or butter and flour it.
  2. In the bowl of a stand mixer, combine the butter, cup of sugar, eggs, and vanilla. In a separate small bowl, combine the flour, baking powder, and salt.
  3. Alternately with the milk, on low speed, add in the dry ingredients to the stand mixer. Mix until just combined.
  4. Toss the blueberries in a bowl with the 2 tablespoons of flour to coat them, and fold them gently with a spatula into the batter, along with the lemon zest.
  5. Pour the batter into your prepared pan and bake for 1 hour, or until a toothpick comes out clean. While the bread is baking, vigorously whisk together the lemon juice and powdered sugar until a glaze forms.
  6. When the bread is completely cooled (about 45 minutes out of the oven), drizzle the glaze generously. Enjoy!

7 thoughts on “Blueberry Bread with Lemon Glaze

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