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My lemon blueberry bread is soft, flavorful, and finished with a tangy, sweet lemon cream cheese glaze that takes it to another level. It’s not too sweet, not too tart but just right. Whether you eat it for breakfast, brunch, dessert or an afternoon snack, this bread never disappoints.
Ingredients for lemon blueberry loaf
Bread:
- All-purpose flour – The base of the bread, providing structure.
- Baking powder – Helps the bread rise and stay fluffy.
- Salt – Balances the sweetness and enhances flavor.
- Unsalted butter – Adds richness and moisture.
- Granulated sugar – Sweetens the bread and helps with texture.
- Eggs – Bind the ingredients together and add structure.
- Vanilla extract – Adds depth and warmth to the flavor.
- Lemon zest & lemon juice – The key to that bright, citrusy flavor.
- Milk – Keeps the bread soft and tender.
- Fresh blueberries – The star ingredient, adding bursts of juicy sweetness.
Lemon Cream Cheese Glaze:
- Cream cheese – Adds a tangy, creamy richness.
- Powdered sugar – Sweetens and thickens the glaze.
- Milk – Helps achieve the perfect consistency.
- Lemon juice & zest – Brings in extra fresh citrus flavor.
How to make lemon blueberry bread
Start by mixing the dry ingredients together in one bowl. I like to sift the flour when doing this.
In another bowl, beat the butter, eggs, sugar, and lemon until smooth. Slowly add in the dry ingredients and milk to the wet inngrdients, mixing until combined. Gently fold in the blueberries, then pour the batter into a greased loaf pan.
Bake the lemon blueberry bread loaf at 350°F for 55-60 minutes, or until golden and fully set. Let the blueberry bread cool completely before drizzling it with a smooth lemon cream cheese glaze.
To make the cream cheese glaze, simply mix together powdered sugar, cream cheese, milk, lemon juice and zest.
Slice and enjoy every tangy, sweet, buttery bite!
Can I make this lemon blueberry bread ahead of time?
Absolutely! This bread stays fresh for 2-3 days at room temperature in an airtight container. You can also refrigerate it for up to a week or freeze it for up to 3 months. I love making it the night before and adding the cream cheese glaze the next morning.
Commonly Asked Questions
Yes! Pour the batter into lined muffin tins and bake at 350°F for about 18-22 minutes or until golden brown.
You can make a simple lemon glaze by whisking together powdered sugar, lemon juice, and a splash of milk until smooth.
Yes! If using frozen blueberries, don’t thaw them—just toss them in a little flour before adding them to the batter to prevent bleeding.
Lemon Blueberry Bread
Ingredients
Loaf:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- ⅓ cup butter, unsalted, melted
- 1 cup granulated sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- Zest of 1 lemon
- 3 tablespoons fresh lemon juice
- ½ cup milk
- 1 cup fresh blueberries, can use frozen too
Lemon cream cheese glaze
- 4 oz. cream cheese, softened
- ½ cup powdered sugar
- 1 tablespoon milk
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon lemon zest
Instructions
- Preheat the oven to 350 and grease a loaf pan with butter. I used a 1.5qt loaf pan from pyrex.
- To a mixing bowl, sift the flour, baking powder and salt, ¾ c sugar and set aside.
- In another bowl using a stand mixer or electric mixer blend together the butter, eggs, vanilla, ¼ c sugar, lemon zest and lemon juice. Mix until well combined.
- Slowly add the dry ingredients and milk to the bowl with the butter, eggs, etc. Use a hand mixer or stand mixer.
- Add the blueberries to the batter and mix in by hand with a large spoon or spatula, do not use a mixer.
- Immediately pour batter into the prepared loaf pan and bake on the middle rack of your oven for 55- 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Let the bread cool in the loaf pan for at least 15 min, remove then set on a wire rack to cool. While the bread cools, prepare the glaze.
- Add the cream cheese, powdered sugar, and milk to a mixing bowl. Using an electric mixer, beat until smooth.
- Add the lemon juice and beat again until smooth. Add more milk if necessary to make it thinner and add more powdered sugar to make it thicker if needed. Fold in the lemon zest.
- Drizzle the glaze over the top of the blueberry bread. Slice, eat and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good, I used frozen, and I loved the tip about the flour.
I also didn’t have cream cheese but made the frosting out of the confections sugar.
Not too sweet
Thank you!