Blueberry Lemon Bread
This Blueberry Lemon Bread comes from a treasured newspaper clipping I found in my grandmother’s recipe collection. The recipe was submitted by her neighbor, Ann Kolb Garner, for the Ozark’s Recipe Corner in my grandmother’s hometown newspaper in Ozark, Alabama. Years later, as I organized her recipes, I added a handwritten note at the bottom that simply says, “Grandmother’s (Neighbor across street),” so I’d always remember where it came from.
I remember Ann well. She lived across the street from my grandparents for many years, and they all attended the same Methodist church. She was always so sweet to me, although I don’t remember ever trying any of her baking. After making this bread for my mom and stepdad during a recent visit, we all agreed it’s a keeper. It’s incredibly moist, bursting with blueberries, and finished with a bright lemon glaze that makes every slice irresistible.
Why You’ll Love Blueberry Lemon Bread
This Blueberry Lemon Bread is wonderfully moist with a soft, tender crumb and juicy blueberries in every bite. The homemade lemon glaze soaks into the warm loaf, adding just the right amount of bright citrus flavor. It’s made with simple pantry staples, making it an easy recipe to bake any time of year. Whether you enjoy it for breakfast, brunch, dessert, or an afternoon snack with coffee or tea, it’s one of those timeless recipes you’ll find yourself making again and again.
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What You Need
Ingredient Notes
Butter gives this bread its rich flavor and tender texture. I prefer using salted butter for extra flavor.
Granulated sugar sweetens both the loaf and the lemon glaze. I don’t recommend substituting brown sugar in this recipe.
Eggs add structure and richness, make sure they’re room temperature.
Baking powder helps the bread rise, while a pinch of salt balances the sweetness.
Milk keeps the batter moist. I used whole milk in this recipe.
Fresh lemon zest adds a wonderful burst of citrus flavor, although the original recipe lists it as optional and fresh lemon juice is used to make the sweet, tangy glaze that finishes the bread beautifully.
How to Make Blueberry Lemon Bread
Start by preheating your oven to 350°F and preparing a 9×5-inch loaf pan. Cream the butter and sugar together until light and fluffy, then beat in the eggs one at a time. Add the dry ingredients alternately with the milk, mixing just until combined. Stir in the lemon zest, then gently fold in the flour-coated blueberries. Bake for about 55 minutes, or until a toothpick inserted into the center comes out clean. While the bread is baking, prepare the lemon glaze. Let the bread cool in the pan for 10 minutes before removing it, then poke small holes over the top and brush the warm glaze over the loaf until it has all soaked in.
Quick Tips
Toss the blueberries with flour before folding them into the batter to help prevent them from sinking.
Mix the batter just until combined. Overmixing can make the bread dense instead of soft and tender.
Brush the warm lemon glaze over the bread while it’s still warm so it soaks into the loaf.
If the top begins to brown too quickly, loosely tent the bread with aluminum foil during the last 10–15 minutes of baking.
This bread freezes beautifully. Wrap the cooled loaf tightly and freeze for up to 3 months. Thaw overnight at room temperature before serving.
Frequently Asked Questions
Can I use frozen blueberries? Yes! You can use frozen blueberries without thawing them first. Simply toss them with flour before folding them into the batter.
Do I have to use the lemon zest? No, but I highly recommend it because it gives the bread a fresh lemon flavor that pairs perfectly with the blueberries.
How should I store Blueberry Lemon Bread? Store the bread tightly covered at room temperature for up to 24 hours. After that, refrigerate it for up to 1 week. Let it come to room temperature before serving, or warm individual slices for a few seconds in the microwave.
Can I freeze this bread? Absolutely! Wrap the completely cooled loaf tightly in plastic wrap and then foil before freezing for up to three months. Thaw overnight at room temperature before serving.
More Recipes from My Grandmother’s Collection
I’m baking my way through my grandmother’s recipe collection and sharing these sweet treasures with you! Follow along on Instagram, TikTok or Facebook for my Grandmother’s Recipes series, with new videos every Monday and Thursday. You’ll find the recipes here on my blog so you can make them in your own kitchen, too.
Blueberry Lemon Bread
Ingredients
- 1 cup granulated sugar
- 1/2 cup salted butter
- 2 large eggs
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup whole milk
- 2 teaspoons grated lemon rind (from 2 lemons), optional
- 1 cup blueberries dredged in 2 tablespoons flour
Glaze
- 1/3 cup sugar
- 3 tablespoons lemon juice
Instructions
- Cream butter, gradually add sugar, and egg one at the time, beating well. Add flour, salt, baking powder alternating with milk. Stir in lemon rind. Fold in dredged blueberries and bake in greased 9 x 5 x 3 loaf pan.
- Bake in 350 degree preheated over for 55 minutes or until toothpick inserted in middle comes out clean. Allow to cool in pan for 10 minutes, remove and add glaze. To cook glaze combine 1/3 cup sugar and 3 tablespoons of lemon juice in sauce pan and bring to boil stirring until slightly thickened, about 3 minutes. Puncture top of bread in several places and with pastry brush or spoon put hot blaze on bread until all is used. It will usually take several brushes before all the glaze is used.
- Store the bread tightly covered at room temperature for up to 24 hours. After that, refrigerate it for up to 1 week. Let it come to room temperature before serving, or warm individual slices for a few seconds in the microwave.
- This bread freezes well. Wrap the cooled loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight at room temperature before serving.