Lemon Blueberry Bread With Lemon Glaze Recipe


Baking is one of my favorite pastimes. I enjoy baking cookies, cakes, breads, pies, muffins, cupcakes, and much more.

This scrumptious lemon blueberry bread is delightful as a snack or a dessert. The smell of the lemon is really tempting!

This scrumptious lemon blueberry bread is delightful as a snack or a dessert. The smell of the lemon is really tempting!

A Springtime Treat

As I await spring's arrival, my thoughts have turned to citrusy baked goods. This lemon and blueberry loaf with a simple lemon glaze on top is one of my favorite recent creations. Both the ingredients and the preparation are simple. You don't even need a mixer for this recipe; a hand whisk is all you need.

Lemon and Blueberry: The Perfect Combination

After seeing a similar recipe on a baking show, I was determined to make this loaf. The lemon and blueberry combination is perfect; I love how they go so well together. The sour lemon and the sweet blueberries complement each other so pleasantly.

Tips for Making a Smooth Glaze

I was amazed by how just two ingredients are sufficient to make a smooth lemon glaze. Some recipes also call for vanilla extract, but I decided to omit this ingredient. To get the correct texture, make sure to add the lemon juice little by little. It's amazing how only a small amount of liquid can turn the sugar into a paste. The moment the icing sugar combines thoroughly with lemon juice, you should stop adding it. Too much lemon juice will make the glaze runny and loose.

Delicious Bread

I was delighted with this bread. The texture was just right; it didn't crumble as I cut it, and the blueberries stayed perfectly where they should. By the way, you can mix the blueberries with a little bit of flour before combining them into the mixture. It helps the blueberries from sinking to the bottom. Enjoy this loaf with a cup of coffee or tea. I hope you and your family will enjoy this treat as much as we do!

I snacked on a slice of lemon blueberry bread in the afternoon with a latte. Delicious!

I snacked on a slice of lemon blueberry bread in the afternoon with a latte. Delicious!


For the bread mixture:

  • Lemon zest (I grated 3 lemons) make sure wash lemons before grating
  • I cup blueberries (washed and drained)
  • 2 large eggs, room temperature
  • 2 cup self-raising flour or all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup half-and-half
  • 1/3 cup vegetable or canola oil

For the lemon glaze:

  • 2-3 tablespoons freshly squeezed lemon juice
  • 1 cup icing sugar


  1. Preheat oven to 350º F. Line a loaf baking pan with a parchment or baking paper, then set aside.
  2. In a large mixing bowl, combine the sugar and the lemon zest. Use a whisk to combine evenly.
  3. Combine the eggs into the mixture and continue mixing them.
  4. Add the half-and-half, vanilla extract, and vegetable oil into the mixture. Mix the ingredients thoroughly.
  5. In a medium bowl, sieve the flour, baking powder, and salt.
  6. Gradually add the flour mixture into the wet mixture. Mix to combine.
  7. Add the blueberries into the mixture. Use a spatula and mix to combine.
  8. Pour the mixture into the prepared baking pan.
  9. Bake the bread for 1 hour or until the toothpick inserted comes out clean.
  10. Place the bread on a cooling rack. Let it cool completely before glazing and decorating.
  11. For the lemon glaze: In a medium bowl, combine the icing sugar and lemon juice. Use a whisk to mix until becomes a smooth paste.
  12. Pour the lemon glaze on top of the bread. Let the glaze set for 30-45 minutes before cutting. Cut the lemon into a thin-sliced and put on the glaze for a simple decoration. (You can also put edible flowers.)
  13. Serve the bread with a cup of coffee or tea.

© 2020 Liza


Liza (author) from USA on June 21, 2020:

If you making this bread, I hope it will turns out well. So far, the recipe didn't let me down. Just so you know, you can use raspberries as well. I love blueberries and raspberries for this bread. Thank you for dropping by :)

Theblogchick from United States on June 21, 2020:

Wow your recipe looks delicious Liza. I must try to make it one day soon. Thanks for sharing.

Liza (author) from USA on March 27, 2020:

Thanks for your lovely comment, Mahesh. This lemon bread was so satisfying delicious! We can't get enough of it and I ended up making three times! Share with your friends :)

Mahesh Chandra Gaur on March 26, 2020:

Wow, it looks like a mouth-watering recipe. The lemon blueberry combination seems to be really delicious. I would like to include this recipe in my dessert list.

Liza (author) from USA on February 19, 2020:

Thank you, Liz. It's good to hear that blueberries are popular in the UK. When I was in Malaysia, very seldom I use blueberries in the dessert making because they are imported from overseas therefore, they are quite expensive.

Liz Westwood from UK on February 19, 2020:

This looks great. I appreciate your detailed instructions. Blueberries are popular now in the UK.

Liza (author) from USA on February 18, 2020:

Hi Rachel, thank you for your compliment on the bread. Next, my husband requested a raspberry filling. Anytime, I'm on-board for making this dessert because it's super easy, and best of all it's a delicious treat. Have a lovely day!

Rachel L Alba from Every Day Cooking and Baking on February 18, 2020:

Hi Liza, Lemon and blueberry are one of my favorite combinations. Your bread looks so appetizing and pretty. Thanks for sharing the recipe. It will go in my Pinterest folder.

Blessings to you.

Liza (author) from USA on February 18, 2020:

It was a scrumptious dessert. We love the citrus taste of this bread. The lemon glaze just a perfect addition to it. Thank you for your lovely comment, Linda.

Linda Crampton from British Columbia, Canada on February 17, 2020:

The cake sounds lovely. I like the sound of the glaze, too. The first photo showing the lemon slices on top of the cake is very attractive.

Liza (author) from USA on February 17, 2020:

Thank you, Nancy!

Nancy Hinchliff on February 17, 2020:

Love this recipe. So good.

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