This Blueberry Lemon Bread just screams Spring. It’s refreshing, lemony, tangy, sweet, moist and loaded with delicious juicy blueberries. You will enjoy this bread for breakfast, dessert, a mid afternoon snack or anytime you are craving something incredibly delicious!
My daughter and I worked on this recipe together. Ashley loves good food as much as I do and is a natural great cook!
The top photo is her photo of the Blueberry Lemon Bread, isn’t it beautiful and so yummy looking?! I can’t stop drooling.
Ashley and I are so excited to bring you the recipe for what we think is the world’s best tasting Blueberry Lemon Bread!
This bread would be perfect for spring parties, bridal showers, or a delicious gift to a neighbor or friend. It’s great to make ahead, and it actually tastes even better the next day because all the wonderful flavors have a chance to soak in along with the incredible lemon icing!
Tips for Baking Blueberry Lemon Bread
- Cake flour- we used cake flour in this recipe. Cake flour is a much softer flour than just plain all-purpose flour. In this recipe we thought that the bread needed a nice soft crumbly texture because it has delicate flavors. You can find cake flour in the baking section at the grocery store. Look for a box. I use Swanson’s Cake Flour.
- For the levaning, we used baking powder and of course salt for flavor. Make sure that your baking powder is fresh and not outdated. Believe me, I’ve made a recipe before and wonder why my cake didn’t rise! My baking powder was old and outdated. So don’t let that happen to you.
- We used vegetable oil. We first made it with butter but the bread was too dry. We found that oil produces the super moist bread that we wanted. And you, agree, for something to be good it has to be real moist and not dry?
- We used just the right amount of white granulated sugar for the perfect sweetness for the bread.
- Be sure to beat your eggs very well with a whisk before mixing them with the other ingredients. Also room temperature eggs are the best. You don’t have to use an electric mixer. And a good sturdy wisk will be fine.
- Be very gentle with mixing the ingredients together. Over mixing will make your bread tough and affect the texture. I use a wooden spoon or a whisk.
- Use whole milk. The bread needs all the fat content of whole milk for the best tasting bread and also the full fat of the whole milk adds to the moisture of the bread too.
- Use fresh lemon juice for sure. We also used the peel of the lemon in the recipe as well for extra lemony tart flavor.
- Coat blueberries with about 1 tablespoon of flour to prevent them from sinking to the bottom of the pan. Sometimes they do anyway, but don’t worry the bread will be just fine. It just happens. (NOTE: Be very gentle when you fold the blueberries in the batter)
- Preheat the oven to 350 degrees. Check on your bread after about 30 minutes. If it’s getting too brown, reduce the oven temperature to 325. Oven temperatures vary.
- For the incredible Icing, we melted a few tablespoons of butter with a couple of tablespoons of whole milk together and poured it over the confectioners’ sugar and then added the fresh lemon juice. The butter and whole milk makes the icing extra creamy and of course the fresh lemon juice and zest gives it the total WOW factor! This icing is so delicious! I think that I could eat a whole bowl of it alone!
- Let the icing set for about 30 minutes before slicing. Keep the bread wrapped in plastic wrap or in an airtight container. (NOTE: It even more flavorful the next day if you can wait that long to eat it)
- Be sure to garnish with lemon zest, lemon curls and extra blueberries!
This bread is so good for breakfast! I thoroughly enjoyed it with my morning coffee. ☀️ ☕️ lightly toast it and smothered with butter! 😋
We hope you enjoy the Blueberry Lemon Bread with Lemon Icing as much as we do!
Enjoy and Happy Spring!
This Blueberry Lemon Bread just screams Spring! It’s refreshing, lemony, tangay, sweet, moist and loaded with delicious, juicy blueberries! You will enjoy this bread for breakfast, dessert, a mid afternoon snack or anytime you are craving something incredibly delicious!
- 2 ½ cups cake flour, sifted and then measured (NOTE: If you are using all-purpose or plain flour, reduce the flour amount to 2 1/4 cups.)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs, well beaten
- 1 1/2 cups white granulated sugar
- ½ cup vegetable oil
- ½ cup whole milk
- juice and zest of 1 large lemon
- ½ teaspoon pure vanilla extract
- 1 ¼ cups fresh or frozen blueberries tossed with 1 Tablespoon flour
If you are using frozen blueberries, be sure to thaw and then measure.
- Granish: Extra blueberries and lemon zest (optional)
- 1Tablespoon butter
- 2 Tablespoons milk
- 1 3/4 cups confectioner’s sugar, sifted and then measured
- 4 Tablespoons fresh lemon juice
- ¼ teaspoon pure vanilla extract
- Preheat the oven to 350 degrees. Grease and flour a 9×5 loaf pan. In a large mixing bowl combine the flour, baking powder and salt and set aside.
- In a separate mixing bowl, using an electric mixer or whisk, beat the eggs until light and fluffy.
- Add sugar and oil to the eggs and stir using a wooden spoon or whisk. (NOTE: Don’t use an electric mixer for the rest of the mixing.) Over mixing will cause the bread to be tough.
- Slowly add the dry ingredients to the egg mixture, alternating with the milk.
- Add lemon zest, lemon juice and vanilla extract. Gently stir.
- Gently fold blueberries into the batter. Pour batter into the prepared loaf pan. Place in the preheated oven. Bake for 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Be careful not to over bake. ( check on the bread after about 40 minutes. If it’s getting too brown, reduce the heat to 325 degrees and continue baking until a toothpick inserted in the middle comes out clean.
- Allow bread to cool completely in the pan on a wire rack before glazing with the lemon icing and slicing.
- Make the icing: Melt butter and milk together in a small saucepan. Pour the hot melted butter and milk over the confectioners’ in a small mixing bowl. Add lemon juice and vanilla extract and whisk well or beat until smooth and creamy. When bread is cooled, take out of pan and place on a wire rack and drizzle icing over bread. Let icing set for about 15 to 20 minutes before slicing. Garnish with fresh blueberries and lemon zest, if desired. Wrap bread in plastic wrap and store in an airtight container. Bread will stay fresh for up to 5 or 6 days.
Do ahead/freeze tip: Bread can be made up a day or two before serving. Actually, I recommend making it up at least a day ahead. It tastes even better because all the flavors have time to soak in along with the delicious lemon icing. The bread will freeze for up to 2 months. Thaw in the refrigerator overnight.
Recipe Note: Blueberry Lemon Muffins: Preheat the oven to 375 degrees and spray a 12-count muffin pan with nonstick cooking spray or line with cupcake liners. Prepare batter as directed above. Fill each cupcake liner to the top with batter and bake for 5 minutes at 375 degrees. Reduce the oven temperature to 350 degrees and continue baking for an additional 10 to 15 minutes or until a toothpick inserted comes out clean. Top with lemon icing. Makes about 12 muffins.