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Meyer Lemon Blueberry Bread

Lemon Blueberry Bread is a vibrant and refreshing treat, perfect for a light breakfast or a sweet afternoon snack. Combining the tangy zest of lemons with the sweet burst of blueberries, this bread has a delicate texture and a balance of flavors that appeal to both citrus and berry lovers. Easy to make, even for beginner bakers, with a rich batter, a lemon-infused syrup, and a lemony glaze to enhance its moistness and flavor.

Lemon Blueberry Bread

Lemon Blueberry Bread

This bread integrates the zesty flavors of lemon and the natural sweetness of blueberries into a soft, moist loaf that’s highlighted with a bright, citrusy glaze. Its dual preparation stages of baking the bread and then soaking it with a lemon syrup ensure every bite is infused with flavor. Here’s why this particular recipe is worth trying in your kitchen.

For a true lemon fan, it doesn’t get much better than something like this. It was really easy to throw together too. There are more than a few steps involved, but they are all fairly simple and don’t take too long to accomplish.

Why you’ll love it!

  • Flavorful Balance: The combination of lemon and blueberries offers a perfect balance of tartness and sweetness.
  • Texture Perfection: The bread has a tender crumb that’s enhanced by the juicy bursts of blueberries.
  • Visually Appealing: With its vibrant blue streaks and glossy lemon glaze, this bread is as beautiful as it is delicious.
  • Versatile Serving Options: Enjoy it as a dessert, a snack, or even for brunch.

More great BREAKFAST RECIPES here!

Meyer Lemon Blueberry Bread

Lemon Blueberry Bread shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

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  • Butter, Salted
  • Sugar
  • Lemon Zest
  • All Purpose Flour
  • Baking Powder
  • Eggs, Large
  • Milk, 2%
  • Vanilla
  • Blueberries
  • Lemon Juice
  • Powdered Sugar
Meyer Lemon Blueberry Bread from

How To Make Lemon Blueberry Bread

Below is a very brief overview of how to make this recipe. When you are cooking, make sure to use the recipe card at the bottom of the post.

  1. Prep & Bake: Start by preheating the oven and preparing loaf pans. Cream the butter, sugar, and lemon zest, then incorporate eggs, vanilla, and milk. Combine dry ingredients separately and mix into the wet ingredients, followed by blueberries. Bake until golden and cooked through.
  2. Make the Syrup: While the bread is baking, simmer lemon juice and sugar to make a syrup.
  3. Cool & Syrup Soak: Allow the bread to cool slightly before soaking it with the lemon syrup.
  4. Glaze Application: Mix powdered sugar and lemon juice to make the glaze, then drizzle over the cooled loaves.
  5. Serve: Let the glaze set slightly before serving.
Meyer Lemon Blueberry Bread from

Blueberry Lemon Bread FAQ

How long can I store Lemon Blueberry Bread?

You can store this bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Can I make this bread in advance?

Yes, you can bake the bread a day ahead. Just add the glaze before serving to maintain its freshness and texture.

What are some good substitutions for this recipe?

You can substitute raspberries or chopped strawberries for blueberries.

How should I reheat Lemon Blueberry Bread?

Warm slices gently in the microwave for a few seconds or in a warm oven for a couple of minutes.

Meyer Lemon Blueberry Bread from

Serve this with…

Lemon Blueberry Bread pairs wonderfully with:

  • A dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
  • A cup of hot tea or a cold glass of milk complements its sweet and tart flavors.
Meyer Lemon Blueberry Bread from

Tips For Success

  • I used frozen blueberries for this very successfully. I wouldn’t hesitate to do so again.
  • Lightly tossing the blueberries in a little flour can help prevent them from sinking in the batter.
  • These can be frozen for future use by wrapping tightly in plastic wrap after they are fully cooled and then placed in a freezer bag.

More Breakfast Treats

Lemon Blueberry Bread
Yield: 12 servings

Meyer Lemon Blueberry Bread

Meyer Lemon Blueberry Bread

Moist and delicious blueberry lemon bread is topped with a lemony glaze and is one of my favorite ways to use up those spring and summer berries!

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes



  • 1 cup butter, salted
  • 1.5 cups sugar
  • 2 tablespoons lemon zest
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 6 large eggs
  • 1 cup 2% milk
  • 1 Tablespoon vanilla
  • 2 cups blueberries - tossed in 2 teaspoons flour


  • 1/3 cup lemon juice
  • 1/3 cup sugar


  • 1 cup sifted powdered sugar
  • 2 Tablespoons fresh lemon juice


  1. Preheat oven to 350 and prep two 10 inch loaf pans by buttering and flouring them well.
  2. Cream sugar, butter, and lemon zest until light and fluffy, or about 4-5 minutes. Add in eggs, one at a time, mixing after each additional until combined. Add in vanilla and milk and mix until it is combined.
  3. Sift flour and baking powder together and slowly add to wet ingredients. Beat just until the flour is incorporated into the batter. Gently fold in blueberries by hand.
  4. Divide batter between the two loaf pans and bake for 55-60 minutes, or until the top is golden brown and a toothpick comes out clean.
  5. While the loaves are baking, make the lemon syrup by combining the lemon juice and sugar in a small sauce pan and simmering over medium heat until slightly reduced and thickened, or about 5 minutes. Set aside to cool.
  6. Let loaves cool in the pans for 10 minutes, and then remove to a wire rack. Cool another 10 minutes and then poke holes all over the loaf, being careful not to go all the way through, using a long skewer.
  7. Brush the cooled syrup over the loaves. Let the loaves cool the rest of the way, at least an hour.
  8. Whisk together sifted powdered sugar and remaining lemon juice to form a glaze. Pour over cooled loaves and serve immediately.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 470Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 135mgSodium: 251mgCarbohydrates: 70gFiber: 2gSugar: 43gProtein: 7g

Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.


Thursday 1st of February 2024

Has anyone substituted the sugar with Stevia? If so, how much did you use? Sometimes using stevia comes out a little too sweet if using their recommendations.


Saturday 6th of January 2024

THANK YOU! I've made this twice using meyer lemons from our tree and blueberries I had frozen. Everyone RAVED quite a bit (and I bake all of the time)so I will definitely keep this recipe as one of my "go-tos." Getting ready to make some now with store bought frozen mixed berries and hopefully will have good results as well.


Monday 26th of February 2024

@Nicole Johnson, agree- the mixed berries weren't quite as good as the blueberries. Just made again- and for others to know- 4 mini loaves equal one large one (this time I made a combo) and they are a hit!

Nicole Johnson

Saturday 6th of January 2024

I love hearing that so much! You should be just fine with frozen mixed berries. Maybe not quite as good as your home grown berries, but I bet pretty close!


Sunday 15th of January 2023

Tastes great! I put the glaze on before it was totally cooled, but will do better next time :)


Sunday 23rd of October 2022

Hmmm… wondering why no salt (beyond the amount included in the butter), not only for its flavor but also for its interaction with the baking powder.

Nicole Johnson

Sunday 23rd of October 2022

Not sure, but the recipe turns out great. Feel free to add more salt if you'd like. ;) Just do so at your own risk. I haven't tested it with additional salt added.


Friday 4th of June 2021

Delicious! I made it with my homegrown Meyer lemons and my own frozen blueberries. I will be making this again and like that there was a loaf to freeze for a future dessert with family!

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