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
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.
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Recipe 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.
- Butter, Salted
- Sugar
- Lemon Zest
- All Purpose Flour
- Baking Powder
- Eggs, Large
- Milk, 2%
- Vanilla
- Blueberries
- Lemon Juice
- Powdered Sugar
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How To Make This Recipe
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.
- 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.
- Make the Syrup: While the bread is baking, simmer lemon juice and sugar to make a syrup.
- Cool & Syrup Soak: Allow the bread to cool slightly before soaking it with the lemon syrup.
- Glaze Application: Mix powdered sugar and lemon juice to make the glaze, then drizzle over the cooled loaves.
- Serve: Let the glaze set slightly before serving.
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Recipe FAQ
You can store this bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Yes, you can bake the bread a day ahead. Just add the glaze before serving to maintain its freshness and texture.
You can substitute raspberries or chopped strawberries for blueberries.
Warm slices gently in the microwave for a few seconds or in a warm oven for a couple of minutes.
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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.
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.
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Pin For Later
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!
Ingredients
Bread:
- 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
Syrup:
- ⅓ cup lemon juice
- ⅓ cup sugar
Glaze:
- 1 cup sifted powdered sugar
- 2 Tablespoons fresh lemon juice
Instructions
- Preheat oven to 350 and prep two 10 inch loaf pans by buttering and flouring them well.
- 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.
- 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.
- 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.
- 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.
- 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.
- Brush the cooled syrup over the loaves. Let the loaves cool the rest of the way, at least an hour.
- Whisk together sifted powdered sugar and remaining lemon juice to form a glaze. Pour over cooled loaves and serve immediately.
Nutrition Information:
Yield:
12Serving Size:
1Amount 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!
Looks amazing! Just pinned 🙂
Thank you so much!
I just made this bread using your recipe! Turned out amazing!
Yay!! Thank you so much for coming back and letting me know. I always love it when people take the time to do that.
This bread is gorgeous! It looks so moist and delicious. I'm like you, lemon isn't in my top 5, but I would definitely eat this!!
Thanks!
Hi. This sounds great! Thank you. Do you have the nutrition info on it please? Thanks.
I do not have the nutrition info, but there are tons of good calculators out there if you google! Glad you liked it!
Oh yum, your bread looks so delicious!
baking soda or powder? It says one in the ingredients and a different one in the directions?
I'm seeing baking powder listed in both? "Sift together the flour and baking powder, and set aside." &
"2 tablespoons lemon zest
3 cups all purpose flour
2 teaspoons baking powder
6 large eggs"
Am I missing something?
Mine also says baking powder in the ingredients & baking soda in the directions..... Hope it's powder because that's what I'm going with!
Sorry about that! It is powder, and the error was fixed.
Is it okay if I use oil instead of butter?
I personally wouldn't. You can try, but I can't guarantee the results will be the same, or even close. Butter and oil aren't really interchangeable in most recipes due to the different moisture content. In quick breads like this, it can work out fairly well, but the texture and end flavor will definitely be different. HOW different depends on what kind of oil you are subbing in.
I decided to give it a go and it's baking in the oven right now. I hope it turns out as amazing as yours look!
Mmmmmmm. Let me know how it goes! My oldest son requests this all the time. I'm going to have to get my hands on some Meyer lemons and bake a loaf soon!
So far so good. I'm waiting for it to finish cooling then finish up the last step. It looks like the majority of my blueberries floated to the bottom. Oops. Anything I can do in the future to keep that from happening?
Did you use frozen or fresh berries? When I use frozen berries I usually toss them lightly in flour before adding them to the batter. I didn't when I made this and the berries didn't sink, but textures and specifics vary when baking. That seems to help the sinking. I'm going to add that in as a tip. Thanks!
I used frozen blueberries. Even with the blueberries at the bottom - it all tastes amazing. Thanks for the recipe!
Hi, this turned out fabulous,. Even though we two are scarfing it up I'd like to freeze some for later. Have you tried to freeze it? If not does it keep longer in the fridge?
Thanks so much for a gorgeous blueberry baked good.
I have never frozen it myself, but I think most quick breads work pretty well for freezing though. Let me know how it works out, and thanks for stopping by to let me know!
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!
Hmmm…..am 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.
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.
Tastes great! I put the glaze on before it was totally cooled, but will do better next time 🙂
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.
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!
@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!
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.