Easy Lemon Bread Recipe

What is it about lemons that makes them so perfect for spring and summer? Perhaps it’s their bright color. Maybe it’s their tart flavor. Whatever it is, I love to whip up all sorts of lemon recipes as soon as the weather starts to warm up. And one of my all-time favorites is this recipe for Blueberry Lemon Bread.

Whenever I bite into a piece of lemon bread I feel like I’m taking a bite of pure sunshine. This lemon bread recipe is the perfect combination of lemon bread and blueberry muffins. The bread and glaze both have a hint of lemon that brings out the sweet blueberry taste of the bread without being too tart.

Everything about this quick bread recipe is easy-breezy like a summer afternoon relaxing on the front porch. The ingredients mix up quickly without a lot of fuss and the bread bakes in under an hour. You’ll find it hard to wait for this bread to cool!

Why You’ll ♡ This Bread

• Lemon bread is quick and easy to make.
• Great way to use fresh blueberries.
• Perfect for serving company.
• Delicious for breakfast, brunch, or an afternoon snack.
• Tastes like summer.

If you want to make something that your kids will fondly remember when they are grown, this is it! This lemon loaf recipe has the potential to become a family heirloom that’s handed down for generations. Seriously….really is that good!

Tools Needed

• A stand mixer.
• Bakeware.
• Handy mixing bowls.
• Easy kitchen utensils.

Soooo, let’s gather up these ingredients and I will show you how to make this Blueberry Lemon Bread Loaf recipe….

How To Make Lemon Bread

Get the complete ingredients list and instructions from the recipe card below.

1. Heat the oven to 350F / 177C then grease and flour a loaf pan.
2. In the bowl of a stand mixer (or use a large bowl and a hand mixer) cream the butter and sugar.
3. Whisk in the eggs, milk, and lemon juice.
4. In a separate bowl mix, whisk together the flour, baking powder, salt, and lemon zest.
5. Slowly add the dry ingredients to the wet, being careful not to over-mix. Toss the blueberries with a tablespoon of flour and then gently fold into the batter.
6. Pour into the loaf pan and bake for 50-60 minutes.
7. Combine powdered sugar and lemon juice to make a glaze (see instructions below).
8. Allow the bread to cool and remove it from the loaf pan before topping with the glaze.

How To Make A Lemon Glaze

Get the complete ingredients list and instructions from the recipe card below.

This blueberry lemon bread is both sweet and tart but what really brings it home is the lemon glaze that’s drizzled over the top of the cooled loaf. Trust me, you do not want to skip it!

To make the glaze, combine 1/4 cup powdered sugar with 1 tablespoon of fresh lemon juice and stir to mix together. You can use a mixer, but a spoon or a small whisk will work just fine. You can drizzle it over the bread or brush it on with a pastry brush. Just be sure that the bread is completely cooled before adding!

Recipe Tips

• Use fresh lemon juice: It’s recommended to use fresh lemon juice instead of concentrate. You’ll also need to zest a lemon or two, so keep these lemons on hand for fresh-squeezed juice. 
• Flour and grease your pan: To make sure that your bread doesn’t stick to your pan, grease (with butter) the inside of your loaf pan. There should be a layer of butter covering the pan. Then add about 1 tablespoon of flour and tilt the pan so that the flour covers the interior of the pan. Shake out any excess flour.
• Coat the blueberries with flour: Don’t skip this step. This will keep the blueberries from sinking to the bottom of the bread while it bakes. 

Recipe Variations

I love recipes that are versatile and allow for some customizing. Here are a few of my favorite ways to switch up this lemon bread recipe;

• Try another citrus: Substitute the lemon juice and zest with other citrus fruits like lime, grapefruit, or oranges.
• Add some crunch: Toss in some diced pecans, walnuts or sliced almonds.
• Add different fruit: Blueberries are perfect, but you could also use raspberries, blackberries, or sliced strawberries.

Meal Prep And Prep Ahead

Prep ahead – Although this bread is easy to prepare and bakes quickly, it is perfectly fine to bake this the night before you plan to serve it. 

Storing – If you have any leftovers, wrap tightly in plastic wrap and store them in the refrigerator for up to 4 days.

Freeze – This blueberry lemon bread freezes very well. Follow these handy tips below to freeze this bread.

• Cool the bread completely then wrap it in tightly in plastic and seal it into a convenient Ziploc freezer bag.
• Squeeze out all the extra air, and seal and label the bag.
• Store in the freezer for up to 3 months.
• Thaw overnight and drizzle with fresh glaze before serving.

FAQ

Can I Use Frozen Blueberries?

Yes, you can make this lemon bread using frozen blueberries. When fresh blueberries are in season, they are my favorite option.

If you’re looking for a burst of sunshine in the dead of winter or seasonal blueberries are lacking in flavor, using frozen blueberries is a great option. And you don’t even need to thaw the frozen blueberries! Just mix them in frozen and then bake as directed.

Do I Need To Refrigerate This Bread?

You do not need to refrigerate if you plan to eat the bread in a day or two, but you may want to refrigerate it anyway.

There is something magically refreshing about this bread when it’s cold –especially on a hot summer day. Keep it wrapped in plastic and store up to 4 days in the fridge.

More Lemon Recipes

• Lemon Bars.
• Fresh Peach Lemonade.
• Lemon Butter Sauce.
• Bourbon Lemonade.

Weight Watchers Points 

There are 6 Blue Plan SmartPoints in one serving.

Thank you for reading my Easy Lemon Bread recipe post. And please visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for supporting Recipes from a Pantry, food blog. 

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