This Blueberry Bread is moist, sweet, and utterly delicious. Iced with a lemon glaze, this yummy loaf is perfect with some coffee, tea, or a cold glass of milk.
If you love this blueberry bread, then you should try our scrumptious lemon pound cake and apple fritter bread.
Table Of Contents
Blueberry Bread Details
This scrumptious blueberry bread is the perfect treat with a hot cup of coffee or a cold glass of milk. Here is why we love it so much! e If you like having a sweet treat with your coffee or having something to offer guests,
- Taste: This blueberry bread is perfectly sweet and tangy from the blueberries and tart lemon glaze.
- Texture: The texture is rich and dense but still airy, and the blueberries are juicy and sweet.
- Time: The blueberry bread comes together quite fast. But it does take about 1 hour to bake.
- Ease: Since all the ingredients come together in one bowl, it’s super easy to make!
What you’ll need
- Dry ingredients- All-purpose flour, Baking soda, and Salt
- Wet ingredients- Unsalted butter, Granulated sugar, Lemon zest, Lemon juice, Eggs, and Buttermilk.
- Blueberries– Fresh is best
- Lemon glaze icing- Lemon juice and Powdered sugar
How to Make Blueberry Bread
This is a quick rundown of the recipe with step-by-step photos. For the full recipe with measurements, scroll down to the printable recipe card.
- Sift the dry ingredients. Sift the flour, baking soda, and salt into a bowl to combine.
- Dust the blueberries with flour. Reserve 1 tablespoon of the flour mixture and add it to a bowl with the fresh blueberries. Mix and set aside.
- Mix the butter and sugar. In a large bowl, add the softened butter and sugar and mix with an electric hand mixer on medium speed until they are well combined.
- Add the lemon and eggs. Now add the lemon zest, lemon juice, eggs, and egg yolk to the bowl and mix again at medium speed.
- Add in the buttermilk and flour. Adding a little at a time and switching back and forth between the buttermilk and the flour mixture, add these into the bowl. Repeat the alternating pattern until everything is combined.
- Fold in the blueberries. With the batter thoroughly mixed, gently fold in the flour-dusted blueberries.
- Pour into a loaf pan. Coat your loaf pan with non-stick spray and pour the blueberry bread batter in. Top with extra blueberries.
- Bake. Preheat the oven to 350 degrees Fahrenheit and bake this bread for 50 minutes. Then drop the temperature to 340 degrees Fahrenheit and bake for an additional 10 minutes. Check that it is done by inserting a toothpick into the center. If it comes out clean, it’s done baking.
- Rest and cool the blueberry bread. Let it rest for a few minutes in the loaf pan. Then run a knife along with edges and, using oven mitts, flip it over onto a cooling rack.
- Make the icing. Mix the powdered sugar and lemon juice together in a small bowl while the blueberry bread is cooling. Once cool, pour the lemon glaze on top. Allow it to set before you slice and serve.
Tips for the best Blueberry Bread
- Spoon and level off your flour with a knife- To avoid dry blueberry bread, spoon the flour into the measuring cup and level it off with a knife. This keeps the flour from getting packed in and too much being added to the batter.
- Coat the blueberries so they don’t sink– The reason for dusting the blueberries with the flour mixture before adding them to the loaf is that it keeps them from sinking to the bottom as the flour absorbs some of the fruit’s liquids.
- Keep ingredients at room temperature- The refrigerated ingredients should be at room temperature because this helps the batter to mix evenly and easily. The butter should be softened, but not melted.
- Add the buttermilk and flour a little at a time- To ensure the blueberry bread batter is combined thoroughly, add about 1/3 of the buttermilk and 1/3 of the flour mixture into the bowl in an alternating pattern. This keeps the batter from getting too dry or wet, making it hard to mix.
- Let it rest after baking- I know that blueberry bread looks good, but you should let it rest in the pan for a few minutes before attempting to put it on a cooling rack to finish cooling. The loaf is so hot inside that it might crumble apart if you attempt to get it out of the pan or slice it too soon.
- Adjust the icing consistency to preference– If you want the icing to be thicker, add a little more powdered sugar. Add less if you prefer it more runny. You can also change the proportion of lemon juice to fit your tastes.
Add-ins and Substitutes
- Go extra with the blueberry- Add some blueberry jam to the batter and swirl it around for extra flavor and a pretty design (do this before topping your loaf with blueberries).
- Make it gluten-free- Substitute the flour with gluten-free all-purpose flour for a recipe that’s friendly to anyone with an allergy or intolerance.
- Try a crumble topping- Instead of a lemon glaze, you could add a crumble topping to the blueberry bread loaf before it goes in the oven. All you need is some flour, butter, brown sugar, and cinnamon.
- Use frozen blueberries- I don’t suggest it, but if you have no fresh blueberries available, here’s what to do. Keep them frozen and add another 2 tablespoons of flour to the mixture. Also, add a few minutes to the bake time to ensure everything cooks through.
How to Store it
Store this Blueberry Bread at room temperature, wrapped in plastic wrap, for 2 days. Or, you can place it in the refrigerator and keep it fresh for up to a week.
Can you freeze this Blueberry Bread?
Yes, you can make this Blueberry Bread ahead of time and freeze it. Once it’s cooled completely, wrap it tightly in plastic wrap or aluminum foil. You can do this as a whole loaf or in individual slices. Then place it in a freezer ziplock bag or airtight container and freeze for up to 3-4 months. Thaw it in the refrigerator or at room temperature before serving.
More Amazing Desserts to Enjoy!
- Apple Fritter Bread
- Double Chocolate Banana Bread Recipe
- Moist Lemon Pound Cake
- Best Blueberry Muffins Recipe (VIDEO)
- Easy Pumpkin Bread Recipe
Full Recipe Instructions
- 3 cups all-purpose flour spooned and leveled off with a knife
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 1 tbsp grated lemon zest
- 2 tbsp fresh lemon juice
- 2 large eggs
- 1 egg yolk
- 3/4 cup buttermilk
- 1 1/2 cups fresh blueberries
Lemon Glaze Icing
- 2 tbsp lemon juice
- 1 cup powdered sugar
- Start off by sifting the dry ingredients into a bowl. You will need 3 cups all-purpose flour (spooned and leveled off with a knife), 1 tsp baking soda, and 1/2 tsp salt.
- Then reserve 1 tablespoon of the flour mixture and mix it with 1 1/2 cups fresh blueberries in a separate bowl. Then set aside.
- Now, in a large bowl, mix 1 cup of softened unsalted butter with 1 3/4 cups granulated sugar using an electric hand mixer. Mix on medium speed until the sugar and butter are well combined.
- Add 1 tbsp lemon zest, 2 tbsp fresh lemon juice, 2 large eggs, and 1 egg yolk. Mix again on medium speed.
- Now you will need to add the flour and buttermilk. But don’t add it all at once. Add a little at a time, switching back and forth. So start off by adding 1/4 cup of the buttermilk, then mix and add 1/3 of the flour mixture (about 1 cup at a time). Mix again, and add another 1/4 cup of buttermilk. Then mix and add another cup of flour. Repeat again with the remaining 3rd of buttermilk and flour mixture.
- Once the Buttermilk and flour mixture is combined into the batter, fold in the flour-dusted blueberries.
- Now coat a loaf pan with nonstick spray and pour the blueberry bread batter inside. Then top with extra blueberries.
- Preheat your oven to 350 degrees Fahrenheit and bake the bread for 50 minutes. Then drop the temperature to 340 degrees Fahrenheit and bake for an additional 10 minutes. A good way to tell if the blueberry bread is done baking is by inserting a toothpick into the center of the loaf. If it comes out clean, it’s done baking.
- Let it rest for a few minutes in the loaf pan. Then run a knife along with edges and flip it over onto a cooling rack. Be sure to use oven mitts since the loaf pan will be very hot.
- While the blueberry bread is cooling down, make the lemon glaze by combining 2 tbsp lemon juice with 1 cup powdered sugar. Depending on how thick or runny you like the icing you may need to add more or less powdered sugar and lemon juice.
- Once the blueberry bread has cooled, pour the lemon icing on top. Then slice and serve with tea, coffee, or cold milk.
- Add-ins and subsitites
- How to store
- How to freeze blueberry bread
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I liked your recipe except I don’t have buttermilk. Any substitutions for that? I never have have buttermilk on hand , not a fan of it . Thankyou
Hi Debby 🙂 I have never tried making this blueberry bread without buttermilk so I can’t say for sure.
However, here is what Google mentioned- a common way to make a buttermilk substitute is to add an acidic substance — typically lemon juice, vinegar, or cream of tartar — to milk. Alternately, you can use plain yogurt, sour cream, kefir, or buttermilk powder as a substitute.
Hope that helps! Let me know how it goes if you give it a try 🙂