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overhead image of a slice of blueberry bread

Blueberry Bread

This Blueberry Bread is a scrumptious mix of juicy berries, citrusy-sweet lemon, and moist rich bread. This dessert is perfect anytime of day!
Course bread, Breakfast, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 12
Calories 437kcal
Author Dina


Blueberry Bread

  • 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


  • 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.


FAQs answered in the post above
  • Add-ins and subsitites
  • How to store
  • How to freeze blueberry bread


Calories: 437kcal | Carbohydrates: 67g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 218mg | Potassium: 90mg | Fiber: 1g | Sugar: 42g | Vitamin A: 569IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 2mg