Glazed Lemon Blueberry Bread

Fresh lemon zest and juicy blueberries combine to create a delicious lemon blueberry bread that is perfect for any summer celebration.

I have always loved blueberries in baked goods, but only recently began to love them on their own. I’ve mentioned before that Eric and I order our produce weekly from Door to Door Organics – we absolutely adore the service. It may be a little pricier than the organic produce at our local market, but the selection and quality is far better, so it just works for us. And the blueberries? They are spectacular.

I’m a huge online shopper, I just prefer it and with a 5-month old teething baby, strolling the mall or grocery store isn’t always an option. Let’s just say that shopping for groceries online has just as much eye candy, but is majorly cheaper than my favorite clothing store.

lemon blueberry bread recipe | mybakingaddiction.comLast week, Door to Door Organics was featuring a Summer Berry Palooza and of course, I had to get in on the action. Juicy raspberries, strawberries, blueberries, and blackberries have definitely been my fruits of choice this week. And the blueberries were so darn delicious, I simply had to make them into something sweet, tart and perfect for summer breakfast – or dessert.

A few years back, I made a delicious Strawberry Bread and it quickly became a summer staple recipe year after year. I thought I’d jazz it up a bit by swapping out strawberries for blueberries and loading the batter with fresh lemon zest. This time, I added a sweet and lemony glaze, because go big or go home – amiright?

This is the bread you want right beside your mug of coffee in the morning. And it’s excellent for that last little nibble after dinner. This quick bread is the perfect celebration of Summer’s best offerings. I just know you’re going to love it, and make it again and again.

For more Fresh Berry inspiration, check out these recipes:
Fresh Berry Crisp
Lemon Cheesecake with Fresh Berries
Lemon Strawberry Shortcake
Fruit Pizza Cupcakes from Confessions of a Cookbook Queen

Glazed Lemon Blueberry Bread

Yield: 10 servings

Prep Time: 25 minutes

Cook Time: 50 minutes


1 cup granulated sugar
zest of one large lemon
1/2 cup unsalted butter, softened
4 ounces cream cheese, softened
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 1/2 cups fresh blueberries

For the Glaze
3 tablespoons unsalted butter; melted
1 cup confectioners’ sugar; sifted
1/2 teaspoon pure vanilla extract
2 tablespoons freshly squeezed lemon juice


1. Preheat oven to 350°F. Butter and flour a 9x5 inch loaf pan.

2. In a medium bowl, combine sugar and lemon zest, mixing with fingertips until sugar becomes moistened and fragrant. In the bowl of a stand mixer, fitted with the paddle attachment, or with an electric mixer in a large bowl, beat sugar, butter, and cream cheese until fluffy, about 3 minutes. Add eggs one at a time. Mix in vanilla.

3. In separate bowl, whisk together the flour, baking powder, baking soda and salt. Gradually add dry ingredients into the butter mixture and mix until flour is incorporated. Add buttermilk and mix until just combined; do not over mix. Gently fold in blueberries.

Add batter into prepared pan.

4. Bake in a preheated oven for 50 to 60 minutes. Allow bread to cool in pan for 20-30 minutes before gently removing bread from pan and to a wire rack to cool completely. Once bread is cool, prepare the lemon glaze.

5. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and lemon juice. Whisk until smooth. Drizzle over cooled lemon blueberry bread. Glaze will slightly harden.


Lemon Blueberry Bread will store in an airtight container within the refrigerator for up to 3 days. Bring to room temperature before serving.

Adapted from

28 Responses to “Glazed Lemon Blueberry Bread”

  1. JulieD — June 27, 2014 at 12:19 pm

    Love this! I love blueberries and lemon together!!

    • Jamie — June 27th, 2014 at 10:33 pm

      Me too, it’s totally my jam right now! Thanks so much for stopping by, Julie!

  2. Lauren — June 27, 2014 at 1:21 pm

    This looks amazing, but I always have difficulty baking breads; they never seem to bake all the way through. It might just be my oven, but I was wondering if you’ve ever had this happen to you. If so, do you have any tips I could use?

    • Jamie — June 27th, 2014 at 10:35 pm


      I find that when quick breads sink in the middle it’s because they’re a bit undercooked. If you’re worried about the bread browning too much while it’s baking, I’d suggest topping it with foil the last 10-15 minutes. I hope this helps!

  3. Betsy — June 27, 2014 at 2:45 pm

    This bread looks so good! Can’t wait to try it!

    • Jamie — June 27th, 2014 at 10:36 pm

      Thanks so much for stopping by, Betsy – I hope you love the recipe!

  4. This bread looks so yummy!! I’m such a sucker for lemon and blueberry :)

    • Jamie — June 27th, 2014 at 10:37 pm

      Me too! Thanks so much for stopping by, Katrina!

  5. OLGA RIOFRIO — June 27, 2014 at 8:41 pm

    I love all kind of Sweet Bread and this one looks amazing.
    My cooking blog is in Spanish and has google translate.

    • Jamie — June 27th, 2014 at 10:37 pm

      Thanks so much, Olga! :)

  6. DessertForTwo — June 27, 2014 at 9:02 pm

    I prefer produce shopping over shoe or clothing shopping any day! I’m tempted on this whole online ordering for food things. Especially in the winter!

    This bread looks awesome! (YOU are awesome).

    • Jamie — June 27th, 2014 at 10:38 pm

      Online ordering of food things is where it’s at! You’re pretty awesome too – thanks so much for stopping by!

  7. Meriem @ Culinary Couture — June 28, 2014 at 12:48 am

    Your photgraphy just gets more and more amazing!

  8. Jennifer — June 28, 2014 at 3:18 am

    Hi! I am not a novice baker but had problem with this recipe. I measured everything exactly according to your recipe and poured the batter in the 9×5 pan but the batter reached all the way to the top. I was afraid it will overflow during baking but decided to give it a try. Well, sure enough, it’s been 20 mins into baking and it is overflowing. Are you sure the batter is for one bread and not two?

    • Jamie — June 29th, 2014 at 2:01 pm


      Yes, I used one pan equaling one loaf. I just made this the day I posted it and although the batter filled the pan quite high, the bread rose beautifully and didn’t overflow at all. I’m sorry you had issue with the recipe.


  9. Valerie — June 28, 2014 at 1:40 pm

    Ah, I shall never tire of lemon-blueberry entities! This bread looks lush & airy. *love!*
    I’m all for online shopping too; it soothes my inner wallflower/recluse/future mad cat lady. :D

  10. Jess @ Sweet Menu — June 28, 2014 at 10:58 pm

    This looks like a lovely loaf – I just love the beautiful lemon glaze!

  11. aux fourneaux — June 29, 2014 at 1:47 pm

    I love blueberries and lemon ! I love your photography

  12. juniper — June 30, 2014 at 1:55 pm

    Just made this and turned out delicious. Great recipie, love lemon & blueberry combination. Would you know the calorie content?

  13. Naila hari — July 2, 2014 at 11:01 am

    Oh, looks great. I must be tried. Thanks…

  14. shelly (cookies and cups) — July 2, 2014 at 2:21 pm

    This is gorgeous!! And that glaze is perfect!

  15. Jocelyn@Brucrewlife — July 3, 2014 at 9:22 pm

    Such beautiful bread! :) I just love blueberries and lemon together. And that glaze looks so yum!

  16. Michelle — July 7, 2014 at 3:35 pm

    I made this yesterday, and my family loved it! Thanks so much for sharing the recipe. :)

  17. Joan — July 14, 2014 at 12:14 pm

    This bread was so delicious. I will make it again and again. Thank you!!

  18. Jethro — April 14, 2015 at 11:53 am

    Hi! Can i make this with frozen blueberries? If so, how? Thanks! Love all your recipes :)

    • Jamie — April 15th, 2015 at 10:06 am

      You can use frozen blueberries, I would drain off any liquid before gently stirring them in. I hope this helps.


  19. Catherine — April 20, 2015 at 7:46 pm

    Mine just came out of the oven. Smells wonderful. But, it did sink in the middle after being in the oven for 60 min. Not gonna stop me from enjoying it though! I’ll figure it out next time… and there will be a next time! :) Thanks for sharing such delicious recipes.

    • Jamie — April 24th, 2015 at 9:15 am

      I’m sorry your loaf sank in the middle, I hope you enjoyed it. Thanks for stopping by.


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