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Fresh lemon zest and juicy blueberries flavor this delicious Lemon Blueberry Bread that brings a pop of summertime flavor any time of year.

Slices of lemon blueberry bread on a white plate with cups of coffee, a bowl of blueberries, and a second plate of bread in the background

I have no idea what the weather is like in your neck of the woods, but based upon the news, I’m going to guess it’s pretty crappy.

It’s been snowing here in Ohio for what seems like 10 days straight and when they say it’s going to let up – it really doesn’t. And I know that we’re pretty lucky when it comes to being able to handle weather like this.

Aside from Elle loving to get outside to play in the snow, I’m pretty much over it and ready for spring. And I’m guessing you might be as well. Which is why I’m sharing this bright, delicious Lemon Blueberry Bread recipe with you in February.

Whether you make it this week for yourself or a friend in need or save the recipe for later, it might just be what you need to brighten up your day a bit.

Sliced loaf of lemon blueberry bread topped with fresh blueberries on a white platter


I have always loved blueberries in baked goods, but only in recent years have I begun to love them on their own.

Of course, that doesn’t mean that I don’t also still love blueberries in baked goods, such as Blueberry Doughnut Muffins or Blueberry Muffin Top Cookies, or slathered on top of a slice of vanilla cheesecake in my Homemade Blueberry Sauce.

Ingredients for lemon blueberry bread on a gray counter

And this heavenly Lemon Blueberry Bread.

A few years ago I shared my Fresh Strawberry Bread recipe. That recipe quickly became a summer staple recipe year after year. But strawberries are either in season and delicious or out of season and…really not delicious.

Blueberries are easier to find year-round. They’re also easier to freeze yourself or buy already frozen. 

So I simply had to make a blueberry and lemon version of that strawberry bread. Something sweet, tart, and perfect for breakfast – or dessert.

Sugar mixed with lemon zest in a small glass bowl on a gray counter


A lot of my quick bread recipes are made by mixing together all of the wet ingredients, then stirring in all of the dry ingredients.

This blueberry bread recipe is made more like a cake by creaming together the sugar with the fats and eggs, adding the dry ingredients, and ending with buttermilk. 

Whisk stirring together dry ingredients for lemon blueberry bread in a glass mixing bowl

The texture of the bread comes out more like a lemon loaf cake, and I’m not upset about that at all, okay?

To make this bread:

  • Mix together the sugar and lemon zest. Beat this mixture with softened butter and softened cream cheese until fluffy.
  • Add the eggs one at a time, followed by the vanilla.
  • Whisk together the dry ingredients and gradually add them to the butter mixture until just combined.
  • Add the buttermilk and mix until just combined. Fold in the blueberries.
  • Add the batter to a greased and floured 9×5-inch loaf pan and bake for about an hour!
Fresh blueberries being folded into lemon bread batter in a metal mixing bowl

If you don’t have buttermilk on hand, don’t forget that you can use my easy buttermilk substitute

If you like, I strongly recommend finishing the bread with a simple lemon glaze. Like…really strongly recommend it.

Lemon blueberry bread batter in a loaf pan, ready to be baked


You might have noticed that several of my recipes that use citrus zest call for rubbing the zest into the sugar as the first step.

It’s the first step of Glazed Orange Scones, Cream Cheese Pound Cake, Cranberry Orange Pound Cake, and Cranberry Orange Scones

Whisk stirring together lemon glaze in a white bowl

“But Jamie, why?”

Glad you asked! When you mix the sugar with the citrus zest, it releases the oils in the zest. It makes the sugar super fragrant and really boosts the citrus flavor in the final recipe. 

So don’t think it’s a silly step and skip it. It really makes a difference in the lemon flavor of this Lemon Blueberry Bread!

Fork taking a bite out of the corner of a piece of lemon blueberry bread on a white plate
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Lemon Blueberry Bread

By: Jamie Lothridge
4.57 from 37 ratings
Prep: 20 minutes
Cook: 50 minutes
Total: 1 hour 10 minutes
Servings: 10 servings
Fresh lemon zest and juicy blueberries flavor this delicious Lemon Blueberry Bread that brings a pop of summertime flavor any time of year.


  • 1 cup granulated sugar
  • zest of one large lemon
  • ½ 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
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup buttermilk
  • 1 ½ cups fresh blueberries

For the Glaze

  • 3 tablespoons unsalted butter; melted
  • 1 cup confectioners’ sugar; sifted
  • ½ teaspoon pure vanilla extract
  • 2 tablespoons freshly squeezed lemon juice


  • Preheat oven to 350°F. Butter and flour a 9×5 inch loaf pan.
  • 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.
  • 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.
  • 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.
  • 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


Serving: 1slice, Calories: 400kcal, Carbohydrates: 56g, Protein: 5g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 6g, Cholesterol: 83mg, Sodium: 343mg, Fiber: 1g, Sugar: 34g

Nutrition information is automatically calculated, so should only be used as an approximation.

4.57 from 37 votes (37 ratings without comment)

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  1. Lorie says:

    Made this yesterday – delicious wish I could post pics

    1. Jamie says:

      So happy you enjoyed it, Lorie! Thanks so much for stopping by and sharing your feedback. Happy baking!

  2. Isabella says:

    This bread was amazing! Thanks for the recipe!

    1. Jamie says:

      So happy to hear you enjoyed the recipe! Thank you so much for stopping back and leaving your feedback.
      Happy Baking!

  3. Jamie says:

    I made this recipe last night and it is now my favorite. While I was letting the bread cool down…my kids devoured half of it. The kids and I loved it. I didn’t even have a chance to put the glaze on. I am going to bake another one today. Probably going to hide it while it cools down so I can glaze it.

    1. Jamie says:

      So happy to hear you enjoyed the recipe! Thank you so much for stopping back and leaving your feedback.
      Happy Baking!

  4. Karin says:

    Can this loaf be frozen after cooling? How long would it be good in the freezer for?

    1. Jamie says:

      Hello! Yes, you could freeze this. Just wrap it tightly and place it in a zip-top freezer bag. It should stay good for at least 3 months in the freezer. Hope this helps!