Forget about peanut butter and jelly; lemon and blueberry are the real dynamic duo in my mind. A zesty and refreshing pair that’s perfect for baked treats. This lemon blueberry bread recipe is my go-to when I’m craving lemon and blueberry!
The moist, tender crumb of this lemon blueberry bread, topped with a zesty lemon icing, makes for an unforgettable, delightful treat. I hope you enjoy it as much as my family and I do!
Recommended Equipment
- large mixing bowl
- whisk
- rubber spatula
- bread pan
Ingredients for lemon blueberry bread and lemon icing
- olive oil
- sugar
- lemon juice (for the bread batter and the icing)
- greek yogurt
- eggs
- baking powder
- baking soda
- salt
- flour
- fresh or frozen blueberries
- powdered sugar (for the icing)
Why you’ll love this recipe
- It’s made with simple ingredients you likely already have on hand
- It’s quick to prepare and doesn’t involve any complicated steps
- The berries can be substituted for another variety
Recipe Tips
Cool the bread completely: Let the bread come to room temperature before drizzling the icing!
Experiment with other berries: You could easily substitute the blueberries for raspberries or blackberries.
Mix gently: Don’t overmix the batter! Be careful to fold in the blueberries until just combined.
Instructions to make lemon blueberry bread (or muffins)
1. Preheat your oven to 350℉.
2. To a mixing bowl, add the sugar and the lemon juice and mix briefly before adding the oil, Greek yogurt, and eggs. Whisk to combine the ingredients into a slurry.
3. Next, add the baking powder, baking soda, salt, and all but ¼ cup of the flour to the bowl and mix gently.
4. In a separate bowl, combine the blueberries with the ¼ cup of flour and toss to coat them.
5. Then, fold the blueberries into the mixture until just combined.
6. Prepare your loaf pan with parchment paper and cooking spray, or your muffin pan with liners.
7. Bake the lemon blueberry bread for 40-45 minutes, and then cover it gently with tinfoil before continuing to bake for an additional 20-30 minutes. The bread is fully cooked when a toothpick inserted into the center comes out clean, with no wet batter.
If making muffins, bake them for 20-25 minutes, or until a toothpick comes out clean.
Let the bread/muffins cool completely before adding the icing!
How to make the lemon icing
1. In a small mixing bowl, combine the powdered sugar with the lemon juice, then whisk until smooth and all lumps are gone.
2. Pour the icing over the baked and cooled lemon-blueberry bread or muffins and enjoy!
Storage recommendations
Store the baked lemon-blueberry bread in an airtight container for up to 3 days at room temperature. Alternatively, you can store it in the refrigerator for up to one week in an airtight container. Or up to 1 month in the freezer.
I recommend pre-slicing a loaf if you’re freezing it, or making muffins and freezing them individually for 20 minutes before storing in a freezer-safe bag.
Common Questions
Can I use frozen blueberries?
Absolutely! I actually prefer to use frozen blueberries because I feel they hold up better during baking.
Does it need to be refrigerated?
Technically, no. It will keep fresh at room temperature for 2-3 days in most kitchens if in an airtight container. But any longer than that, it should be kept in the refrigerator.
Can I freeze the bread or muffins?
Yes! Slice the bread before freezing, and flash-freeze the muffins in a single layer before storing them in a freezer-safe bag or container.
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Lemon and Blueberry Bread with Lemon Icing
Equipment
- 1 Large mixing bowl
- 1 whisk
- 1 bread pan
- 1 rubber spatula
Ingredients
Lemon and Blueberry bread
- ½ cup olive oil
- 1 cup sugar
- 3 tablespoons lemon juice fresh or bottled concentrate
- ½ cup greek yogurt
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ¼ cups flour ¼ cup reserved for mixing with blueberries
- 2 cups blueberries fresh or frozen
Lemon Icing
- 2 cups powdered sugar
- 2-3 tablespoons lemon juice fresh or bottled concentrate
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Instructions
To make the bread
- Preheat your oven to 350℉.
- To a mixing bowl, add the sugar and the lemon juice and mix briefly before adding the oil, Greek yogurt, and eggs. Whisk to combine the ingredients into a slurry.
- Next, add the baking powder, baking soda, salt, and all but ¼ cup of the flour to the bowl and mix gently.
- In a separate bowl, combine the blueberries with the ¼ cup of flour and toss to coat them.
- Then, fold the blueberries into the mixture until just combined.
- Prepare your loaf pan with parchment paper and cooking spray, or your muffin pan with liners.
- Bake the lemon blueberry bread for 40-45 minutes, and then cover it gently with tinfoil before continuing to bake for an additional 20-30 minutes. The bread is fully cooked when a toothpick inserted into the center comes out clean, with no wet batter.
Making the Lemon Icing
- In a small mixing bowl, combine the powdered sugar with the lemon juice, then whisk until smooth and all lumps are gone.
- Pour the icing over the finished and slightly cooled lemon-blueberry bread and enjoy!