Lemon Blueberry Bread with Lemon Glaze

Lemon-y desserts have always been my favorite, but pair with the superfood blueberry and BAM! I’m even more in love! This Lemon Blueberry Bread with a Lemon Glaze is so easy to make. You can whip it together in about 10 minutes. The longest part is the baking, but luckily that’s hands off. You can finish up other things around the house. The bread is delicious without the glaze, but I think the glaze gives it just the right touch of lemon.

I love this recipe as there is nothing unusual to it. Most things I already had on hand, so it’s easy to make whenever you choose! I love to have a slice for breakfast. I also do this with my cinnamon roll cookies and my candied bacon chocolate chip cookies 😛 .  Although both make great desserts too, especially paired with ice cream.

Related: 25 Amazing Cookie Recipes You’ll Want to Make NOW! 

You can use sour cream, greek yogurt or buttermilk. All three give the bread moisture and prevent it from becoming dry. Buttermilk is probably the best, however, I am not one to keep buttermilk unless I am baking. My go to is sour cream as it provides a bit of a richer taste than the greek yogurt.

Baking times will vary with each oven. Mine took right at an hour (plus or minus two minutes). I suggest setting a timer for 45-50 minutes. Use a toothpick right through the middle of the bread. If it comes out clean or almost, it’s done. (It will cook a bit more as its cooling). Add 5-10 minutes in between checking until it’s done.

Related: Crockpot Lasagna Casserole

5 from 1 vote

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Lemon Blueberry Bread with a Lemon Glaze

A moist delicious bread filled with lemon and blueberries with a lemon glaze icing. Perfect for breakfast, snack or dessert! 

Course Dessert

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

Bread

• 1 3/4 cup flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup oil
• 2 eggs
• 1 cup sugar
• zest of 1 lemon
• juice of 1 lemon
• 1 cup blueberries
• 1/2 cup sour cream
• 1 tsp almond extract

Glaze

• 2 Tbsp lemon juice
• 1 Tbsp lemon zest
• 3/4 cup powdered sugar

Instructions

1. Heat oven to 350F.  In a medium bowl, combine sugar with lemon zest. Mix thoroughly. It will smell very fragrant and fresh.

2. Add in lemon juice, egg, and almond extract till combined. Then add oil and sour cream. 
   

3. In a separate bowl, combine dry ingredients. Mix flour, salt, and baking powder together. 

4. Slowly add wet ingredients to dry. Fold in blueberries. 

5. Pour into a greased 9x4 loaf pan.

6. Bake for approximately 60 minutes or until toothpick comes out clean. 

7. As cake cools 10 minutes, mix together powdered sugar, fresh lemon juice, lemon zest. 

8. Remove bread from pan and add glaze on top with a spoon, letting it slightly drip over the sides. 

Recipe Notes

**Baking time varies with each oven. I recommended setting timer for 50 minutes and check bread with toothpick. **

**You want the bread warm but not hot when you add the glaze**

**You can use 8x4 9x4 or 9x5 loaf pan** 

Related: 15 Simple and Easy Crockpot Recipes

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