Blueberry Lemon Bread Recipe: A Coffee Lover’s Dream Come True!

You can make loaves, cakes, or quick bread. All that matters is that they are DELICIOUS.

A quick bread like this can be called a bread, a cake or a loaf, depending on how you want to describe it. It doesn’t matter how you name it. All that matters is that it tastes great and can be sliced up to enjoy any time of the day. This loaf is great for snacking, breakfast, or dessert. It has a bright lemon flavor and big blueberry chunks.


Yield 1 loaf
15m prep time
1h cook time


1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup unsalted butter, melted
3/4 cup granulated sugar
2 eggs, beaten
1 teaspoon vanilla extract
Juice and zest of 1 lemon
1/2 cup milk
1 cup fresh or frozen blueberries
1 tablespoon all-purpose flour


2 tablespoons unsalted butter, melted
1/2 cup powdered sugar
2 tablespoons fresh lemon juice


Preheat oven to 350°F and grease an 8 1/2 x 4 1/2″ loaf pan with butter. Set aside.

In a large mixing bowl, whisk together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice until well combined.

Add flour, baking powder, and salt, and stir to combine.

Gradually add milk and stir until just combined.

Toss blueberries in 1 tablespoon of flour. Add to batter and stir to combine gently.

Transfer batter to prepared pan and bake until a toothpick inserted into the center comes out clean, 55-65 minutes.

Let cool in pan 30 minutes before removing to a wire rack to cool completely.

While bread cools, whisk together the glaze ingredients and pour over loaf. Enjoy!