Ultra moist, easy to make, and topped with a thick lemon icing, this lemon blueberry bread is sure to be a new favorite! A combination of oil and sour cream prevents the quick bread from drying out, while lemon juice and zest adds lots of tangy flavor.
Want to know a dangerous secret? There’s just 20 minutes of hands-on prep work standing between you and an entire loaf of glazed lemon blueberry bread.
This quick bread recipe is incredibly easy to make and has been a reader favorite for many years. The batter comes together almost mindlessly, and if the thick lemon glaze didn’t need to go on top of the bread I could very easily eat it with a spoon.
If blueberries aren’t in season, make this lemon blueberry loaf with frozen berries. It’s a delicious year-round treat that adds a pop of bright spring flavors to any day!
CAN FROZEN BLUEBERRIES BE USED? Yes, you may use fresh or frozen blueberries in this recipe. If using frozen berries, add them directly to the batter without thawing them first and make sure to gently fold them in. You may need to increase the bake time by a few minutes.
CAN LEMON EXTRACT BE ADDED? For a much stronger lemon flavor, you can add 1 teaspoon of lemon extract to the batter. Do NOT use lemon oil as that’s different from lemon extract.
1/3 cup melted butter
1 cup sugar
3 tablespoons lemon juice
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1/2 cup chopped walnuts optional
1 cup fresh or frozen blueberries
2 tablespoons lemon juice
1 tablespoon butter melted
1 cup confectioners sugar
In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into greased loaf pan. Bake at 350 for 60 to 70 minutes.