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lemon blueberry bread


This easy Lemon Blueberry Bread is moist, bursting with lemon and blueberry flavors! It’s and topped with an amazing lemon glaze.




  • 1 to 2 lemons (you need 3 tablespoons of lemon juice and 2 teaspoons of zest)
  • 3/4 cup granulated sugar
  • 1/4 cup melted butter
  • 2 eggs
  • 1/4 cup sour cream
  • 1/3 cup milk
  • 1 1/2 cups all-purpose flour (plus 3 tablespoons – divided)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups fresh blueberries


  • 1 tablespoons lemon, juice freshly squeezed
  • 1/4 cup powdered sugar
  • 1 tsp lemon zest



  1. Preheat oven to 350
  2. Grease and flour a 9 by 5 inch loaf pan,
  3. Zest lemon and squeeze juice into bowl, set aside.
  4. Mix together the granulated sugar, melted butter, eggs, sour cream, 2 tsp lemon zest and 2 tablespoons of lemon juice in a large bowl.  Stir in the milk; set aside.
  5. In a separate bowl, combine flour, baking powder, and salt.  Make a well in the center of the flour mixture and pour the wet mixture into the well. Stir til everything is just combined.
  6. Add 3 tablespoons of flour to a medium bowl. Rinse blueberries, drain well and add to bowl of flour. Mix blueberries around until coated in flour.
  7. Gently fold flour coated blueberries into batter. Pour Batter into prepared loaf pan.
  8. Bake at 350 for about 55 to 60 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 10 minutes.
  10. While the blueberry bread is cooling, combine 1 tablespoon lemon juice, 1 teaspoon of lemon zest and 1/4 cup of confectioners sugar to bowl. Stir til smooth glaze forms. (add more sugar as needed for desired consistency. (not too thick, not too thin.)
  11. After 10 minutes of cooling, pour half of the glaze over the bread.
  12. Allow the lemon blueberry bread to cool another 30 minutes or so and remove from pan.
  13. Slice and pour the rest of the lemon glaze over the blueberry bread.