There are a few things in this world that feel like a soft reset button.
This lemon blueberry bread is one of them.
It’s sweet but not overbearing, lemony but not lip-puckering, and balanced with just the right amount of juicy blueberry bites and a tangy buttermilk glaze that might honestly deserve its own fan club. You get that bakery-style texture, the kind you keep coming back to slice after slice, but with ingredients you can pronounce and a process that doesn’t take forever.
This isn’t one of those complicated loaf cakes with ten different steps and a mixer the size of your torso. It’s simple. And it works. And it tastes like sunshine in bread form.
So let’s get into the good stuff.
What You’ll Need
Here’s a quick grocery list snapshot. If you bake often, you probably already have most of this.
| Ingredient | Amount |
|---|---|
| Vegetable oil | 1/3 cup |
| Granulated sugar | 1 cup |
| Lemon juice | 2 tablespoons |
| Lemon zest | 2 tablespoons (about 2 lemons) |
| Eggs | 2 large |
| All-purpose flour | 1½ cups |
| Baking powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Buttermilk | ½ cup |
| Blueberries | 1 cup (fresh or frozen) |
For the glaze:
| Ingredient | Amount |
|---|---|
| Powdered sugar | ½ cup |
| Buttermilk | 1 tablespoon |
| Lemon juice | ½ tablespoon |
Note: If you want a thicker glaze, just add more powdered sugar. If you want it runnier, add a touch more buttermilk.
Tools You’ll Need
You don’t need a kitchen full of gadgets to make this work.
- 8×4 inch loaf pan (9×5 works in a pinch, just reduce baking time)
- Mixing bowls (one large, one medium)
- Whisk or hand mixer
- Rubber spatula
- Zester or microplane
- Measuring cups and spoons
- Parchment paper (optional, but makes cleanup easier)
- Cooling rack
Instructions
Here’s exactly how to make this from start to finish. You won’t need any stand mixer or fancy steps—just solid ingredients and about 10 minutes of active time.
- Preheat your oven to 350°F. Lightly grease your loaf pan with oil or nonstick spray, and line with parchment paper if you want easy removal.
- Whisk together oil, sugar, lemon juice, lemon zest, and eggs. Just whisk until smooth and a bit pale. This is your wet base.
- In a separate bowl, mix flour, baking powder, and salt. Dry ingredients get their own party.
- Alternate adding the flour mixture and buttermilk to the wet mixture. Start and end with flour. Mix gently. Don’t overdo it. You’re not making sourdough.
- Toss your blueberries with a teaspoon of flour. This helps keep them from sinking. Then gently fold them into the batter.
- Pour batter into the pan. Smooth out the top.
- Bake for 50–60 minutes. Or until a toothpick comes out clean. Start checking around 48 minutes if you’re using a dark pan or a slightly bigger one.
- Let the bread cool in the pan for 15–20 minutes. Then transfer to a wire rack.
- Make the glaze. Whisk powdered sugar, buttermilk, and lemon juice until smooth. Once the bread is completely cool, drizzle on top. Go slow and let it cascade over the edges.
- Slice and enjoy. Or don’t slice. Just grab a fork and go to town. No judgment here.
Pro Tips
1. Don’t skip the lemon zest
It brings real brightness. Lemon juice adds sourness, but zest adds depth. You need both.
2. Fresh or frozen blueberries?
Both work. If using frozen, don’t thaw them. Toss them in flour and add straight from the freezer.
3. Glaze when cool
I know the loaf smells incredible right out of the oven, but if you glaze it while it’s warm, it’ll melt and disappear. Let it cool.
4. Don’t overmix
Stir until the dry spots just disappear. Overmixing makes bread tough and nobody wants to chew through a lemony brick.
5. Use real buttermilk
The tang and tenderness are worth it. A quick substitute works in a pinch, but real buttermilk gives it that subtle bakery taste.
Substitutions and Variations
| Swap This | With This | Why? |
|---|---|---|
| Buttermilk | ½ cup milk + 1½ tsp vinegar | Tangy substitute that mimics acidity |
| Vegetable oil | Melted butter or coconut oil | Adds a slightly richer flavor |
| All-purpose flour | 1:1 gluten-free flour blend | Makes it gluten-free |
| White sugar | Coconut sugar or maple sugar | Less refined option |
| Lemon juice | Lime juice | Different citrus vibe |
Want to mix it up?
- Add a handful of chopped walnuts for crunch.
- Swap blueberries for raspberries or blackberries.
- Sprinkle raw sugar on top before baking for a bakery-style crunch.
Make Ahead Tips
You can absolutely make this ahead of time.
- Bake the bread, let it cool, wrap it tightly, and refrigerate for up to 3 days.
- Or freeze the unglazed loaf for up to 2 months. Thaw overnight in the fridge, then glaze the next day.
This also makes a great gift. Wrap it in parchment and twine for a sweet little homemade treat.
Leftovers and Storage
- Room temp: Wrap tightly and store up to 3 days. No need to refrigerate unless your kitchen is super warm.
- Fridge: Will last up to a week. Bring to room temp before eating.
- Freezer: Wrap in plastic wrap and then foil. Freeze up to 2 months. Thaw overnight and glaze after thawing (if not already glazed).
Reheating Tip: Toast slices lightly and slather with butter for the ultimate treat. Thank me later.
Nutritional Breakdown (Per Slice, Approx. 10 slices)
| Nutrient | Amount |
|---|---|
| Calories | 265 |
| Protein | 4g |
| Carbs | 42g |
| Fat | 9g |
| Fiber | 1g |
| Sugar | 27g |
Obviously, not diet bread. But 100% worth it.
FAQ
Can I use lemon extract instead of fresh lemon?
Technically yes, but you’ll lose that fresh lemon oil you get from the zest. If you’re in a pinch, use ½ teaspoon of lemon extract with the juice.
Do I have to glaze it?
Nope. It’s delicious without glaze too. But the glaze takes it from “solid loaf” to “why didn’t I double the recipe?”
Can I use Greek yogurt instead of buttermilk?
Yes! Use ½ cup plain Greek yogurt + a tablespoon of milk to loosen it a bit.
My blueberries sank. What happened?
Either you forgot to toss them in flour or your batter was a little thin. Next time, add them gently and fold just until combined.
Can I make this as muffins?
Absolutely. Bake at 350°F for about 20–22 minutes. Just check for doneness with a toothpick.
Wrap Up
This lemon blueberry bread is the kind of recipe that feels simple, doable, and way more impressive than the effort it takes. Whether you’re bringing it to a brunch, packing it in a lunchbox, or eating it over the sink in your pajamas (guilty), it just works.
Try it. Play around with the add-ins. Make it your own. And most of all, let me know how it turns out. I seriously love hearing how you guys tweak these. Drop your questions, comments, or flavor experiments below—I’ll be hanging out in the replies.
