Lemon Blueberry Bread With Buttermilk Glaze
There are some flavors that just feel like sunshine. For me, that’s the bright, zesty punch of lemon paired with sweet, juicy blueberries.
It’s the kind of combination that can turn a regular Tuesday morning into something special. It reminds me of farmers’ markets and the first warm days of the season.
This Lemon Blueberry Bread is my go-to recipe for that exact feeling. It’s incredibly moist, packed with flavor, and topped with a tangy buttermilk glaze that takes it over the top.
It’s simple enough for a beginner but delivers a result that tastes like it came from a fancy bakery. Let’s get into it.
What You’ll Need
I’ve split the ingredients into two parts for you: the bread itself and that delicious glaze.
For the Lemon Blueberry Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- Zest of 2 large lemons (don’t skimp here!)
- Juice of 1 large lemon (about 2 tablespoons)
- ½ cup buttermilk, at room temperature
- 1 ½ cups fresh blueberries (or frozen, see tips below)
For the Buttermilk Glaze:
- 1 cup powdered sugar, sifted
- 2 to 3 tablespoons buttermilk
- ½ teaspoon vanilla extract
Pro Tips
Over the years, I’ve made every mistake in the book. Here are a few things I learned so you don’t have to.
- Stop the Sink. Blueberries have a habit of sinking to the bottom of the loaf. To prevent this, toss them in a tablespoon of flour before you fold them into the batter. This light coating helps them stay suspended.
- The Room Temp Rule. Using room temperature butter, eggs, and buttermilk is non-negotiable. Cold ingredients don’t mix together smoothly, which can lead to a dense, tough bread. Let them sit on the counter for about 30-60 minutes beforehand.
- Don’t Overmix. When you combine the wet and dry ingredients, mix only until you no longer see streaks of flour. A few lumps are perfectly fine. Overmixing develops the gluten in the flour, resulting in a rubbery texture.
- Zest Before Juicing. It’s a small thing, but it makes a huge difference. Always zest your lemons before you cut them in half to juice them. It’s nearly impossible to do it the other way around.
Required Tools
You don’t need any high-tech gadgets for this recipe. Just some basic kitchen equipment will do the trick.
- 9×5 inch loaf pan
- Mixing bowls (one large, one medium)
- Electric mixer (handheld or stand) or a whisk and some elbow grease
- Rubber spatula
- Zester or fine grater
- Measuring cups and spoons
- Wire cooling rack
Substitutions and Variations
Don’t have something on hand? No problem. This recipe is pretty flexible. Here are some ideas to get you started.
| Ingredient | Substitution | Notes |
|---|---|---|
| Buttermilk | DIY Buttermilk | Add 1/2 tbsp lemon juice to milk. Wait 5 mins. |
| Blueberries | Raspberries or Blackberries | Chop larger berries first. |
| Lemon Zest | Orange or Lime Zest | Changes the flavor profile completely. |
| Unsalted Butter | Melted Coconut Oil | Will add a slight coconut flavor. |
Step-by-Step Instructions
Follow these steps closely, and you’ll have a perfect loaf every time.
Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside. In a small, separate bowl, toss the blueberries with 1 tablespoon of this flour mixture.
Step 3: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy. This usually takes about 2-3 minutes.
Step 4: Beat in the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract, lemon zest, and lemon juice.
Step 5: Add half of the dry ingredient mixture to the wet ingredients and mix on low speed until just combined. Pour in all the buttermilk and mix again. Finally, add the remaining dry ingredients and mix until you don’t see any more flour.
Step 6: Gently fold the flour-coated blueberries into the batter using a rubber spatula. Be careful not to crush them.
Step 7: Pour the batter into your prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
Step 8: Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. The bread must be completely cool before you add the glaze.
Step 9: While the bread cools, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of buttermilk, and vanilla extract until smooth. If the glaze is too thick, add more buttermilk, one teaspoon at a time.
Step 10: Once the bread is cool, drizzle the glaze over the top. Let the glaze set for about 20 minutes before slicing and serving.
Nutritional Info, Diet Swaps, and Pairings
Here’s a quick look at how this recipe can fit into different lifestyles and how to serve it.
Dietary Swaps
A few simple changes can make this bread work for different dietary needs.
| Diet Type | Ingredient to Swap | Suggested Swap |
|---|---|---|
| Gluten-Free | All-Purpose Flour | Use a 1:1 GF baking flour blend. |
| Dairy-Free | Butter & Buttermilk | Use vegan butter & a dairy-free milk alternative. |
| Lower Sugar | Granulated Sugar | Reduce sugar to 3/4 cup. Skip the glaze. |
Nutritional Estimate
Please note these are estimates. Based on 12 slices per loaf, one slice contains roughly 290 calories, 12g of fat, 42g of carbs, and 4g of protein.
Meal Pairings & Efficiency
This bread is fantastic on its own with a cup of coffee or hot tea. For an extra treat, serve it with a dollop of Greek yogurt or a smear of cream cheese.
To be more efficient, measure out all your ingredients before you start mixing. This French technique, called “mise en place,” makes the whole process smoother and faster.
Make Ahead and Storage Tips
This bread keeps beautifully, making it perfect for preparing in advance.
Make Ahead: You can bake the loaf a day ahead. Keep it tightly wrapped at room temperature and wait to add the glaze until just before serving for the best texture.
Storage: Store leftover bread in an airtight container at room temperature for up to 3 days. If you store it in the refrigerator, it will last up to a week, but it might dry out a bit. A quick 10 seconds in the microwave can fix that.
Frequently Asked Questions
Q1. Why did my blueberries sink to the bottom?
Ans: This is a common issue! It usually happens if you forget to toss the blueberries in a bit of flour first. That light coating helps them grip the batter and stay distributed.
Q2. Can I use frozen blueberries?
Ans: Yes, you can. Do not thaw them first. Toss the frozen berries in flour just like you would with fresh ones and fold them in at the last moment to prevent the batter from turning purple.
Q3. My bread came out dry. What went wrong?
Ans: The two most likely culprits are overbaking or measuring the flour incorrectly. Use a toothpick to check for doneness, and pull the bread out as soon as it comes out clean. When measuring flour, spoon it into the measuring cup and level it off instead of scooping directly from the bag, which packs it in too tightly.
Q4. Can I make this recipe into muffins?
Ans: Absolutely. Divide the batter into a lined muffin tin, filling each cup about three-quarters full. The baking time will be much shorter, around 20-25 minutes. Start checking them early.
Wrapping Up
There you have it. A simple, delicious recipe for lemon blueberry bread that truly tastes like happiness in a loaf pan.
The combination of bright lemon and sweet blueberry is a classic for a reason. I hope you give this recipe a try.
When you do, I would love to hear about it. Leave a comment below and let me know how it turned out, or if you have any questions.
