This lemon blueberry bread is moist, tender, and packed with delicious flavor. Top it with lemon glaze, and it’s irresistible!
There’s something about baking with lemons and blueberries that reminds me of beautiful sunny days. The combination of flavors is light, slightly tart, and refreshing.
My number one tip, for making this lemon blueberry bread, is to always use a real lemon and fresh blueberries. The tenderness of the bread with the sweet lemon glaze is so good, you’ll be making it again and again.
If you’ve mixed up muffins or quick breads before, you’ll notice this recipe follows a similar method. And the glaze, which is a variation of the one I use with Lemon Cookies with Lemon Glaze, is super easy to make.
How to Make Lemon Blueberry Bread
Preheat oven to 350 degrees. Using cooking spray or shortening, grease the bottom of a 9″x5″ loaf pan.
In a large mixing bowl, use an electric mixer to beat the butter and sugar until combined (photo 1).
With a wooden spoon, stir in eggs, vanilla, sour cream, lemon zest, and lemon juice until incorporated (photo 2).
Add the gluten free flour, baking soda and baking powder and stir well (photo 3).
Using a rubber spatula, gently fold 3/4 cup of blueberries into the batter (photo 4).
Spread batter in the prepared pan and scatter remaining blueberries over the top (photo 5).
Bake for 60 minutes or until a wooden pick, inserted in the center, comes out clean. Cool the bread for 10 minutes in the pan (photo 6).
Remove bread from the pan and transfer to a wire cooling rack. Allow the bread to cool completely before adding the glaze.
If you stopped at this point, you’d have a delectable treat. But add the lemon glaze and this bread is over-the-top delicious!
Glazing Lemon Blueberry Bread
Making the glaze only takes 1 easy step. In a small mixing bowl, stir together the powdered sugar, milk, and reserved lemon juice until smooth (photo 7).
Using a small ladle or large spoon, drizzle glaze over top and sides of bread (photo 8).
Allow glaze to set before slicing and serving the bread (photo 9).
Tips for Making Lemon Blueberry Bread
- Use fresh blueberries and fresh lemon juice to get the most out of this flavor combination. For some recipes bottled lemon juice is a good substitute, but in this case, using real lemons is definitely worth the effort.
- Check your gluten free flour blend for xanthan gum. If it doesn’t contain it, try adding ½ teaspoon to the recipe.
- Allow the bread to cool completely before adding the glaze. If the bread is still warm, the glaze will slide right off the bread. Placing the bread on a wire rack, set over a sheet pan, will keep the extra glaze off the countertop.
This quick bread is easy to make and full of delicious flavor. It can double as a breakfast choice, with coffee or tea, or as a tasty dessert. It freezes well and is scrumptious served warm or at room temperature.
If you’re a fan of blueberries, you’ll want to try this Lemon Blueberry Bread with Lemon Glaze. Fresh blueberries and lemons just seem to be made for each other. Enjoy!
MORE GLUTEN FREE TREATS TO TRY
- Gluten Free Chocolate Sour Cream Bundt Cake
- Lemon Loaf Cake with Lemon Glaze
- Gluten Free Banana Cake with Cream Cheese Frosting
- Gluten Free Triple Chocolate Chip Brownies
If you tried this recipe or any other recipe on the blog, don’t forget to leave a star rating and let me know how it turned out in the comments below. I really enjoy hearing from you!
This quick bread is full of flavor and the perfect combination of lemon and blueberries.
- 1/2 cup butter softened
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 cup sour cream
- 1 large lemon grated and juiced (reserve 2 teaspoons of juice for glaze)
- 2 cups gluten-free flour
- 1/2 teaspoon xanthan gum
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup fresh blueberries
- 1 cup powdered sugar
- 2 teaspoons milk
- 2 teaspoons fresh lemon juice
Preheat oven to 350 degrees.
Using cooking spray or shortening, grease the bottom of a 9"x5" loaf pan.
Beat the butter and sugar in a mixing bowl with an electric mixer until combined.
Stir in the eggs, sour cream, vanilla, lemon zest and lemon juice.
Add the gluten-free flour, xanthan gum, baking soda and baking powder and mix well.
Add 3/4 cup of the blueberries to the batter and gently fold in.
Spread the batter in the prepared pan and scatter the remaining blueberries on the top.
Bake for 60 minutes or until a wooden pick inserted in the center comes out clean.
Cool the bread in the pan for about 10 minutes before removing it from the pan.
Cool the bread completely on a wire rack.
To make the glaze, mix the powdered sugar, milk, and reserved lemon juice in a small bowl.
Spread the glaze over the bread. Allow the glaze to set before cutting the bread.
Recipe slightly adapted from Betty Crocker
This recipe was first published in 2017, but was published again in 2019 to include updated images, step by step instructions, and nutritional information.