Glazed Blueberry Lemon Bread
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 slices
Lemony buttermilk bread filled with fresh blueberries and drizzled with a lemon glaze. This glazed blueberry lemon bread is moist, delicious, and perfect in the morning with coffee or milk.
Blueberry Lemon Bread
  • 1 ¾ cup all purpose flour
  • 2 teaspoons baking powder
  • 2 large eggs, beaten
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • ½ cup vegetable oil
  • ½ cup buttermilk
  • 1 cup blueberries
Lemon Glaze
  • 4 tablespoons powdered sugar
  • 1 tablespoon lemon juice
  1. Preheat the oven to 350F.
  2. Lightly grease a 9x5 inch loaf pan with nonstick cooking spray or olive oil. Set aside for now.
  3. In a large bowl, mix together flour and baking powder.
  4. In a separate medium sized bowl, mix together two large beaten eggs, granulated sugar, brown sugar, lemon juice, and lemon zest. Once these ingredients are well incorporated, whisk in the buttermilk and vegetable oil.
  5. Pour the wet ingredients into the dry ingredients. You want to combine the ingredients until they are just incorporated. Try not to over mix otherwise the bread will not be soft and moist.
  6. Gently fold in the blueberries.
  7. Pour the batter into the loaf pan.
  8. Bake the bread in the oven at 350F for about 50-55 minutes until the bread is brown. Insert a toothpick into the bread. If the toothpick comes out relatively clean, the bread is done.
  9. Allow the bread to cool for several minutes before slicing into it.
  10. To make the lemon glaze, mix together the powdered sugar and lemon juice.
  11. Serve the bread warm with a drizzle of the lemon glaze.
Recipe by Cooking with a Wallflower at