Blueberry Lemon Bread



My mom made the best Lemon Bread ever! It was a staple at our house for every family gathering, Christmas, birthdays, wedding and baby shower or if we were expecting “company”.


This is my mom’s hand written recipe and I believe it was passed on to her from her mom, my grandmother.

With blueberries being at their peak season right now, I have been busy baking up a blueberry storm! Including Blueberry Sour Cream Muffins, Blueberry Streusel Coffee Cake  and Blueberry Pie.

With blueberries and lemons being best friends, I thought I should try adding some blueberries to my mom’s Lemon Bread recipe and attempt a Blueberry Lemon Bread.

Tossing the fruit in a couple tablespoons of flour helps to prevent the relatively heavy fruit from sinking to the bottom of the loaf during the baking process.

Ready for the oven!

Hot from the oven, the aroma is heavenly.

You don’t have to put an icing drizzle on the bread, but it looks so nice and also adds a little sweetness.

I also like to also sprinkle a little lemon zest over the icing. It looks nice and adds a tangy contrast to the sweet icing.

Wow, did it ever turn out well!  This bread is so moist, full of flavour and delicious that I will definitely be making it every blueberry season.



5.0 from 1 reviews
Blueberry Lemon Loaf
  • Lemon Loaf with Lemon Icing Drizzle
  • Ingredients
  • LOAF
  • 1 cup white sugar
  • ½ cup butter softened
  • 2 eggs
  • 1½ cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • zest of 1 large or two medium lemons
  • ½ cup milk
  • cup of washed and dried blueberries tossed in a couple of tablespoons of flour
  • 1 cup icing sugar
  • 2 Tbsp. softened butter
  • 2 Tbsp. freshly squeezed lemon juice
  • 1 Tbsp. lemon zest
  • Milk
  1. LOAF
  2. Preheat oven to 350F. Spray an 8 x 4-inch loaf pan with cooking spray, or grease and flour the pan; set aside.
  3. In a large bowl, cream butter and sugar until light and fluffy.
  4. Beat in the eggs, one at a time.
  5. In a separate bowl combine the flour, baking powder, salt, and zest. Stir with a fork or whisk to combine.
  6. Gradually stir the flour mixture into creamed mixture alternately with milk, mixing gently after each addition until just combined.
  7. Carefully, so as not to damage the berries, stir in blueberries.
  8. Pour into loaf pan. Bake for 50 - 60 minutes or until a toothpick inserted near the center comes out clean.
  9. Cool for 15 minutes before removing from the pan to cool completely.
  11. Put icing sugar and softened butter in a mixer and blend until well combined.
  12. Gradually add enough milk to make a medium consistency frosting.
  13. Using a spoon drizzle frosting over completely cooled loaf.
  14. Slice and enjoy!

As always, if you have any questions at all, please feel free to ask and I will do my very best to answer.

What is your favourite way to eat blueberries?



  1. Oooh! This looks and sounds absolutely wonderful! For sure one of my favorite sweet breads :)

  2. Pat Bacon says:

    What a great idea. The idea of adding blueberries to a lemon loaf is just what is needed to put an already great recipe over the top. Can’t wait to try it!!

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