Meyer Lemon Blueberry Loaf with Zesty Glaze

Lemon Blueberry Bread is a bright, refreshing loaf that pairs the tang of lemon with bursts of juicy blueberries for a tender, moist crumb. It’s ideal for a leisurely breakfast, a coffee break, or a simple dessert. This version features a rich batter, a lemon syrup that soaks into the warm loaves for extra moisture and flavor, and a silky lemon glaze that finishes each slice with a glossy citrus note.

Lemon Blueberry Bread

This loaf combines bright lemon zest and juice with plump blueberries to create a balance of tart and sweet. The two-step approach — baking the bread, then brushing it with a reduced lemon syrup — helps keep the crumb moist and amplifies the lemon flavor throughout. The final glaze gives the top a glossy finish and an extra citrus punch.

The recipe is approachable for beginner bakers and straightforward to prepare. While there are several steps, they are simple and produce a reliably delicious loaf that stores well and freezes nicely for later enjoyment.

Why you’ll love it

• Flavor balance: Bright lemon zest and lemon syrup balance the natural sweetness of blueberries.
• Moist texture: A syrup soak keeps the bread tender and keeps slices from drying out.
• Attractive presentation: Blue streaks of berries and a glossy glaze make the loaf visually appealing.
• Flexible serving: Great for breakfast, brunch, snack time, or as a light dessert.

Recipe Shopping List

Here’s everything you’ll want on hand before you start. Exact amounts are listed in the ingredients section below.

• Salted butter
• Sugar
• Lemon zest (preferably Meyer lemons for a sweeter lemon note)
• All-purpose flour
• Baking powder
• Large eggs
• Milk (2%)
• Pure vanilla extract
• Blueberries (fresh or frozen)
• Fresh lemon juice
• Powdered sugar

How To Make This Recipe

Below is a concise overview of the method. Follow the full ingredient list and instructions to reproduce the loaf exactly. The approach emphasizes creaming, gentle flour incorporation, and a finishing syrup and glaze.

1. Prep & bake: Preheat your oven and prepare two loaf pans. Cream butter, sugar, and lemon zest, then add the eggs, vanilla, and milk. Stir in dry ingredients and fold in the blueberries gently. Bake until golden and set.
2. Make the syrup: While the loaves bake, simmer lemon juice and sugar to reduce slightly into a syrup.
3. Cool & soak: Cool the loaves briefly, poke shallow holes across the top, and brush with the cooled lemon syrup so it absorbs as the bread finishes cooling.
4. Glaze: Whisk powdered sugar with lemon juice to a pourable consistency and drizzle over the cooled loaves.
5. Serve: Allow the glaze to set for a few minutes, then slice and enjoy.

Recipe FAQ

Serve this with…

Lemon Blueberry Bread pairs beautifully with simple accompaniments:

• A dollop of whipped cream or a small scoop of vanilla ice cream for dessert.
• A hot cup of tea, coffee, or a cold glass of milk at breakfast or snack time.

Tips For Success

• Frozen blueberries work well and are convenient year-round; toss them gently with a little flour to help them stay suspended in the batter and prevent bleeding.
• Do not overmix once the flour is added — beat just until combined to keep the crumb tender.
• When brushing the syrup, work while the loaves are still warm so the syrup soaks in for maximum moisture.
• To freeze: cool completely, wrap tightly in plastic wrap, then place in a freezer bag. Thaw in the refrigerator or at room temperature before glazing.

More Breakfast Treats

• Traeger Caramel Rolls
• Banana Waffles
• French Toast
• Raspberry Pancakes
• Baked Blueberry Brioche French Toast

Yield: 12 servings

Meyer Lemon Blueberry Bread

Moist and flavorful, this lemon blueberry bread is finished with a lemon glaze and is a lovely way to use fresh or frozen berries.

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Ingredients

Bread:

• 1 cup butter, salted
• 1 1/2 cups sugar
• 2 tablespoons lemon zest
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 6 large eggs
• 1 cup 2% milk
• 1 tablespoon vanilla
• 2 cups blueberries, tossed in 2 teaspoons flour

Syrup:

• 1/3 cup lemon juice
• 1/3 cup sugar

Glaze:

• 1 cup sifted powdered sugar
• 2 tablespoons fresh lemon juice

Instructions

1. Preheat the oven to 350°F (175°C). Prepare two 10-inch loaf pans by thoroughly buttering and flouring them.
2. Cream the butter, sugar, and lemon zest until light and fluffy, about 4–5 minutes. Add the eggs one at a time, mixing after each addition until incorporated. Stir in the vanilla and milk.
3. Sift the flour and baking powder together, then add to the wet ingredients slowly. Beat only until the flour is incorporated; overmixing will toughen the bread. Fold in the blueberries gently by hand.
4. Divide the batter evenly between the two prepared pans and bake for 55–60 minutes, or until golden and a toothpick inserted in the center comes out clean.
5. While the loaves bake, combine the lemon juice and sugar in a small saucepan. Simmer over medium heat until slightly reduced and thickened, about 5 minutes. Remove from heat and cool.
6. Remove the loaves from the oven and let them cool in the pans for 10 minutes. Transfer to a wire rack and let cool an additional 10 minutes. Using a long skewer, poke holes all over the loaf without piercing completely through.
7. Brush the cooled lemon syrup over the loaves so it soaks into the holes. Let the loaves cool completely, at least one hour.
8. Whisk together the sifted powdered sugar and remaining lemon juice to form a glaze. Pour over the cooled loaves, allow the glaze to set briefly, then slice and serve.

Nutrition Information (per serving)

Yield: 12 servings. Serving size: 1 slice. Calories: 470. Total fat: 19g (saturated fat 11g). Cholesterol: 135mg. Sodium: 251mg. Carbohydrates: 70g (sugar 43g). Protein: 7g.

Nutrition figures are estimates. Consult a trusted source if you need precise data for dietary or medical reasons.

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