Blueberry and Lemon Glazed Quick Bread Recipe: The Perfect Pairing of Flavors | Bread/Muffins


I love all berry and lemon desserts, especially in spring and summer. I am so excited to share this delicious Blueberry Lemon Glazed Quick Bread recipe with you! The frosting is such a bonus in addition to the lemon and berry flavors. And there’s even more goodness…

30Seconds shared the St. Jude Children’s Research Hospital Baking Challenge, a fundraiser for the hospital. We followed the Baking Challenge Facebook Page, appreciating everyone’s talent, dedication and generosity, while drooling over the delicious dessert recipes. Group member Mimi Kent Bohm posted some Lemon Blueberry Glazed Quick Bread and it looked both gorgeous and delicious! We asked Mimi if she would share the blueberry bread recipe with us, and she said yes! How lucky are we? !

“I thought I’d share one of my favorite flavor combos and my kryptonite,” says Mimi. “This quick and easy recipe produces an incredibly moist and tender quick bread that’s drizzled with a tangy lemon glaze for that extra kick.” Yes please!

Type of cuisine: American
Preparation time: 20 minutes
Cooking time: 1 hour
Total duration: 1h20
Servings: Makes 1 loaf




  • 1 1/2 cups Granulated sugar
  • 2 teaspoons lemon zest
  • 2 to 4 tablespoons lemon juice (use just enough to create an opaque but still runny texture, neither too thin nor too thick)

Here’s how to do it:

  1. To make the bread, preheat the oven to 350 degrees F. Spray or lightly oil a 9 x 5 inch loaf pan and set aside.
  2. In a large bowl, combine flour, baking powder and salt.
  3. In another bowl, lightly whisk the sugar and oil, then add the eggs, vanilla, sour cream, lemon juice and lemon zest. Pour the liquid ingredients into the dry ingredients and mix until just combined. The batter will be quite thick. Do not overmix.
  4. Fold about 2/3 of the blueberries (1 1/2 cups) into the batter. Pour batter into prepared loaf pan and sprinkle remaining blueberries on top.
  5. Bake at 350 F for about 55-70 minutes or until a toothpick comes out clean from the center (try avoiding the blueberries; you’ll get a more accurate result with the bread alone). Let cool completely on a cooling rack before removing bread from pan and frosting.
  6. To make the glaze, place the powdered sugar and lemon zest in a mixing bowl. Add enough lemon juice to the bowl until the consistency is thick but pourable. If the mixture becomes too runny, you can add a little more powdered sugar. Spread the glaze evenly over the bread.


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