This lemon blueberry buttermilk loaf is an easy quick bread recipe studded with sweet blueberries and lemon zest and topped with a tangy lemon buttermilk glaze.
Warning, this lemon blueberry bread is one of those fruity breakfast breads that’s not just a quick bread, nor is it a loaf cake, it’s somewhere in between! To me that’s the best place to be because it means you can eat it for breakfast, serve it at brunch, or have it for dessert.
I love this recipe because it’s simple to make, doesn’t require a lot of costly ingredients, in fact you probably already have most of the ingredients in your pantry. It turns out to be such a pretty and colorful loaf. The combination of lemon and blueberries is classic and works well any time of year.
Tips for success:
- Real buttermilk. It’s easy to make a substitute for buttermilk by adding lemon juice or vinegar to milk. However, in this recipe use real buttermilk. The buttermilk is not only a huge component to the bread, but is also used to give the lemon glaze a tangy kick without being too tart. Trust me, buttermilk substitutes don’t taste nearly as good for the glaze.
- Take care with your blueberries! Toss your blueberries in flour first. In blueberry baked goods, the berries are notorious for sinking to the bottom. Always toss blueberries to coat them with flour before adding them to the recipe and gently fold them in last thing before pouring the batter to the pan. Stirring vigorously can bruise and break the berries, causing discoloration in your bread.
- Line your baking pan with parchment paper. This is an optional step, but not only does it make removing your blueberry bread so easy, it also helps keep your workstation cleaner when it’s time to start glazing the bread.
- Cool the loaf completely before glazing. When you add the glaze to warm bread, it will melt and run off the edges. Wait for it to cool and it will stay where it’s supposed to!
Got leftover buttermilk? Try these recipes next.
- Blueberry Buttermilk Pie
- Bara Brith (Welsh Tea Bread)
- Blackberry Bread
- Strawberry Rhubarb Muffins
- Banana Walnut Pancakes
I hope you’ll enjoy this recipe and that it inspires you to try more recipes for quick breads with buttermilk. This bread is perfect for breakfast, as a snack for between meals, or even dessert! If you want more of these types of recipes (or other delicious ones!), please subscribe so we can keep sending them right to your inbox. We love hearing from our readers too – drop us a comment on Facebook if there are any questions about the recipe! Happy baking!
- ⅓ cup vegetable oil
- 1 cup white sugar
- 2 Tablespoons lemon juice
- 2 tablespoons grated lemon zest
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- ½ cup buttermilk
- 1 cup fresh or frozen blueberries
- ½ cup powdered sugar
- 1 Tablespoon buttermilk
- ½ Tablespoon lemon juice
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Spray an 8x4 inch pan with nonstick spray, then line it with parchment paper.
- In a mixing bowl, beat together vegetable oil, sugar, lemon juice, lemon zest and eggs.
- In a small bowl, whisk together the flour, baking powder and salt.
- Fold the wet ingredients into the dry ingredients alternately with milk until everything is combined.
- Sprinkle 2 teaspoons of flour over the blueberries and stir them around so they're covered. This will help keep them from sinking to the bottom of the bread while it bakes.
- Pour batter into prepared pan and bake for about 50-60 minutes. The top of the bread should be golden brown and toothpick inserted in the center should come out clean. Let cool in pan for 20 minutes and then remove from the pan to finish cooling on a wire rack.
- For the glaze, whisk together powdered sugar with lemon juice and buttermilk until smooth. Drizzle over bread when it is completely cooled (and you can't resist eating it). If you'd like a thicker glaze, add more powdered sugar until you get the consistency you'd prefer.
Baking ahead of time:
If you're baking this the day ahead of when you'd like to serve it, wrap the cooled loaf in plastic wrap and store at room temperature WITHOUT the glaze. The day of serving mix up the glaze and add it to the bread before serving.
This bread can be frozen for up to 3 months. To freeze, wrap the bread tightly in plastic wrap and then place it in a large ziploc bag or air tight container. To thaw, place in the refrigerator overnight the day before serving. It is best to freeze the bread without the glaze and prepare the glaze before serving.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 260Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 38mgSodium: 197mgCarbohydrates: 43gFiber: 1gSugar: 28gProtein: 4g
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Pin this recipe or click the ❤️ to save it for later!