Blueberry Lemon bread. Retrieved 4/24/2017 from

Today I want to bring to you a recipe that I was compelled to try after visiting my local farmers market this weekend. My sister and I decided to have Sunday brunch, and on our way to the restaurant, we decided to stop at the farmers market to see what goodies we could find. I picked up some blueberries, strawberries, lemons, grapes, and green tomatoes! I was super excited to use the berries for a new recipe. I must admit I was craving it even more after having a complimentary blueberry breakfast loaf while at brunch. So I baked the day away on Monday and was pretty pleased with my results.


This Blueberry Lemon Bread was pretty delicious! I believe it had just the right amount of sweetness within the bread and the glaze added a tad bit more. I love quick bread because they are quick, easy, and delicious. I also have a Banana Nut and Pumpkin Bread recipe for you to check out if you dare….I know bikini season is approaching.

Blueberry Lemon Bread

This was my first time adding a glaze to one of my quick bread. I made the decision to add it because I knew the bread needed another layer of flavor to make it stand out and to emphasize the lemon flavor. I think it all works well together and it’s a recipe I’ve wanted to create for a while. If you decide to try this recipe, please let me know how they turn out or tag me on Instagram or Twitter by using #margaritasontherocks to share your photos!

Blueberry Lemon Bread

Blueberry Lemon Bread


  • 2 cups of Flour
  • 1 cup Granulated sugar
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 2 Eggs (beaten)
  • 1 Stick of butter (room temperature)
  • 1/2 cup Buttermilk
  • 2 tbsp Vanilla extract
  • 1 tsp zest
  • Juice from half a lemon
  • 1-1 1/2 cups of Blueberries
  • Lemon Glaze
  • 1 1/2 cups of Confectioners sugar
  • 1 tbsp of Vanilla extract
  • Juice from 1/2 to a 1 whole lemon (judge it be consistency of glaze)


  1. Preheat oven to 350 degrees Fahrenheit
  2. Mix sugar, eggs, buttermilk, vanilla, lemon juice, lemon zest, and butter together until well blended. (I used a hand mixer)
  3. In a separate bowl combine flour, baking powder, and salt until combined.
  4. Add wet ingredients to dry ingredients and fold mixture until flour has completely disappeared. (Do not over mix the batter!)
  5. Add a tablespoon of flour to blueberries and fold into batter gently.
  6. Spray a 9×5 inch loaf pan with cooking spray and add the batter to the pan. Be sure to spread mixture evenly around the pan.
  7. Bake in the oven for 1 hour and 10 minutes-I recommend checking the bread at the 50-minute mark by inserting a toothpick into the center of the bread. If the toothpick comes out clean the bread is finished. (continue checking the bread in 5-8 minute intervals after the 50-minute mark)
  8. While bread is baking make the glaze by mixing confectioners sugar, lemon juice, and vanilla until perfect consistency forms.
  9. Once bread is finished baking remove from the oven allow to cool for 5-10 minutes before placing the loaf onto a cooling rack.
  10. Wait an additional 20 minutes for bread to cool before adding a glaze.
  11. Slice and Enjoy!


Written by Crystal Channing from
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