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Blueberry Lemon Bread
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4.67 from 3 votes

Lemon Blueberry Bread with Lemon Cream Cheese Glaze

Sweet bread studded with fresh blueberries, hints of lemon, and drizzled with a decadent lemon cream cheese glaze
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 1 loaf
Author: The Chunky Chef


  • 1/3 cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 eggs
  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup milk
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 Tbsp lemon zest
  • 1 cup fresh blueberries frozen can be used as well
  • 1-2 Tbsp all purpose flour
  • For the Glaze:
  • 4 oz cream cheese softened
  • 2 Tbsp lemon juice
  • 1 cup powder sugar


  • Preheat oven to 350 degrees.
  • Line a regular size loaf pan (mine is 9"x5") with parchment paper or spray with vegetable oil cooking spray.
  • In a large bowl, cream together butter, granulated sugar, eggs, vanilla and almond extracts.
  • In a separate bowl, combine flour, baking powder and salt, then stir into egg mixture (adding half the mixture at a time) alternating with adding the milk.
  • In the same bowl where you combined flour, add blueberries and toss them in 2 tablespoons of flour. (remember that keeps the blueberries from sinking to the bottom)
  • Fold in lemon zest and blueberries into the batter. Do it gently but still rather quickly. Pour batter into prepared loaf pan.
  • Bake for about 50-60 minutes, until a toothpick inserted into center of the loaf comes out clean. (Mine took 60 minutes)
  • Cool bread in pan for 40 minutes on a wire rack. Remove bread from the pan, and continue to cool on wire cooling rack.
  • Whisk together glaze ingredients in a small bowl and drizzle over the completely cooled bread.
  • Sprinkle with sliced almonds if desired.
  • Store in refrigerator.