Fluffy Lemon Blueberry Easter Bread Recipe Easy Zesty Glaze Included

Let me tell you, the scent of fresh lemon zest mingling with juicy blueberries baking in the oven is enough to make anyone’s mouth water. The first time I baked this fluffy lemon blueberry Easter bread, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make sweet breads with fruit, but nothing quite like this perfect combo of tart lemon and sweet berries. I stumbled upon this recipe on a rainy weekend, trying to bring a little sunshine indoors, and honestly, I wish I’d found it years ago.

My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). Let’s face it, this fluffy lemon blueberry Easter bread with zesty glaze is dangerously easy to make and delivers pure, nostalgic comfort. Whether you’re looking for a sweet treat to brighten up your Pinterest cookie board or a crowd-pleasing centerpiece for an Easter brunch, this recipe fits the bill. I’ve tested it multiple times in the name of research, of course, and it’s become a staple for family gatherings and gifting. This bread feels like a warm hug on a plate, and you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Honestly, there’s a lot to love about this fluffy lemon blueberry Easter bread with zesty glaze. I’ve spent countless mornings perfecting it, balancing the flavors and texture to get that light, airy crumb that just melts in your mouth. Here’s why it stands out:

• Quick & Easy: Comes together in under 90 minutes, perfect for busy mornings or last-minute celebrations.
• Simple Ingredients: No fancy grocery trips needed; you probably have everything in your kitchen already.
• Perfect for Easter & Spring: Bright, fresh, and festive—ideal for brunch, potlucks, or gifting.
• Crowd-Pleaser: Kids and adults alike rave about the sweet-tart combo and fluffy texture.
• Unbelievably Delicious: The zesty glaze adds a citrus punch that takes this bread from good to unforgettable.

This recipe isn’t just another lemon blueberry bread—it’s my best version. The secret? A few extra whisking steps and a gentle folding technique that keeps the batter light. Plus, the zesty glaze is poured on while the bread’s still warm, soaking in just enough to add a tangy finish without sogginess. This bread isn’t just good—it’s the kind that makes you close your eyes after the first bite. It’s comfort food with a bright twist, perfect for impressing guests without stress or turning a simple breakfast into something memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that satisfyingly fluffy texture without any fuss. Most of these are pantry staples, with fresh lemon and blueberries adding the perfect seasonal touch.

• All-purpose flour: 3 cups (360g) – for a tender crumb. I prefer King Arthur for consistent results.
• Granulated sugar: 3/4 cup (150g) – balances the tartness of the lemon and berries.
• Baking powder: 2 teaspoons – helps the bread rise and stay light.
• Baking soda: 1/2 teaspoon – adds extra lift and browning.
• Salt: 1/2 teaspoon – enhances the flavor.
• Unsalted butter: 1/2 cup (115g), melted and slightly cooled – adds richness without heaviness.
• Large eggs: 2, room temperature – for structure and moisture.
• Greek yogurt: 1/2 cup (120g), plain and full-fat – keeps the bread tender and moist (swap with dairy-free coconut yogurt for a vegan option).
• Milk: 1/2 cup (120ml), whole or 2% – adds moisture and helps the batter flow.
• Lemon zest: From 2 large lemons – packed with bright citrus flavor.
• Fresh lemon juice: 1/4 cup (60ml) – for that tangy punch.
• Fresh blueberries: 1 1/2 cups (225g) – wash and pat dry to prevent color bleeding.
• Vanilla extract: 1 teaspoon – adds warmth and depth.

For the Zesty Glaze

• Powdered sugar: 1 cup (120g) – for a smooth, sweet glaze.
• Fresh lemon juice: 2 tablespoons (30ml) – keeps the glaze tangy and fresh.
• Lemon zest: 1 teaspoon – adds texture and extra zing.

When selecting blueberries, I recommend medium-sized berries for the perfect burst without too much moisture. If you want to swap all-purpose flour for almond flour, keep in mind the texture will be denser but deliciously nutty. Also, fresh lemon zest is key here—bottled zest just doesn’t cut it for this recipe’s bright flavor.

Equipment Needed

• Loaf pan: 9×5 inches – the perfect size to hold the fluffy batter and create that classic Easter bread shape.
• Mixing bowls: One large and one medium-sized for wet and dry ingredients.
• Whisk and spatula: For mixing and folding without overworking the batter.
• Measuring cups and spoons: Accurate measurements matter for this recipe’s texture.
• Microplane zester: Highly recommended for zesting lemons finely without the bitter pith.
• Cooling rack: To let the bread cool evenly before glazing.

If you don’t have a loaf pan, a 9-inch round cake pan works as an alternative; just adjust baking time slightly. For zesting, a box grater with a fine side can work in a pinch, but a microplane is easier and safer. I’ve used both budget-friendly and high-end whisks; either will do as long as you can incorporate air into the batter gently.

Preparation Method

1. Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan with butter or non-stick spray and dust with a little flour to prevent sticking. This usually takes about 10 minutes.
2. Mix dry ingredients: In a large bowl, whisk together 3 cups (360g) all-purpose flour, 3/4 cup (150g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. This ensures even distribution of leavening agents and seasoning.
3. Combine wet ingredients: In a separate bowl, whisk 1/2 cup (115g) melted unsalted butter, 2 large eggs (room temperature), 1/2 cup (120g) Greek yogurt, 1/2 cup (120ml) milk, zest of 2 lemons, 1/4 cup (60ml) fresh lemon juice, and 1 teaspoon vanilla extract until smooth. It should smell fresh and citrusy.
4. Fold wet into dry: Pour the wet mixture into the dry ingredients. Using a spatula, gently fold until just combined. The batter will be thick but slightly lumpy—that’s totally normal. Overmixing can make the bread tough.
5. Add blueberries: Toss 1 1/2 cups (225g) fresh blueberries in a tablespoon of flour to prevent sinking, then fold them gently into the batter. This little step saves you from blueberry stains at the bottom of your bread.
6. Transfer batter: Spoon the batter evenly into your prepared loaf pan. Smooth the top lightly with a spatula.
7. Bake: Place in the oven and bake for 50-60 minutes. Start checking at 50 minutes by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. Avoid opening the oven too often to keep the bread fluffy.
8. Cool slightly: Once baked, remove the bread from the oven and let it cool in the pan for 15 minutes. Then transfer to a cooling rack for another 15 minutes before glazing.
9. Prepare glaze: While the bread cools, whisk together 1 cup (120g) powdered sugar, 2 tablespoons (30ml) lemon juice, and 1 teaspoon lemon zest until smooth but pourable.
10. Glaze the bread: Drizzle the zesty glaze over the warm bread evenly. The glaze will soak in just enough to add zing without making the bread soggy.
11. Let it set: Allow the glaze to set for at least 20 minutes before slicing. This bread tastes best slightly warm or at room temperature.

Pro tip: If your glaze thickens too much, thin it with a splash of water or lemon juice. Also, if the bread starts browning too fast, tent with foil halfway through baking to prevent burning.

Cooking Tips & Techniques

Getting a fluffy, tender crumb with this lemon blueberry bread is all about gentle handling and timing. You know, sometimes I’ve rushed mixing and ended up with dense bread—lesson learned! Here’s what helps me every time:

• Don’t overmix: Stir until just combined. A few lumps are fine; overworking activates gluten and makes the bread tough.
• Use room temperature ingredients: Eggs, milk, and yogurt blend better and create a smoother batter.
• Fold blueberries carefully: Tossing berries in flour before folding keeps them suspended in the batter rather than sinking.
• Watch the oven: Every oven bakes differently. Start checking at 50 minutes and tent with foil if the top browns too quickly.
• Glaze timing: Glazing while the bread is warm lets the glaze soak in slightly for extra flavor but avoids sogginess.
• Multitasking tip: Prepare your glaze while the bread cools to save time without rushing.

Honestly, this recipe has made me more confident with quick breads in general. The balance of lemon and blueberry is forgiving, but these tips keep it consistently delicious!

Variations & Adaptations

You can easily tweak this fluffy lemon blueberry Easter bread with zesty glaze to suit different tastes or dietary needs. Here are a few ideas I’ve tried or recommend:

• Gluten-Free Version: Swap the all-purpose flour for a gluten-free flour blend (like Bob’s Red Mill 1-to-1). The texture is a bit denser but still tasty.
• Vegan Adaptation: Replace eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, set 5 minutes) and use dairy-free yogurt and milk. The bread is slightly less fluffy but still moist.
• Seasonal Fruit Swap: In summer, try fresh raspberries or blackberries instead of blueberries for a different fruity twist.
• Herb Infusion: Add a teaspoon of finely chopped fresh thyme or rosemary to the batter for a subtle herby depth that pairs wonderfully with lemon.
• Personal Favorite: I once added a handful of toasted pecans for crunch and a little cinnamon to the batter—unexpected but delightful!

Feel free to customize the glaze by mixing in a teaspoon of orange zest or a splash of vanilla extract for a unique finish. Just keep the glaze consistency pourable.

Serving & Storage Suggestions

This fluffy lemon blueberry Easter bread is best served slightly warm or at room temperature. Slice it thick or thin, depending on your mood, and pair with a pat of butter or a dollop of clotted cream for extra indulgence.

It’s perfect alongside a cup of tea or fresh-squeezed lemonade for springtime gatherings. For brunch, serve with scrambled eggs or a light salad for balance.

To store, wrap the bread tightly in plastic wrap or place in an airtight container. It keeps well at room temperature for 2 days or in the refrigerator for up to 5 days. For longer storage, slice and freeze in a zip-top bag for up to 3 months.

When reheating, toast slices lightly or warm in a 300°F (150°C) oven for 10 minutes. The glaze softens slightly, and the bread tastes freshly baked all over again. Flavors also develop over a day or two, making leftovers even more delightful.

Nutritional Information & Benefits

This lemon blueberry Easter bread offers a nice balance of carbs and protein, thanks to the Greek yogurt and eggs. Each slice (about 1/12th of the loaf) contains approximately:

Calories	Fat	Carbohydrates	Protein	Fiber
210 kcal	8g	30g	5g	1.5g

Lemons provide vitamin C and antioxidants, while blueberries contribute fiber and phytonutrients. Using Greek yogurt adds protein and probiotics, making this bread a bit more nourishing than your typical sweet bread. Plus, it’s free from artificial preservatives and colors.

For gluten-sensitive eaters, swapping in gluten-free flour makes this a friendly choice, and the recipe’s flexibility allows for dairy-free versions to suit many dietary needs.

Conclusion

If you’re after a sweet bread that’s fluffy, bright, and packed with fresh flavor, this fluffy lemon blueberry Easter bread with zesty glaze is definitely worth a try. It’s a recipe that lets you customize easily while delivering that perfect balance of tart and sweet every time.

Personally, I love how it brings a bit of sunshine to the table and makes any gathering feel special without hours in the kitchen. Give it a go, tweak it to your liking, and let me know how it turns out! Don’t forget to share your own variations or tips in the comments below—sharing is caring, after all.

Happy baking, and here’s to your next slice of happiness!

FAQs

Can I use frozen blueberries for this recipe?

Yes, but make sure to thaw and drain them well, then toss in flour before folding into the batter to prevent excess moisture and color bleeding.

How do I know when the bread is fully baked?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs. The bread should also spring back lightly when pressed.

Can I make this bread dairy-free?

Absolutely! Use dairy-free yogurt and milk substitutes like almond or oat milk, and replace butter with coconut oil or vegan margarine.

Is it possible to make this bread ahead of time?

Yes! Bake the bread the day before and store it wrapped at room temperature. Add the glaze just before serving for the freshest taste.

How should I store leftover bread to keep it fresh?

Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days. For longer storage, freeze slices individually.

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