Bright, zesty, and bursting with juicy berries, Lemon Blueberry Bread is the ultimate treat for anyone who craves the perfect balance of sweet and tangy. Imagine a golden loaf with a tender crumb, infused with fragrant lemon and dotted generously with plump blueberries—each bite feels like a little celebration of summer. Whether you enjoy it with your morning coffee, as a sweet afternoon snack, or dressed up for dessert, this delightful bread is sure to become your new go-to recipe whenever you want something a little special.
Ingredients You’ll Need
The magic of Lemon Blueberry Bread lies in its simple, wholesome ingredients—each one plays a starring role in creating that irresistible flavor and moist texture. Gather these kitchen staples and you’re halfway to a loaf that’s bright, buttery, and bursting with berry goodness!
- All-purpose flour: Forms the sturdy yet tender base of the bread, perfect for holding in all those juicy blueberries.
- Baking powder: Gives the loaf its lovely rise and helps achieve that light, airy crumb.
- Salt: Just half a teaspoon brings out the sweetness and deepens all the flavors.
- Unsalted butter (softened): Adds richness and a melt-in-your-mouth texture—make sure it’s at room temperature for easy mixing.
- Granulated sugar: Sweetens the bread and helps create that golden crust.
- Large eggs: Bind everything together and add structure so your loaf holds up beautifully.
- Milk: Keeps the crumb moist and tender—whole milk works best, but any kind will do in a pinch.
- Lemon juice: Packs the bread with fresh, tangy citrus flavor—don’t skip it!
- Lemon zest: Intensifies the lemony aroma and adds little flecks of sunshine throughout the loaf.
- Vanilla extract: Balances the citrus with a sweet, comforting note.
- Fresh or frozen blueberries (tossed with 1 teaspoon flour): Juicy bursts of berry in every bite; the flour coating keeps them from sinking to the bottom.
- Powdered sugar (for glaze, optional): Whipped up with lemon juice for a sweet-tart finish that takes this bread over the top.
- Lemon juice (for glaze, optional): Adds a zingy kick to the glaze—use as much as you like for your ideal consistency and flavor.
How to Make Lemon Blueberry Bread
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F, ensuring it’s perfectly hot when your batter is ready. Grease a 9×5-inch loaf pan generously with butter or nonstick spray—this will help your Lemon Blueberry Bread pop out easily with a beautiful golden crust.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This simple step ensures the leavening and salt are evenly distributed, so every bite bakes up light, fluffy, and flavorful.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until pale and fluffy. Don’t rush this part—a good creaming traps air in the batter, making your bread tender and light.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time, making sure each is fully mixed in before adding the next. Then stir in the milk, lemon juice, lemon zest, and vanilla extract. Your kitchen will start to smell like a citrus grove at this point!
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently just until everything is incorporated. Overmixing can make the bread tough, so stop as soon as you don’t see streaks of flour.
Step 6: Fold in the Blueberries
Toss the blueberries with a teaspoon of flour (this keeps them from sinking), then gently fold them into the batter. Use a light hand to avoid smashing the berries—whole blueberries mean juicy bursts in every bite.
Step 7: Bake
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. The loaf should be golden and your kitchen will be perfumed with lemon and berries.
Step 8: Cool and Glaze
Let the bread cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely. For the optional glaze, whisk together the powdered sugar and lemon juice until smooth, then drizzle it generously over the cooled bread for a beautiful, glossy finish.
How to Serve Lemon Blueberry Bread
Garnishes
A sprinkle of extra lemon zest or a handful of fresh blueberries on top of the glaze adds an elegant touch and a punch of fresh flavor. You can also dust with a little powdered sugar for a delicate, bakery-style finish.
Side Dishes
Pair a slice of Lemon Blueberry Bread with a dollop of whipped cream or a scoop of vanilla yogurt for breakfast or brunch. Fresh fruit, especially more berries or citrus segments, make it extra refreshing and colorful.
Creative Ways to Present
Try slicing the bread thick and toasting lightly for breakfast, or serve mini slices on a dessert platter at your next gathering. For a special twist, cut the loaf into cubes and layer with lemon curd and cream for a quick, crowd-pleasing trifle.
Make Ahead and Storage
Storing Leftovers
Lemon Blueberry Bread stays moist and tender for days! Wrap any leftover slices tightly in plastic wrap or store in an airtight container at room temperature for up to three days. The flavors even deepen with time, making each slice more delicious.
Freezing
If you’d like to save some for later, this bread freezes beautifully. Simply wrap the cooled loaf (or individual slices) in a layer of plastic wrap, followed by foil, and freeze for up to three months. Thaw overnight at room temperature when you’re ready to indulge again.
Reheating
To enjoy Lemon Blueberry Bread warm, pop a slice in the microwave for about 10–15 seconds or heat in a toaster oven until just warmed through. This revives the aroma and makes the glaze extra gooey!
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work perfectly in Lemon Blueberry Bread—just add them straight from the freezer without thawing to prevent them from turning the batter blue. Tossing them with a bit of flour also helps keep them evenly distributed.
Do I have to use the glaze?
The lemon glaze is optional, but it does add a wonderful sweet-tart finish and a touch of shine. If you’re looking to keep things simple or reduce sugar, the bread is still fantastic without it—just extra lemony and berry-filled.
Can I make this bread dairy-free?
Yes, you can swap out the butter for a dairy-free alternative and use your favorite plant-based milk. The texture and flavor will be slightly different, but the bread will still be delicious and full of bright lemon and blueberry notes.
What’s the best way to zest a lemon?
Use a microplane or fine grater to zest just the yellow part of the lemon’s skin, avoiding the bitter white pith underneath. Zesting right over the bowl captures all those fragrant oils and brings out the bread’s signature citrus aroma.
How do I know when the bread is done baking?
Insert a toothpick into the center of the loaf; if it comes out clean or with just a few moist crumbs, your Lemon Blueberry Bread is ready. If your loaf is browning too quickly on top, tent it loosely with foil for the last 10 minutes of baking.
Final Thoughts
If you’re searching for a treat that’s as comforting as it is impressive, give this Lemon Blueberry Bread a try. It’s a joyful combination of sunny citrus and sweet berries, and I promise it will brighten up any day. Happy baking!
Print
Lemon Blueberry Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Blueberry Bread is a moist and flavorful quick bread bursting with fresh blueberries and zesty lemon flavor. Perfect for breakfast or dessert, it features a soft crumb enhanced with a tangy lemon glaze for an extra citrusy touch. Easy to make and sure to please, this classic American treat combines sweet and tart elements in a delicious loaf.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Fruit
- 1 cup fresh or frozen blueberries (tossed with 1 teaspoon flour)
Lemon Glaze (optional)
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt to combine and aerate the mixture.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter with granulated sugar using a hand mixer or stand mixer until the mixture becomes light, fluffy, and pale in color.
- Add Eggs: Incorporate eggs one at a time into the creamed butter and sugar, beating well after each addition to ensure a smooth batter.
- Combine Wet Ingredients: Stir in milk, fresh lemon juice, lemon zest, and vanilla extract until everything is evenly mixed.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing gently just until all components are combined without overmixing.
- Fold in Blueberries: Carefully fold in the flour-coated blueberries, spreading them evenly throughout the batter to prevent sinking.
- Pour and Bake: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Bread: Allow the bread to cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely, preventing sogginess.
- Prepare Glaze (Optional): Mix powdered sugar with 1 to 2 tablespoons of lemon juice until a smooth drizzle consistency is achieved. Drizzle the glaze over the cooled bread before serving for added tartness and sweetness.
Notes
- If using frozen blueberries, do not thaw them before adding to the batter to prevent color bleeding and soggy texture.
- The lemon glaze is optional but adds a delightful tangy sweetness that complements the blueberry bread perfectly.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate to keep it fresh longer.
- For a dairy-free option, substitute butter with a plant-based margarine and milk with almond or oat milk.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22 g
- Sodium: 170 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
