If you’ve been searching for a delightful treat that perfectly balances tart and sweet, then this Lemon Blueberry Bread Recipe is going to become your new favorite morning or afternoon indulgence. Bursting with fresh blueberries and zesty lemon flavor, this bread is moist, tender, and beautifully dotted with fruity bursts in every bite. Whether you’re baking for a cozy brunch or a simple family snack, this recipe brings a bright, cheerful twist to classic quick bread that’s sure to impress and satisfy.
Ingredients You’ll Need
These simple ingredients come together effortlessly to create a bread that’s vibrant and full of flavor. Each component plays an essential role, from the butter providing richness and moisture to the fresh lemon juice and zest adding a refreshing citrus kick. The blueberries lend a juicy sweetness and lovely color, making this bread as beautiful as it is tasty.
- All-purpose flour (1 1/2 cups): The base of the bread, providing structure and texture.
- Baking powder (1 teaspoon): Helps the bread rise to a light, fluffy texture.
- Salt (1/2 teaspoon): Balances and enhances the sweetness and lemon notes.
- Unsalted butter (1/2 cup, softened): Adds richness and tender crumb to the bread.
- Granulated sugar (1 cup): Sweetens the bread perfectly without overpowering the tartness.
- Large eggs (2): Bind everything together and contribute to a moist texture.
- Milk (1/2 cup): Keeps the bread soft and adds moisture.
- Fresh lemon juice (1/4 cup): Infuses bright citrus flavor that’s key to the bread’s zest.
- Lemon zest (1 tablespoon): Intensifies the lemon aroma and taste.
- Vanilla extract (1 teaspoon): Adds a subtle, warm sweetness that complements the lemon beautifully.
- Fresh blueberries (1 1/2 cups): Bursting with juicy sweetness and color contrast.
- All-purpose flour (1 tablespoon for coating blueberries): Prevents blueberries from sinking to the bottom during baking.
- Powdered sugar (1 cup): For making the tangy lemon glaze that crowns the bread.
How to Make Lemon Blueberry Bread Recipe
Step 1: Prepare your oven and pan
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure your bread releases easily after baking. These small prep steps pave the way for a perfect loaf every time.
Step 2: Combine dry ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This dry mix will give your bread its structure and help it rise evenly while baking.
Step 3: Cream butter and sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy—this is key for a tender crumb. Then add the eggs one at a time, beating well after each addition for a smooth, even batter.
Step 4: Add wet flavorings
Mix in the milk, fresh lemon juice, lemon zest, and vanilla extract. These ingredients bring both moisture and a bright, aromatic lemon flavor that makes this bread unforgettable.
Step 5: Incorporate dry ingredients carefully
Gradually add your flour mixture to the wet ingredients, stirring just until combined. Overmixing can lead to a dense texture, so be gentle to keep that tender crumb.
Step 6: Fold in blueberries
To keep your blueberries from sinking, toss them in a tablespoon of flour before folding them into the batter. This little trick keeps the berries suspended throughout the bread for those delicious, evenly distributed bursts of flavor.
Step 7: Bake the bread
Pour the batter into your prepared loaf pan, smoothing the top gently. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. The aroma of fresh lemon and baked blueberries filling your kitchen is pure joy.
Step 8: Cool and glaze
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Whisk together powdered sugar and lemon juice into a smooth glaze, then drizzle it over the cooled bread to add a tangy-sweet finish that’s absolutely irresistible.
How to Serve Lemon Blueberry Bread Recipe
Garnishes
A dusting of powdered sugar or a few fresh blueberries on top enhances the bread’s visual appeal and boosts its fresh, fruity flavor. A light sprinkle of lemon zest adds a pop of color and extra zing if you want to be fancy.
Side Dishes
This bread is fantastic on its own but pairs wonderfully with a cup of coffee or tea for breakfast or snack time. For a heartier brunch, serve it alongside scrambled eggs or a fresh fruit salad to balance savory and sweet.
Creative Ways to Present
Slice the bread and serve it warm with a spread of cream cheese or mascarpone for a creamy contrast. You can even toast slices lightly for a crispier texture that complements the moist interior beautifully. For a special occasion, assemble mini bread-and-berry parfaits using crumbled slices layered with yogurt and honey.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Lemon Blueberry Bread Recipe fresh by storing it in an airtight container at room temperature for up to three days. This keeps the loaf moist and soft, ready for snacking whenever the craving hits.
Freezing
If you want to enjoy this delightful bread over a longer period, wrap it tightly in plastic wrap and aluminum foil before freezing. It can stay fresh in the freezer for up to three months. When ready to eat, thaw it overnight in the fridge or at room temperature.
Reheating
To bring the bread back to life, simply warm slices in a toaster oven or microwave for about 15 to 20 seconds. This reheating brings out the flavors and makes the bread perfectly soft and comforting once again.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work just fine in this Lemon Blueberry Bread Recipe. Just toss them in flour while still frozen to prevent them from sinking and adjust baking time slightly if needed.
Is it possible to make this bread gluten-free?
You can substitute the all-purpose flour for a gluten-free blend, but be sure it contains xanthan gum or a similar binder. The texture might be a bit different, but the flavor remains wonderfully bright and fresh.
Can I substitute lemon juice with bottled lemon juice?
Yes, bottled lemon juice can be used if fresh isn’t available. Just try to choose a high-quality, natural lemon juice to maintain the best flavor for this recipe.
How do I prevent blueberries from sinking to the bottom?
Coating the blueberries in a tablespoon of flour before folding them into the batter is a simple but effective trick to keep them evenly distributed throughout the bread.
Can I add nuts or other fruits to this bread?
Definitely! Chopped walnuts or pecans add a lovely crunch, and other berries like raspberries or blackberries can bring a twist of flavor. Just keep the total volume of fruit/nuts similar to avoid affecting the bread’s texture.
Final Thoughts
There’s something so wonderfully uplifting about a slice of homemade Lemon Blueberry Bread Recipe – it’s fresh, fruity, and perfectly sweet with a tender crumb you’ll want to bake on repeat. Whether you’re sharing it with loved ones or savoring it quietly with your morning coffee, this bread truly feels like a little slice of sunshine on your plate. Give it a try, and I promise it’ll become a cherished staple in your baking repertoire.
Print
Lemon Blueberry Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Lemon Blueberry Bread is a moist and flavorful quick bread bursting with fresh blueberries and zesty lemon. Perfect for breakfast, brunch, or a sweet snack, it combines the tartness of lemon with the natural sweetness of blueberries, topped with a tangy lemon glaze for an extra touch of decadence.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon all-purpose flour (for coating blueberries)
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Fruit
- 1 1/2 cups fresh blueberries
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan to prevent the bread from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening and seasoning.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which will help create a tender crumb.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition to incorporate air and maintain the creamy texture.
- Combine Wet Ingredients: Mix in the milk, fresh lemon juice, lemon zest, and vanilla extract until the batter is smooth and fragrant with citrus.
- Add Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the bread tender.
- Coat Blueberries and Fold: Toss the fresh blueberries with 1 tablespoon of flour to prevent them from sinking and then gently fold them into the batter evenly.
- Pour Batter and Bake: Pour the prepared batter into the greased loaf pan and smooth the top. Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted at the center comes out clean.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it onto a wire rack to cool completely to avoid sogginess.
- Prepare and Apply Glaze: Whisk the powdered sugar with 2 to 3 tablespoons of fresh lemon juice until smooth to create a lemon glaze. Drizzle the glaze generously over the cooled bread for a delicious finishing touch.
Notes
- For best results, use fresh blueberries; frozen can be used but may alter batter consistency slightly.
- Avoid overmixing the batter after adding dry ingredients to keep the bread tender and light.
- Make sure the bread cools completely before glazing to prevent glaze from melting and running off.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread also freezes well; wrap tightly and freeze up to 2 months.
