Prepare to fall in love with Lemon Blueberry Bread, the sunniest and most irresistible loaf you’ll ever bake! This sweet, zesty bread is everything you want in a homemade treat: it’s moist, studded with juicy blueberries, and brightened by a burst of real lemon flavor. From the moment you mix the batter to the final drizzle of tangy glaze, each step is simple but magical — transforming everyday ingredients into a slice of pure joy. Whether you’re serving brunch guests or just need a cheerful pick-me-up with your coffee, Lemon Blueberry Bread never fails to charm.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity: each ingredient has a delicious job to do. From the richness of the butter to the tart pop of lemon and blueberry, these ingredients blend to create a vibrant loaf packed with color, texture, and flavor.
- All-purpose flour: Provides structure and gives the bread a tender crumb.
- Baking powder: Lifts the loaf for that beautiful, soft rise.
- Salt: Enhances flavors and balances the sweetness.
- Unsalted butter, softened: Adds richness and moisture for a melt-in-your-mouth texture.
- Granulated sugar: Sweetens each bite and helps with browning.
- Large eggs: Bind the loaf together and add extra richness.
- Whole milk: Keeps the crumb tender; swap for Greek yogurt for a tangy twist!
- Lemon zest: Packs in lemony fragrance and ensures every slice tastes fresh.
- Fresh lemon juice: Brightens the loaf and complements the blueberries beautifully.
- Vanilla extract: Adds a subtle warmth that rounds out the citrus notes.
- Fresh or frozen blueberries: Choose your favorite — no need to thaw frozen ones!
- Flour (for tossing blueberries): Helps keep the berries from sinking to the bottom.
- Optional glaze ingredients (powdered sugar and lemon juice): Provides extra sweetness and shine — don’t skip if you love a zesty finish!
How to Make Lemon Blueberry Bread
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F and greasing a 9×5-inch loaf pan. This ensures your Lemon Blueberry Bread releases beautifully after baking, with no sticking or crumbling.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This step evenly distributes the leavening and salt, giving your loaf an even, fluffy rise.
Step 3: Cream Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar together until it’s pale and fluffy. This incorporates air, setting the stage for a tender, light texture in your bread.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time, ensuring each is fully combined before adding the next. Stir in the milk, lemon zest, lemon juice, and vanilla extract for that bright, aromatic base Lemon Blueberry Bread is known for.
Step 5: Mix Dry and Wet Ingredients
Gradually add the dry ingredients to your wet mixture. Stir gently until just combined — overmixing can make your loaf tough, so a few streaks of flour are fine.
Step 6: Fold in Blueberries
Toss your fresh or frozen blueberries with 1 tablespoon of flour, which keeps them from sinking. Gently fold them into the batter for even fruit distribution in every slice.
Step 7: Bake
Pour the batter into your prepared loaf pan, smooth the top, and pop it in the oven. Bake for 50–60 minutes, or until a toothpick comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 8: Finish with Glaze (Optional)
If you love a little extra zing, whisk together powdered sugar and lemon juice for a simple drizzle. Pour over the cooled Lemon Blueberry Bread for a glossy, tangy finish that packs a punch.
How to Serve Lemon Blueberry Bread
Garnishes
Give your Lemon Blueberry Bread that bakery-café touch by adding a dusting of powdered sugar, a scatter of fresh blueberries, or some delicate curls of lemon zest on top of the glaze. Each adds a little flourish and extra color.
Side Dishes
This bread pairs beautifully with tangy Greek yogurt, softly whipped cream, or even a dollop of lemon curd. For a brunch spread, serve alongside seasonal fruit salads, hot coffee, or chilled iced tea for a cheerful, crowd-pleasing platter.
Creative Ways to Present
Try slicing the bread into fingers and arranging them on a tiered cake stand for afternoon tea, or cube the loaf and layer with cream and berries in a trifle. You can even toast thick slices and serve them warm for a comforting, slightly crisp treat.
Make Ahead and Storage
Storing Leftovers
Lemon Blueberry Bread keeps well after baking. Simply wrap cooled bread in plastic wrap or store it in an airtight container at room temperature for up to two days, or refrigerate for up to five days to retain freshness.
Freezing
This loaf is a freezer-friendly dream! Slice the cooled bread and wrap each piece tightly in plastic wrap, then place in a freezer-safe bag or container. It will keep for about three months — perfect for make-ahead treats.
Reheating
To enjoy a just-baked feel, let slices thaw at room temperature, then warm in a toaster oven or regular oven for a few minutes. A quick microwave zap is fine too; just be careful not to overdo it so the crumb stays moist.
FAQs
Can I use frozen blueberries for Lemon Blueberry Bread?
Absolutely! Just use them straight from the freezer — no thawing required. Tossing the frozen berries in flour helps prevent them from streaking the batter or sinking.
What’s the best way to keep Lemon Blueberry Bread moist?
Store the bread tightly wrapped once it’s cooled, and avoid slicing the whole loaf at once. The moisture from the blueberries and lemon will keep the loaf soft for days.
Can I make Lemon Blueberry Bread gluten-free?
Yes, use your favorite 1:1 gluten-free flour blend. Texture may change slightly, but the flavors and structure should stay quite close to the original.
Do I need to add the glaze?
The glaze is optional but highly recommended! It brings extra brightness and a fancy finish to the bread. If you prefer less sweet, you can leave it off and let the citrus shine.
Can I use lime instead of lemon?
You sure can — swap the zest and juice for lime to create a playful twist on the classic Lemon Blueberry Bread. The bread will be just as vibrant and delicious.
Final Thoughts
Baking Lemon Blueberry Bread is like bottling sunshine for your kitchen. Every slice is bursting with fresh flavor, and it’s so simple to make that you’ll find yourself coming back to this recipe all year long. Give it a try and treat yourself — you deserve a little homemade sweetness!
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 delightful treat that perfectly combines the zesty flavor of lemon with juicy blueberries. The moist and tender bread with a sweet lemon glaze is a wonderful addition to any brunch or afternoon tea.
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 whole milk
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Additional:
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon flour (for tossing blueberries)
- Optional glaze: 1/2 cup powdered sugar, 1–2 tablespoons lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy.
- Combine wet ingredients: Add eggs one at a time, mixing well after each. Stir in the milk, lemon zest, lemon juice, and vanilla extract until combined.
- Blend dry and wet mixtures: Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Add blueberries: Toss the blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and glaze: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. For the glaze, whisk powdered sugar with lemon juice until smooth, then drizzle over cooled bread.
Notes
- You can substitute whole milk with buttermilk or Greek yogurt for a tangier flavor.
- Add extra lemon zest for a more intense citrus taste.
- Bread stores well covered at room temperature for 2 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
