If you are craving a delightful treat that perfectly balances bright citrus notes with juicy bursts of sweetness, this Lemon Blueberry Bread Recipe is a total game-changer. Imagine tender, moist bread infused with fresh lemon zest and pockets of blueberries that pop with every bite. It’s the sort of quick bread that brings sunshine to any table, ideal for breakfast, an afternoon snack, or even dessert. The best part? It’s incredibly simple to make, delivering a show-stopping flavor with minimal effort.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role in creating that perfect harmony of texture and flavor. From the tangy lemon zest to the soft crumb achieved by the right balance of flour and butter, each component ensures your Lemon Blueberry Bread Recipe turns out just right.
- All-purpose flour (1 1/2 cups): Provides the structure for the bread’s tender crumb.
- Baking powder (1 teaspoon): Gives lift so your bread bakes up light and fluffy.
- Salt (1/2 teaspoon): Enhances the flavors, making the sweetness and lemon shine even more.
- Unsalted butter (1/2 cup, softened): Adds richness and moisture for a soft, indulgent texture.
- Granulated sugar (1 cup): Sweetens without overpowering, balancing the tart lemon and juicy blueberries.
- Large eggs (2): Bind everything together and contribute to the bread’s tender crumb.
- Milk (1/2 cup): Keeps the bread moist and light.
- Lemon juice (2 tablespoons): Brings that fresh, zesty brightness that makes this bread special.
- Lemon zest (1 tablespoon): Intensifies the citrus flavor beautifully with natural oils.
- Vanilla extract (1 teaspoon): Adds a subtle depth that complements the lemon perfectly.
- Fresh or frozen blueberries (1 cup, tossed with 1 teaspoon flour): The star fruit that bursts with flavor; tossing them in flour helps prevent sinking.
- For optional Lemon Glaze: Powdered sugar (1/2 cup) and 1–2 tablespoons lemon juice to drizzle on top for an extra zing.
How to Make Lemon Blueberry Bread Recipe
Step 1: Prepare Your Oven and Ingredients
First things first, preheat your oven to 350°F and grease a 9×5-inch loaf pan. This step ensures your bread will bake evenly and won’t stick. Whisk together your dry ingredients—flour, baking powder, and salt—in a medium bowl to distribute the leavening agent and salt evenly.
Step 2: Cream Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. This process incorporates air, which helps the bread rise and gives it a tender texture. Take your time here; the fluffier, the better!
Step 3: Add Eggs and Flavorings
Beat in the eggs, one at a time, ensuring each is fully mixed before adding the next. Then stir in your milk, freshly squeezed lemon juice, lemon zest, and vanilla extract. These wet ingredients combine to create the flavorful, moist base of your bread.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry flour mixture into the wet ingredients, mixing gently and just until combined. Over-mixing can make the bread tough, so fold carefully with a spatula to maintain a light crumb.
Step 5: Fold in the Blueberries
Finally, gently fold in the flour-coated blueberries. Tossing the berries in flour beforehand helps prevent them from sinking to the bottom of the loaf, ensuring those delightful bursts of blueberry flavor are evenly distributed.
Step 6: Bake the Bread
Pour your batter into the prepared loaf pan and smooth the top so it bakes evenly. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 7: Add the Optional Lemon Glaze
If you want to add that extra touch of citrus sparkle, whisk together powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled bread for a shiny, tangy finish that perfectly complements the soft loaf.
How to Serve Lemon Blueberry Bread Recipe
Garnishes
A simple dusting of powdered sugar or a few fresh lemon slices on top makes a beautiful presentation. Fresh mint leaves or extra blueberries sprinkled over the glaze also add a lovely pop of color and fresh aroma.
Side Dishes
This bread pairs wonderfully with a cup of hot tea or coffee for a relaxing breakfast or snack. For a brunch spread, serve alongside creamy yogurt topped with honey and granola to complement the bread’s zesty sweetness.
Creative Ways to Present
Try slicing the bread and serving it with a smear of cream cheese or mascarpone for a richer bite. You can also cut it into cubes and skewer it with fresh berries for a fun party treat or assemble an indulgent bread pudding using this Lemon Blueberry Bread Recipe as the base.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, wrap your Lemon Blueberry Bread Recipe tightly in plastic wrap or place it in an airtight container. Stored at room temperature, it will stay fresh for about 2 to 3 days. Refrigeration is optional but can extend freshness for up to a week.
Freezing
This bread freezes beautifully, making it perfect for prepping ahead. Wrap it securely in plastic wrap and then aluminum foil to prevent freezer burn. It will keep up to 3 months. When ready to enjoy, simply thaw overnight in the fridge or at room temperature.
Reheating
For a warm, fresh-out-of-the-oven feel, wrap a slice in a damp paper towel and microwave it for about 15 seconds. Alternatively, warm slices in a toaster oven or conventional oven at low heat until just heated through.
FAQs
Can I use frozen blueberries in this Lemon Blueberry Bread Recipe?
Absolutely! Frozen blueberries work just as well as fresh ones. Just make sure to toss them in flour before folding into the batter to prevent them from sinking.
Is the lemon glaze necessary for the recipe?
The glaze is completely optional but highly recommended if you love a bit of extra tartness and a glossy finish. It brightens up each bite and adds a lovely balance against the sweet bread.
Can I substitute buttermilk for regular milk?
You can substitute buttermilk for milk if you want a slightly tangier flavor and even moister crumb. Adjust the baking powder slightly if needed since buttermilk is acidic.
How do I know when the bread is fully baked?
The best test is inserting a toothpick into the center; if it comes out clean or with just a few moist crumbs, your bread is perfectly baked. Avoid opening the oven early to prevent sinking.
Can I double this Lemon Blueberry Bread Recipe to make two loaves?
Yes, doubling this recipe works well. Just be sure to divide the batter evenly between two loaf pans and adjust the baking time to about 60-70 minutes, checking doneness with a toothpick.
Final Thoughts
This Lemon Blueberry Bread Recipe is one of those treasured finds that feel like a warm hug in every slice. It’s refreshingly simple yet bursting with flavor, making it easy to impress friends or indulge your own sweet tooth. Give this recipe a try and watch it become a staple in your baking rotation—a true little ray of sunshine on any day!
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 delightful Lemon Blueberry Bread offers a perfect balance of tart lemon flavor and sweet blueberries, baked into a moist and fluffy quick bread. Enhanced with a optional tangy lemon glaze, this American dessert is ideal for a breakfast treat or afternoon snack.
Ingredients
Main Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 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
- 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) and grease a 9×5-inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which ensures a tender texture.
- Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next to maintain a smooth batter.
- Combine Wet Ingredients: Stir in the milk, lemon juice, lemon zest, and vanilla extract until well blended, bringing a bright citrus flavor to the batter.
- Incorporate Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing just until incorporated to avoid overmixing which can toughen the bread.
- Fold in Blueberries: Gently fold in the floured blueberries to distribute them evenly without crushing.
- Fill Pan and Bake: Pour the batter into the greased loaf pan and smooth the top. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool the Bread: Let the bread cool in the pan for 10 minutes to set, then transfer it onto a wire rack to cool completely for easy slicing.
- Prepare Lemon Glaze (optional): Mix powdered sugar with lemon juice until smooth. Drizzle over the cooled bread to add a zesty glaze that enhances the citrus notes.
Notes
- If using frozen blueberries, do not thaw before adding to prevent them from bleeding and discoloring the batter.
- The lemon glaze is optional but adds an extra layer of tartness and sweetness that complements the bread.
