Lemon Blueberry Bread Recipe
If there’s one thing that can brighten up any day, it’s a fresh-baked slice of Lemon Blueberry Bread Recipe. This loaf is the ultimate celebration of tangy lemons and juicy blueberries wrapped up in a moist, tender crumb, all finished with a sweet-tart lemon glaze that’s nothing short of irresistible. Whether you’re serving it for breakfast, as a treat with your afternoon coffee, or as a show-stopping dessert, this Lemon Blueberry Bread Recipe delivers a burst of sunshine in every bite and is incredibly easy to make from scratch.
Ingredients You’ll Need
You’ll be amazed at how a handful of simple pantry staples and fresh ingredients transform into something extraordinary. Each component plays a key role, from the creamy richness of butter to the zing of lemon zest, creating a bread that’s bursting with flavor, color, and that perfect, cake-like texture.
- All-purpose flour: The backbone of the bread, giving it structure and a tender crumb.
- Baking powder: Ensures a beautiful rise and lightness in every slice.
- Salt: Just a touch brings out all the other flavors and balances the sweetness.
- Unsalted butter (softened): Adds richness and helps create that perfect, melt-in-your-mouth texture.
- Granulated sugar: Sweetens the loaf and helps it brown beautifully.
- Large eggs (room temperature): Bind the ingredients and provide moisture and lift.
- Lemon zest: Packs the bread with bright, fragrant citrus notes.
- Fresh lemon juice: Delivers a punch of tartness that keeps the loaf from being too sweet.
- Vanilla extract: Rounds out the flavors for a warm, inviting aroma.
- Milk: Keeps the bread moist and tender.
- Fresh blueberries (tossed with flour): Juicy bursts of berry flavor in every bite, and tossing with flour prevents sinking.
- Powdered sugar (for the glaze): Creates a luscious, sweet finishing touch.
- Fresh lemon juice (for the glaze): Adds a zippy, tangy finish to the glaze that soaks into the loaf.
How to Make Lemon Blueberry Bread Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F. Grease a 9×5-inch loaf pan well with butter or nonstick spray. This ensures your Lemon Blueberry Bread Recipe will pop out easily, keeping those gorgeous golden edges perfectly intact.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This step evenly distributes the leavening and salt, so the bread rises just right and every bite is flavorful.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, pale, and fluffy. This is key for a tender loaf, as it incorporates air and helps dissolve the sugar.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time, letting each fully incorporate before adding the next. Then stir in the lemon zest, lemon juice, and vanilla extract. This trio infuses the batter with vibrant citrus and aromatic depth.
Step 5: Combine Wet and Dry Mixtures
Add the dry ingredients to the wet mixture in three parts, alternating with the milk. Begin and end with the dry mixture. Mix gently just until combined—overmixing can make the loaf tough.
Step 6: Fold in Blueberries
Toss the fresh blueberries with a tablespoon of flour (this prevents them from sinking), then gently fold them into the batter. You want the berries evenly distributed without smashing them.
Step 7: Bake
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top starts to brown too quickly, you can tent it loosely with foil during the last 10-15 minutes.
Step 8: Cool Completely
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack. Allow it to cool fully before glazing—this prevents the glaze from melting right off.
Step 9: Glaze and Serve
Whisk together the powdered sugar and fresh lemon juice until smooth and pourable. Drizzle this luscious glaze over the cooled bread and let it set for a few minutes. Your Lemon Blueberry Bread Recipe is now ready to slice and enjoy!
How to Serve Lemon Blueberry Bread Recipe
Garnishes
For a bakery-worthy touch, sprinkle a little extra lemon zest or a handful of fresh blueberries over the glazed loaf. You can also dust with powdered sugar for a soft, snowy effect or add edible flowers for a charming spring vibe.
Side Dishes
This Lemon Blueberry Bread Recipe pairs beautifully with a bowl of fresh fruit salad, a creamy yogurt parfait, or even a scoop of vanilla ice cream for a decadent dessert. For breakfast, serve it with scrambled eggs and hot coffee for a well-rounded meal.
Creative Ways to Present
Slice the loaf and arrange the pieces on a pretty platter, fanning them out for easy sharing. You can also cut thick slices and toast them lightly, then spread with a little butter or cream cheese for an extra treat. For gifting, wrap individual slices or the whole loaf in parchment and tie with ribbon—perfect for neighbors or friends.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers tightly wrapped at room temperature for up to three days. The bread stays moist, and the lemony glaze soaks in even more, making each slice just as delicious as the day it was baked.
Freezing
To freeze, wrap the cooled Lemon Blueberry Bread Recipe tightly in plastic wrap, then in foil, and store in an airtight container or freezer bag for up to two months. You can freeze the entire loaf or individual slices for grab-and-go treats.
Reheating
When you’re ready to enjoy a frozen slice, simply let it thaw at room temperature for about 30 minutes, or warm it in the microwave for 10-15 seconds. If you prefer, toast lightly for a crisp edge and a warm, fresh-from-the-oven taste.
FAQs
Can I use frozen blueberries in this Lemon Blueberry Bread Recipe?
Absolutely! Just use them straight from the freezer and toss in a bit of flour to prevent bleeding. The bread may need an extra minute or two in the oven, but it will still be delicious.
How do I prevent my blueberries from sinking?
Coating the blueberries in a tablespoon of flour before folding them into the batter helps suspend them evenly throughout the loaf, so you get berries in every bite—not just at the bottom.
Can I substitute the milk with a non-dairy alternative?
Yes, you can use almond milk, soy milk, or oat milk in place of regular milk. It won’t affect the texture or flavor much, so feel free to use your favorite.
What’s the best way to zest a lemon?
Use a microplane or fine grater to remove only the bright yellow outer layer of the lemon. Be careful to avoid the bitter white pith underneath for the freshest, brightest flavor in your Lemon Blueberry Bread Recipe.
Can I double the recipe to make two loaves?
Definitely! Just double all the ingredients and divide the batter evenly between two pans. Keep an eye on the baking time, as two loaves may take a few extra minutes in the oven.
Final Thoughts
If you’re craving something sweet, zesty, and packed with berry goodness, this Lemon Blueberry Bread Recipe is always a winner. I hope you give it a try soon and share it with someone you love—because nothing brightens the day quite like a homemade loaf, bursting with lemon and blueberry in every bite!
Print
Lemon Blueberry Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (10 slices) 1x
- Diet: Vegetarian
Description
This delightful Lemon Blueberry Bread is a moist, flavorful quick bread bursting with fresh blueberries and zesty lemon. Topped with a tangy lemon glaze, it’s perfect for breakfast, brunch, or a sweet snack. The combination of tart lemon and sweet blueberries, along with a tender crumb, makes this loaf a crowd-pleaser that’s easy to bake and sure to impress.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon flour (for coating blueberries)
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 1/4 cups fresh blueberries
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat Oven 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. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air for a tender bread.
- Add Eggs and Flavoring: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the lemon zest, fresh lemon juice, and vanilla extract to infuse bright citrus flavor.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture alternately with the milk, starting and ending with the dry ingredients. Mix gently to avoid overworking the batter, which keeps the bread tender.
- Fold in Blueberries: Toss the blueberries with 1 tablespoon of flour (from the dry ingredients) to prevent them from sinking, then gently fold them into the batter.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and drizzle it over the cooled bread.
Notes
- Tossing the blueberries in flour helps prevent them from sinking to the bottom of the bread during baking.
- This bread can be stored at room temperature for up to 3 days, making it perfect for make-ahead breakfasts.
- For longer storage, freeze the bread wrapped tightly in plastic wrap and foil for up to 2 months.
- Ensure eggs are at room temperature to achieve the best texture and rise.
- You can substitute fresh blueberries with frozen blueberries without thawing if preferred.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
