If there’s one treat that never fails to brighten my mood, it’s Lemon Blueberry Bread. Imagine sinking your fork into a tender, golden slice bursting with bright lemon zest and sweet, juicy blueberries—pure sunshine in every bite! Whether you’re baking for a casual breakfast, a coffee date, or looking to sweeten up your afternoon, this loaf delivers a delightful balance of tart and sweet that’s honestly irresistible. With just a handful of pantry staples and a sprinkling of fresh fruit, this recipe transforms simple ingredients into something truly special.
Ingredients You’ll Need
The magic of Lemon Blueberry Bread comes from just a few everyday ingredients. Each one plays an important role—zest for fresh flavor, blueberries for sweetness, and a dreamy lemon glaze to finish things off!
- All-purpose flour: Provides the structure and softness that makes each slice so inviting.
- Baking powder: Lifts the bread for a perfectly tender crumb.
- Salt: Balances the sweetness and lets those vibrant flavors shine through.
- Granulated sugar: Sweetens the bread without overpowering the fruit and citrus notes.
- Unsalted butter (softened): Gives the loaf a rich, moist texture you’ll love.
- Large eggs: Bind everything together and help the bread hold its shape.
- Lemon zest: Intensifies the fresh citrus flavor in every bite.
- Fresh lemon juice: Adds just the right amount of tartness to wake up your palate.
- Milk: Keeps the crumb tender and the bread supremely moist.
- Vanilla extract: Provides warm, delicate flavor notes that complement the lemon beautifully.
- Fresh or frozen blueberries: Stud the bread with juicy bursts of color—if you use frozen, just toss them right in without thawing.
- Flour (for tossing blueberries): Helps the berries stay suspended so they don’t all drop to the bottom.
- Powdered sugar (for glaze, optional): Brings sweetness and a polished finish to your loaf.
- Lemon juice (for glaze, optional): Turns the glaze ultra-lemony and irresistible.
How to Make Lemon Blueberry Bread
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures your Lemon Blueberry Bread bakes evenly from the moment it goes in. Grab a 9×5-inch loaf pan and grease it thoroughly with butter or non-stick spray, then dust lightly with flour (or line with parchment). This will help the bread release effortlessly after baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together 1 ½ cups of all-purpose flour, baking powder, and salt. This simple step ensures even distribution of the leavening agent and prevents any salty clumps, giving your bread a soft, uniform crumb throughout.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar until the mixture is pale and fluffy—this aerates the batter, making your loaf lighter and more tender. It usually takes about 2–3 minutes using a hand mixer, but it’s well worth the effort!
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time, ensuring each is well mixed before adding the next. Stir in the lemon zest, fresh lemon juice, milk, and vanilla extract. This is where your batter becomes fragrant with lemony goodness and silkier with every addition.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet, mixing just until combined. Overmixing can lead to toughness, so fold gently until you see no streaks of flour left. The batter will be creamy and aromatic, promising big flavor.
Step 6: Prepare and Fold in Blueberries
Toss your blueberries with a tablespoon of flour—it’s a clever trick to keep them from sinking to the bottom of the loaf. Gently fold the berries into the batter, being careful not to break them apart. This way, each slice is studded beautifully with juicy fruit.
Step 7: Bake to Golden Perfection
Spoon the batter evenly into the prepared loaf pan, smoothing the top. Slide into the oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are fine!). The aroma will fill your kitchen, making the wait feel deliciously torturous.
Step 8: Cool and Glaze
Once the loaf is done, let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. For the ultimate finishing touch, whisk together powdered sugar and lemon juice to make a smooth, tangy glaze and drizzle it over your cooled Lemon Blueberry Bread. Every slice looks and tastes like it came straight from your favorite bakery!
How to Serve Lemon Blueberry Bread
Garnishes
Dress up your Lemon Blueberry Bread with a simple dusting of powdered sugar, a scattering of extra fresh blueberries, or thin lemon slices on top. Drizzling a little extra glaze is always welcome, especially if you want a beautiful shine and that signature citrus zing in every bite.
Side Dishes
This bread shines at breakfast with a cup of creamy Greek yogurt and a bowl of fresh berries on the side. For brunch, serve alongside scrambled eggs or a fruit salad for a fresh, satisfying spread. If you’re enjoying it for dessert, a scoop of vanilla ice cream or a swirl of whipped cream makes it extra decadent.
Creative Ways to Present
One of my favorite ways to showcase Lemon Blueberry Bread is to slice it into generous pieces, stack them artfully, and arrange on a cake stand for a centerpiece-worthy brunch platter. You can also cut the loaf into cubes and serve with toothpicks for a playful treat at gatherings—don’t forget the tiny cups of lemon glaze for dipping!
Make Ahead and Storage
Storing Leftovers
Cover any leftover Lemon Blueberry Bread tightly in plastic wrap or keep it in an airtight container at room temperature for up to three days. The flavors deepen as it sits, making every slice just as lovely the next morning (if not even better!).
Freezing
Want to save some for later? Wrap the cooled, unglazed loaf tightly in plastic wrap and foil, then freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge or at room temperature. For grab-and-go mornings, slice before freezing and reheat pieces as needed.
Reheating
To reheat, pop individual slices in the microwave for about 10 seconds, or warm in a toaster oven until just heated through. Glaze after reheating for best texture, if freezing ahead—or refresh with a squeeze of lemon to wake up all those flavors.
FAQs
Can I use frozen blueberries in Lemon Blueberry Bread?
Absolutely! If you’re using frozen blueberries, there’s no need to thaw them—just toss with flour and fold them straight into the batter. This prevents bleeding and sogginess.
What can I substitute for lemon zest or juice?
If you’re out of fresh lemons, bottled lemon juice works in a pinch, but fresh is best. For zest, try adding a drop of lemon extract for that extra burst of flavor.
Why did my blueberries sink to the bottom?
This often happens if the blueberries aren’t tossed with flour first or if the batter is too thin. Tossing the berries with flour gives them a better chance of staying suspended in the loaf.
How do I know when Lemon Blueberry Bread is done?
Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s ready. If you see wet batter, keep baking and check again in a few minutes.
Can I double the recipe?
Yes! You can make two loaves at once—just divide the batter evenly and bake both on the same rack, rotating halfway through for even baking.
Final Thoughts
There’s just something about the irresistible flavor and cheerful color of Lemon Blueberry Bread that keeps people coming back for more. Whether you’re enjoying it warm, glazed, or paired with your favorite breakfast sides, this bread is bound to become a staple in your kitchen. Give it a try—and don’t be surprised when it vanishes in record time!
Print
Lemon Blueberry Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8 slices)
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Blueberry Bread is a delightful combination of tangy lemon and sweet blueberries in a moist, tender loaf. Topped with a lemon glaze, it’s perfect for breakfast or as a dessert.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- ½ cup milk
- 1 teaspoon vanilla extract
Blueberry Mixture:
- 1 cup fresh or frozen blueberries
- 1 tablespoon all-purpose flour (to toss with blueberries)
Optional Lemon Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a loaf pan.
- Mix Dry Ingredients: Combine flour, baking powder, and salt in a bowl.
- Cream Butter and Sugar: Cream together butter and sugar until fluffy.
- Add Wet Ingredients: Beat in eggs, lemon zest, lemon juice, milk, and vanilla.
- Combine Wet and Dry Mixtures: Gradually add dry ingredients to the wet mixture.
- Prepare Blueberries: Toss blueberries with flour, then fold into the batter.
- Bake: Pour batter into pan and bake for 50-60 minutes.
- Cool and Glaze: Cool bread, then drizzle with lemon glaze.
Notes
- For extra lemon flavor, consider adding lemon extract.
- Store bread at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
