If you love the fresh, zesty tang of lemons paired with juicy bursts of blueberry, Lemon Blueberry Bread will absolutely steal your heart. This vibrant loaf is delightfully soft and moist, dotted generously with blueberries that burst with flavor in every bite. A sunshiny lemon glaze drizzled over the top brings it all together for a treat that’s perfect for breakfast, snack time, or dessert. Once you try this recipe, you’ll find yourself reaching for it whenever you need a taste of homemade comfort!
Ingredients You’ll Need
This recipe calls for a handful of simple ingredients, each playing a crucial part in the final taste and texture. From the brightness of the lemons to the juiciness of the blueberries, every item brings something special to the Lemon Blueberry Bread experience.
- All-purpose flour: Forms the sturdy, fluffy structure of the bread while creating the perfect crumb.
- Baking powder & baking soda: These leaveners work together to give the loaf just the right lift and lightness.
- Salt: Enhances all the flavors, making the sweetness and lemon zing stand out.
- Unsalted butter, softened: Creates a tender, rich base that melts in your mouth.
- Granulated sugar: Sweetens the loaf and helps create that beautiful golden top as it bakes.
- Large eggs: Add moisture, richness, and help bind everything together for the perfect texture.
- Plain Greek yogurt or sour cream: Gives the bread a delicate, moist crumb and a subtle tang that complements the citrus.
- Lemon juice: Bursts with fresh citrus flavor and brings the bread to life.
- Lemon zest: Packs an extra punch of lemon aroma and flavor you won’t want to miss.
- Vanilla extract: Rounds out the flavors and softens the citrus edges with its warm sweetness.
- Blueberries (fresh or frozen): Provide juicy bites of fruit throughout; tossing them with flour keeps them from sinking.
- Powdered sugar (for glaze, optional): Blended with a bit of lemon juice, it makes a sweet-tart drizzle that takes the loaf over the top.
How to Make Lemon Blueberry Bread
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C), ensuring it’s nice and hot for a perfect bake. Grease a 9×5-inch loaf pan or, for easy removal, line it with parchment paper. This simple step prevents sticking and guarantees your Lemon Blueberry Bread comes out beautifully every time.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This even blending helps ensure the leaveners are distributed throughout the batter, keeping your loaf light and fluffy rather than dense or uneven.
Step 3: Cream Butter and Sugar
In a large bowl, cream the softened butter and sugar together until the mixture is light and fluffy. This extra minute of mixing introduces air, setting the stage for a tender, delicate crumb that’s the hallmark of a great quick bread.
Step 4: Add Eggs and Flavorings
Beat in the eggs, one at a time, followed by the Greek yogurt (or sour cream), lemon juice, lemon zest, and vanilla extract. Mixing these until smooth infuses the batter with rich flavor and the unmistakable citrus aroma that makes Lemon Blueberry Bread so irresistible.
Step 5: Combine Wet and Dry Ingredients
Gradually add your dry mixture to the wet, stirring gently until just combined. Over-mixing can make the bread tough, so stop as soon as no dry streaks remain. You’re looking for a lusciously thick batter—don’t worry, the blueberries are up next!
Step 6: Fold in the Blueberries
Gently fold in the blueberries, making sure they’re tossed with a tablespoon of flour first. This little trick keeps the berries suspended throughout the loaf for even pockets of fruity goodness in every slice.
Step 7: Bake to Perfection
Pour the batter into your prepared loaf pan, smoothing the top for an even rise. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are fine, but no wet batter). Let it cool in the pan for 10 minutes before carefully transferring to a wire rack to finish cooling completely.
Step 8: Glaze and Serve
If you’re adding the optional glaze, mix powdered sugar with 1 to 2 teaspoons lemon juice until smooth. Drizzle it over the cooled bread and let it set for a few minutes before slicing. This tangy-sweet topping highlights the bright lemon flavor and adds just the right touch of indulgence.
How to Serve Lemon Blueberry Bread
Garnishes
Lightly dust the top with powdered sugar, add a sprinkle of extra lemon zest, or decorate with a few fresh blueberries just before serving. These simple touches make the bread look as inviting as it tastes and hint at the bright, fruity flavors inside.
Side Dishes
Pair Lemon Blueberry Bread with creamy Greek yogurt and fresh fruit to build a breezy breakfast or brunch plate. For a special occasion, try matching it with hot tea, cold brew coffee, or even a scoop of vanilla ice cream for dessert.
Creative Ways to Present
Slice the bread and arrange on a beautiful platter with small bowls of lemon curd, blueberry compote, or whipped cream for guests to customize each bite. You could also cut the loaf into cubes and serve as part of a brunch charcuterie board to really wow your friends and family.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Blueberry Bread in an airtight container at room temperature for up to two days to keep the loaf moist and flavorful. If your kitchen is particularly warm or you want to keep it a little longer, refrigerate it for up to five days—just bring it to room temperature before enjoying so the texture stays soft.
Freezing
If you want to make your bread ahead or save extra slices for later, wrap them tightly in plastic wrap and then again in foil. They’ll keep beautifully in the freezer for up to three months. Thaw overnight in the fridge or on the counter for best results.
Reheating
To refresh the bread, pop individual slices in the microwave for 5 to 10 seconds or warm the whole loaf in a low oven for 10 to 15 minutes. This revives that just-baked aroma and makes the glaze deliciously glossy again.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work perfectly—just be sure not to thaw them before adding. Tossing them in a bit of flour also helps keep the streaks of color in check and prevents sinking.
What’s the secret to a super moist Lemon Blueberry Bread?
The secret is using Greek yogurt or sour cream for extra moisture, creaming the butter and sugar until fluffy, and not over-mixing once you add the flour. Bake just until a toothpick comes out clean for a soft, cake-like crumb.
Do I really need to use lemon zest as well as juice?
Yes, lemon zest is packed with citrus oils that provide a bold aroma and flavor punch. Paired with the juice, it ensures the bread tastes refreshingly lemony, not just sweet.
Can I make this recipe gluten-free?
You sure can! Swap the all-purpose flour for a 1:1 gluten-free baking blend. The bread will be just as delicious—just check it a few minutes early since baking time can vary.
Is the glaze necessary?
The glaze is completely optional but highly recommended! It adds an extra burst of lemon and a sweet finish. If you’re watching sugar, the bread is still wonderful without it—just a bit less dessert-like.
Final Thoughts
If you’re looking for a recipe that always brings a smile, this Lemon Blueberry Bread is the way to go. Share it at the next family brunch or savor a slice with your afternoon tea—either way, you’ll enjoy every last crumb. Give it a try soon, and make your kitchen smell like pure sunshine!
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, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Blueberry Bread is a delightful treat bursting with fresh flavors. The zesty lemon pairs perfectly with the sweet blueberries in a moist, tender loaf. Finished with a tangy lemon glaze, it’s a perfect balance of sweet and sour.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/3 cup plain Greek yogurt or sour cream
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (tossed with 1 tablespoon flour)
Optional Glaze:
- 1/2 cup powdered sugar mixed with 1–2 teaspoons lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a loaf pan.
- Combine dry ingredients: Whisk together the flour, baking powder, baking soda, and salt in a bowl.
- Prepare wet ingredients: Cream butter and sugar, add eggs, yogurt, lemon juice, zest, and vanilla.
- Mix batter: Gradually add dry ingredients to wet, fold in blueberries, and pour into pan.
- Bake: Bake for 50–60 minutes until a toothpick comes out clean.
- Cool and glaze: Cool in pan, then transfer to a rack and drizzle with lemon glaze.
Notes
- If using frozen blueberries, do not thaw before adding to the batter.
- Tossing the berries in flour helps prevent them from sinking.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
