Lemon Blueberry Bread Recipe
If you’re dreaming of that perfect, sun-kissed bake to pair with your afternoon coffee, look no further than Lemon Blueberry Bread. This isn’t just any quick bread—it’s bursting with bright citrus and juicy berries, topped with a sweet-tart glaze that keeps you coming back for another slice. Whether you’re sharing it with friends or sneaking a piece for breakfast, Lemon Blueberry Bread is a true delight—moist, flavorful, and guaranteed to lift your spirits (and your taste buds) any day of the week.
Ingredients You’ll Need
Lemon Blueberry Bread is the kind of recipe that shines with just a handful of kitchen staples. Each ingredient plays a starring role—adding zing, softness, or that irresistible berry pop. Here’s exactly what you’ll need (plus a few tips to make each element work its magic):
- All-purpose flour: The backbone of your bread, ensuring a tender and moist crumb every time.
- Baking powder: Helps the loaf rise into a beautiful, fluffy slice—don’t skip it!
- Granulated sugar: Sweetens the bread and brings out the natural flavors of both lemon and blueberries.
- Salt: Just a touch balances the sweetness and enhances all the other flavors.
- Milk: Adds moisture and helps create that soft, melt-in-your-mouth texture—use whole milk for an extra-rich result.
- Vegetable oil: Keeps the bread wonderfully moist and tender for days after baking.
- Egg: Binds everything together and contributes richness.
- Vanilla extract: A splash of vanilla rounds out the bright, fruity flavors.
- Lemon (juice & zest): The zest and juice bring bold citrus flavor and fragrance—use a fresh lemon for the best results.
- Fresh blueberries: Plump, sweet, and juicy—fresh blueberries burst with flavor in every bite (set aside some for topping the loaf!).
- Icing sugar: Essential for a glossy, picture-perfect glaze.
- Lemon juice (for glaze): Adds tang to balance the sweetness and ties the glaze flavor to the loaf inside.
How to Make Lemon Blueberry Bread
Step 1: Prep Your Pan and Ingredients
Get started by preheating your oven to 350°F and greasing a 9×5-inch loaf pan with a bit of cooking spray oil (or line with parchment for easier removal). It’s a quick prep step that makes all the difference in how neatly your Lemon Blueberry Bread comes out of the pan later.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together your flour, baking powder, sugar, and salt until everything is evenly distributed. This upfront mixing ensures your bread will bake up fluffy and prevents pockets of unblended flour.
Step 3: Combine Wet Ingredients
In a separate, medium bowl, whisk the milk, oil, egg, vanilla extract, lemon juice, and lemon zest together until smooth. You’ll notice the lemon zest immediately filling your kitchen with the cheeriest of scents—this is what sets Lemon Blueberry Bread apart from the usual quick loaf!
Step 4: Bring It All Together
Pour the wet ingredients into your bowl of dry ingredients. Gently stir with a rubber spatula just until no visible streaks of flour remain; the key is not to overmix, so your bread bakes up nice and tender instead of dense.
Step 5: Fold In the Blueberries
Add one cup of fresh blueberries to your batter, folding them in softly so they stay mostly whole and evenly distributed throughout the loaf. Save the last half cup to scatter over the top of your batter for a gorgeous berry-studded finish.
Step 6: Pour and Top
Spoon your thick, blueberry-laced batter into the prepared loaf pan. Smooth the top gently, then sprinkle on the reserved berries, pressing them slightly so they nestle into the surface. This little touch gives you a Lemon Blueberry Bread that’s as stunning as it is scrumptious.
Step 7: Bake to Golden Perfection
Place the loaf in the oven and bake for about 55 minutes, or until it’s golden brown and a toothpick inserted into the center comes out clean. Your kitchen is about to smell absolutely heavenly! Once done, let the bread cool in the pan for 10 to 15 minutes before gently inverting it onto a rack to finish cooling.
Step 8: Glaze and Enjoy
While your bread cools, whisk together the icing sugar and lemon juice for the glaze. Drizzle it over the cooled loaf in zig-zags or swirls. The glaze will set up into a slightly crisp layer that beautifully complements the soft, citrusy bread underneath.
How to Serve Lemon Blueberry Bread
Garnishes
Brighten up each slice with a little extra lemon zest, a sprinkle of powdered sugar, or even a handful of fresh blueberries. If you’re feeling fancy, a few edible flowers or a thin lemon twist can make every piece look bakery-worthy.
Side Dishes
Pair a thick, glazed slice of Lemon Blueberry Bread with creamy Greek yogurt for a balanced breakfast, or alongside a cup of hot tea for an afternoon treat. It’s also wonderful with a scoop of vanilla ice cream or a dollop of whipped cream for dessert.
Creative Ways to Present
For parties or brunches, slice the bread and arrange the pieces in a fan on a pretty platter. Try cutting the loaf into finger-sized “tea sandwiches” with a slather of cream cheese in the middle for a light, lemony twist on classic finger food. For a special touch, wrap mini loaves in parchment and baker’s twine—they make adorable homemade gifts!
Make Ahead and Storage
Storing Leftovers
Lemon Blueberry Bread keeps well on the counter for up to 3 days if wrapped tightly in plastic or stored in an airtight container. This helps preserve the bread’s moisture and keeps the glaze fresh.
Freezing
You can absolutely freeze Lemon Blueberry Bread! To do so, let it cool completely, wrap it snugly in plastic and then foil, and pop it in the freezer for up to 3 months. For best results, wait to glaze until after thawing.
Reheating
If you prefer your bread warm, simply slice off a piece and heat it in the microwave for 10 to 15 seconds. A quick toast in a preheated oven at 300°F for a few minutes also revives the texture and makes it taste freshly baked.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well in Lemon Blueberry Bread! Just add them straight from the freezer and toss them with a teaspoon of flour first to avoid excess bleeding in the batter.
What if I don’t have a loaf pan?
No worries! You can bake this bread in an 8×8-inch square pan for a cake-like treat (just check for doneness at around 40-45 minutes) or make muffins to shorten bake time further.
Can I make this bread dairy-free?
Absolutely—you can substitute the milk for any non-dairy option like almond, oat, or soy milk, and the bread will still bake up beautifully moist and flavorful.
How do I prevent all the blueberries from sinking to the bottom?
Make sure your batter is thick (it should be!), and gently toss your blueberries in a bit of flour right before folding them in. This little trick helps suspend the berries throughout the loaf, giving you that even burst in every bite.
Can I add nuts or other fruits?
Definitely! Chopped walnuts, pecans, or even some raspberries can be folded in with the blueberries for extra crunch or flavor. Just keep the total add-ins to about 1.5 cups so the bread stays light and tender.
Final Thoughts
I truly hope you’ll give this Lemon Blueberry Bread a try—it’s a joyful, easy bake that brightens any day and brings people together. Whether you enjoy it for breakfast, dessert, or as a sweet snack, it’s sure to impress and satisfy. So grab those lemons and blueberries, and treat yourself to a loaf soon!
Print
Lemon Blueberry Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Diet: Vegetarian
Description
This Lemon Blueberry Bread is a delightful treat that combines the zesty flavors of lemon with the sweetness of fresh blueberries. Perfect for breakfast or a midday snack, this moist and flavorful bread is sure to become a favorite in your household.
Ingredients
- 1 + ½ cups all-purpose flour (200 grams)
- 1 teaspoon baking powder
- ⅓ cup granulated sugar
- ½ teaspoon salt
- ½ cup milk (120 grams)
- ⅓ cup vegetable oil (70 grams)
- 1 egg
- 1 teaspoon vanilla extract
- 1 lemon, juiced and zested
- 1 + ½ cups fresh blueberries, divided
- ½ cup icing sugar
- 1–2 tablespoons lemon juice
Dry Ingredients:
Wet Ingredients:
Lemon Glaze:
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F. Grease a 9×5-inch loaf pan with cooking spray oil.
- Combine dry ingredients: In a large bowl, mix flour, baking powder, sugar, and salt.
- Combine wet ingredients: In a medium bowl, whisk together milk, oil, egg, vanilla extract, lemon juice, and lemon zest.
- Mix the batter: Pour wet ingredients into dry ingredients and mix until just combined. Fold in 1 cup of blueberries.
- Bake: Pour batter into the pan, top with remaining blueberries, and bake for 55 minutes.
- Make the glaze: Mix icing sugar with lemon juice until smooth.
- Drizzle with glaze: Once the bread is cooled, drizzle with the lemon glaze. Allow it to set before slicing.
Notes
- Be careful not to overmix the batter to avoid a dense loaf.
- Adjust the glaze consistency by adding more sugar or lemon juice as needed.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: Lemon Blueberry Bread, Lemon Bread Recipe, Blueberry Loaf, Homemade Bread, Baking with Blueberries
