Lemon Blueberry Bread Recipe

If there’s one loaf I look forward to baking as soon as blueberries start popping up at the market, it’s Lemon Blueberry Bread. This delicate, buttery quick bread bursts with juicy berries and zingy lemon, filling your kitchen with an irresistible fragrance as it bakes. The tender crumb, bright citrus flavor, and gorgeous pops of color make this recipe a must-have for breakfast, snacks, or your afternoon coffee break. Whether you drizzle on a tangy glaze or keep it simple, Lemon Blueberry Bread is bound to become your new go-to treat.

this Recipe

Ingredients You’ll Need

Every ingredient in this recipe has a special part to play—enhancing flavor, guaranteeing a moist crumb, or giving Lemon Blueberry Bread its iconic vibrant color. Here’s why these simple pantry staples are absolutely essential:

• All-purpose flour: The base gives the bread structure while keeping it tender and soft.
• Baking powder: Ensures the loaf rises beautifully and stays light.
• Salt: A pinch really makes all the flavors pop—don’t skip it!
• Unsalted butter (softened): For rich, buttery flavor and melt-in-your-mouth texture.
• Granulated sugar: Sweetens the loaf and adds a touch of caramelization to the crust.
• Large eggs: Help bind everything together and add richness.
• Milk: Keeps the crumb moist and balanced.
• Lemon zest: Packs each bite with a punch of citrusy brightness.
• Fresh lemon juice: Gives a lively tang that makes the sweetness sing.
• Vanilla extract: Adds subtle depth and rounds out the lemony notes.
• Blueberries (fresh or frozen, tossed in flour): Deliver bursts of juicy flavor and brilliant color (the flour prevents them from sinking).
• Nonstick spray or butter for greasing pan: Guarantees your loaf comes out of the pan in one beautiful piece.

How to Make Lemon Blueberry Bread

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F (175°C)—a consistent, moderate temperature is the secret to that perfectly golden crust. Give your 9×5-inch loaf pan a generous coat of nonstick spray or a rub of softened butter to help your Lemon Blueberry Bread release easily after baking. A well-greased pan makes all the difference in the world!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Taking a moment to do this ensures the leavening and seasoning are evenly distributed, so every slice of Lemon Blueberry Bread rises evenly and sings with balanced flavor.

Step 3: Cream Butter and Sugar

Using a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This step is essential—it aerates the batter and builds that tender, cake-like crumb we all love in a good Lemon Blueberry Bread.

Step 4: Add Eggs and Flavorings

Beat in the eggs one at a time (this keeps everything smooth and emulsified), then mix in the lemon zest, lemon juice, vanilla extract, and milk. The fresh citrus and vanilla create a fragrant foundation that infuses the loaf with all the right flavors.

Step 5: Combine Wet and Dry Mixtures

Gradually add your whisked dry ingredients to the wet mixture, gently folding just until incorporated. Over-mixing can lead to a dense loaf, so stop as soon as the batter comes together. You’ll notice it already smells like spring!

Step 6: Fold in Blueberries

Gently fold in the blueberries that you’ve tossed with a little flour—this step helps keep the berries suspended throughout your Lemon Blueberry Bread instead of sinking straight to the bottom. Be gentle, so you don’t burst too many berries and streak the batter.

Step 7: Bake and Cool

Pour the batter into your prepared pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. As tempting as it is to dive right in, let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This helps the bread finish setting and makes slicing so much easier.

How to Serve Lemon Blueberry Bread

Garnishes

For a truly special touch, drizzle your Lemon Blueberry Bread with a simple lemon glaze made by mixing powdered sugar with fresh lemon juice—just enough to create a glossy topping. You can also sprinkle a little extra lemon zest or a handful of fresh blueberries over the glaze for a burst of color and flavor.

Side Dishes

This loaf shines alongside an assortment of fresh fruit, a dollop of whipped cream, or creamy Greek yogurt. For brunch, serve Lemon Blueberry Bread with scrambled eggs or a crisp green salad to balance its sweet-tart charm.

Creative Ways to Present

Slices of Lemon Blueberry Bread are delightful as-is, but for a twist, cube and layer the bread with berries and whipped cream for a fun parfait. You can even toast slices lightly and serve them warm with a bit of butter or lemon curd for an indulgent breakfast or dessert.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Lemon Blueberry Bread tightly in foil or plastic wrap and store it at room temperature for up to three days. It’ll still taste moist and delicious, especially if kept in an airtight container to prevent it from drying out.

Freezing

Lemon Blueberry Bread freezes wonderfully! Once completely cooled, wrap the loaf (or individual slices) in plastic wrap and foil, then pop it into a freezer bag. It’ll keep for up to two months and makes an easy grab-and-go breakfast or snack when you need it.

Reheating

To enjoy your bread warm, just microwave a slice for 10-15 seconds or place it in a toaster oven until heated through. If you added the lemon glaze, let it set before reheating, or save it for after so the glaze doesn’t melt away.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Just toss the frozen blueberries in flour and add them straight to the batter without thawing. This helps prevent the berries from turning the bread purple and keeps them from sinking.

How do I know when my Lemon Blueberry Bread is fully baked?

The best way is to insert a toothpick into the center of the loaf; if it comes out clean or with just a few moist crumbs, you’re good to go. Ovens can vary, so start checking after 50 minutes to avoid overbaking.

What’s the secret to a moist Lemon Blueberry Bread?

Don’t over-mix the batter and make sure you use your ingredients at room temperature for the best texture. The balance of butter, milk, and the right amount of flour keeps the loaf tender and incredibly moist.

Can I make Lemon Blueberry Bread gluten-free?

Definitely! Substitute your favorite gluten-free all-purpose flour blend (one that measures cup-for-cup with regular flour) and double-check your baking powder is gluten-free for best results.

Is there a vegan version of this recipe?

With a few swaps, yes! Use a plant-based butter substitute, non-dairy milk, and your preferred egg replacer (like flaxseed meal mixed with water). The result will still be delicious, lemony, and bursting with berries.

Final Thoughts

Baking and sharing Lemon Blueberry Bread is pure joy—from the zingy citrus scent that fills your kitchen to the moment you savor that very first bite. Whether you keep it simple or dress it up with glaze and extra berries, this is a loaf to be loved and shared. I hope you’ll make it soon and let it brighten your day from the first slice to the last crumb!

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