If you’re searching for a bakery-style treat that captures the bright zing of lemons and the juicy sweetness of blueberries, you’ll love this Lemon Blueberry Bread. Every bite of this moist, tender loaf bursts with flavor and a hint of nostalgia, making it perfect for breakfast, brunch, or an afternoon pick-me-up. The combination of vibrant citrus and plump blueberries brings a cheerful touch to any table, and the optional lemon glaze takes it over the top. Whether you’re sharing a slice with friends or keeping it all to yourself, this bake is bound to become a fast favorite.
Ingredients You’ll Need
The beauty of Lemon Blueberry Bread is how a handful of simple, everyday ingredients come together to create something truly special. Each component plays its part in making the loaf tender, flavorful, and beautifully speckled with berries.
- All-purpose flour: Provides the perfect structure for a soft, sliceable quick bread.
- Baking powder: Lends lift to the loaf, ensuring it rises tall and fluffy.
- Salt: Enhances the bright flavors and balances the overall sweetness.
- Unsalted butter (softened): Adds rich flavor and helps create a deliciously tender crumb.
- Granulated sugar: Sweetens the bread and helps achieve that classic golden crust.
- Large eggs: Bind everything together and give the loaf a luxurious texture.
- Milk: Moistens the batter so your Lemon Blueberry Bread stays light and soft.
- Fresh lemon juice: Infuses the loaf with a refreshing citrusy punch.
- Lemon zest: Packs an extra burst of lemon flavor and beautiful aroma.
- Vanilla extract: Rounds out the bright flavors with a warm, cozy note.
- Fresh or frozen blueberries (tossed in flour): The star of the show, these juicy gems add pops of sweetness in every slice.
- Optional lemon glaze (powdered sugar + lemon juice): Drizzled on top, this tangy glaze adds an irresistible finishing touch.
How to Make Lemon Blueberry Bread
Step 1: Prep Your Oven and Pan
Before you do anything else, preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously to prevent sticking. Getting this out of the way early means your batter is ready to go straight into the oven as soon as it’s mixed, ensuring the best rise and texture.
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 seasoning, which means your Lemon Blueberry Bread will have a uniform crumb all the way through.
Step 3: Cream the Butter and Sugar
In a large bowl, use a mixer to cream the softened butter and granulated sugar until it becomes pale, light, and fluffy. This incorporates air, helping your bread bake up tender while building a balanced, rich flavor foundation.
Step 4: Add Eggs and Wet Ingredients
Beat in the eggs one at a time, making sure each is fully mixed in before adding the next. Now pour in the milk, freshly squeezed lemon juice, lemon zest, and vanilla extract, giving everything a good mix until smooth and fragrant. The kitchen will start to smell like pure sunshine at this point!
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, mixing gently and just until combined. Overmixing can mean a dense loaf, so stop as soon as you don’t see any dry flour left.
Step 6: Fold in Blueberries
Toss the blueberries with a tablespoon of flour to help keep them from sinking, then gently fold them into your batter using a spatula. Be careful not to crush the berries—those pockets of juicy fruit are what make Lemon Blueberry Bread so delightful.
Step 7: Bake the Loaf
Pour the batter into your prepared pan and smooth out 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. The top should be golden and may even have a crackly split—a sign of a perfectly risen quick bread.
Step 8: Cool and Glaze
Let the bread cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely. If you’re opting for the lemon glaze, whisk together powdered sugar and lemon juice, then drizzle it over the cooled loaf for that signature sweet-tart finish.
How to Serve Lemon Blueberry Bread
Garnishes
A classic drizzle of tangy lemon glaze is always welcome on Lemon Blueberry Bread. Add a sprinkle of extra lemon zest on top for a pop of color and zip, or scatter a few whole fresh blueberries over the glaze for an instantly pretty presentation.
Side Dishes
Enjoy a slice alongside a dollop of Greek yogurt and a handful of fresh berries for a wholesome breakfast, or pair it with your favorite tea or coffee for a cozy afternoon treat. It’s also wonderful with softly whipped cream if you’re serving it as dessert.
Creative Ways to Present
Try slicing your Lemon Blueberry Bread thick and serving it as the base for a lush berry trifle, or toast it lightly and add a slather of lemon curd for extra indulgence. For brunch gatherings, cut the loaf into mini slices or cubes and display them in a charming bread basket to encourage everyone to grab a piece.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, wrap the bread tightly in plastic wrap or place it in an airtight container. It will stay moist and fresh at room temperature for up to 3 days. The flavors often deepen by day two, making leftovers even more irresistible.
Freezing
Lemon Blueberry Bread freezes beautifully! Simply slice the cooled loaf, wrap each slice in plastic wrap, and store them together in a freezer-safe bag. When ready to enjoy, let slices thaw at room temperature or gently warm them for that freshly baked flavor.
Reheating
To restore that freshly-baked warmth, microwave slices for about 10 seconds or pop them in a low oven for 5 minutes. The gentle heat brings out the buttery aroma and revives the berries, making the bread taste like it just came out of the oven.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! If using frozen blueberries, don’t thaw them before adding to the batter—just toss them in flour and fold them in gently. This helps prevent too much color from bleeding into the batter and keeps your Lemon Blueberry Bread looking vibrant.
How can I ensure the loaf is fully baked without drying it out?
Start checking the bread at the 50-minute mark by inserting a toothpick in the center. If it comes out clean or with a few moist crumbs, it’s done. Avoid overbaking as that may dry out the bread—ovens can differ, so rely on visual and toothpick cues for best results.
Is it possible to make this recipe dairy-free?
Yes! Swap the butter for a good dairy-free alternative and use a plant-based milk, such as almond, soy, or oat milk. You’ll still enjoy moist, flavorful Lemon Blueberry Bread that everyone can savor.
Why toss the blueberries in flour before adding to the batter?
Tossing the berries in a bit of flour creates a light coating around each berry, which helps prevent them from sinking to the bottom while baking, ensuring they’re evenly distributed throughout each slice.
How long does Lemon Blueberry Bread stay fresh?
Stored properly, your loaf will stay deliciously fresh at room temperature for up to 3 days. For longer storage, freeze as directed and enjoy slices whenever the craving strikes!
Final Thoughts
There’s something magical about baking Lemon Blueberry Bread—it fills the kitchen with sunshine, and every slice feels like a small celebration. Whether you’re sharing it with friends or treating yourself to a special snack, I hope this recipe brings plenty of bright, berry-filled joy to your home. Give it a try and let it become part of your favorite baking traditions!
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: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Blueberry Bread is a delightful combination of tangy lemon and juicy blueberries in a moist, tender loaf. Perfect for breakfast, brunch, or a sweet treat any time of day!
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Additional:
- 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour)
- Optional lemon glaze (1/2 cup powdered sugar + 1–2 tablespoons lemon juice)
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: Whisk flour, baking powder, and salt in a medium bowl.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add Wet Ingredients: Beat in eggs, then mix in milk, lemon juice, lemon zest, and vanilla extract.
- Combine: Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Fold in Blueberries: Gently fold in floured blueberries.
- Bake: Pour batter into pan, bake for 50–60 minutes until a toothpick comes out clean.
- Cool and Glaze: Cool in pan for 10 minutes, then transfer to a wire rack. Drizzle with glaze if desired.
Notes
- Tossing the blueberries in flour prevents them from sinking to the bottom.
- You can substitute buttermilk or yogurt for the milk for extra moisture.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
