Lemon Blueberry Bread Recipe

There’s something magical about the combination of fresh, tangy lemon and sweet, juicy blueberries. This lemon blueberry bread is like a slice of sunshine you can enjoy all year round, with a light, moist crumb and a bright, citrusy glaze that makes each bite even better. Perfect with your morning coffee, as an afternoon snack, or as a simple dessert, this bread is easy enough for a weeknight but impressive enough to share. The best part? You don’t need any fancy ingredients or special skills—just a loaf pan, a few basic pantry items, and a little bit of time.

this RECIPE

A sweet memory of lemon and blueberry goodness 🍋

The first time I made lemon blueberry bread was on a rainy Saturday morning when I needed a pick-me-up. I’d just bought a pint of fresh blueberries, and the smell of lemons was already brightening my kitchen. I remember how my kitchen was filled with the comforting scent of vanilla and lemon as it baked, and the anticipation of that first warm slice was almost too much! When I finally tasted it, the burst of blueberries in the soft, lemony bread was even better than I’d imagined. Ever since then, this bread has been a go-to when I need a little taste of summer or something comforting on a chilly day.

A brief background on lemon blueberry bread

Lemon blueberry bread is a classic quick bread that marries two flavors that seem destined for each other: the tart zing of lemon and the sweetness of blueberries. This flavor combination is popular in many desserts and baked goods across the world, from muffins to pies, because it hits that perfect balance between sweet and tangy. Quick breads like this one don’t require yeast or long rising times, making them wonderfully approachable. This recipe, in particular, stays moist thanks to the combination of butter and milk, and the lemon glaze adds a little extra pop that’ll have everyone coming back for more.

Let’s talk ingredients: bringing out the best of lemon and blueberry

• All-purpose flour: The base of this bread, providing structure and a tender crumb. You can substitute half of the flour with whole wheat for a slightly heartier version, but keep in mind it will make the bread a bit denser.
• Baking powder: Helps the bread rise and keeps it light. Make sure your baking powder is fresh—an expired one can lead to a flatter, dense loaf.
• Unsalted butter: Adds richness and a slight buttery flavor. I use melted butter in this recipe for an easy, no-fuss batter. If you only have salted butter, skip the additional salt in the recipe.
• Granulated sugar: Sweetens the bread and helps keep it tender. If you prefer, you can use coconut sugar or even a little honey, but keep in mind it will alter the flavor slightly.
• Eggs: Essential for binding and giving the bread a soft, cake-like texture.
• Vanilla extract: Adds warmth and depth to the flavor profile. Pure vanilla extract is ideal, but imitation vanilla will work in a pinch.
• Lemon zest and juice: The star of the show! The zest provides a concentrated lemon flavor, while the juice adds freshness and tang. Use fresh lemons if possible for the best flavor.
• Milk: Keeps the bread moist and tender. Any kind of milk works here—dairy or non-dairy—so feel free to use whatever you have on hand.
• Blueberries: Sweet, juicy bursts of flavor in every bite. If using frozen blueberries, don’t thaw them to prevent them from bleeding too much into the batter.

Essential kitchen gear: what you need (and what you can skip)

For this recipe, you’ll need a few basic kitchen tools.

• 9″x 5″ loaf pan: This is the perfect size for this recipe. If you use a smaller or larger pan, the baking time may need adjusting.
• Electric mixer: While you can mix by hand, a stand or hand mixer makes it easier to get a smooth, lump-free batter. Just be careful not to overmix once the flour is added!
• Whisk: For whisking together the dry ingredients and creating a lump-free glaze.
• Parchment paper: Lining your pan with parchment paper makes it much easier to remove the loaf after baking. Just lift it right out without any fuss!
• Cooling rack: Essential for letting your bread cool evenly. Placing a baking sheet underneath the rack also helps catch any extra glaze.

Step-by-step: how to make the perfect lemon blueberry bread

1. Prep your pan and preheat the oven
   Start by preheating your oven to 350°F. Line your loaf pan with parchment paper (leaving a little overhang for easy lifting) or grease it lightly with butter.
2. Mix the dry ingredients
   In a medium bowl, whisk together the flour, baking powder, and salt. This helps ensure that the leavening is evenly distributed so the bread rises nicely.
3. Blend the wet ingredients
   In the bowl of an electric mixer, combine the melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice. Blend until smooth and well combined. (If you don’t have an electric mixer, a hand whisk works fine, but expect a bit of an arm workout!)
4. Alternate adding flour and milk
   With the mixer on low, gradually add half of the flour mixture, then half of the milk, followed by the rest of the flour and milk. Mixing in stages like this helps keep the batter smooth and prevents overmixing.
5. Prepare the blueberries
   Rinse the blueberries if they’re fresh, and toss them in 1 tablespoon of flour. This little trick keeps them from sinking to the bottom of the loaf as it bakes.
6. Fold in the blueberries
   Gently fold the floured blueberries into the batter by hand. This prevents the berries from breaking and keeps the batter from turning blue.
7. Bake
   Pour the batter into your prepared pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 30 minutes before transferring it to a wire rack.
8. Make the glaze
   While the bread is cooling, whisk together the melted butter, powdered sugar, lemon juice, and vanilla extract until smooth. Once the bread is on the cooling rack, pour the glaze over the top and let it set.

Variations to try (and love)

• Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture might be a little denser, but it’ll still be delicious.
• Dairy-free: Use plant-based butter and a non-dairy milk like almond or oat milk.
• Extra lemony: For a double dose of lemon, add an extra tablespoon of lemon zest and use a lemon extract instead of vanilla in the glaze.
• Seasonal swap: In the fall, try swapping the blueberries for cranberries and adding a hint of cinnamon to the dry ingredients.
• Berry mix: Instead of just blueberries, use a mix of your favorite berries, like raspberries or blackberries, for a more complex berry flavor.

Serving suggestions: make it pretty!

This bread is beautiful on its own, but a little garnish can make it extra special. Try adding a sprinkle of fresh lemon zest over the glaze for a bright pop of color. For an elegant presentation, serve it on a cake stand with a few fresh blueberries and lemon slices scattered around the base. This bread pairs wonderfully with a simple side of fresh whipped cream or a dollop of Greek yogurt if you’re serving it as dessert.

Beverage pairings

• Iced lemon tea: For a refreshing twist, pair this bread with a tall glass of iced lemon tea. The flavors mirror each other in the best way.
• Chamomile tea: A warm, soothing cup of chamomile brings out the floral notes of the blueberries and lemon.
• Vanilla almond milk latte: The creamy, nutty flavor of almond milk and a hint of vanilla complements the richness of the bread perfectly.
• Sparkling water with lemon: Simple but effective, sparkling water with a twist of lemon cuts through the sweetness and refreshes the palate.
• Freshly squeezed lemonade: If you’re really a lemon lover, nothing pairs better than a cold glass of lemonade!

Storing and reheating tips

Lemon blueberry bread stays fresh at room temperature for about 2 days. Just wrap it tightly in plastic wrap or store it in an airtight container. If you want it to last longer, you can refrigerate it for up to a week, but keep in mind that it might dry out slightly in the fridge.

For longer storage, freeze individual slices by wrapping them in plastic wrap and placing them in a freezer bag. They’ll keep well for about 3 months. When you’re ready to enjoy a slice, just thaw it on the counter or pop it in the microwave for a few seconds.

Adjusting for different serving sizes

This recipe makes one 9″x 5″ loaf, which yields about 8-10 slices. If you want to make a smaller loaf, you could halve the ingredients and use a mini loaf pan, reducing the bake time by about 10-15 minutes. For a larger batch, double the recipe and use two loaf pans—just don’t try to bake it all in one big pan, or it may not cook evenly.

Potential issues (and how to avoid them)

• Blueberries sinking: Make sure to toss the blueberries in flour before adding them to the batter. This keeps them suspended throughout the loaf.
• Overmixing: Once you add the flour, mix gently. Overmixing can lead to a dense, tough loaf.
• Burnt edges: If your oven runs hot, cover the loaf with foil in the last 10-15 minutes of baking to prevent the edges from browning too much.

Ready to bake? Give it a try!

This lemon blueberry bread is an easy, delightful recipe that’s perfect for any season. With its bright flavors and comforting crumb, it’s bound to be a favorite in your household too. Don’t be afraid to experiment with the variations or add your own twist. Happy baking!

FAQs

1. Can I use frozen blueberries?
Yes! Just don’t thaw them—add them straight from the freezer to prevent them from bleeding too much.

2. What if I don’t have fresh lemons?
You can use bottled lemon juice in a pinch, but fresh lemons give a brighter flavor.

3. Can I make this bread vegan?
Try substituting the eggs with flax eggs, and use plant-based milk and butter. The texture may be slightly different, but it should work.

4. My glaze is too thin—how can I fix it?
Add a little more powdered sugar until it reaches your desired thickness.

5. How do I prevent my bread from sticking to the pan?
Lining your pan with parchment paper makes removal super easy. If you don’t have parchment, be sure to grease the pan well.

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