Lemon Blueberry Bread

Imagine slicing into a warm loaf of Lemon Blueberry Bread and being greeted by the bright aroma of citrus and the sight of juicy berries suspended throughout the tender crumb. This irresistible quick bread perfectly balances tangy lemon with sweet bursts of blueberry in every bite, creating a treat that’s equally at home at breakfast or dessert. This Lemon Blueberry Bread recipe combines simple pantry staples with fresh ingredients for a loaf that’s both impressive and attainable. You’ll learn how to create a moist, flavorful bread with a delicate crumb and that perfect sweet-tart balance that makes lemon and blueberry such a beloved pairing.

Why You’ll Love This Recipe

This Lemon Blueberry Bread will quickly become a family favorite for several compelling reasons. First, the contrast between the tender, buttery crumb and the juicy blueberries creates a textural masterpiece that keeps you coming back for another slice. The bright lemon flavor infuses every bite, cutting through the sweetness with its refreshing tang, while a simple lemon glaze adds an extra layer of citrus indulgence.

Unlike many quick bread recipes that can turn out dry or dense, this blueberry lemon loaf maintains perfect moisture thanks to the careful balance of ingredients and mixing technique. It’s also remarkably versatile – equally delicious for a grab-and-go breakfast, afternoon coffee accompaniment, or elegant dessert when served slightly warm with a dollop of whipped cream.

Best of all, this Lemon Blueberry Bread recipe is remarkably straightforward. With basic ingredients and no special equipment beyond a loaf pan, you’ll achieve bakery-quality results that will have everyone requesting the recipe.

Ingredients

For the Lemon Blueberry Loaf:

• 1¾ cups (220g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup (200g) granulated sugar
• 1 tablespoon lemon zest (from approximately 2 lemons)
• ½ cup (115g) unsalted butter, softened
• 2 large eggs, room temperature
• ½ cup (120ml) milk
• ¼ cup (60ml) fresh lemon juice
• 1 teaspoon vanilla extract
• 1½ cups (225g) fresh blueberries (or frozen, not thawed)
• 1 tablespoon all-purpose flour (for coating blueberries)

For the Lemon Glaze:

• 1 cup (120g) powdered sugar
• 2 tablespoons fresh lemon juice
• ½ teaspoon lemon zest

Pro Tips

Achieving the perfect Lemon Blueberry Bread comes down to a few critical techniques that make all the difference. First, don’t skip tossing your blueberries in flour before adding them to the batter. This simple step prevents them from sinking to the bottom during baking, ensuring those juicy bursts of fruit are evenly distributed throughout your loaf.

The second game-changing tip is to avoid overmixing once you add the flour. Combine the dry ingredients just until they disappear into the batter – those few remaining streaks of flour will incorporate during the folding of blueberries. Overmixing develops gluten, which results in a tough, dense bread instead of the tender crumb we’re aiming for.

Finally, master the lemon zesting technique for maximum flavor. Use a microplane to remove only the yellow outer layer of the lemon peel (avoiding the bitter white pith), and then rub the zest into the sugar with your fingertips before creaming with butter. This releases the essential oils into the sugar, infusing your entire loaf with bright lemon flavor that perfectly complements the blueberry lemon combination.

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, allowing some overhang on the sides for easy removal. Lightly spray the exposed sides with non-stick cooking spray.

Step 2: In a medium bowl, whisk together 1¾ cups flour, baking powder, and salt. Set aside. In a small bowl, toss the blueberries with 1 tablespoon flour until lightly coated. This prevents them from sinking during baking.

Step 3: In a large bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar until fragrant and slightly moist. This releases the oils in the zest, amplifying the lemon flavor throughout your Lemon Blueberry Bread.

Step 4: Add the softened butter to the lemon sugar and beat with an electric mixer until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5: Combine the milk and lemon juice in a measuring cup (it will curdle slightly, which is normal). Gradually add the flour mixture to the butter mixture, alternating with the milk-lemon mixture, beginning and ending with the flour. Mix just until combined after each addition – overmixing will lead to a tough texture.

Step 6: Gently fold the flour-coated blueberries into the batter with a rubber spatula, taking care not to crush them. Transfer the batter to the prepared loaf pan, spreading it evenly with the spatula.

Step 7: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely cover with aluminum foil for the last 15 minutes of baking.

Step 8: Allow the Lemon Blueberry Bread to cool in the pan for 15 minutes before lifting it out using the parchment paper overhang. Transfer to a wire rack to cool completely before glazing.

Step 9: For the glaze, whisk together the powdered sugar, lemon juice, and zest until smooth. The consistency should be thick but pourable – adjust with more sugar or juice as needed. Drizzle over the cooled bread and allow to set for about 15 minutes before slicing.

Variations

This versatile Lemon Blueberry Bread recipe can be easily adapted to suit different tastes or dietary needs. For a more indulgent version, try a Lemon Blueberry Cream Cheese Bread by swirling 4 ounces of softened cream cheese mixed with 2 tablespoons of sugar through the batter before baking. This adds a rich, tangy dimension that complements the lemon-blueberry combination beautifully.

For those following a gluten-free diet, you can achieve excellent results by substituting the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend. The texture may be slightly different, but the flavor will remain delicious, especially with the abundance of blueberries and lemon.

Looking for a healthier twist? Create a Whole Wheat Lemon Blueberry Bread by replacing half the all-purpose flour with whole wheat pastry flour and reducing the sugar to ¾ cup. Add 2 tablespoons of poppy seeds for a delightful crunch and visual appeal that complements the lemon blueberry loaf perfectly.

Storage and Serving

Your Lemon Blueberry Bread will remain fresh at room temperature in an airtight container for up to 3 days. For longer storage, wrap individual slices or the entire loaf (unglazed) tightly in plastic wrap and then aluminum foil before freezing for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature before serving or adding the glaze.

For a simple breakfast, enjoy a slice of this blueberry lemon bread with your morning coffee or tea. The bright citrus notes wake up your taste buds beautifully. For a more decadent dessert presentation, warm a slice slightly and top with a scoop of vanilla ice cream or lightly sweetened whipped cream – the contrast of cold cream with the warm bread is absolutely divine.

Another wonderful serving option is to transform this Lemon Blueberry Bread into an elegant trifle by cutting it into cubes and layering with lemon curd, fresh blueberries, and whipped cream in clear glasses for a show-stopping dessert that highlights the beautiful colors of this lemon and blueberry combination.

FAQs

Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work perfectly in this Lemon Blueberry Bread. Add them directly to the batter while still frozen (don’t thaw) and toss with flour as directed. This prevents color bleeding and sinking. Your baking time might increase by 5-7 minutes.

Why did my blueberries sink to the bottom of the loaf?
Coating the blueberries in flour before adding them to the batter helps prevent sinking. Also, make sure your batter isn’t too thin – it should be thick enough to suspend the berries throughout the loaf.

Can I make this recipe into muffins instead of a loaf?
Absolutely! This batter makes approximately 12 muffins. Reduce the baking time to 20-25 minutes and check for doneness with a toothpick.

My bread is browning too quickly but isn’t cooked through. What should I do?
If the top is getting too dark before the center is done, loosely tent the loaf with aluminum foil for the remainder of the baking time to prevent over-browning.

Can I substitute other citrus for the lemon in this recipe?
Yes, orange or lime can be substituted for a different flavor profile. Orange pairs wonderfully with blueberries for a less tangy, more sweet profile, while lime offers a unique twist on this classic Lemon Blueberry Bread.

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