If you’re looking for a beautifully tender loaf that bursts with fresh citrus and sweet fruit, Lemon Blueberry Bread is absolutely the answer. With a zippy lemon glaze that soaks into every slice and plump blueberries tucked throughout, this loaf is the kind of treat that brings both comfort and cheer to your kitchen. Whether it’s a cozy breakfast, an afternoon pick-me-up, or a delightful dessert, each bite offers the perfect balance of tang and sweetness. The real secret here is the way lemon and blueberry work together, turning a simple quick bread into something a little bit magical.
Ingredients You’ll Need
Gathering these easy-to-find ingredients is the first promise of how stress-free this recipe can be. Each item brings something special: tenderness, lift, vibrant flavor, or bursts of color that make Lemon Blueberry Bread a true crowd-pleaser.
- All-Purpose Flour: The backbone that gives your bread its golden structure; be sure to measure gently for a soft crumb.
- Baking Powder: Adds essential rise, so you get a tall, light loaf every time.
- Baking Soda: Works with the lemon juice to help the bread puff up beautifully.
- Salt: Just a touch sharpens the flavors and balances the sweetness.
- Unsalted Butter (softened): Creates richness and a moist, tender crumb that melts in your mouth.
- Granulated Sugar: Lends sweetness and helps the loaf brown to a golden color.
- Large Eggs: Bind everything together and give a little lift for that perfect slice.
- Lemon Zest: Packs a punch of natural lemon oil for bright, aromatic citrus flavor.
- Fresh Lemon Juice: Delivers tang and freshness that distinguishes Lemon Blueberry Bread from ordinary loaves.
- Vanilla Extract: Adds a subtle warmth and smooths the citrusy edges.
- Sour Cream or Greek Yogurt: Boosts moisture and tenderness while adding just a hint of tang.
- Fresh or Frozen Blueberries (tossed in flour): Bursts of juicy, sweet berries that stay suspended rather than sinking.
- Powdered Sugar (for glaze): The base for a silky lemon glaze that sets up beautifully atop the loaf.
- More Fresh Lemon Juice (for glaze): Adds that final note of bright, tart flavor that makes each slice sing.
How to Make Lemon Blueberry Bread
Step 1: Prepare Your Pan and Preheat Oven
Begin by greasing a 9×5-inch loaf pan with butter or nonstick spray, making sure you get all the corners. Set your oven to 350°F (175°C) so it’s hot and ready for baking by the time your batter comes together.
Step 2: Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps evenly disperse the leavening agents, ensuring your Lemon Blueberry Bread rises uniformly and has just the right texture throughout.
Step 3: Cream Butter and Sugar
Grab your largest mixing bowl and beat the softened unsalted butter with the granulated sugar until the combination looks pale and fluffy. This step infuses air into your batter, giving you a lighter, more tender bread. Don’t rush—let it get nice and creamy!
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time, making sure each is incorporated before you move on. Then, add the lemon zest, fresh lemon juice, and vanilla extract. Take a deep breath—the aroma at this stage is incredible and promises the lemony brightness ahead.
Step 5: Mix In Sour Cream
Spoon in the sour cream (or Greek yogurt) and blend until your batter is silky smooth. This ingredient is key for moisture and that irresistible tender crumb Lemon Blueberry Bread is known for.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry mixture into the wet, stirring gently until barely combined—overmixing is the enemy of a soft, melt-in-your-mouth loaf. You want everything just mixed, with no pockets of dry flour.
Step 7: Fold in Blueberries
Gently fold the flour-coated blueberries into the batter, trying not to smash them. This coating prevents the berries from sinking and helps deliver beautiful pops of blue in every slice.
Step 8: Bake to Golden Perfection
Pour the batter into your prepared loaf pan and use a spatula to smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (just not wet batter). If the top gets too brown before the center is set, loosely cover with foil for the last 15 minutes.
Step 9: Cool and Glaze
Let the bread cool in the pan for 10 minutes, then carefully turn it out onto a wire rack. Meanwhile, whisk together the powdered sugar and lemon juice to make the glaze. Drizzle it generously over the cooled loaf, letting it set for a few minutes before slicing for the prettiest finish.
How to Serve Lemon Blueberry Bread
Garnishes
Add a final flourish just before serving by sprinkling a little extra lemon zest or a handful of fresh blueberries over the top. For a bakery-worthy look, a few thinly sliced lemon rounds can be tucked alongside each serving plate.
Side Dishes
Lemon Blueberry Bread shines next to a bowl of creamy Greek yogurt or a light fruit salad. If you’re serving it as part of a brunch, small bowls of mixed nuts or crisp bacon give savory contrast without stealing the show.
Creative Ways to Present
Try slicing the loaf thick and toasting each slice just until it’s golden at the edges, then slathering with whipped cream cheese or lemon curd. For a dessert twist, serve warmed bread with a scoop of vanilla ice cream and a sprinkle of toasted almonds—it’s pure bliss.
Make Ahead and Storage
Storing Leftovers
Lemon Blueberry Bread stays fresh for up to three days when wrapped tightly in plastic or stored in an airtight container at room temperature. If your kitchen is particularly warm, pop it in the fridge to preserve that lovely, damp crumb.
Freezing
This bread freezes like a dream! Once completely cooled and glazed, wrap the loaf or individual slices in plastic wrap, then layer in a freezer bag. It will keep for up to three months—just thaw overnight at room temperature to enjoy that just-baked flavor.
Reheating
To recapture that soft, fresh-baked feel, warm slices in the microwave for 10-15 seconds or toast lightly in a toaster oven. The glaze softens back up and the blueberries get juicy, making every bite taste fresh from the oven.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just add them directly from the freezer, and toss them in flour before folding into the batter. This helps prevent them from bleeding color and sinking to the bottom of the bread.
What can I substitute for sour cream?
Plain Greek yogurt works beautifully in place of sour cream and keeps the bread moist with that slight tang. You can also use regular, whole milk yogurt in a pinch.
How do I know when my Lemon Blueberry Bread is fully baked?
The best test is to insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs—but not wet batter. The loaf should also spring back lightly when you tap the top.
Can I double the recipe and make two loaves?
You sure can! Simply double all ingredients and divide evenly into two loaf pans. Keep an eye on the baking time, as you may need to add a few extra minutes depending on your oven.
Is it possible to make this Lemon Blueberry Bread gluten-free?
Yes, swap the all-purpose flour with your favorite gluten-free baking blend (ideally one with xanthan gum for structure). Check for doneness a little earlier, as gluten-free flours may bake a bit faster.
Final Thoughts
Lemon Blueberry Bread brings a sparkle of sunshine to even the simplest days, infusing every bite with that irresistible balance of tart, juicy, and sweet. If you haven’t tried baking it yet, let this be the recipe that wins you over—slice it up, share it with friends, and enjoy the little luxuries it brings to your table!
Print
Lemon Blueberry Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This Lemon Blueberry Bread is a delightful combination of tangy lemon and juicy blueberries, perfect for a sweet treat or a breakfast indulgence. The bread is moist and flavorful, topped with a zesty lemon glaze that adds an extra touch of citrusy goodness.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
- 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour)
Lemon Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat oven and prepare the pan: Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add wet ingredients: Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla. Mix in sour cream until smooth.
- Combine wet and dry ingredients: Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in blueberries gently.
- Bake: Pour batter into prepared loaf pan and bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
- Cool and glaze: Cool in pan for 10 minutes, then transfer to a wire rack. For glaze, whisk powdered sugar with lemon juice and drizzle over cooled bread.
Notes
- For extra lemon flavor, add a teaspoon of lemon extract.
- Frozen blueberries work well but should not be thawed before use.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 24g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
