This Lemon Blueberry Bread is a delightful balance of tangy citrus and sweet, juicy berries, creating a loaf that’s moist, flavorful, and irresistibly soft.
Packed with fiber-rich blueberries, a touch of healthy fats from butter, and protein from eggs, it’s both nourishing and satisfying.
Quick and easy to make, it’s perfect for breakfast, snacks, or a simple dessert for everyday enjoyment.
Lemon Blueberry Bread
Equipment
- 1 – 9"x5" loaf pan
- 1 Medium Mixing Bowl
- 1 Small Mixing Bowl
- 1 Electric Mixer or Whisk
- 1 – Spatula or spoon
- 1 Wire cooling rack
- (1) Baking sheet
- Parchment paper (for lining)
Ingredients
For the Bread:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2 teaspoons lemon zest freshly grated
- 2 tablespoons lemon juice fresh
- 1/2 cup milk
- 1 cup fresh or frozen blueberries
- 1 tablespoon all-purpose flour for coating blueberries
For the Lemon Glaze:
- 2 tablespoons unsalted butter melted
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice fresh
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Set your oven to 350°F (175°C) and line a 9"x5" loaf pan with parchment paper. If you prefer, lightly grease the pan with butter to prevent sticking. This ensures your loaf will come out cleanly and maintain its shape.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt. Set this mixture aside, as it will be gradually incorporated into the wet ingredients.
- Combine Wet Ingredients: In a large mixing bowl or the bowl of an electric mixer, combine 1/3 cup melted butter, 1 cup granulated sugar, 2 eggs, 1/2 teaspoon vanilla extract, 2 teaspoons freshly grated lemon zest, and 2 tablespoons lemon juice. Mix on medium speed until the batter is smooth, creamy, and well combined.
- Incorporate Flour and Milk: Gradually add the dry ingredients and 1/2 cup milk into the wet mixture in two parts: start with half the flour mixture, then half the milk, followed by the remaining flour and milk. Stir just until combined. Avoid overmixing, which can make the bread dense.
- Prepare Blueberries: Rinse fresh blueberries lightly (if using) and drain. In a small bowl, toss 1 cup of blueberries with 1 tablespoon of flour. This light coating prevents the berries from sinking to the bottom of the loaf while baking.
- Fold in Blueberries: Gently fold the flour-coated blueberries into the batter using a spatula or spoon. Mix carefully and quickly to ensure the berries are evenly distributed without crushing them.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. The top should be lightly golden and springy to the touch.
- Cool Before Glazing: Allow the bread to cool in the pan for about 30 minutes. Then, transfer it to a wire cooling rack placed over a baking sheet to catch any excess glaze.
- Prepare Lemon Glaze: In a small bowl, whisk together 2 tablespoons melted butter, 1/2 cup powdered sugar, 2 tablespoons lemon juice, and 1/2 teaspoon vanilla extract until smooth and pourable.
- Glaze the Bread: Drizzle the glaze evenly over the top of the cooled loaf. Let it set for a few minutes before slicing. Serve and enjoy the fresh, zesty, and sweet flavors of your homemade Lemon Blueberry Bread!
Notes
- Using fresh or frozen blueberries works well, but toss frozen berries lightly in flour to prevent them from sinking.
- Avoid overmixing the batter once flour and milk are added to maintain a soft, tender crumb.
- Freshly grated lemon zest provides brighter, more vibrant citrus flavor than pre-packaged zest.
- Bake in a well-preheated oven and check with a toothpick for doneness; ovens may vary in temperature.
- Glaze is best added after the loaf cools to prevent melting into the bread and losing its shine.
Chef’s Secrets for Perfect Loaf
Achieving a perfectly moist Lemon Blueberry Bread starts with layering flavors carefully.
Creaming the butter, sugar, eggs, and lemon components together allows the citrus oils and sweetness to infuse the batter evenly.
Tossing the berries in a small amount of flour is a simple yet essential step to keep them suspended and prevent them from sinking.
For extra flavor, consider lightly toasting the loaf pan with a hint of butter before pouring in the batter.
Lastly, a gentle hand when folding the blueberries preserves their shape and prevents the batter from turning purple.
Serving Suggestions for Every Occasion
This loaf shines as a breakfast treat, a mid-afternoon snack, or a light dessert.
Slice and serve with a dollop of whipped cream, a smear of cream cheese, or a drizzle of extra honey or lemon glaze.
Pairing it with a cup of hot tea or coffee enhances the citrus and berry notes beautifully.
For a brunch spread, arrange slices alongside fresh fruit, yogurt, and a sprinkling of toasted nuts to create a colorful, inviting plate.
Storage Tips to Keep Fresh
Store cooled bread tightly wrapped in plastic wrap at room temperature for up to three days.
If you want to prepare ahead, bake without the glaze and wrap the loaf; then, glaze on the day of serving for the freshest taste.
For longer storage, slice and freeze in an airtight container or freezer bag for up to two months.
Reheat slices in a toaster or oven for a few minutes to restore their soft, warm texture.
Frequently Asked Questions
1. Can I use frozen blueberries?
Yes! Frozen blueberries work perfectly. Toss them in a tablespoon of flour before adding to the batter to prevent them from sinking to the bottom. No need to thaw beforehand.
2. Can I substitute butter with oil?
You can replace melted butter with an equal amount of neutral oil, such as canola or vegetable oil.
The bread will remain moist, but the flavor will be slightly less rich and buttery.
3. How do I know when the bread is done?
Insert a toothpick into the center of the loaf; if it comes out clean or with just a few moist crumbs, the bread is ready.
Avoid opening the oven too early to prevent sinking.
4. Can I make this gluten-free?
Yes. Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Baking time may vary slightly, so keep an eye on the loaf and test doneness with a toothpick.
5. Can I prepare this recipe ahead of time?
Absolutely. You can bake the bread a day ahead, wrap it tightly without the glaze, and store at room temperature.
Glaze the loaf right before serving for the best flavor and texture.
