If you’re searching for the perfect balance of tangy and sweet, fluffy and moist, then this Lemon Blueberry Bread Recipe is going to become your new best friend in the kitchen. Imagine biting into a tender slice bursting with vibrant bursts of juicy blueberries and zesty lemon, wrapped up in a golden crust that’s just begging for a cup of tea or coffee. This bread is truly a celebration of fresh flavors that can brighten any breakfast, brighten up your snack time, or impress your weekend brunch guests effortlessly.
Ingredients You’ll Need
Every ingredient in this Lemon Blueberry Bread Recipe plays a crucial role, from the tender crumb created by the flour and leavening agents to the bright pop of flavor from fresh lemon zest and blueberries. Here’s what you’ll need to create this delightful loaf:
- All-purpose flour: Provides the perfect structure and soft crumb for the bread.
- Baking powder: Helps the bread rise evenly, giving it that light texture.
- Baking soda: Supports the leavening and reacts with sour cream for tenderness.
- Salt: Balances sweetness and enhances all the other flavors.
- Unsalted butter: Adds richness and moisture throughout the bread.
- Granulated sugar: Sweetens the bread without overpowering the lemon and blueberry highlights.
- Eggs: Bind ingredients and provide structure for a sturdy yet soft texture.
- Sour cream or Greek yogurt: Keeps the bread incredibly moist and tender with a slight tang.
- Lemon zest: Bursts with fresh citrus aroma and tanginess that wakes up the palate.
- Fresh lemon juice: Deepens the lemon flavor and adds brightness.
- Fresh blueberries: Offer juicy sweetness and a lovely contrast in color.
- Vanilla extract: Rounds out the flavors with a subtle warm sweetness.
How to Make Lemon Blueberry Bread Recipe
Step 1: Preheat and Prepare Your Pan
First things first: get your oven warming up to 350°F (175°C). This ensures it’s nice and hot when your batter is ready to go in. Grease and flour a 9×5-inch loaf pan to keep your bread from sticking, letting you enjoy perfect slices every time.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your all-purpose flour, baking powder, baking soda, and salt. This step ensures everything is evenly combined, which helps the bread rise beautifully and evenly later on.
Step 3: Cream Butter and Sugar
Now, grab a large bowl and beat your softened unsalted butter with the granulated sugar until the mixture turns light and fluffy. This process traps air and sets the stage for a tender, moist bread crumb.
Step 4: Add Eggs Gradually
Add the eggs one at a time, beating well after each addition. This gradual mixing helps incorporate air while preventing the batter from curdling, resulting in a smooth, homogenous mix that’s ready for the next flavorful steps.
Step 5: Incorporate Sour Cream, Lemon Zest, Juice, and Vanilla
Mix in the sour cream (or Greek yogurt), fresh lemon zest, lemon juice, and vanilla extract. These ingredients give the Lemon Blueberry Bread Recipe its signature bright, creamy flavor and tender crumb that keeps you coming back for more.
Step 6: Combine Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix here—just enough to blend so your bread stays fluffy and light.
Step 7: Fold in Fresh Blueberries
Gently fold in your fresh blueberries with a spatula. It’s important to be gentle so you don’t crush them, leaving gorgeous blueberry pockets that burst with sweet juiciness in every bite.
Step 8: Pour Batter and Bake
Pour your batter into the prepared loaf pan, smoothing the top for an even bake. Pop it into the oven and bake for about 55 to 65 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean.
Step 9: Cool and Slice
Once baked, allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely before slicing to maintain that lovely texture without crumbling.
How to Serve Lemon Blueberry Bread Recipe
Garnishes
For a little extra wow, dust your slices with powdered sugar or drizzle with a simple lemon glaze. Fresh lemon zest or a few extra blueberries on top add a delightful touch and make the bread look as good as it tastes.
Side Dishes
This bread shines best alongside a cup of hot tea or coffee in the morning, but you can also serve it with a dollop of whipped cream or a spoonful of mascarpone cheese for a decadent afternoon treat.
Creative Ways to Present
Try turning slices into mini open-faced sandwiches with a spread of cream cheese and honey, or cut the bread into cubes and serve as part of a brunch fruit salad for a lovely mix of textures and flavors. It’s a flexible gem of a recipe!
Make Ahead and Storage
Storing Leftovers
Wrap your leftover lemon blueberry bread tightly in plastic wrap or foil and store it at room temperature for up to three days. This keeps it moist and fresh, perfect for grabbing a slice whenever the craving hits.
Freezing
Want to keep it longer? Freeze the bread by wrapping it securely in plastic wrap and then placing it in a freezer-safe bag or container. It freezes beautifully for up to two months and can be thawed overnight in the fridge.
Reheating
To enjoy your bread warm, pop slices in a toaster oven or microwave for a few seconds. The gentle warmth revives that fresh-baked feel and enhances the lemon and blueberry flavors, making every bite feel like it just came out of the oven.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just be sure to thaw and drain them well to avoid excess moisture, which can make the bread soggy. You might also toss them lightly in flour before folding to help prevent them from sinking.
Is it possible to make this bread dairy-free?
Yes, you can substitute the butter with a dairy-free margarine and use a plant-based yogurt instead of sour cream. Keep in mind this may slightly alter the texture, but the lemon blueberry flavor will still shine through.
How do I prevent blueberries from sinking to the bottom?
Lightly coating the blueberries in flour before folding them into the batter helps suspend them evenly. Also, folding gently ensures they remain intact and distribute nicely throughout the bread.
Can I make muffins instead of a loaf?
Definitely! Just spoon the batter into greased muffin tins and bake at 350°F (175°C) for about 20-25 minutes, or until a toothpick comes out clean. Muffins make cute, portable treats perfect for on-the-go snacking.
What’s the best way to zest a lemon?
Use a microplane grater or the fine side of a box grater to zest just the yellow part of the lemon peel, avoiding the bitter white pith underneath. Fresh zest packs the most vibrant flavor for your Lemon Blueberry Bread Recipe.
Final Thoughts
There’s something so incredibly satisfying about baking and sharing this Lemon Blueberry Bread Recipe—it’s bright, comforting, and endlessly versatile. Whether it’s a simple breakfast treat or a special addition to your brunch table, its delightful flavors never fail to impress. So don’t hesitate to grab those fresh lemons and blueberries and give this recipe a try. I promise, once you do, it’ll become a staple you’ll want to make again and again!
Print
Lemon Blueberry Bread Recipe
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 8–10 slices) 1x
Description
This delicious Lemon Blueberry Bread combines the bright flavors of fresh lemon zest and juice with juicy blueberries baked into a moist, tender loaf. Perfect for breakfast, brunch, or an afternoon snack, this quick bread offers a delightful balance of sweetness and citrus tartness with a soft crumb and golden crust.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream or Greek yogurt
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
Main Add-ins
- 1 cup fresh blueberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure the bread doesn’t stick after baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly mixed. This ensures leavening agents distribute well.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, creamy, and fluffy. This step helps create a tender crumb.
- Add Eggs: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to fully incorporate them and maintain the light texture.
- Mix in Wet Flavors: Stir in the sour cream (or Greek yogurt), lemon zest, fresh lemon juice, and vanilla extract. These ingredients add moisture and that signature lemony flavor.
- Combine Wet and Dry: Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the bread tender and soft.
- Fold in Blueberries: Carefully fold the fresh blueberries into the batter, taking care not to crush them as this will prevent the color and texture from bleeding into the batter.
- Pour into Pan: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. This ensures the bread is fully cooked through.
- Cool and Serve: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving. This prevents the bread from becoming soggy.
Notes
- Use fresh blueberries rather than frozen to prevent excess moisture in the batter.
- If you don’t have sour cream, Greek yogurt is a perfect substitute for added moisture and tang.
- For an extra lemony punch, sprinkle some coarse sugar on top of the batter before baking.
- The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- To freeze, wrap tightly in plastic wrap and foil, then thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
