Lemon Blueberry Bread Recipe

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If you’re craving a treat that brightens your day with a burst of fresh summer flavors, look no further than this delightful Lemon Blueberry Bread Recipe. This moist, tender loaf perfectly balances the zesty punch of fresh lemon juice and zest with juicy blueberries scattered throughout, creating a loaf that’s both sweet and tangy. Finished with a shimmering lemon glaze that adds the perfect touch of sweetness, this bread is absolutely irresistible whether served for breakfast, a midday snack, or even a light dessert. It’s one of those comforting, homemade recipes that feels like a warm hug in every bite!

Ingredients You’ll Need

All the ingredients in this Lemon Blueberry Bread Recipe are simple and familiar, yet each one plays a crucial role in the flavor, texture, and vibrant color of the bread. From the zesty lemon elements that brighten every slice to the fresh blueberries adding bursts of juiciness, every component helps create a loaf that’s as visually lovely as it is delicious.

• 1 1/2 cups all-purpose flour: The base of our bread, providing structure and tenderness.
• 1 teaspoon baking powder: Helps the bread rise beautifully with a light crumb.
• 1/2 teaspoon salt: Enhances all the flavors and balances sweetness.
• 1/2 cup unsalted butter, softened: Adds richness and moisture to the bread.
• 1 cup granulated sugar: Sweetens the loaf just right without overpowering.
• 2 large eggs: Bind the ingredients together and add to the tender texture.
• 1/2 cup milk: Keeps the bread moist and tender.
• 1/4 cup fresh lemon juice: Brings that unmistakable bright and tangy lemon flavor.
• 1 tablespoon lemon zest: Intensifies lemon aroma and flavor with natural oils.
• 1 teaspoon vanilla extract: Adds subtle warmth and depth to the flavor profile.
• 1 1/2 cups fresh blueberries: Juicy bursts of sweetness throughout the loaf.
• 1 tablespoon all-purpose flour (for coating blueberries): Keeps the blueberries suspended evenly in the batter.
• 1 cup powdered sugar (for glaze): Creates the sweet finish for the bread’s tangy icing.
• 2-3 tablespoons fresh lemon juice (for glaze): Combines with sugar to make the bright, smooth lemon glaze.

How to Make Lemon Blueberry Bread Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F (175°C). It’s important to grease and flour a 9×5-inch loaf pan carefully so your bread comes out effortlessly after baking. This little step ensures the perfect presentation later on.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This mixture helps to keep everything evenly distributed as you add it to the wet ingredients, leading to a perfectly textured bread.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream the softened unsalted butter with the granulated sugar until the mixture is light and fluffy. This process is key in creating a tender, moist crumb that melts in your mouth.

Step 4: Add Eggs, Milk, and Lemon Flavors

Beat in the eggs one at a time, making sure each is fully blended before adding the next. Then mix in the milk, fresh lemon juice, lemon zest, and vanilla extract. This combination gives the bread its unmistakably bright and aromatic lemon taste.

Step 5: Combine Wet and Dry Ingredients

Gradually fold the dry ingredient mixture into the wet ingredients, stirring just until everything is combined. Be careful not to overmix, as that could lead to a denser bread texture rather than a soft, airy loaf.

Step 6: Fold in the Blueberries

Toss the fresh blueberries with 1 tablespoon of flour—this trick prevents them from sinking to the bottom of the bread during baking. Gently fold the blueberries into the batter, distributing them evenly without breaking their delicate skins.

Step 7: Bake the Bread

Pour the blueberry-lemon batter into your prepared loaf pan, smoothing the top with a spatula for an even bake. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean. This step guarantees the bread is perfectly cooked through but still moist.

Step 8: Cool and Glaze

Allow the bread to cool in the pan for 10 minutes to firm up. Then transfer it to a wire rack to cool completely. While waiting, whisk together the powdered sugar and fresh lemon juice to make the lemon glaze. Drizzle this over the cooled bread for a final sunny touch of sweetness and tang.

How to Serve Lemon Blueberry Bread Recipe

Garnishes

A simple dusting of powdered sugar or a few extra fresh blueberries on top of the glazed bread instantly amps up its presentation. You could also add a dollop of whipped cream or a sprinkle of lemon zest for a pretty finishing touch that’s sure to impress.

Side Dishes

This lemon blueberry bread pairs wonderfully with a small bowl of Greek yogurt or a side of fresh fruit salad. If serving during brunch, a cup of your favorite tea or freshly brewed coffee brings out the bread’s citrus flavors perfectly.

Creative Ways to Present

Slice the bread into thick, rustic pieces and serve stacked on a wooden board for an inviting, homey vibe. For parties or picnics, cut the bread into bite-sized squares and thread a toothpick through each for easy, elegant single servings. You can also spread cream cheese or lemon curd on toasted slices to elevate the experience even more.

Make Ahead and Storage

Storing Leftovers

To keep your Lemon Blueberry Bread fresh, store it at room temperature in an airtight container for up to 3 days. Make sure the bread is completely cooled before storing to avoid trapping moisture and making it soggy.

Freezing

If you want to enjoy this delicious loaf later, the bread freezes beautifully for up to 3 months. Wrap the entire loaf or individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. Remember not to glaze before freezing; add the lemon glaze fresh after thawing for the best flavor and texture.

Reheating

When you’re ready to enjoy your bread, thaw it at room temperature. To warm up slices, a quick 20–30 seconds in the microwave revives the bread’s soft, fresh-from-the-oven appeal, especially lovely with an extra drizzle of lemon glaze or a dab of butter.

FAQs

Can I use frozen blueberries instead of fresh ones?

Absolutely! Frozen blueberries work great here and are often more convenient. Just toss them with flour before folding into the batter, and don’t thaw them beforehand to avoid excess moisture in your bread.

How do I prevent the blueberries from sinking in the bread?

Tossing the blueberries in a tablespoon of flour before folding them into the batter helps suspend them evenly so they don’t settle to the bottom while baking, ensuring every bite is bursting with fruit.

Can I make this bread gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum. While the texture may be slightly different, it will still be moist, flavorful, and delightful.

How can I tell when the Lemon Blueberry Bread Recipe is done baking?

Insert a toothpick or a cake tester into the center of the loaf; it should come out clean or with just a few moist crumbs attached. If the top browns too quickly, tent the loaf loosely with foil to prevent over-browning during the last 10-15 minutes.

Can I add more lemon zest for a stronger lemon flavor?

Definitely! Lemon zest carries intense flavor and will brighten the bread wonderfully. Just be careful not to overdo it, as it can become overpowering. One tablespoon is perfect, but you can adjust to your taste.

Final Thoughts

If you want a baking project that feels joyous and rewarding, this Lemon Blueberry Bread Recipe hits all the right notes. It’s refreshingly bright, tenderly moist, and studded with juicy berries—everything a perfect homemade bread should be. I can’t wait for you to try it and discover how easily this loaf becomes a beloved staple in your kitchen and your heart. Happy baking!

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Lemon Blueberry Bread Recipe

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4.3 from 23 reviews

• Author: admin
• Total Time: 1 hour 15 minutes
• Yield: 10 slices 1x
• Diet: Vegetarian

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Description

This Lemon Blueberry Bread is a moist and tangy loaf bursting with fresh blueberries and bright lemon flavor. Topped with a zesty lemon glaze, it makes a perfect treat for breakfast, an afternoon snack, or a light dessert. The bread offers a balanced sweetness with refreshing citrus notes, making it a crowd-pleaser for any occasion.

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Ingredients

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For the Bread:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries
• 1 tablespoon all-purpose flour (for coating blueberries)

For the Lemon Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice

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Instructions

1. Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure easy removal of the bread after baking.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later use.
3. Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy. This process helps create a tender and moist bread texture.
4. Add Eggs, Milk, and Flavorings: Beat in the eggs one at a time, making sure each is fully incorporated. Then mix in the milk, fresh lemon juice, lemon zest, and vanilla extract to infuse bright citrus and aromatic vanilla flavor.
5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Take care not to overmix, which could result in a dense bread.
6. Fold in Blueberries: Toss the fresh blueberries with 1 tablespoon of flour to prevent them from sinking, then gently fold them into the batter.
7. Pour and Bake: Pour the batter into the prepared loaf pan, smoothing the top evenly. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Bread: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Make the Lemon Glaze: While the bread cools, whisk together powdered sugar with fresh lemon juice until you achieve a smooth glaze consistency.
10. Glaze the Bread: Drizzle the lemon glaze evenly over the cooled bread, adding a tangy finishing touch.

Notes

• Tossing blueberries in flour before folding prevents them from sinking to the bottom during baking.
• For a more intense lemon flavor, add extra lemon zest to the batter as desired.
• Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
• To freeze, wrap the bread or slices tightly in plastic wrap, place in a freezer bag or airtight container, and freeze for up to 3 months. Add the glaze after thawing for best freshness.
• You may substitute frozen blueberries, but do not thaw them before adding to the batter to avoid excess moisture.
• To make gluten-free, use a 1:1 gluten-free flour blend containing xanthan gum to maintain texture.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert, Breakfast, Snack
• Method: Baking
• Cuisine: American