Lemon Blueberry Bread

The perfect combination of tart lemon and sweet blueberries, this bread is moist, tender, and full of fresh flavor. Whether you serve it as breakfast, dessert, or a midday snack, it’s sure to brighten your plate and mood.

Finished with a zesty lemon glaze, this beautiful loaf not only tastes incredible but also makes a stunning presentation. The pop of juicy berries and golden edges add just the right touch of rustic charm for any gathering, brunch spread, or quiet tea time indulgence.

Full Recipe:

Ingredients:

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
½ cup plain yogurt or sour cream
1 teaspoon vanilla extract
1 cup fresh blueberries (tossed in 1 tablespoon flour)

For the glaze:

½ cup powdered sugar
1-2 tablespoons lemon juice

Directions:

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy.
Beat in the eggs one at a time. Add the lemon juice, zest, yogurt, and vanilla. Mix well.
Gradually add the dry ingredients to the wet, mixing just until combined.
Gently fold in the flour-coated blueberries.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Whisk together the powdered sugar and lemon juice to make the glaze. Drizzle over cooled bread.

Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes
Kcal: 290 kcal | Servings: 10 slices

A Burst of Sunshine in Every Bite: Lemon Blueberry Bread

There are few combinations in the baking world more harmonious than the bright zing of lemon and the juicy sweetness of blueberries. Lemon Blueberry Bread is a classic loaf that strikes a perfect balance between sweet and tangy, soft and moist, comforting and refreshing. Whether you’re hosting brunch, preparing a sweet snack for the family, or looking for the perfect companion to your morning coffee, this bread fits the bill every single time.

The beauty of this loaf is in its simplicity. With just a handful of pantry staples and a few fresh ingredients, you can create something that feels bakery-worthy. It’s the kind of recipe that doesn’t require frosting or fancy decorations to impress just a light lemon glaze and the vibrant specks of blueberries peeking through the golden crust are enough to draw anyone in.

Why This Lemon Blueberry Bread is So Popular

One of the main reasons lemon blueberry bread has become a favorite among home bakers is the harmony of flavor and texture. The tartness from fresh lemon juice and zest cuts through the sweetness, while the blueberries add juicy bursts of freshness in every bite. The loaf itself is soft, moist, and dense without being heavy, thanks in part to the use of yogurt or sour cream, which adds richness and tenderness to the crumb.

But beyond flavor and texture, there’s something nostalgic and wholesome about fruit-based quick breads. They harken back to family kitchens, weekend baking, and the joy of slicing into a freshly baked loaf while it’s still warm. This lemon blueberry version captures that feeling perfectly.

Ingredient Breakdown: Simple but Flavorful

What makes this bread so easy and approachable is the short ingredient list, most of which you probably already have on hand:

All-purpose flour: Provides structure without making the bread too dense.
Baking powder and baking soda: These leavening agents give the bread its rise and help keep the crumb light.
Salt: Just a pinch balances the sweetness and enhances flavor.
Unsalted butter: Adds richness and depth. Make sure it’s softened so it creams well with the sugar.
Granulated sugar: Sweetens the loaf and helps create a slightly crisp exterior.
Eggs: Bind everything together and contribute to the loaf’s structure.
Lemon zest and juice: The star ingredients for that fresh, citrusy punch.
Yogurt or sour cream: Keeps the loaf tender and moist, and gives it a slight tang.
Vanilla extract: Adds warmth and subtle complexity.
Blueberries: Fresh or frozen, they’re essential for those sweet, fruity bursts throughout the loaf.

Optional Glaze

The lemon glaze on top is simple, just powdered sugar and lemon juice but it adds another layer of citrus flavor and creates a beautiful sheen that makes this bread bakery-ready. It also helps lock in moisture if you’re storing the loaf for a few days.

Baking Tips for Perfect Results

Even though this recipe is easy, a few key tips can make all the difference:

Toss your blueberries in flour: This helps prevent them from sinking to the bottom of the loaf while baking.
Use room temperature ingredients: Eggs, butter, and yogurt should all be at room temp to ensure a smooth batter and even baking.
Don’t overmix the batter: Once you add the dry ingredients to the wet, mix just until everything is combined. Overmixing can result in a tough, rubbery texture.
Check for doneness: Use a toothpick inserted in the center. If it comes out clean or with just a few moist crumbs, it’s ready. If there’s wet batter, give it a few more minutes.
Cool completely before glazing: If you glaze a warm loaf, the glaze will melt off. Let the bread cool entirely for best results.

Variations to Try

Once you’ve mastered the base recipe, you can easily tweak this bread to match your preferences or pantry:

Lemon Lime Twist: Replace half the lemon juice and zest with lime for a citrus medley.
Add a crumble topping: Mix brown sugar, flour, and cold butter for a streusel top that adds crunch.
Make it healthier: Use half whole wheat flour and swap half the butter for applesauce to cut down on fat without sacrificing flavor.
Use frozen blueberries: Just be sure not to thaw them first or they’ll bleed color into the batter.
Add poppy seeds: For a lemon poppy seed blueberry variation that adds texture and visual appeal.

Serving Suggestions

This Lemon Blueberry Bread is incredibly versatile when it comes to serving:

Brunch centerpiece: Slice and serve with butter or a dollop of whipped cream alongside coffee and eggs.
Sweet snack: A slice with a cup of tea makes the perfect afternoon treat.
Dessert: Warm up a slice and top with vanilla ice cream or lemon curd for a simple dessert.
Gifting: Wrapped in parchment and tied with twine, this bread makes a thoughtful homemade gift for neighbors, teachers, or friends.

How to Store and Freeze

One of the great things about this bread is how well it keeps:

Room temperature: Wrap tightly in plastic wrap or store in an airtight container. It will stay fresh for up to 3 days.
Refrigerate: For slightly longer storage, refrigerate up to 5 days. Let it come to room temperature before serving.
Freeze: Wrap the loaf (or individual slices) in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

Nutritional Considerations

While this bread is undoubtedly a treat, you can make small adjustments to fit your dietary needs:

Lower sugar: Reduce the sugar by ¼ cup if you prefer a less sweet loaf.
Dairy-free: Use dairy-free butter and coconut yogurt for a dairy-free version.
Egg substitute: Flax eggs or commercial egg replacers work well if you’re baking for someone who’s egg-free.

Conclusion

Lemon Blueberry Bread is the kind of recipe that becomes a staple in your baking rotation. It’s cheerful and comforting, easy enough for a beginner but delicious enough to impress. With its golden crust, moist crumb, and punchy citrus flavor, it captures everything we love about homemade baking.

Whether you’re baking it for a weekend brunch, a holiday breakfast table, or just to have something sweet on hand during the week, this loaf delivers every time. It’s a recipe you’ll reach for again and again not only because it tastes amazing, but because it brings a little joy with every slice.

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