Lemon Blueberry Bread

When you take a bite of warm Lemon Blueberry Bread, the bright zing of lemon combined with juicy blueberries fills your mouth, creating a delightful experience. This recipe takes just about an hour to prepare and bake, resulting in a moist, flavorful bread that’s perfect for any occasion. The balance of citrusy zest and sweet blueberries makes it irresistibly good.

This recipe is ideal for families, brunch gatherings, or anyone wanting a special snack. It’s a great make-ahead option, as it stores well and is even better the next day after the flavors meld.

Why You’ll Love This Recipe

• The combination of lemon and blueberry creates a refreshing flavor profile.
• The bread has a tender, moist crumb that melts in your mouth.
• It’s simple to make, requiring no special equipment.
• The glaze adds a lovely sweetness that elevates the bread.

What You’ll Need

Here’s everything you need to make this delightful bread.

For the Bread

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

For the Glaze

• 1 cup powdered sugar
• 2 tablespoons lemon juice

Use fresh blueberries for best results.

Substitutions & Swaps

• Unsalted butter can be replaced with margarine.
• Sugar may be substituted with a 1:1 sugar alternative.
• Fresh blueberries can be swapped with frozen if thawed.

How to Make It

Follow these simple steps to create your delicious Lemon Blueberry Bread.

1. Preheat

Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.

2. Whisk

In a bowl, whisk together the flour, baking powder, baking soda, and salt.

3. Cream

In another bowl, cream the butter and sugar together until light and fluffy.

4. Add

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla, lemon juice, and lemon zest.

5. Combine

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

6. Fold

Gently fold in the blueberries, being careful not to break them.

7. Pour

Pour the batter into the prepared loaf pan and smooth the top.

8. Bake

Bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

10. Glaze

For the glaze, mix the powdered sugar and lemon juice until smooth, then drizzle it over the cooled bread.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, can be frozen for up to 3 months.
Reheat: Microwave for 10-15 seconds as needed.

Tips for Best Results

• Ensure butter is softened to room temperature for easy creaming.
• Don’t overmix the batter once the flour is added to keep the bread tender.
• Use a toothpick to check for doneness, ensuring no wet batter clings to it.

Serving Suggestions

• Enjoy with a cup of tea or coffee for breakfast.
• Pair slices with fresh whipped cream for dessert.
• Serve at brunch alongside a fruit platter.