Lemon Blueberry Bread: A Moist, Zesty Quick Bread Recipe
Brighten your day with this Lemon Blueberry Bread, a moist, tangy loaf bursting with fresh blueberries and zesty lemon flavor. Topped with an optional sweet lemon glaze, this easy quick bread is perfect for breakfast, brunch, or an afternoon snack. Made with simple ingredients and ready in under 90 minutes, it’s a crowd-pleaser for spring gatherings or holiday baking. Follow this step-by-step guide, including tips, variations, and storage, to bake the perfect loaf every time.
Ingredients for Lemon Blueberry Bread
For the Bread
- 1½ cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120 ml) milk
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1½ cups (215 g) fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
For the Lemon Glaze (Optional)
- 1 cup (120 g) confectioners’ sugar
- 2–3 tablespoons fresh lemon juice
How to Make Lemon Blueberry Bread
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together 1½ cups flour, baking powder, and salt. Set aside.
Step 3: Cream the Wet Ingredients
- In a large bowl, cream softened butter and granulated sugar using an electric mixer (or whisk by hand) until light and fluffy, about 2–3 minutes.
- Beat in eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
Step 4: Combine Wet and Dry
- In a small bowl or measuring cup, mix milk, lemon zest, and lemon juice.
- Add the dry ingredients to the butter mixture in three parts, alternating with the milk mixture in two parts. Start and end with the dry ingredients. Mix until just combined—do not overmix.
Step 5: Add the Blueberries
- Toss blueberries with 1 tablespoon flour to coat evenly (this prevents sinking).
- Gently fold the floured blueberries into the batter.
Step 6: Bake the Bread
- 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 or with a few moist crumbs.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Step 7: Make the Lemon Glaze (Optional)
- In a small bowl, whisk confectioners’ sugar with 2 tablespoons lemon juice. Add more juice, a teaspoon at a time, until smooth and pourable.
- Drizzle over the cooled loaf and let set for 10–15 minutes before slicing.
Variations for Lemon Blueberry Bread
- Gluten-Free: Swap all-purpose flour with a 1:1 gluten-free flour blend.
- Vegan Option: Use plant-based butter, flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and non-dairy milk like almond or oat.
- Add-Ins: Mix in ½ cup chopped nuts (pecans or almonds) or white chocolate chips for extra texture.
- Muffins: Divide batter into a 12-cup muffin tin and bake at 350°F for 20–25 minutes.
- Extra Citrus: Add zest from an orange or lime for a citrus twist.
Check out related recipes like our Cranberry Orange Bread or Blueberry Muffins.
Tips for the Best Lemon Blueberry Bread
- Prevent Sinking Blueberries: Always coat blueberries in flour; this suspends them in the batter.
- Avoid Overmixing: Mix just until combined to keep the bread tender—overmixing develops gluten for a tough texture.
- Fresh vs. Frozen Blueberries: Use frozen without thawing to minimize color bleeding.
- Hand Mixing: No mixer? Cream butter and sugar with a wooden spoon; it works with a bit of elbow grease.
- Test Doneness: Ovens vary, so check at 50 minutes. The loaf should spring back when lightly touched.
Storage and Freezing Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Refrigerate for up to 5 days if glazed, to prevent sogginess.
- Freezing: Wrap tightly in plastic wrap and aluminum foil; freeze for up to 3 months. Thaw at room temperature while wrapped, then glaze if desired.
Why You’ll Love This Recipe
- Moist and Flavorful: Lemon zest and juice add bright tang, balancing the sweet blueberries.
- Easy to Make: Beginner-friendly with no fancy equipment needed.
- Versatile: Great for breakfast, desserts, or gifting during holidays.
- Healthy Twist: Packed with antioxidants from blueberries and vitamin C from lemon.
Serving Suggestions
- Breakfast: Slice and serve with yogurt or fresh fruit for a light start.
- Brunch: Pair with coffee or tea at gatherings.
- Dessert: Top with whipped cream or ice cream for indulgence.
- Gifting: Wrap in festive paper for a thoughtful homemade present.
FAQs About Lemon Blueberry Bread
Can I use frozen blueberries?
Yes, use them straight from the freezer. Toss in flour to prevent excess moisture and color bleeding.
Why did my blueberries sink to the bottom?
The batter may be too thin, or berries weren’t floured. Coat them lightly and ensure proper batter consistency.
Can I make this without a mixer?
Absolutely—cream butter and sugar by hand with a spoon, then whisk in the rest.
How do I know when the bread is done?
A toothpick should come out clean or with moist crumbs. The top should be golden and spring back when touched.
Can I skip the glaze?
Yes, the bread is delicious plain, but the glaze adds extra sweetness and lemon punch.
Nutritional Information (Approximate, Per Slice)
- Calories: 250–300 kcal
- Protein: 4 g
- Fat: 10 g
- Carbohydrates: 40 g
- Servings: 10–12 slices
Note: Nutritional values vary based on ingredients and portion sizes.
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This Lemon Blueberry Bread is a refreshing, easy-to-bake treat that’s perfect for any season. With its tender crumb and burst of flavors, it’s sure to become a family favorite. Bake a loaf today and enjoy!
Explore more like our Cranberry Orange Bread or Blueberry Muffins.
