The Ultimate Lemon Blueberry Bread Recipe: A Burst of Sunshine
Hello there, bakers! and I’m so excited to share a recipe that truly brightens my day: my favorite Lemon Blueberry Bread. This isn’t just any quick bread; it’s a slice of sunshine, perfect for any time of day. It takes about 1 hour and 30 minutes from start to finish, including baking and cooling, making it a delightful treat for busy days.
Why This Lemon Blueberry Bread Recipe Reigns Supreme
- Perfectly Moist Crumb: You’ll love how tender and moist this bread is, never dry or crumbly.
- Vibrant Citrus & Berry Flavor: The bright lemon zest and juice paired with sweet blueberries create an unforgettable taste.
- Foolproof Blueberry Distribution: My simple flour-tossing trick ensures those juicy berries stay suspended, not sunk at the bottom.
- Quick & Easy Technique: Even if you’re new to baking, this recipe is straightforward and incredibly forgiving.
Lemon Blueberry Bread
This isn’t just any quick bread; it’s a slice of sunshine, perfect for any time of day. It takes about 1 hour and 30 minutes from start to finish, including baking and cooling, making it a delightful treat for busy days.
Ingredients
Equipment
Method
- First things first, preheat your oven to 350°F (175°C). I like to line a 9×5 inch loaf pan with parchment paper; this makes removing the bread a breeze and cleanup is a snap! If you don’t have parchment, a good grease with butter works too.
- In a medium bowl, give your 1 1/2 cups of flour, baking powder, and salt a good whisk. Set this aside for a moment.
- Grab your electric mixer and cream together the melted butter, sugar, eggs, vanilla extract, lemon zest, and lemon juice. Mix until it’s all beautifully combined and smooth.
- Now, with the mixer on low, gradually add the flour mixture and the milk in two alternating batches. Start with some flour mixture, then some milk, then the rest of the flour and the rest of the milk. Crucially, stop mixing as soon as everything is just combined. Overmixing is the enemy of a tender quick bread!
- If you’re using fresh blueberries, give them a quick rinse and make sure they’re just slightly damp. In a small bowl, toss the blueberries with the 1 tablespoon of flour. This dusty coating is our secret weapon to prevent them from all sinking to the bottom of your Lemon Blueberry Bread.
- Gently fold the flour-coated berries into the batter by hand. Work quickly but carefully to incorporate them without overmixing the batter.
- Pour the batter immediately into your prepared loaf pan. Pop it into the preheated oven and bake for 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 30 minutes. Then, carefully lift it out using the parchment paper and place it on a wire cooling rack. Pop a baking sheet underneath the rack – this will catch any delicious glaze that drips down.
- While the bread cools, whip up the glaze. Simply whisk together the melted butter, powdered sugar, lemon juice, and vanilla extract in a small bowl until smooth.
- Pour that lovely glaze over the slightly warm loaf. Let it set for a few minutes, then slice into your gorgeous Lemon Blueberry Bread and enjoy!
Lemon Blueberry Bread Ingredients
Gathering your ingredients is the first joyful step to making this Lemon Blueberry Bread! It’s always my favorite part, getting to see all the goodness laid out.
For the Bread:
- 1 1/2 cups all-purpose flour: The sturdy base of our loaf.
- 1 teaspoon baking powder: Our little lift-provider!
- 1 teaspoon salt: Crucial for balancing sweetness and enhancing all the flavors.
- 1/3 cup unsalted butter, melted: Adds richness and a tender crumb.
- 1 cup granulated sugar: For that perfect touch of sweetness.
- 2 eggs: These bind everything together and add structure.
- 1/2 teaspoon vanilla extract: A classic warmth that complements everything.
- 2 teaspoons fresh grated lemon zest: This is where the bright, sunny flavor comes from!
- 2 tablespoons fresh lemon juice: Adds a lovely tang that cuts through the sweetness.
- 1/2 cup milk: Helps create a tender, moist crumb.
- 1 cup fresh or frozen blueberries: The stars of our show! (I love fresh when I can get them.)
- 1 tablespoon all-purpose flour: To coat the berries and keep them from sinking.
For the Lemon Glaze:
- 2 tablespoons butter, melted: For a smooth, rich glaze.
- 1/2 cup powdered sugar: The sweet foundation for our glaze.
- 2 tablespoons fresh lemon juice: Brings that signature citrus punch.
- 1/2 teaspoon vanilla extract: For a touch of aromatic sweetness.
Try our Lemon Zucchini Bread Bright and Easy.
How To Make The Best Lemon Blueberry Bread
Let’s get this beautiful Lemon Blueberry Bread into the oven! I’ll walk you through each step, and you’ll see how simple it is.
- Preheat & Prep: First things first, preheat your oven to 350°F (175°C). I like to line a 9×5 inch loaf pan with parchment paper; this makes removing the bread a breeze and cleanup is a snap! If you don’t have parchment, a good grease with butter works too.
- Dry Ingredients: In a medium bowl, give your 1 1/2 cups of flour, baking powder, and salt a good whisk. Set this aside for a moment.
- Wet Ingredients: Grab your electric mixer and cream together the melted butter, sugar, eggs, vanilla extract, lemon zest, and lemon juice. Mix until it’s all beautifully combined and smooth.
- Combine Wet & Dry: Now, with the mixer on low, gradually add the flour mixture and the milk in two alternating batches. Start with some flour mixture, then some milk, then the rest of the flour and the rest of the milk. Crucially, stop mixing as soon as everything is just combined. Overmixing is the enemy of a tender quick bread!
- Berry Prep: If you’re using fresh blueberries, give them a quick rinse and make sure they’re just slightly damp. In a small bowl, toss the blueberries with the 1 tablespoon of flour. This dusty coating is our secret weapon to prevent them from all sinking to the bottom of your Lemon Blueberry Bread.
- Fold in Berries: Gently fold the flour-coated berries into the batter by hand. Work quickly but carefully to incorporate them without overmixing the batter.
- Bake Time: Pour the batter immediately into your prepared loaf pan. Pop it into the preheated oven and bake for 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
- Cool Down: Let the bread cool in the pan for about 30 minutes. Then, carefully lift it out using the parchment paper and place it on a wire cooling rack. Pop a baking sheet underneath the rack – this will catch any delicious glaze that drips down.
- Glaze It Up: While the bread cools, whip up the glaze. Simply whisk together the melted butter, powdered sugar, lemon juice, and vanilla extract in a small bowl until smooth.
- Finishing Touch: Pour that lovely glaze over the slightly warm loaf. Let it set for a few minutes, then slice into your gorgeous Lemon Blueberry Bread and enjoy!
Troubleshooting Common Lemon Blueberry Bread Woes
Even the most experienced bakers sometimes face little kitchen hiccups. Here are a few common issues with Lemon Blueberry Bread and how to fix them:
- Why is my bread dry/dense? This often happens from overmixing the batter after adding the flour, which develops too much gluten. Always mix until just combined, and double-check your ingredient ratios. Using the correct leavening agents, like baking powder or baking soda, is also critical for proper rise.
- Why did my blueberries sink? The science is simple: dense, heavy berries tend to sink. Tossing them in a tablespoon of flour creates a light coating that helps them suspend more evenly throughout the batter, as we did in the instructions.
- Why is my glaze too thin/thick? For a thinner glaze, add a tiny bit more lemon juice (a teaspoon at a time). For a thicker glaze, whisk in a little more powdered sugar.
- Why is the center not cooked? This could be your oven temperature being a bit off, or the loaf might need a few extra minutes. Always rely on the toothpick test – if it comes out with wet batter, it needs more time.
Elevating Your Lemon Blueberry Bread: Variations and Add-Ins
This Lemon Blueberry Bread is wonderful as is, but I love playing around with it! Here are a few ideas to make it your own:
| Variation Idea | Description |
|---|---|
| Nutty Addition | Gently fold in 1/2 cup chopped pecans or almonds with the blueberries. |
| Citrus Twist | Replace lemon zest/juice with lime zest/juice for a tangy variation. |
| Warm Spice Boost | Add 1/4 teaspoon cardamom or nutmeg to the dry ingredients for warmth. |
| Streusel Topping | Create a simple streusel (flour, sugar, butter) and sprinkle on top before baking. |
| Cream Cheese Glaze | Whisk softened cream cheese with powdered sugar and a splash of milk for a richer glaze. |
Ingredient Substitutions: Making it Work for You
Life happens, and sometimes you need to swap an ingredient! Don’t worry, this Lemon Blueberry Bread is pretty adaptable.
| Ingredient to Substitute | Suggested Alternative(s) | Notes |
|---|---|---|
| Milk | Buttermilk, plain yogurt (thinned with a little water), dairy-free milk (almond, soy) | Buttermilk/yogurt adds extra moisture and tang. |
| All-Purpose Flour | 1-to-1 gluten-free baking flour blend | Ensure the blend contains xanthan gum for structure. Results may vary slightly. |
| Granulated Sugar | Brown sugar (use slightly less), coconut sugar, or a sugar substitute (follow package directions) | Brown sugar will add a slight caramel note. |
| Unsalted Butter | Neutral-flavored oil (e.g., vegetable, canola) or a dairy-free butter substitute | Ensure oil is measured correctly (you may need to adjust liquid slightly). |
| Sour Cream/Milk | Greek yogurt, applesauce (for moisture, may affect texture slightly) | These can add moisture but might alter the final density. |
Optimal Equipment for Baking Success
Having the right tools can make baking this Lemon Blueberry Bread a breeze. It’s all about making the process enjoyable and successful!
- Loaf Pan: A good quality 9×5 inch loaf pan is key. Metal pans tend to brown the crust more quickly and evenly than glass. Glass pans provide a more gentle heat, which can sometimes result in a slightly flatter top.
- Parchment Paper: Seriously, this is a lifesaver for easy removal and minimal cleanup.
- Mixing Bowls: Having a few different sizes makes mixing wet and dry ingredients separately much easier.
- Cooling Rack: Essential for letting your Lemon Blueberry Bread cool completely, preventing a soggy bottom.
- Zester: A microplane or fine grater is perfect for getting all that fragrant lemon zest without the bitter white pith.
Serving Suggestions & Creative Pairings
This Lemon Blueberry Bread is pure joy in every slice! It’s perfect for so many occasions.
- Morning Coffee Companion: A warm slice with your favorite coffee or tea is simply heavenly.
- Afternoon Treat: Enjoy a piece with a tall glass of iced tea or a refreshing lemonade.
- Brunch Star: It’s a fantastic addition to any brunch spread, alongside fresh fruit or a light yogurt parfait.
- Gift Idea: Wrap it up beautifully; it makes a thoughtful, homemade gift for friends or family.
Storage & Longevity: Keeping Your Bread Fresh
- Room Temperature: An unglazed loaf can be stored in an airtight container at room temperature for 2-3 days.
- Refrigeration: You can refrigerate it, but this can sometimes dry out quick breads faster. Store in an airtight container for up to a week.
- Freezing: For longer storage, I recommend freezing the bread before glazing. Wrap it tightly in plastic wrap, then in foil. It freezes beautifully for up to 3 months. Thaw at room temperature.
- Reviving: If your bread feels a little dry, warm slices in the oven or toaster for a few minutes to bring back some freshness.
Nutrition Information
Here’s an estimated nutritional breakdown for one slice of this delightful Lemon Blueberry Bread, based on 12 servings:
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 45 g |
| Protein | 3 g |
| Fat | 10 g |
| Saturated Fat | 6 g |
| Cholesterol | 35 mg |
| Sodium | 200 mg |
| Sugar | 28 g |
Frequently Asked Questions
- Can this Lemon Blueberry Bread be frozen? Yes, it freezes wonderfully! It’s best to freeze it before adding the glaze for optimal texture.
- Can I use frozen blueberries in this recipe? Absolutely! Just don’t thaw them completely. Toss them with the flour while still frozen to prevent excess moisture.
- Can I use a different type of berry? While blueberries are fantastic, raspberries or blackberries can also work, though they may be more delicate.
- How should this Lemon Blueberry Bread be stored? Store at room temperature in an airtight container for 2-3 days, or refrigerate for longer storage.
Let’s Get Baking!
Oh, I just love sharing this Lemon Blueberry Bread with you all! It’s one of those recipes that just makes your kitchen smell amazing and brings a smile to everyone’s face. Whether you’re a seasoned baker or just starting out, I truly believe you’ll find success and joy in making this bright, flavorful loaf. Don’t be a stranger – I’d absolutely adore hearing about your baking adventures! Leave a comment below with your thoughts, ask any questions that pop up, or tag me on social media with a photo of your beautiful Lemon Blueberry Bread. Happy baking, friends! YOU CAN FOLLOW US ON PINTEREST FOR MORE
