Lemon Blueberry Bread Recipe
This Lemon Blueberry Bread is pure sunshine in loaf form: moist, delightfully fluffy, and bursting with the bright zing of fresh lemon paired with pockets of jammy blueberries! Whether you need a sweet treat for brunch, a cozy afternoon slice with tea, or a seasonal bake to show off those beautiful berries, this bread ticks all the boxes. That simple lemon glaze takes it totally over the top, adding just enough tartness to make every bite irresistible.
Ingredients You’ll Need
Every ingredient in Lemon Blueberry Bread matters, delivering both flavor and texture. These everyday items come together to create a loaf that’s tender, golden, and wonderfully fruity—plus, nothing here is hard to find.
- All-purpose flour: The sturdy base of your bread, ensuring just the right structure and crumb.
- Baking powder: This gives your loaf that perfect rise and light texture.
- Granulated sugar: Provides sweetness without overpowering the bright citrusy flavor.
- Salt: Enhances all the other flavors and balances out the sweetness.
- Milk: Keeps the bread moist and helps everything blend together seamlessly—whole milk gives extra richness, but any type works.
- Vegetable oil: Locks in moisture and delivers a soft crumb instead of a dense loaf.
- Egg: Binds the ingredients and adds richness and structure.
- Vanilla extract: Just a splash brings depth and warmth, making both the lemon and blueberry sing.
- Lemon (juice and zest): The star of the show, it delivers zippy brightness and an irresistibly fresh aroma.
- Fresh blueberries: Sweet, juicy, and bursting in every bite, they’re the true gems in this bread.
- Icing sugar (for glaze): Makes a lush, smooth topping that sets beautifully on the loaf.
- Lemon juice (for glaze): Doubles down on the citrusy punch in every drizzle.
- Cooking spray oil: Makes sure your loaf slips easily out of the pan, so every slice is picture-perfect.
How to Make Lemon Blueberry Bread
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350 F. Grab a 9×5-inch loaf pan and lightly grease it with cooking spray oil—this simple step keeps your Lemon Blueberry Bread from sticking, so you don’t lose a single precious crumb.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine your flour, baking powder, sugar, and salt. Give everything a good whisk so it’s evenly distributed, which helps prevent any pockets of baking powder or sugar in your finished loaf.
Step 3: Whisk the Wet Ingredients
In a separate, medium bowl, whisk together the milk, vegetable oil, egg, vanilla extract, lemon juice, and freshly grated lemon zest. This blend is the flavorful backbone of the bread, ensuring each bite is bright, moist, and delicious.
Step 4: Combine and Fold in Blueberries
Pour your wet mixture over the dry ingredients and gently stir with a rubber spatula until just combined—don’t overmix, or your bread could end up tough! Fold in about 1 cup of blueberries, distributing them evenly for that beautiful burst of color and flavor in every slice.
Step 5: Assemble and Bake
Pour your batter into the prepared loaf pan. Sprinkle the remaining ½ cup of blueberries right on top (they’ll bake up like little jeweled clusters). Slide the pan onto the middle rack and bake for about 55 minutes, until the top turns golden and a toothpick inserted into the center comes out clean.
Step 6: Cool and Remove from Pan
Let your Lemon Blueberry Bread cool in the pan for 10-15 minutes. This patience pays off: the bread will firm up, making it a breeze to remove without breaking. Carefully invert the pan, let the loaf slip out, then transfer to a wire rack.
Step 7: Drizzle with Lemon Glaze
In a small bowl, combine the icing sugar with 1-2 tablespoons of lemon juice, stirring until the glaze is silky smooth and pourable. Drizzle this tangy glaze generously over your cooled loaf and let it set before slicing—it adds a sparkling finish that makes the bread extra enticing.
How to Serve Lemon Blueberry Bread
Garnishes
Give your Lemon Blueberry Bread a glorious finish with even more lemon zest sprinkled on top, a handful of extra fresh blueberries, or a dusting of icing sugar. These pretty touches highlight the freshness and add a pop of color for an irresistible presentation.
Side Dishes
This bread shines alongside a creamy yogurt parfait, a simple fruit salad, or a warm cup of herbal tea. For a real brunch spread, serve with scrambled eggs and crispy bacon—Lemon Blueberry Bread brings the sweetness to balance out the savory.
Creative Ways to Present
Go beyond the classic loaf: slice the bread into thick slabs and toast them lightly, serve as the base for a decadent French toast, or cut into cubes for a whimsical bread pudding. Mini loaves or muffins also make perfect gifts and adorable snacks!
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Blueberry Bread tightly wrapped in plastic or foil, or in an airtight container at room temperature for up to 2 days. For longer freshness, pop it in the fridge, where it will stay moist for up to a week—just let it come to room temperature before enjoying.
Freezing
This loaf freezes beautifully! Slice and wrap individual pieces in plastic wrap, then place in a freezer bag. When you’re ready for a treat, thaw slices overnight in the fridge (or at room temperature for a couple of hours) and they’ll taste as lovely as the day you baked them.
Reheating
To refresh your Lemon Blueberry Bread, warm individual slices in the microwave for 10-20 seconds, or toast them briefly for crispy edges and a soft center. If you prefer the loaf warm, place it in a preheated oven at 300 F, covered loosely with foil, for about 10 minutes.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just make sure to toss them in a bit of flour before folding into the batter, which helps prevent them from sinking and minimizes color streaking. Add them straight from the freezer—no need to thaw.
Is it possible to make Lemon Blueberry Bread dairy-free?
Yes! Simply swap the milk for any plant-based alternative like almond, oat, or soy milk, and use a dairy-free yogurt if you want extra moisture. The bread stays tender and delicious.
Can I double the recipe for a crowd?
If one loaf isn’t enough, double the ingredients and bake in two pans, or use a larger pan and adjust the baking time. Just keep an eye on it and use the toothpick test to ensure doneness.
How do I keep my bread from getting soggy at the bottom?
Let your Lemon Blueberry Bread cool on a wire rack so air can circulate underneath. Also, ensure the bread is fully baked—if in doubt, test with a toothpick in several spots, and let it cool completely before storing.
What’s the secret to a shiny, perfect glaze?
Add lemon juice slowly to the icing sugar, stirring until you have a thick but pourable consistency. Drizzle over the cooled bread and let it set; if you want a full, glossy coating, double the glaze and pour generously.
Final Thoughts
If you’re looking for a bright, cheerful bake that’s as easy as it is impressive, Lemon Blueberry Bread deserves a place in your kitchen. Give it a try—you’ll be hooked from the very first slice!
Print
Lemon Blueberry Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
This Lemon Blueberry Bread is a delightful combination of tangy lemon flavor and bursts of juicy blueberries, perfect for a sweet treat any time of day.
Ingredients
Dry Ingredients:
- 1 + ½ cups all-purpose flour (200 grams)
- 1 teaspoon baking powder
- ⅓ cup granulated sugar
- ½ teaspoon salt
Wet Ingredients:
- ½ cup milk (120 grams)
- ⅓ cup vegetable oil (70 grams)
- 1 egg
- 1 teaspoon vanilla extract
- 1 lemon, juiced and zested
- 1 + ½ cups fresh blueberries, divided
Lemon Glaze:
- ½ cup icing sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat the oven: to 350 F. Grease a 9×5-inch loaf pan with cooking spray.
- Combine dry ingredients: mix flour, baking powder, sugar, and salt in a bowl.
- Combine wet ingredients: whisk milk, oil, egg, vanilla, lemon juice, and zest in another bowl.
- Mix batter: combine wet and dry ingredients, fold in 1 cup of blueberries.
- Bake: pour batter into pan, top with remaining blueberries, bake for 55 minutes.
- Prepare glaze: mix icing sugar and lemon juice until smooth.
- Drizzle glaze: over cooled bread and let it set before slicing.
Notes
- Be careful not to overmix the batter.
- Adjust glaze consistency by adding more sugar or lemon juice.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Lemon Blueberry Bread, Lemon Loaf, Blueberry Bread, Sweet Bread Recipe
