If you are searching for a bright, fresh, and utterly delightful treat to brighten your day, this Lemon Blueberry Bread Recipe is exactly what you need. Imagine a moist, tender loaf filled with juicy bursts of blueberries and kissed by the zing of fresh lemon zest and juice. It’s a perfect balance between sweet and tart, with a luscious lemon glaze drizzled on top that elevates it to bakery-worthy status. Whether you’re serving it for breakfast, an afternoon snack, or a simple dessert, this bread will become a beloved favorite that brings sunshine to your table any time of year.
Ingredients You’ll Need
Keeping things simple is key here, and every ingredient plays an essential role in creating the perfect texture, vibrant flavor, and beautiful color of this bread. From the all-purpose flour that forms the tender crumb to the fresh lemons that provide a refreshing zing, these ingredients come together to produce a masterpiece.
- 2 cups all-purpose flour: The foundation for a soft and tender bread crumb.
- 2 teaspoons baking powder: Ensures the bread rises beautifully and stays light.
- ½ teaspoon salt: Balances the sweetness and enhances all the flavors.
- 1 cup granulated sugar: Sweetens the bread while helping to create a moist texture.
- 1 cup milk: Adds moisture and richness for a luscious crumb.
- â…“ cup unsalted butter, melted: Brings a subtle richness and improves texture.
- 2 large eggs: Provide structure and help bind all the ingredients together.
- 1 teaspoon vanilla extract: Adds warm aromatic notes that deepen the flavor.
- Zest of 1 lemon: Infuses a bright, fresh citrus scent and flavor.
- 2 tablespoons fresh lemon juice: Intensifies the lemon flavor and adds zing.
- 1½ cups fresh or frozen blueberries: Bursting with juicy sweetness and beautiful blue color.
- 1 tablespoon all-purpose flour (for tossing blueberries): Keeps the blueberries from sinking to the bottom.
- 2 tablespoons unsalted butter, melted (for glaze): Creates a rich base for the lemon glaze.
- 1 cup powdered sugar: Sweetens and thickens the glaze for a beautiful finish.
- 2 tablespoons fresh lemon juice (for glaze): Gives the glaze its refreshing citrus kick.
- ½ teaspoon vanilla extract (for glaze): Adds warmth and complexity to the glaze flavor.
How to Make Lemon Blueberry Bread Recipe
Step 1: Prepare the Bread Base
Start by preheating your oven to 350°F (175°C), then grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal later. In a medium bowl, whisk together the flour, baking powder, and salt—this dry mix forms the foundation for your bread’s delightful texture and rise.
Step 2: Whisk Together the Batter
In a large mixing bowl, combine the sugar, milk, melted butter, eggs, vanilla extract, lemon zest, and lemon juice. Whisk everything until it’s well combined and smooth, filling your kitchen with the invigorating scent of fresh lemon. Gradually add the dry flour mixture, folding gently just until combined to avoid overmixing, which can make the bread dense.
Step 3: Prepare the Blueberries and Combine
Toss the blueberries in a tablespoon of flour to prevent them from sinking in the batter. Then gently fold these juicy gems into your batter, spreading their sweet bursts of flavor evenly throughout the bread. This step ensures every bite surprises you with tender, flavorful blueberry pockets.
Step 4: Bake to Perfection
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Pop it into the oven and bake for about 60 to 70 minutes. Check doneness by inserting a toothpick into the center—it should come out clean. If you notice the bread browning too fast on top, tent it loosely with foil for the last 15 minutes of baking to avoid over-browning. Once baked, let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 5: Finish with a Zesty Glaze
While the bread cools, whisk together the melted butter, powdered sugar, fresh lemon juice, and vanilla extract until the glaze is smooth and shiny. Drizzle it generously over the cooled loaf, then allow it to set for a few minutes. This sweet, tangy glaze is the cherry on top that makes this Lemon Blueberry Bread Recipe truly irresistible.
How to Serve Lemon Blueberry Bread Recipe
Garnishes
For an extra burst of freshness, consider sprinkling some additional lemon zest or a few whole blueberries atop the glaze. A light dusting of powdered sugar can also add a pretty, snow-kissed look that invites you to dig in.
Side Dishes
This bread pairs beautifully with a cup of hot tea or coffee, making for a perfect morning or afternoon treat. You can also serve it alongside creamy yogurt or a scoop of vanilla ice cream to transform it into a more indulgent dessert.
Creative Ways to Present
Try slicing the lemon blueberry bread and serving warm slices with a dollop of whipped cream and fresh lemon slices on the side for a charming brunch presentation. Alternatively, turn leftover slices into scrumptious French toast for a fruity breakfast twist that keeps the lemon-blueberry magic going.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, wrap any leftover bread tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3 days, making it easy to enjoy over multiple sittings.
Freezing
For longer storage, slice the bread and freeze individual pieces in a zip-top bag or airtight container. This lets you thaw just what you need, keeping the rest perfectly fresh for up to 3 months.
Reheating
To revive your lemon blueberry bread’s freshly baked charm, warm slices in the toaster or microwave for 15–20 seconds. This brings back the moist texture and melts the glaze slightly for an irresistible treat.
FAQs
Can I use frozen blueberries in this Lemon Blueberry Bread Recipe?
Absolutely! Frozen blueberries work wonderfully; just make sure to toss them in flour before folding into the batter to prevent them from sinking. You can add them straight from the freezer without thawing.
Can I substitute the all-purpose flour for a gluten-free option?
Yes, you can use a gluten-free baking flour blend that’s meant to substitute one-to-one with all-purpose flour. It’s best to choose one with xanthan gum included to maintain the correct texture.
How do I know when the bread is fully baked?
Insert a toothpick or thin skewer into the center of the loaf. If it comes out clean or with just a few moist crumbs (no wet batter), your bread is perfectly baked and ready to cool.
Can I add nuts or other mix-ins to this bread?
Definitely! Chopped walnuts or pecans add delightful crunch, while a handful of white chocolate chips can sweeten things up. Just fold them in gently with the blueberries to keep the bread texture intact.
Is this recipe suitable for a quick breakfast?
Yes! This Lemon Blueberry Bread is great for breakfast, particularly when slightly warmed. It pairs well with a cup of coffee or tea and is easy to grab on busy mornings for a flavorful start to your day.
Final Thoughts
There is something truly special about a homemade loaf that fills your kitchen with the scent of fresh lemons and sweet blueberries. This Lemon Blueberry Bread Recipe combines simplicity with show-stopping taste, making it a perfect baking project for any day of the week. I promise once you try it, you’ll want to bake it again and again, sharing this sunny bread with family and friends. So go ahead, gather your ingredients, and treat yourself to this delicious, satisfying loaf that’s bursting with flavor and love.
Print
Lemon Blueberry Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Lemon Blueberry Bread is a moist and flavorful loaf bursting with fresh blueberries and zesty lemon. Perfect for breakfast or an afternoon treat, it features a tender crumb and a tangy lemon glaze that adds the perfect finishing touch. Easy to make and baked to golden perfection, this bread balances sweetness with citrusy brightness.
Ingredients
Bread Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup milk
- â…“ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1½ cups fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for tossing blueberries)
Lemon Glaze Ingredients
- 2 tablespoons unsalted butter, melted
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
Instructions
- Prepare the Bread: 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. In a medium bowl, whisk together the flour, baking powder, and salt to ensure even distribution of leavening agents.
- Mix the Batter: In a large bowl, whisk together sugar, milk, melted butter, eggs, vanilla extract, lemon zest, and lemon juice until well combined. Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing that could toughen the bread.
- Prepare Blueberries: Toss the blueberries with 1 tablespoon of flour—this helps prevent them from sinking to the bottom during baking. Gently fold the floured blueberries into the batter, distributing them evenly without breaking them.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, tent the loaf with aluminum foil during the last 15 minutes of baking to prevent burning.
- Cool and Glaze: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. In a small bowl, whisk together melted butter, powdered sugar, lemon juice, and vanilla extract until smooth. Once the bread is fully cooled, drizzle the lemon glaze over the top. Allow the glaze to set before slicing and serving.
Notes
- Using fresh lemon zest and juice enhances the bread’s citrus flavor significantly.
- To prevent blueberries from sinking, tossing them in flour is essential.
- If you use frozen blueberries, do not thaw before adding to the batter to avoid bleeding color into the bread.
- Ensure the bread is fully cooled before glazing to prevent the glaze from melting and soaking in too much.
- This bread stores well at room temperature for up to 3 days, or freeze for longer storage.
- You can substitute milk with a dairy-free alternative to make this recipe lactose-free.
