Fresh Lemon Blueberry Bread Recipe: Sweet Summer Baking Joy

Summer’s warmth calls for a zesty lemon blueberry bread that bursts with fresh, vibrant flavors.

Ripe blueberries scattered throughout this moist quick bread create a delightful contrast against tangy lemon notes.

Each slice promises a perfect balance of sweet and citrusy goodness.

The tender crumb melts in your mouth, releasing bright, fruity aromas with every bite.

Juicy blueberries nestle into the soft bread, adding pockets of natural sweetness.

This simple yet elegant recipe transforms ordinary ingredients into a spectacular treat.

You’ll fall in love with this irresistible bread that brightens any morning or afternoon.

Why Lemon Blueberry Bread Is a Must-Bake

• Zesty lemon notes dance through every bite, creating a bright and invigorating flavor profile that wakes up your taste buds.
• Beginner bakers can confidently tackle this recipe with straightforward steps and basic ingredients found in most kitchen pantries.
• Perfect for breakfast, brunch, afternoon tea, or a sweet dessert that appeals to both kids and adults with its delightful blend of tangy and sweet flavors.
• Easily prepare ahead and store slices in the freezer, making it a convenient option for quick snacks or unexpected guests.

What Goes Into Lemon Blueberry Bread

• Flour: The primary dry ingredient that provides structure to the bread.
• Blueberries: Fresh, juicy berries that add bursts of sweet flavor and moisture to the bread.
• Butter: Adds richness and helps create a tender, moist texture.
• Sugar: Provides sweetness and helps with browning and texture.
• Eggs: Bind the ingredients together and contribute to the bread's structure.

• Baking Powder: Helps the bread rise and creates a light, fluffy texture.
• Salt: Enhances the overall flavor of the bread.
• Vanilla: Adds depth and warmth to the flavor profile.

• Milk: Adds moisture and helps create a soft crumb.
• Lemon Zest, Lemon Juice: Provide bright, citrusy notes that complement the blueberries.

• Powdered Sugar, Butter, Lemon Juice, Vanilla: Create a sweet and tangy glaze that adds moisture and extra flavor to the top of the bread.

How to Make Lemon Blueberry Bread

Step 1: Prepare Baking Space

Preheat the oven to 350°F.

Line a 9×5-inch loaf pan with parchment paper or grease it lightly with butter for easy bread removal.

Step 2: Blend Dry Ingredients

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

This ensures even distribution of leavening agents for a perfect rise.

Step 3: Create Wet Mixture

In a large mixing bowl, blend melted butter and sugar until well combined.

Add eggs, vanilla, lemon zest, and lemon juice.

Mix until the mixture becomes smooth and slightly fluffy.

Step 4: Combine Wet and Dry Components

• Half the flour
• Half the milk
• Repeat the process

Mix gently to prevent toughening the batter.

Step 5: Prepare Blueberries

Rinse fresh blueberries and coat them with flour to prevent sinking during baking.

Step 6: Incorporate Blueberries

Carefully fold flour-coated blueberries into the batter.

Handle gently to keep berries intact and prevent color bleeding.

Step 7: Bake the Bread

Transfer batter to the prepared loaf pan and smooth the top.

Bake for 55-65 minutes until a toothpick inserted in the center comes out clean.

Cool in the pan for 30 minutes before moving to a wire rack.

Step 8: Create Zesty Glaze

• Melted butter
• Powdered sugar
• Lemon juice
• Vanilla

Pour the glaze over warm bread, allowing it to drip down the sides.

Let the glaze set for a few minutes before slicing.

Tips for Great Lemon Blueberry Bread

• Coat fresh blueberries in flour before adding to batter to ensure even distribution throughout the bread.
• Add flour and milk gradually in two parts to avoid overmixing, which can create a tough texture.
• Use fresh lemon zest and juice to enhance the bread's citrusy profile and add depth to the overall taste.
• Check doneness with a toothpick inserted in the center; golden-brown edges and a clean toothpick indicate the bread is ready.
• Pour glaze while bread is still warm to help it absorb and create a deliciously moist, sweet finish.

Storing and Reheating Lemon Blueberry Bread

• Store the lemon blueberry bread in an airtight container and keep it in the refrigerator for up to 5 days. Wrap the loaf tightly with plastic wrap to prevent moisture loss and maintain freshness.
• Wrap the completely cooled bread in plastic wrap, then cover with aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Cut the bread into individual slices, separate with parchment paper, and place in a freezer-safe bag. Freeze for up to 2 months. Microwave each slice for 20-30 seconds or toast lightly to restore texture.
• Warm refrigerated or thawed bread in the oven at 300°F for 10-15 minutes to restore moisture and bring back its fresh-baked taste. Alternatively, toast individual slices in a toaster or air fryer for a crispy exterior.

What to Serve with Lemon Blueberry Bread

• Beverage Bliss: Pair this zesty lemon blueberry bread with a crisp, chilled glass of prosecco to complement its bright citrus notes and sweet berry undertones.
• Brunch Companion: Serve alongside a light lavender honey tea that echoes the bread's delicate floral and sweet flavor profile, creating a harmonious morning experience.
• Dessert Enhancer: Top a slice with a dollop of fresh whipped cream or vanilla bean ice cream to add creamy richness that balances the bread's tangy lemon essence.
• Morning Magic: Enjoy with a smooth cold brew coffee, letting its robust flavor contrast beautifully with the bread's sweet and citrusy character.

Flavor Twists for Lemon Blueberry Bread

• Gluten-Free Version: Replace wheat flour with almond flour or a gluten-free blend for those with wheat sensitivities. Ensure all ingredients are certified gluten-free to prevent cross-contamination.
• Vegan Adaptation: Substitute eggs with mashed banana or applesauce, use plant-based butter, and replace dairy milk with almond or oat milk. These swaps maintain moisture while creating a dairy-free option.
• Low-Sugar Alternative: Reduce sugar content by using monk fruit sweetener or stevia. Add extra lemon zest and fresh blueberries to boost natural sweetness without increasing calories.
• Keto-Friendly Modification: Use coconut flour instead of regular flour, replace sugar with erythritol, and incorporate cream cheese for added richness. This version eliminates high-carb ingredients while preserving the bread's classic flavor profile.

FAQs

• Why should I toss blueberries in flour before adding them to the batter?

Coating blueberries in flour prevents them from sinking to the bottom of the bread during baking. The light flour coating helps suspend the berries evenly throughout the loaf, ensuring you get blueberries in every slice.

• Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries. Just don’t thaw them before adding to the batter. Toss them in flour directly from the freezer to prevent color bleeding and maintain their shape during baking.

• What does lemon zest do in this recipe?

Lemon zest adds intense citrus flavor and aromatic oils to the bread. It provides a bright, fresh taste that complements the sweet blueberries and enhances the overall flavor profile of the bread.

• How do I know when the bread is fully baked?

Insert a toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, the bread is done. The top should be golden brown and slightly springy to the touch.

Lemon Blueberry Bread Recipe

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4.8 from 8 reviews

• Total Time: 1 hour 20 minutes
• Yield: 8 1x

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Description

Zesty lemon blueberry bread delivers a delightful dance of tangy and sweet flavors that perfectly complement each other. Moist crumb packed with juicy blueberries and bright citrus notes will make you crave another slice of this irresistible homemade treat.

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Ingredients

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Main Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 eggs
• 1 cup blueberries
• 1/2 cup milk

Wet Ingredients:

• 1/3 cup unsalted butter, melted
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon vanilla extract
• 2 teaspoons freshly grated lemon zest

Binding and Topping Ingredients:

• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon all-purpose flour (for tossing blueberries)
• 2 tablespoons melted butter
• 1/2 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon vanilla extract

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Instructions

1. Prepare the baking environment: Set oven to 350°F and position a rack in the center. Prepare a 9×5-inch loaf pan by lining with parchment paper or lightly greasing with butter to ensure easy removal.
2. Combine dry ingredients in a medium bowl, whisking flour, baking powder, and salt thoroughly to ensure even distribution of leavening agents.
3. Create wet ingredient base by blending melted butter and sugar until well incorporated. Introduce eggs, vanilla, lemon zest, and lemon juice, mixing until the mixture becomes smooth and slightly aerated.
4. Integrate dry and wet components gradually: Add flour mixture and milk in alternating portions, mixing gently to prevent overmixing and maintain batter’s delicate texture.
5. Prepare blueberries by rinsing and coating with a light dusting of flour, preventing them from sinking during baking.
6. Incorporate blueberries into batter using a gentle folding technique, ensuring even distribution without crushing the fruit.
7. Transfer batter to prepared pan, smoothing the surface evenly. Bake for 55-65 minutes, checking doneness with a toothpick inserted into the center. Allow bread to cool in pan for 30 minutes before transferring to a wire rack.
8. Craft glaze by whisking melted butter, powdered sugar, lemon juice, and vanilla until silky smooth. Drizzle over slightly warm bread, allowing excess to cascade down the sides. Let glaze set for several minutes before slicing.

Notes

• Prevent blueberries from sinking by coating them lightly in flour before adding to the batter, ensuring even distribution throughout the bread.
• Avoid overmixing the batter to maintain a tender, soft texture – mix just until ingredients are incorporated to prevent tough bread.
• For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend, which works seamlessly in this recipe.
• Enhance the lemon flavor by adding a touch of lemon extract or using both lemon zest and juice for a more intense citrusy punch.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 250
• Sugar: 22 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 50 mg