If you’ve been on the hunt for a bright, flavorful treat that’s both simple to make and irresistibly delicious, this Lemon Blueberry Bread Recipe is a gem you absolutely must try. Bursting with fresh citrus notes and juicy blueberries throughout, this quick bread strikes the perfect balance between sweet and tangy. It’s moist, tender, and wonderfully inviting — ideal for breakfast, a snack, or a delightful dessert that feels like a warm hug on a plate.
Ingredients You’ll Need
Gathering the right ingredients is the first step to baking the perfect lemon blueberry bread. Each component plays an essential role, contributing to the bread’s tender crumb, zesty flavor, and that gorgeous studding of blueberries that make every slice special.
- 1 ½ cups all-purpose flour: The backbone of this bread, providing structure and texture.
- 1 teaspoon baking powder: Helps the bread rise for a light and fluffy texture.
- ½ teaspoon baking soda: Works alongside baking powder to create just the right lift.
- ¼ teaspoon salt: Enhances and balances the sweetness and citrus punch.
- ½ cup unsalted butter (softened): Adds richness and moisture for a tender crumb.
- ¾ cup granulated sugar: Sweetens the bread perfectly without overpowering the lemon.
- 2 large eggs: Bind the ingredients and give structure to the loaf.
- 1 tablespoon lemon zest: Packs in a bright citrus aroma that wakes up your senses.
- 2 tablespoons fresh lemon juice: Delivers fresh, tangy flavor that’s signature to this recipe.
- ½ cup sour cream or Greek yogurt: Adds moisture and a slight tang to keep the bread from feeling dry.
- 1 teaspoon vanilla extract: Rounds out the flavors with warm, comforting undertones.
- 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour): Ensures juicy bursts of blueberry bliss throughout without sinking to the bottom.
- For the Lemon Glaze (optional): ½ cup powdered sugar and 1–2 tablespoons lemon juice to add a sweet, tart finishing touch.
How to Make Lemon Blueberry Bread Recipe
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F. Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal of your beautiful bread later on.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This blend ensures your bread has the perfect rise and crumb.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy—which usually takes about 2 to 3 minutes. This step is key to giving your bread that tender texture.
Step 4: Add Eggs, Lemon, and Flavorings
Beat in the eggs one at a time until fully incorporated. Then add lemon zest, fresh lemon juice, vanilla extract, and sour cream (or Greek yogurt). Mix everything together until smooth and luscious.
Step 5: Combine Wet and Dry Ingredients, Then Fold in Blueberries
Gradually add the dry ingredients to the wet mixture, stirring gently and just until combined—avoid overmixing to keep the bread tender. Finally, fold in the blueberries that you’ve tossed in flour to keep them from sinking to the bottom.
Step 6: Bake and Cool
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Place it in the oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack.
Step 7: Add the Optional Lemon Glaze
Whisk powdered sugar with lemon juice to create a glossy glaze. Drizzle it generously over the cooled bread to add an extra layer of citrusy sweetness and a beautiful finish.
How to Serve Lemon Blueberry Bread Recipe
Garnishes
For a charming touch, sprinkle extra lemon zest or dust powdered sugar over the loaf just before serving. Fresh blueberries on top add a burst of color and freshness that makes each slice a feast for the eyes as well as the palate.
Side Dishes
Lemon Blueberry Bread pairs wonderfully with a dollop of creamy whipped cream, a smear of softened butter, or alongside a warm cup of tea or coffee. It also works beautifully as a complement to a light brunch spread featuring fresh fruit and yogurt.
Creative Ways to Present
Try slicing the bread thick and serving with a smear of cream cheese and a drizzle of honey for a gourmet snack. For a fun twist, toast slices lightly and serve with mascarpone and a sprinkle of toasted almonds—this treats the bread as the star it truly is!
Make Ahead and Storage
Storing Leftovers
Keep your leftover Lemon Blueberry Bread Recipe fresh by storing it in an airtight container at room temperature for up to three days. This helps preserve its moisture and flavor perfectly.
Freezing
Wrap the bread tightly in plastic wrap and then in aluminum foil before freezing. It can be frozen for up to two months. When you’re ready to enjoy it, thaw at room temperature.
Reheating
To bring back that fresh-baked warmth, pop slices in the toaster or microwave for a few seconds. This restores the bread’s moist crumb and revives its bright lemon flavor beautifully.
FAQs
Can I use frozen blueberries for this Lemon Blueberry Bread Recipe?
Absolutely! Just be sure to toss the frozen blueberries in flour first to prevent them from sinking and avoid excess moisture in the batter.
Is sour cream necessary, or can I substitute it?
You can swap sour cream for Greek yogurt or even buttermilk to maintain the moisture and slight tang that make this bread so delicious.
Can I make this bread dairy-free?
Yes! Replace the butter with a plant-based alternative and use a dairy-free yogurt to keep it moist. The flavor will still be fantastic.
How long does Lemon Blueberry Bread stay fresh?
Stored properly at room temperature, it stays fresh for about three days, or you can refrigerate for up to a week to extend shelf life.
Can I double this recipe for a larger batch?
Definitely! Just use two loaf pans and increase the baking time slightly, checking doneness with a toothpick as it bakes.
Final Thoughts
This Lemon Blueberry Bread Recipe is more than just a quick bread — it’s a bright, uplifting bite of sunshine you can easily bake anytime. Whether it’s for a cozy morning, an afternoon pick-me-up, or a simple dessert, this bread brings joy in every slice. I can’t wait for you to try it and make it a cherished staple in your kitchen!
Print
Lemon Blueberry Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Blueberry Bread is a moist and flavorful quick bread bursting with fresh citrus and juicy blueberries, perfect for breakfast, a snack, or dessert. The tender crumb infused with lemon zest and juice is complemented by a sweet lemon glaze, making it a delightful treat that’s easy to prepare and bake.
Ingredients
Main Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- ½ cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour)
Lemon Glaze (optional)
- ½ cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and creamy, which usually takes a few minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, making sure each is fully incorporated. Then add the lemon zest, fresh lemon juice, vanilla extract, and sour cream or Greek yogurt, mixing until the batter is smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring gently just until combined to avoid overmixing, which can make the bread dense.
- Fold in Blueberries: Gently fold in the blueberries that have been tossed with flour to keep them from sinking, ensuring they are evenly distributed.
- Pour Batter & Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Bread: Allow the bread to cool in the pan for 10 minutes after baking, then transfer it to a wire rack to cool completely.
- Prepare Lemon Glaze (optional): Whisk together powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled bread for extra lemon flavor and sweetness.
Notes
- Tossing blueberries in flour helps prevent them from sinking to the bottom of the bread during baking.
- Store the bread in an airtight container at room temperature for up to 3 days to maintain freshness.
- For longer storage, refrigerate the bread, and it will stay fresh for up to a week.
- This bread can also be frozen wrapped tightly for up to 3 months; thaw before serving.
