Lemon Blueberry Bread

There’s something truly magical about the combination of lemon and blueberries, and when you transform them into a loaf, it becomes a delightful experience. The Lemon Blueberry Bread is not just a recipe; it’s a cherished moment from my kitchen. I remember the first time I baked this bread on a sunny spring afternoon, the scent of fresh lemons wafting through my home while the blueberries danced in the batter. It was a day filled with joy and laughter, and this bread became the centerpiece of our afternoon tea. Every bite brings a burst of flavor, with the tangy lemon perfectly complemented by the sweet juiciness of the blueberries. I love serving it warm, sliced thick, and drizzled with a simple glaze that adds just the right amount of sweetness. This loaf is more than just a treat; it’s a celebration of simple ingredients that come together in harmony.

Ingredient List for Lemon Blueberry Bread

When it comes to the ingredients for Lemon Blueberry Bread, each component plays a crucial role. The key players—flour, butter, blueberries, and lemon—come together to create a deliciously moist and flavorful loaf. The balance of sweetness and acidity is what makes this bread extraordinary.

• All-Purpose Flour: 1 2/3 cups (235g) – The foundation of our loaf, ensuring structure and texture.
• Baking Powder: 1 1/2 tsp – This helps the bread rise, giving it a fluffy consistency.
• Salt: 1/2 tsp – Enhances all the flavors, balancing the sweetness of the sugar and blueberries.
• Fresh Blueberries: 1 1/4 cups (180g) – Bursting with flavor, these juicy gems provide a sweet contrast to the tangy lemon.
• Granulated Sugar: 1 cup (200g) – Sweetens the loaf, making it a delightful treat for any time of the day.
• Lemon Zest: 1 tbsp – Adds a vibrant citrus flavor that permeates the entire loaf.
• Unsalted Butter: 1/2 cup (113g), softened – Ensures a rich and moist texture.
• Large Eggs: 3 – Provide moisture and help bind the ingredients together.
• Vanilla Extract: 1/2 tsp – A hint of warmth that rounds out the flavors.
• Sour Cream: 1/2 cup (118g) – Contributes to the moistness and adds a slight tang.
• Fresh Lemon Juice: 2 tbsp – Enhances the lemon flavor and adds acidity.
• Powdered Sugar: 3/4 cup (90g) – Used for the glaze, giving the bread a sweet finish.
• Fresh Lemon Juice: 1 1/2 tbsp – For the glaze, this ties together the sweetness and acidity beautifully.

Directions for Lemon Blueberry Bread

Baking the Lemon Blueberry Bread is a delightful experience that fills your kitchen with wonderful aromas. Follow these steps closely, and you’ll be rewarded with a delightful loaf that’s perfect for sharing or enjoying all by yourself.

1. Preheat your oven to 350 degrees F. Grease an 8 1/2 by 4 1/2-inch or a 9 by 5-inch loaf pan and dust it with a little flour, shaking out the excess. This step ensures that your bread won’t stick.
2. In a medium mixing bowl, whisk together flour, baking powder, and salt. This dry mixture sets the stage for the loaf’s rise and texture.
3. Rinse the blueberries under cold water and drain them well. In a medium bowl, add 1 tbsp of the flour mixture to the blueberries and gently toss to coat. This prevents them from sinking in the batter.
4. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together sugar, lemon zest, and butter until the mixture is pale and fluffy. This process incorporates air, making the bread light.
5. Add the eggs one at a time, mixing well after each addition. Add in the vanilla extract at this stage, allowing the flavors to blend.
6. Gradually mix in 1/3 of the flour mixture until just combined, then add half of the sour cream and lemon juice, mixing again just until incorporated. This method creates a tender crumb.
7. Repeat the process once more by adding the second third of the flour, followed by the remaining sour cream and lemon juice, mixing just until combined.
8. Finally, fold in the last 1/3 of the flour mixture, then gently remove the bowl from the mixer. Carefully fold in the blueberries, ensuring even distribution throughout the batter without breaking them.
9. Pour the batter into the prepared loaf pan, spreading it evenly. Bake for about 50 to 60 minutes, or until a toothpick inserted into the center comes out with a moist crumb or two.
10. Let the bread cool in the pan for about 5 minutes. Run a knife around the edges to loosen the loaf and then invert it onto a wire rack to cool completely. This step is crucial to prevent sogginess.
11. Once cooled, whisk together the powdered sugar and lemon juice in a small mixing bowl. If you prefer a thicker glaze, add a little more powdered sugar.
12. Spoon the glaze over the loaf and allow it to set before cutting into slices. Store any leftovers in an airtight container to keep it fresh.

Making Adjustments

Making the Lemon Blueberry Bread is a fantastic experience, and there are plenty of ways to adjust it to fit your palette. Whether you’re looking for storage tips or ways to customize the recipe, here are some helpful suggestions.

• Storage: Keep your leftover Lemon Blueberry Bread in an airtight container at room temperature for up to three days, or refrigerate for up to a week. This helps maintain its moisture and flavor.
• Freezing: This bread freezes well! Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to three months. Just thaw at room temperature when you’re ready to enjoy it again.
• Pairing: This bread is great on its own but pairs beautifully with a dollop of whipped cream or a side of yogurt.
• Variations: Feel free to experiment by adding nuts like walnuts or pecans for a delightful crunch, or switch up the berries for raspberries or strawberries depending on what’s in season.

Perfect Matches for Lemon Blueberry Bread

• Morning Brunch: Serve slices of Lemon Blueberry Bread alongside fresh fruit and yogurt for a delightful brunch spread.
• Tea Time: This bread makes a charming addition to your afternoon tea, served with a cup of your favorite herbal tea.
• Picnic Treat: Cut it into slices and pack it for a picnic; it’s portable, delicious, and sure to impress.
• Seasonal Gatherings: Perfect for spring and summer gatherings, the bright flavors of lemon and blueberry will bring a smile to your guests’ faces.
• Gift Giving: Wrap the loaf in a pretty package and give it as a thoughtful gift for friends or family.

FAQ

Conclusion

In conclusion, Lemon Blueberry Bread is a delightful treat that perfectly balances sweetness and tanginess. It’s not just a recipe; it’s a way to create cherished memories in your kitchen. I encourage you to give it a try and experience the joy it brings. You won’t regret whipping up this delicious loaf—it’s perfect for brunch, tea time, or simply enjoying with a cup of coffee. Happy baking!

Lemon Blueberry Bread

The perfect balance of tart and sweet, Lemon Blueberry Bread is an easy yet elegant dessert. Packed with fresh blueberries and zesty lemon flavors, this moist loaf is perfect for brunch or an afternoon treat. Treat yourself to a slice today!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Desserts

Cuisine American

Servings 12 servings

Calories 230 kcal

Equipment

• Frying Pan
• Whisk
• Blender
• Food Processor
• Oven
• Chef's Knife
• Mixing Bowl
• Baking Sheet

Ingredients

  

• 1 2/3 cups All-Purpose Flour
• 1 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1 1/4 cups Fresh Blueberries
• 1 cup Granulated Sugar
• 1 tbsp Lemon Zest
• 1/2 cup Unsalted Butter
• 3 Large Eggs
• 1/2 tsp Vanilla Extract
• 1/2 cup Sour Cream
• 2 tbsp Fresh Lemon Juice
• 3/4 cup Powdered Sugar
• 1 1/2 tbsp Fresh Lemon Juice

Instructions

 

• Preheat your oven to 350 degrees F. Grease an 8 1/2 by 4 1/2-inch or a 9 by 5-inch loaf pan and dust it with a little flour, shaking out the excess. This step ensures that your bread won’t stick.
• In a medium mixing bowl, whisk together flour, baking powder, and salt. This dry mixture sets the stage for the loaf's rise and texture.
• Rinse the blueberries under cold water and drain them well. In a medium bowl, add 1 tbsp of the flour mixture to the blueberries and gently toss to coat. This prevents them from sinking in the batter.
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip together sugar, lemon zest, and butter until the mixture is pale and fluffy. This process incorporates air, making the bread light.
• Add the eggs one at a time, mixing well after each addition. Add in the vanilla extract at this stage, allowing the flavors to blend.
• Gradually mix in 1/3 of the flour mixture until just combined, then add half of the sour cream and lemon juice, mixing again just until incorporated. This method creates a tender crumb.
• Repeat the process once more by adding the second third of the flour, followed by the remaining sour cream and lemon juice, mixing just until combined.
• Finally, fold in the last 1/3 of the flour mixture, then gently remove the bowl from the mixer. Carefully fold in the blueberries, ensuring even distribution throughout the batter without breaking them.
• Pour the batter into the prepared loaf pan, spreading it evenly. Bake for about 50 to 60 minutes, or until a toothpick inserted into the center comes out with a moist crumb or two.
• Let the bread cool in the pan for about 5 minutes. Run a knife around the edges to loosen the loaf and then invert it onto a wire rack to cool completely. This step is crucial to prevent sogginess.
• Once cooled, whisk together the powdered sugar and lemon juice in a small mixing bowl. If you prefer a thicker glaze, add a little more powdered sugar.
• Spoon the glaze over the loaf and allow it to set before cutting into slices. Store any leftovers in an airtight container to keep it fresh.

Notes

• Tip 1: I recommend using fresh blueberries. Frozen won't give the same flavor and they tend to swirl in an unwanted color.
• Tip 2: Don't use a substitute here. I tested this lemon blueberry loaf with Greek yogurt, and believe it or not the loaf didn't rise as high. Plus, the sour cream adds more richness.

Keyword Blueberry Bread Recipe, Easy Bread Recipes, Lemon Blueberry Bread, Lemon Bread

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Meet Elena Vance

I am passionate about the idea that we eat with our eyes first, so I strive to make food look just as good as it tastes. I work closely with the team to style and photograph our dishes, giving you a clear, beautiful guide on what to aim for. I had so much fun preparing this recipe, and I hope you find just as much joy in making it (and eating it!) as we did.