Lemon Blueberry Bread Recipe

If you’re searching for a treat that’s equal parts fresh, zesty, and irresistible, Lemon Blueberry Bread is about to become your new favorite. Bursting with plump blueberries and vibrant lemon flavor in every tender slice, this classic quick bread has just the right balance of tangy brightness and comforting sweetness. Whether you’re enjoying it for breakfast, sharing at brunch, or sneaking a sweet afternoon pick-me-up, this loaf brings a touch of sunshine to any day.

Ingredients You’ll Need

The beauty of Lemon Blueberry Bread is how simple yet essential each ingredient is. Every item works its magic to create the moist crumb, uplifting fragrance, and gorgeous pops of color that make this loaf so inviting. Here’s what you’ll need to make it unforgettable:

• All-purpose flour: This classic base gives the bread its soft, sturdy structure without weighing it down.
• Granulated sugar: Adds just the right amount of sweetness, perfectly balancing the tart lemon.
• Baking powder: Helps the loaf rise for a light and tender crumb.
• Salt: Enhances all the other tastes and keeps the flavor wonderfully vibrant.
• Large eggs (room temperature): Bind everything together and lend the bread a rich, full texture.
• Buttermilk: Adds subtle tang and extra moisture for a delicate, melt-in-your-mouth bite.
• Unsalted butter (melted, slightly cooled): Contributes richness and a hint of buttery goodness in every bite.
• Zest of 1 lemon: This is where the magic begins—grated zest infuses the entire loaf with lemony aroma.
• Fresh lemon juice: Brightens up the flavor and reinforces the tart, fresh character of the bread.
• Fresh blueberries: Provides juicy bursts of sweetness and a beautiful pop of color throughout.

How to Make Lemon Blueberry Bread

Step 1: Prepare Your Oven and Pan

First, preheat your oven to 350°F (175°C) so it’s hot and ready when your batter is done. Take a loaf pan and grease it well with butter or non-stick spray—this helps the Lemon Blueberry Bread come out easily without any sticking. A well-greased pan also helps create a lovely golden crust.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. Don’t rush this step; a thorough whisk ensures there won’t be any pockets of baking powder and gives your bread a uniform texture. The dry mixture is now a perfect canvas for all those delicious flavors to come.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the eggs, buttermilk, melted butter, lemon zest, and fresh lemon juice until smooth. This is when the lemony perfume starts to fill the kitchen and you just know something delightful is on the way. Combining these ingredients before adding to the dry mix keeps everything light and prevents overmixing later.

Step 4: Gently Fold in the Blueberries

Now, gently fold the fresh blueberries into the wet mixture. Treat them tenderly so they don’t break apart and turn your batter completely blue. Folding them in now (instead of at the very end) gives them a nice even distribution with every piece of bread boasting berries inside.

Step 5: Bring It All Together

Pour the wet ingredients over the dry ingredients and use a spatula or spoon to mix until just combined. Don’t overmix—stop as soon as you don’t see dry streaks of flour. A few lumps are totally fine; that’s the secret to a wonderfully tender crumb.

Step 6: Bake and Cool

Pour your finished batter into the prepared loaf pan, smoothing the top for even baking. Slide it into your preheated oven and bake for 55 to 60 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted comes out clean or with a few moist crumbs. Let the Lemon Blueberry Bread cool in the pan for about 10 minutes before transferring it to a wire rack—this wait is tough, but it keeps the loaf from breaking apart!

How to Serve Lemon Blueberry Bread

Garnishes

A dusting of powdered sugar looks lovely on top and adds a touch of sweetness. If you want to go the extra mile, a simple lemon glaze (powdered sugar mixed with lemon juice until pourable) will create a tangy finish. For a fresh look, try a few thin lemon slices or even a scattering of extra blueberries on the serving platter.

Side Dishes

Lemon Blueberry Bread pairs perfectly with a cup of hot tea or strong coffee for breakfast or brunch. It also works as a sweet counterpoint next to a savory egg casserole or alongside a bowl of vanilla yogurt and fresh berries for a light and cheerful snack.

Creative Ways to Present

Try slicing the bread thickly and toasting it gently, then serve with a dollop of whipped cream or a spoonful of lemon curd for an elegant dessert. For special occasions, turn the bread into bite-sized tea sandwiches with a layer of cream cheese—these are always a hit at brunch parties or showers!

Make Ahead and Storage

Storing Leftovers

Store any leftover Lemon Blueberry Bread tightly wrapped in plastic wrap or inside an airtight container at room temperature for up to three days. If your kitchen is particularly warm, slide it into the refrigerator to keep it fresh even longer—just bring the slices back to room temp for the best texture.

Freezing

To freeze, wrap the cooled loaf (or individual slices) securely in plastic wrap, and then place in a freezer-safe zip-top bag. It will keep beautifully for up to three months. Thaw overnight in the fridge, or leave slices at room temperature for a couple of hours before serving.

Reheating

For that fresh-baked warmth, pop a slice of Lemon Blueberry Bread in the microwave for just 10 to 15 seconds, or toast gently in a toaster oven. This revives the bread’s soft crumb and makes those blueberries even juicier—like a little oven-fresh magic anytime you crave it.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Just toss the frozen blueberries with a teaspoon of flour before adding them to the batter—this helps prevent them from sinking and keeps your Lemon Blueberry Bread from turning blue all over as they bake.

What if I don’t have buttermilk?

No worries—make your own by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes, and you’ll have a great substitute that brings the same tangy flavor to your Lemon Blueberry Bread.

Can I make muffins instead of a loaf?

Yes, just divide the batter between lined muffin tins and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out clean. You’ll have adorable Lemon Blueberry muffins that are ideal for grab-and-go snacks!

How do I keep the bread moist?

The combination of buttermilk, butter, and eggs keeps this bread delightfully moist, but wrapping it tightly after cooling does the trick, too. Don’t overbake—pull it out as soon as the tester comes out clean for the best results.

Can I add a glaze to the bread?

Definitely! Whisk together a cup of powdered sugar with a tablespoon or two of fresh lemon juice, then drizzle over the cooled bread. This amplifies the lemon flavor and gives your Lemon Blueberry Bread a bakery-worthy, glossy finish.

Final Thoughts

If you’re longing for something that tastes like pure sunshine, you have to give this Lemon Blueberry Bread a try. Every bite offers a fantastic pairing of zesty citrus and bursting blueberries, wrapped up in a soft, moist loaf that’s hard to resist. Whether you’re baking for family, friends, or just to treat yourself, this recipe will have everyone asking for seconds!

Print