Picture this: a warm slice of moist, zesty lemon blueberry bread, bursting with juicy blueberries and topped with a light lemon glaze. This Lemon Blueberry Bread recipe is the ultimate summer dessert—easy to make, packed with fresh flavors, and perfect for sharing. Whether you’re hosting a backyard barbecue or just craving a sweet treat, this bread will add a sunny touch to your day. Trust me, once you’ve made it, you’ll come back to it again and again!
The Story Behind Lemon Blueberry Bread
Lemon blueberry bread holds a special place in my heart because it reminds me of summers spent picking blueberries at a local farm. There’s something magical about the combination of tart lemon and sweet blueberries that screams “summer.” This recipe has roots in classic quick breads, which are known for their simple preparation and rich flavors.
Historically, quick breads became popular in the 19th century when baking soda and baking powder were widely available. Adding fresh fruit, like blueberries, gave bakers a way to make their creations extra special. Over time, lemon blueberry bread evolved into a staple for summer gatherings, thanks to its bright flavors and versatility.
For me, this recipe is more than just a dessert—it’s a memory of warm days, the smell of freshly baked bread wafting through the kitchen, and the joy of sharing slices with loved ones. If you haven’t made it before, now is the perfect time to try!
Ingredients You’ll Need
The beauty of this Lemon Blueberry Bread recipe lies in its simplicity. Here’s what you’ll need:
- Fresh blueberries: Look for plump, firm berries. If blueberries aren’t in season, frozen ones work just as well—just don’t thaw them before adding to the batter.
- Lemon zest and juice: Use fresh lemons for the best flavor. The zest adds a concentrated citrus punch while the juice keeps the bread moist.
- All-purpose flour: A pantry staple that forms the base of this bread. For gluten-free options, substitute with a 1:1 gluten-free baking flour blend.
- Granulated sugar: Adds sweetness and balances the tartness of the lemon.
- Unsalted butter: Make sure it’s softened for easy mixing. You can substitute with coconut oil for a dairy-free version.
- Eggs: Provide structure and richness to the bread.
- Milk: Helps create a tender crumb. Use almond or oat milk for a dairy-free option.
- Baking powder: Ensures the bread rises beautifully.
- Salt: Enhances the overall flavor.
Optional: For an added touch, you can use a drizzle of lemon glaze made from powdered sugar, lemon juice, and a splash of vanilla extract.
Equipment Needed
This recipe doesn’t require fancy gadgets—just basic kitchen tools will do:
- Mixing bowls: You’ll need one for dry ingredients and another for wet ingredients.
- Whisk and spatula: A whisk for combining dry ingredients and a spatula for folding the batter.
- Microplane or grater: Essential for zesting lemons.
- 9×5-inch loaf pan: The standard size for this recipe. If you don’t have one, try muffin tins for individual portions.
- Parchment paper: To line your loaf pan for easy removal.
If you’re using frozen blueberries, a small strainer is handy for dusting them with flour to prevent sinking.
How to Make Lemon Blueberry Bread
- Preheat your oven: Set it to 350°F (175°C) and line a loaf pan with parchment paper.
- Prepare the dry ingredients: In a large bowl, whisk together 2 cups (250 g) of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt.
- Mix the wet ingredients: In another bowl, cream ½ cup (115 g) of softened unsalted butter with 1 cup (200 g) of granulated sugar until light and fluffy. Add 2 large eggs, one at a time, beating well after each addition.
- Add the lemon: Stir in the zest of two lemons and 2 tablespoons (30 ml) of fresh lemon juice.
- Combine wet and dry ingredients: Gradually mix the dry ingredients into the wet mixture, alternating with ½ cup (120 ml) of milk. Be careful not to overmix!
- Fold in the blueberries: Toss 1 cup (150 g) of blueberries with 1 tablespoon of flour to prevent sinking. Gently fold them into the batter.
- Bake: Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and glaze: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Mix 1 cup (120 g) of powdered sugar with 2 tablespoons (30 ml) of lemon juice and drizzle over the cooled bread.
And there you have it—a loaf of lemon blueberry bread that’s as pretty as it is delicious!
Cooking Tips & Techniques
- Don’t overmix: Overmixing can lead to dense bread. Stir just until the ingredients are combined.
- Use room temperature ingredients: Eggs and milk blend better when they’re not cold, resulting in a smoother batter.
- Coat blueberries with flour: This simple trick keeps them from sinking to the bottom of the bread.
- Check for doneness: If the top is browning too quickly, cover it loosely with foil during the last 15 minutes of baking.
Trust me, following these tips will take your bread from good to great!
Variations & Adaptations
- Gluten-free option: Use a 1:1 gluten-free flour blend for a celiac-friendly treat.
- Dairy-free version: Swap butter for coconut oil and milk for almond or oat milk.
- Add a twist: Mix in ½ cup (75 g) of white chocolate chips for a sweeter flavor or sprinkle the top with turbinado sugar before baking for crunch.
- Seasonal adaptation: Replace blueberries with raspberries or blackberries when they’re in season.
Feel free to experiment—the possibilities are endless!
Serving & Storage Suggestions
This bread is best served slightly warm or at room temperature. Slice it thick and pair with a dollop of whipped cream or a hot cup of tea. It also makes a great addition to brunch spreads.
To store, wrap the bread tightly in plastic wrap and keep at room temperature for up to 3 days. For longer storage, freeze slices in an airtight container for up to 2 months. To reheat, thaw and warm in a 300°F (150°C) oven for 10 minutes.
Pro tip: The flavors deepen after a day, making leftovers even tastier!
Nutritional Information & Benefits
Here’s a rough nutritional breakdown per slice (based on 12 servings):
- Calories: 210
- Fat: 8 g
- Carbohydrates: 30 g
- Protein: 3 g
Blueberries are packed with antioxidants and vitamin C, while lemons provide a boost of vitamin C and support digestion. This bread is a delicious way to sneak in some health benefits while enjoying a treat!
Conclusion
There’s nothing quite like the combination of citrusy lemon and juicy blueberries in a loaf of freshly baked bread. This Lemon Blueberry Bread recipe is easy to make, endlessly adaptable, and perfect for any summer occasion. It’s a personal favorite of mine, and I know it will soon be yours too!
Have you tried this recipe? Let me know in the comments below! Don’t forget to share your variations and tag me on social media—I’d love to see your creations. Happy baking!
FAQs
Can I use frozen blueberries?
Yes! Use frozen blueberries straight from the freezer—don’t thaw them beforehand.
Can I make this recipe vegan?
Absolutely. Replace the eggs with flaxseed meal or applesauce, and use coconut oil and plant-based milk.
How do I prevent blueberries from sinking?
Toss the blueberries with a tablespoon of flour before folding them into the batter.
Can I double the recipe?
Yes, but make sure to use two loaf pans and adjust baking time slightly.
What’s the best way to store leftovers?
Wrap the bread in plastic wrap and store at room temperature for up to 3 days or freeze for up to 2 months.
