If you adore the bright, fresh flavors of citrus combined with the sweet burst of summer berries, this Lemon Blueberry Bread Recipe is going to become one of your all-time favorites. It’s an irresistibly moist and tender loaf with just the right balance of zesty lemon and juicy blueberries, making every bite feel like sunshine on a plate. Whether you’re baking it for breakfast, a snack, or a sweet treat to impress friends, this bread brings a cozy homemade vibe that tastes like pure joy.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in creating the perfect texture and flavor. These simple basics come together to deliver not only amazing taste but also a gorgeous color contrast between the golden crumb and vibrant blueberries.
- 2 cups all-purpose flour: Provides the structure that holds the bread together with a tender crumb.
- 1 cup granulated sugar: Adds sweetness to complement the tartness of the lemon and blueberries.
- 2 tsp baking powder: Ensures the bread rises beautifully and stays light.
- 1/2 tsp salt: Balances all the flavors and enhances sweetness.
- 2 large eggs (room temperature): Helps bind ingredients while making the bread rich and fluffy.
- 1 cup buttermilk: Adds moisture and a subtle tang for extra depth of flavor.
- 1/3 cup unsalted butter (melted, slightly cooled): Brings richness and a velvety texture.
- Zest of 1 lemon: Injects a fragrant, citrusy brightness throughout the loaf.
- 1/4 cup fresh lemon juice: Intensifies the lemon flavor with natural tartness.
- 1 cup fresh blueberries: Offers juicy pops of sweetness and beautiful color.
How to Make Lemon Blueberry Bread Recipe
Step 1: Preheat Oven and Prepare Pan
Kick things off by preheating your oven to 350°F (175°C). While the oven warms up, grease a loaf pan thoroughly to ensure your bread doesn’t stick and comes out with a perfect golden crust every time.
Step 2: Mix Dry Ingredients
In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk them together well so that the rising agent is evenly distributed, which helps your bread rise evenly and have a consistent texture.
Step 3: Combine Wet Ingredients
In another bowl, whisk the eggs until smooth, then add the buttermilk, melted butter, freshly squeezed lemon juice, and lemon zest. Stir everything until the mixture is smooth and full of citrusy aroma, which will bring freshness to every slice.
Step 4: Fold in Blueberries
Gently fold the fresh blueberries into the wet ingredients. Being careful here preserves the berries’ shape and prevents their juice from turning the batter a dull color. Those little bursts of blueberry make every bite delightful.
Step 5: Combine Wet and Dry Mixtures
Pour the wet mixture into the bowl with your dry ingredients. Stir everything together just until you see no more dry flour spots. Overmixing can make the bread tough, so keep the fold light and gentle.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan, spreading it evenly, and slide it into the oven. Let it bake for 55 to 60 minutes. You’ll know it’s ready when the bread turns a lovely golden brown and a toothpick inserted into the center comes out clean.
Step 7: Cool Before Enjoying
Once baked, let the bread cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely. This helps the bread set and keeps the crust wonderfully crisp without becoming soggy.
How to Serve Lemon Blueberry Bread Recipe
Garnishes
For an extra special touch, sprinkle powdered sugar lightly over the cooled loaf or drizzle a simple lemon glaze made from powdered sugar and lemon juice. These garnishes enhance the brightness of the lemon and make your bread look bakery-fresh.
Side Dishes
This Lemon Blueberry Bread Recipe shines paired with creamy spreads like mascarpone or whipped butter. Serve alongside a cup of tea or coffee for a comforting, satisfying snack or brunch addition that feels both indulgent and wholesome.
Creative Ways to Present
Slice the bread and toast it lightly for a warm, crisp take, or use thick slices as the base for a fresh fruit and yogurt parfait. You can also cut it into cubes and skewer it with fresh fruit for a fun party presentation that’s sure to wow guests.
Make Ahead and Storage
Storing Leftovers
To keep your lemon blueberry bread fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It will stay delicious for up to 3 days, perfect for enjoying over a few mornings or afternoon breaks.
Freezing
You can freeze this bread by wrapping it well with plastic wrap and then placing it in a freezer bag. It’s best to freeze within a day of baking for peak flavor, and it will keep beautifully for up to 3 months.
Reheating
Thaw frozen slices at room temperature or warm them gently in a toaster oven or microwave. A few seconds to warm through is all it takes to bring back that fresh-baked taste and soft, tender texture.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just be sure to thaw and drain them well to avoid adding excess moisture to the batter, which can make the bread dense.
What if I don’t have buttermilk on hand?
You can easily make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes until it curdles, then use as directed.
Can this recipe be made gluten-free?
Yes, by swapping all-purpose flour for a gluten-free blend that includes xanthan gum. The texture might be slightly different but still delicious.
Is it okay to omit the lemon zest?
The lemon zest adds a ton of fragrant, fresh flavor so it’s worth including if you can. Without it, the bread might taste milder, but the lemon juice still gives a nice tang.
How do I prevent blueberries from sinking to the bottom?
Coat the blueberries in a little bit of flour before folding them into the batter. This helps suspend them evenly throughout the bread so you get berry goodness in every slice.
Final Thoughts
Once you try this Lemon Blueberry Bread Recipe, it will quickly become a beloved staple in your baking rotation. Its combination of simple, wholesome ingredients with bright, summery flavors makes it a winner every time. Whether you’re treating yourself to a slice with morning coffee or sharing it with loved ones, this bread brings easy joy and cozy comfort to any day. So go ahead, bake a loaf and enjoy the sweet, tangy magic!
Print
Lemon Blueberry Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Blueberry Bread is a moist and flavorful quick bread bursting with fresh blueberries and zesty lemon. Perfect for breakfast, a snack, or dessert, this loaf combines tangy citrus notes with sweet berries for a delightful treat that’s easy to prepare and bake.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 2 large eggs (room temperature)
- 1 cup buttermilk
- 1/3 cup unsalted butter (melted, slightly cooled)
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
Fruit
- 1 cup fresh blueberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to combine evenly.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, melted and cooled unsalted butter, fresh lemon juice, and lemon zest until the mixture is smooth and well blended.
- Fold in Blueberries: Gently fold the fresh blueberries into the wet mixture, taking care not to crush the berries and maintaining their shape.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined, avoiding overmixing to help keep the bread tender.
- Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55-60 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use fresh blueberries for best results; frozen can be used but may make the batter more watery.
- Make sure the eggs are at room temperature to ensure better mixing and texture.
- Do not overmix the batter to avoid a dense loaf.
- Lemon zest and juice add a bright citrus flavor that complements the sweetness of the blueberries perfectly.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
