There’s something wonderfully special about Lemon Blueberry Bread: every slice bursts with the brightness of lemon and the sweet pop of juicy blueberries, all wrapped up in a moist, tender crumb. This isn’t just a treat for spring or summer—it’s cozy enough to enjoy year-round with a mug of tea, and beautiful enough to impress guests at a weekend brunch. Whether you’re a seasoned home baker or just starting out, this recipe never fails to deliver sunshine and smiles.

Lemon Blueberry Bread Recipe - Recipe Image

Ingredients You’ll Need

This recipe for Lemon Blueberry Bread keeps it simple, relying on just a handful of everyday ingredients. Each one is carefully chosen to bring out the best flavors, create a beautifully tender texture, and give your loaf that irresistible golden color.

All-purpose flour: The sturdy backbone of the bread, creating structure while staying soft and fluffy when measured correctly.
Baking powder: Your lift-off specialist—this ensures the loaf rises high and stays light.
Salt: Just a pinch enhances both the sweetness and the citrusy tang.
Unsalted butter (softened): Lends richness and that melt-in-your-mouth texture; soften it first for easier mixing.
Granulated sugar: Provides just the right amount of sweetness without overpowering the fresh fruit flavors.
Large eggs: Binding magic! They hold everything together and help the bread rise.
Milk: Adds moisture, ensuring your Lemon Blueberry Bread isn’t dry or crumbly.
Lemon zest: The secret weapon for intense lemon fragrance—zest only the yellow outer layer for maximum flavor.
Lemon juice: Brings a bright acidity that balances the sweetness and pairs so well with blueberries.
Vanilla extract: Rounds out the flavor profile with a subtle warmth.
Fresh blueberries (tossed with flour): Sweet, juicy berries that won’t sink during baking thanks to a quick toss in flour.
Optional glaze (powdered sugar + lemon juice): For an extra boost of citrusy sweetness and a beautiful finish.

How to Make Lemon Blueberry Bread

Step 1: Prepare Your Pan and Oven

Set yourself up for success! Preheat the oven to 350°F (175°C) so it’s ready to go when your batter is. Grease your 9×5-inch loaf pan with butter or nonstick spray. Lining the bottom of the pan with parchment paper is a good extra step if you want ultra-easy loaf removal.

Step 2: Whisk Dry Ingredients

In a medium bowl, whisk together your flour, baking powder, and salt. This helps evenly distribute the leavening and salt, preventing any surprise pockets in your finished Lemon Blueberry Bread.

Step 3: Cream Butter and Sugar

Grab a large mixing bowl. Using an electric mixer, beat the softened butter and granulated sugar until the mixture is light and fluffy. This step is key for a tender crumb—take your time and make sure it’s pale and well combined.

Step 4: Add the Eggs and Wet Ingredients

Add your eggs one at a time, mixing each in thoroughly before adding the next. Stir in the milk, lemon zest, lemon juice, and vanilla extract. This combination creates a luscious, flavorful base for your batter.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to your wet mixture, mixing just until everything is incorporated. Be careful not to overmix—stir just enough so no streaks of flour remain, and you’ll be rewarded with soft Lemon Blueberry Bread every time.

Step 6: Fold in Blueberries

Toss the blueberries with a teaspoon of flour to help keep them suspended in the batter. Gently fold the berries in with a spatula to avoid crushing them, distributing them throughout for evenly dotted slices.

Step 7: Bake

Pour your gorgeous batter into the prepared loaf pan and smooth out the top. Slide it into the oven and bake for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 8: Cool and (Optional) Glaze

Let the bread cool in the pan for about 10 minutes—this step helps it set perfectly. Then turn it out onto a wire rack to cool completely. For the finishing touch, whisk the powdered sugar and lemon juice to a pourable consistency and drizzle over the cooled loaf.

How to Serve Lemon Blueberry Bread

Garnishes

A simple lemon glaze is classic, but you can also dust your Lemon Blueberry Bread with extra lemon zest or a sprinkle of powdered sugar for a pretty, bakery-style finish. A few fresh blueberries scattered on top add an extra pop of color and remind everyone what’s inside.

Side Dishes

This bread shines as the centerpiece of a brunch spread! Serve it alongside creamy Greek yogurt, fresh fruit salad, or a selection of cheeses for contrast. It’s also delightful with a hot cup of black tea or coffee if you’re enjoying it as an afternoon treat.

Creative Ways to Present

Try slicing Lemon Blueberry Bread thick and toasting it lightly for a warm, fragrant snack. For a dessert twist, serve slices with a scoop of vanilla ice cream or a dollop of whipped cream. You can even cut it into cubes, layer with lemon curd and berries, and serve parfait-style in glass jars for picnics or parties.

Make Ahead and Storage

Storing Leftovers

To keep your Lemon Blueberry Bread moist and fresh, store it in an airtight container at room temperature for up to three days. If your kitchen is especially warm or humid, you may want to refrigerate it, but bring slices to room temperature before serving for the best texture.

Freezing

This bread freezes beautifully! Once completely cool, wrap the loaf or individual slices tightly in plastic wrap, then foil, and place in a freezer-safe bag. It will keep its gorgeous flavor and texture for up to three months—perfect for treating yourself whenever you crave a slice of sunshine.

Reheating

If enjoying from the fridge or freezer, reheat individual slices in the microwave for about 10–15 seconds or warm in a toaster oven. This brings back the bread’s tender crumb and brightens the flavors—especially lovely on a chilly morning!

FAQs

Can I use frozen blueberries for this recipe?

Absolutely! Just use them straight from the freezer and toss them with flour to avoid streaking the batter. This way, Lemon Blueberry Bread can be made even when fresh berries aren’t in season.

How do I prevent the blueberries from sinking to the bottom?

The classic trick is tossing your blueberries with a teaspoon of flour before folding them into the batter. This light coating helps keep them suspended throughout the loaf.

Can I make this recipe dairy-free?

Yes! Substitute the butter with a dairy-free spread and use your favorite plant-based milk. The lemon and blueberry flavors remain bold and beautiful.

How do I know when the bread is done baking?

Look for a golden-brown top and use a toothpick to test the center. If it comes out clean or with just a few moist crumbs, your Lemon Blueberry Bread is ready to come out of the oven.

Can I double the recipe for a crowd?

Certainly! You can easily double the ingredients and bake two loaves at once. Make sure to leave enough space around the pans for even baking, and check for doneness as baking times may vary slightly.

Final Thoughts

There’s truly nothing like sharing homemade Lemon Blueberry Bread with family or friends—each slice is a little slice of happiness. I hope you give this recipe a try and watch it become one of your favorite ways to celebrate the bright flavors of lemon and blueberry!

Lemon Blueberry Bread Recipe

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4.8 from 20 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 10 slices) 1x
Diet: Vegetarian

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Description

This Lemon Blueberry Bread is a delightful dessert that perfectly balances the zesty flavor of lemon with the sweetness of fresh blueberries. The moist and tender loaf is finished with a tangy lemon glaze, making it a perfect treat for any occasion.

Ingredients

Scale

Dry Ingredients:

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

Wet Ingredients:

½ cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
½ cup milk
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup fresh blueberries (tossed with 1 teaspoon flour)

Optional Glaze:

½ cup powdered sugar
1–2 tablespoons lemon juice

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Mix wet ingredients: In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then mix in the milk, lemon zest, lemon juice, and vanilla extract.
Combine wet and dry: Gradually add dry ingredients to wet, mixing just until combined. Gently fold in floured blueberries.
Bake: Pour batter into loaf pan, smooth the top, and bake for 50–60 minutes. Cool before serving.