Ever dreamed of a perfectly moist and tender loaf, bursting with juicy blueberries and bright, zesty lemon flavor, crowned with a sweet citrus glaze? What if you could bake that dream into a delightful treat that’s perfect for breakfast, brunch, or a blissful afternoon snack? Get ready to infuse your kitchen with the aroma of spring with our incredible Lemon Blueberry Bread – it’s sunshine in every bite!
Table of Contents
Table of Contents
A Burst of Freshness: Lemon Blueberry Bread Unveiled
Our Lemon Blueberry Bread is a true celebration of classic flavors. Imagine a golden-baked loaf with a tender, moist crumb, studded generously with plump, sweet blueberries. Each bite delivers a vibrant zing from fresh lemon zest and juice, all topped with a glistening, tangy lemon glaze that sets it apart. It’s a comforting quick bread that feels light and refreshing, perfect for any time of day.
This recipe is designed to be straightforward for home bakers, yielding a consistently delicious and beautiful loaf. It’s ideal for weekend baking, sharing with friends, or simply brightening your own day.
- Yields: 1 loaf (approximately 10-12 slices)
- Total Time: Approximately 1 hour 15 minutes (including prep, bake, and initial cooling)
- Active Time: About 20-25 minutes
- Difficulty Level: Easy! If you can mix a batter, you can bake this beautiful bread.
Beyond its incredible taste and inviting aroma, Lemon Blueberry Bread is wonderfully versatile. It’s a fantastic way to enjoy fresh, seasonal blueberries, and the bright lemon flavor makes it a refreshing choice. It’s a complete, flavorful treat that’s sure to become a cherished recipe in your baking repertoire.
The Essentials: Ingredients for Your Lemon Blueberry Bread Masterpiece
Creating this delightful Lemon Blueberry Bread requires a few key components that work together to deliver that iconic flavor and tender texture. Here’s a detailed look at what you’ll need, why each ingredient is crucial, and some fantastic ideas for substitutions and variations.
For the Loaf:
- 1 ½ cups all-purpose flour: The primary structural component of the bread.
- Why it matters: Provides the necessary gluten structure to hold the loaf together while keeping it tender.
- Substitutions/Variations: A good quality all-purpose flour is ideal. For a gluten-free version, use a 1:1 gluten-free baking flour blend with xanthan gum, though the texture might vary slightly.
- 1 teaspoon baking powder: A leavening agent for lift and tenderness.
- Why it matters: Reacts with moisture and heat to create carbon dioxide gas, causing the bread to rise and become light and airy.
- Substitutions/Variations: Ensure your baking powder is fresh for optimal leavening.
- 1 teaspoon salt: Enhances and balances all the flavors, especially the sweetness and tartness.
- Why it matters: Salt is essential for seasoning the dough, intensifying the flavors of lemon, blueberry, and butter, preventing the bread from tasting flat.
- Substitutions/Variations: Fine sea salt or table salt work well.
- 1/3 cup unsalted butter, melted: Adds richness, moisture, and contributes to the tender crumb.
- Why it matters: Melted butter incorporates easily into the batter, distributing fat evenly for a moist loaf.
- Substitutions/Variations: Ensure it’s melted but not hot. Salted butter can be used, but omit the added salt in the recipe. Vegan butter alternatives work for a dairy-free option.
- 1 cup granulated sugar: Provides sweetness and contributes to the loaf’s moist texture and golden crust.
- Why it matters: Sugar tenderizes the crumb, balances the tartness of the lemon and blueberries, and helps with browning.
- Substitutions/Variations: This amount provides balanced sweetness for the loaf.
- 2 eggs: Contribute moisture, richness, and bind the ingredients.
- Why it matters: Eggs add to the bread’s structure, promote chewiness, and help emulsify the fats and liquids.
- Substitutions/Variations: Ensure eggs are at room temperature for better incorporation into the batter.
- ½ teaspoon vanilla extract: Enhances the overall flavor profile of the bread.
- Why it matters: Vanilla adds a warm, aromatic note that complements the butter, sugar, and fruits, making the bread taste richer and more comforting.
- Substitutions/Variations: Pure vanilla extract is recommended for the best flavor. Vanilla bean paste could add visible specks and a more intense vanilla taste.
- 2 teaspoons fresh grated lemon zest: Concentrates the aromatic lemon oils for intense flavor.
- Why it matters: Lemon zest contains fragrant oils that provide a much more intense lemon flavor than juice alone, without adding acidity, brightening the loaf’s profile.
- Substitutions/Variations: Use a microplane grater for fine zest, avoiding the bitter white pith. Zest from 1-2 lemons is usually sufficient.
- 2 tablespoons fresh lemon juice: Provides the vibrant, tangy citrus flavor.
- Why it matters: Fresh lemon juice delivers a bright, zesty tang that perfectly complements the blueberries and balances the sweetness.
- Substitutions/Variations: Always use freshly squeezed lemon juice for the best flavor; bottled juice often tastes flat.
- ½ cup milk: Adds moisture and helps create a tender crumb.
- Why it matters: Milk contributes to a moist, tender crumb and helps bind the batter.
- Substitutions/Variations: Any milk (whole, 2%, or even a non-dairy milk like almond or oat) can work.
- 1 cup fresh or frozen blueberries (I used fresh): The star fruit, bursting with sweet-tart flavor.
- Why it matters: Blueberries provide juicy bursts of flavor and beautiful pops of color throughout the loaf.
- Substitutions/Variations: If using frozen blueberries, do not thaw them; add them directly to the batter (after tossing with flour) to prevent them from bleeding too much color.
- 1 tablespoon all-purpose flour: Used to coat the blueberries to prevent sinking.
- Why it matters: This light flour coating prevents the blueberries from sinking to the bottom of the loaf during baking, ensuring even distribution.
- Substitutions/Variations: This small amount of flour is crucial for the technique.
LEMON GLAZE:
- 2 tablespoons butter, melted: Forms the rich base of the glaze.
- Why it matters: Melted butter creates a smooth, pourable glaze with a rich flavor that complements the bread.
- Substitutions/Variations: Unsalted or salted butter can be used. Ensure it’s melted but not hot.
- ½ cup powdered sugar: The primary sweetener and thickener for the glaze.
- Why it matters: Powdered sugar (confectioners’ sugar) dissolves instantly, creating a smooth, pourable glaze without any grittiness.
- Substitutions/Variations: Sift powdered sugar if it’s lumpy.
- 2 tablespoons fresh lemon juice: Provides liquid and zesty flavor for the glaze.
- Why it matters: Fresh lemon juice balances the sweetness of the powdered sugar, adding a bright, tangy finish to the loaf.
- Substitutions/Variations: Start with 1 tablespoon and add more drop by drop until you reach your desired consistency. You want it pourable but not too thin.
- ½ teaspoon vanilla extract: Enhances the overall flavor of the glaze.
- Why it matters: Vanilla adds warmth and depth, complementing the lemon and butter in the glaze.
- Substitutions/Variations: Pure vanilla extract is recommended.
Let’s Get Baking! Step-by-Step Instructions for Your Lemon Blueberry Bread
Ready to fill your home with the delightful aroma of fresh-baked goods? Follow these simple steps to create your moist and zesty Lemon Blueberry Bread!
- Prep Oven & Pan: Preheat oven to 350°F (175°C). This moderate temperature ensures the loaf bakes evenly without burning. Line a 9×5-inch loaf pan with parchment paper, allowing an overhang on the long sides. This parchment “sling” will make it incredibly easy to lift the baked loaf out later. Alternatively, lightly grease the pan with butter.
- Pro Tip: The parchment paper sling is a baking essential! It prevents sticking and ensures your loaf comes out in one perfect piece.
- Whisk Dry Ingredients: In a medium bowl, whisk together the 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt until evenly combined. Set this bowl aside.
- Pro Tip: Whisking dry ingredients prevents clumps and ensures leavening is well distributed throughout the dough.
- Blend Wet Ingredients: In the bowl of an electric mixer (handheld or stand mixer with paddle attachment), combine the ½ cup melted butter, 1 cup granulated sugar, 2 eggs, ½ teaspoon vanilla extract, 2 teaspoons fresh grated lemon zest, and 2 tablespoons fresh lemon juice. Mix until all these wet ingredients are well combined and the mixture is smooth.
- Pro Tip: Ensure melted butter has cooled slightly so it doesn’t cook the eggs.
- Combine Wet and Dry (in Batches): While the mixer is running on slow speed, gradually add the whisked flour mixture and the ½ cup milk in two alternating batches. Start with some flour, then some milk, then the rest of the flour, and finally the rest of the milk. Stop mixing as soon as the batter is just combined and no streaks of dry flour remain. Do not overmix!
- Pro Tip: Alternating wet and dry ensures better incorporation and prevents overmixing. Overmixing leads to tough bread.
- Coat Blueberries: Rinse off the 1 cup of fresh blueberries so they have just a bit of moisture on them. If using frozen blueberries, do not thaw them. In a small bowl, toss the blueberries with 1 tablespoon of all-purpose flour until they are lightly coated. This flour coating will help prevent the blueberries from sinking to the bottom of your loaf while baking, ensuring they are evenly distributed throughout the bread.
- Pro Tip: This step is crucial for beautifully dispersed blueberries!
- Fold in Berries: Add the flour-coated blueberries to the batter. Gently but quickly stir them in by hand with a rubber spatula, just until combined. Avoid overworking the batter at this stage.
- Pour & Bake: Immediately pour the prepared batter into your prepared loaf pan and spread it evenly with the spatula. Bake for 55-65 minutes, or until a wooden toothpick inserted into the center of the loaf comes out clean. The top should be golden brown.
- Pro Tip: Every oven is different, so start checking for doneness at 55 minutes. If the top is browning too quickly, you can loosely tent it with aluminum foil.
- Cool & Prep for Glaze: Let the bread cool in the pan for about 30 minutes. Then, carefully move the loaf (using the parchment sling if applicable) to a wire cooling rack. Place a baking sheet or a piece of parchment paper underneath the wire rack to catch any excess glaze you’re about to add, making cleanup easy.
- Pro Tip: Cooling initially in the pan helps the bread firm up before transferring.
- Prepare Glaze: While the bread is cooling, prepare your lemon glaze. In a small bowl, simply whisk together the 2 tablespoons melted butter, ½ cup powdered sugar, 2 tablespoons fresh lemon juice, and ½ teaspoon vanilla extract until the glaze is smooth and pourable.
- Pro Tip: Adjust lemon juice for consistency; add more a few drops at a time if too thick, or more powdered sugar if too thin.
- Glaze & Serve: Drizzle the prepared lemon glaze generously over the top of the still-warm (but not hot) loaf. Allow the glaze to set for a few minutes. Then, slice and enjoy your wonderful Lemon Blueberry Bread!
Lemon Blueberry Bread: Your Zesty Slice of Sunshine!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Blueberry Bread is a moist, flavorful loaf infused with fresh lemon zest and bursting with juicy blueberries. Topped with a sweet-tart lemon glaze, it’s perfect for breakfast, brunch, or a delightful afternoon treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2 teaspoons fresh grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup milk
- 1 cup fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for coating berries)
- Lemon Glaze:
- 2 tablespoons butter, melted
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line a 9″x5″ loaf pan with parchment paper or grease with butter.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a mixer bowl, combine melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice. Mix until well blended.
- Gradually add the dry ingredients and milk in two batches, mixing just until combined. Do not overmix.
- If using fresh blueberries, rinse and lightly dry. Toss blueberries in 1 tablespoon of flour to coat.
- Gently fold the flour-coated blueberries into the batter using a spatula.
- Pour the batter into the prepared loaf pan and bake for 55–65 minutes, or until a toothpick inserted comes out clean.
- Allow the bread to cool in the pan for 30 minutes, then transfer to a wire rack over a baking sheet.
- Prepare the glaze by whisking together melted butter, powdered sugar, lemon juice, and vanilla.
- Pour the glaze over the cooled loaf. Let set before serving.
Notes
- Use fresh or frozen blueberries, but do not thaw if using frozen.
- Coating the blueberries in flour helps prevent them from sinking in the batter.
- The bread can be stored at room temperature for 2–3 days or refrigerated for up to 5 days.
- You can double the lemon glaze for extra citrusy sweetness.
- This loaf also freezes well—wrap tightly and freeze up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
Assembly & Presentation: Making Your Loaf a Masterpiece
Even a comforting quick bread can be beautifully presented! Here’s how to ensure great assembly and a tempting presentation for your Lemon Blueberry Bread.
- Room Temperature Eggs: Ensure your eggs are at room temperature. This helps them emulsify better with the melted butter and sugar, leading to a smoother batter.
- Don’t Overmix: This is paramount for quick breads. Mix until just combined to prevent gluten development, ensuring a tender crumb.
- Blueberry Coating: The flour coating on the blueberries is a game-changer. It prevents them from sinking to the bottom, ensuring juicy bursts of fruit throughout the loaf.
- Glaze While Warm: Glazing the loaf while it’s still warm (but not hot) allows the glaze to set slightly, yet still absorb a little into the crust, creating a moist, flavorful topping.
Plating Suggestions:
- Simple Slice: A single slice on a plain white plate lets the vibrant blueberries and golden crust shine.
- Fresh Garnish: A few extra fresh blueberries, a thin lemon slice, or a sprig of fresh mint can add a pop of color and freshness.
- Coffee or Tea Companion: This bread is perfect served alongside a steaming cup of coffee or tea for a cozy moment.
- Breakfast Board: Arrange slices on a breakfast board with fresh fruit and yogurt for a delightful spread.
Storage & Make-Ahead Tips: Keeping Your Loaf Fresh
Your Lemon Blueberry Bread is a delightful treat that can be enjoyed for several days. Here’s how to store it and even get a head start on baking!
Storage
- At Room Temperature: Store the cooled Lemon Blueberry Bread in an airtight container at room temperature for up to 3-4 days. The glaze will set, but the bread will remain moist.
- Refrigeration: While the loaf stays well at room temperature, if your kitchen is very warm, you can store it in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before serving for the best flavor and texture.
Make-Ahead Tips
- Prep Dry Ingredients: Measure and whisk together all the dry ingredients (flour, baking powder, salt) in advance. Store in an airtight container.
- Prep Wet Ingredients (except milk): You can melt the butter, combine with sugar, eggs, vanilla, lemon zest, and lemon juice. Store covered in the fridge for up to 1 day. Let it come to room temperature before continuing.
- Prep Blueberries: Wash and toss blueberries with flour ahead of time, store covered in the fridge.
- Freeze Baked Loaf (Un-glazed): This is a fantastic option for longer storage! Bake the loaf as directed, but do not glaze it. Allow it to cool completely. Wrap the loaf tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months.
- Thawing & Glazing: When ready to enjoy, thaw the loaf overnight in the refrigerator, then bring to room temperature. Prepare the glaze and drizzle it over the thawed loaf just before serving.
Reheating (Optional)
- While this loaf is typically enjoyed at room temperature, you can gently warm individual slices for a few seconds in the microwave (5-10 seconds) for a softer texture. If unglazed, you could toast it lightly in a toaster oven. Be careful not to overheat, especially if it’s glazed, as the glaze will melt.
Creative Twists: Explore More Quick Bread Adventures!
The classic Lemon Blueberry Bread is a beloved recipe, but its versatile nature makes it perfect for creative adaptations. Don’t be afraid to experiment with different fruits, nuts, or spices! Here are at least three creative twists to keep your quick bread adventures exciting.
- Lemon Raspberry Almond Bread (Nutty & Tart)
- Concept: A delightful variation combining tart raspberries, bright lemon, and nutty almond flavors.
- How to do it:
- Fruit: Substitute blueberries with 1 cup fresh or frozen raspberries. Toss them gently with flour.
- Nuts: Add ½ cup finely ground almonds or almond flour to the dry ingredients (reducing all-purpose flour by ½ cup). You can also add ¼ cup slivered almonds to the batter or sprinkle on top.
- Flavor: For the glaze, add ½ teaspoon almond extract along with the vanilla.
- Appeal: This twist offers a more sophisticated flavor profile with the added almond notes, perfect for an afternoon tea.
- Orange Cranberry Pecan Bread (Warm & Zesty)
- Concept: Infuse your quick bread with warm citrus and tart cranberries, complemented by crunchy pecans.
- How to do it:
- Citrus: Replace lemon zest and juice with 2 teaspoons fresh orange zest and 2 tablespoons fresh orange juice.
- Fruit: Substitute blueberries with 1 cup fresh or frozen cranberries. Toss with flour.
- Nuts: Gently fold in ½ cup chopped pecans (or walnuts) with the cranberries.
- Spice (Optional): Add ½ teaspoon ground cinnamon and a pinch of ground nutmeg to the dry ingredients for a warm spice note.
- Glaze: Use orange juice instead of lemon juice in the glaze.
- Flavor Profile: This version is perfect for fall and winter, offering a cozy and aromatic experience, especially around the holidays.
- Streusel Topped Lemon Blueberry Bread (Extra Crunch!)
- Concept: Add a delightful buttery, crumbly streusel topping for extra texture and indulgence.
- How to do it:
- Loaf: Prepare the Lemon Blueberry Bread batter as directed.
- Streusel Topping: Before baking, prepare a streusel by combining ½ cup all-purpose flour, ¼ cup granulated sugar, ¼ cup cold butter (cut into small pieces), and ¼ teaspoon ground cinnamon (optional). Mix with your fingers or a fork until crumbly.
- Assembly: Pour the loaf batter into the prepared pan. Sprinkle the streusel mixture evenly over the top of the batter before baking.
- Glaze: You can omit the glaze or make a very thin lemon glaze to drizzle after the streusel has cooled.
- Appeal: This twist adds a wonderful textural contrast and an extra layer of buttery sweetness, perfect for a special breakfast or brunch.
Your Quick Bread Adventure Awaits!
There you have it: the delightful Lemon Blueberry Bread! This recipe proves that baking a moist, flavorful quick bread doesn’t have to be complicated. With its perfect balance of tangy lemon and sweet blueberries, it’s a guaranteed crowd-pleaser that delivers big on freshness and comfort.
So, gather your ingredients, fire up your oven, and prepare to enjoy a loaf that’s both familiar and incredibly satisfying. Whether you’re making it for a special brunch, a thoughtful gift, or just a sweet treat for yourself, this Lemon Blueberry Bread is guaranteed to be a hit.
What’s your favorite quick bread flavor? And what unique twist would you add to this fantastic lemon blueberry creation? Share your thoughts and culinary successes in the comments below! Happy baking!
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FAQs: Your Lemon Blueberry Bread Questions Answered!
Still have questions about perfecting your Lemon Blueberry Bread? We’ve got answers to help you bake your best loaf yet!
Why do you coat the blueberries with flour?
Coating the blueberries with flour for Lemon Blueberry Bread is a crucial step to prevent them from sinking to the bottom of your loaf during baking. The flour creates a barrier that helps the blueberries suspend evenly throughout the batter. Without it, the heavier fruit tends to fall to the bottom, resulting in a less appealing texture and distribution of fruit.
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries for your Lemon Blueberry Bread! It’s important that you do not thaw them before tossing them with the 1 tablespoon of flour and folding them into the batter. Adding them frozen helps prevent them from bleeding too much color into the batter and becoming mushy. Just be aware that baking with frozen berries might add a few extra minutes to the total baking time.
My bread is dry. What went wrong?
If your Lemon Blueberry Bread turned out dry, it’s most commonly due to overmixing the batter or overbaking the loaf.
Overmixing: Overmixing develops gluten, leading to a tough and dry texture. Mix only until the dry ingredients are just combined.
Overbaking: Baking for too long will dry out the bread. Start checking for doneness at the lower end of the recommended time (55 minutes) and remove from the oven as soon as a toothpick inserted in the center comes out clean.
How do I know when the loaf is fully cooked?
The best way to tell if your Lemon Blueberry Bread is fully cooked is to insert a wooden toothpick or a thin skewer into the very center of the loaf. When it comes out clean (no wet batter clinging to it), the loaf is done. The top should also be golden brown and spring back slightly when gently pressed. If it’s still very soft and squishy in the center, it needs more time.
Can I make this bread in mini loaf pans?
Yes, you can absolutely make Lemon Blueberry Bread in mini loaf pans! The baking time will need to be adjusted significantly. For standard mini loaf pans, bake for approximately 25-35 minutes, checking for doneness with a toothpick inserted into the center. Remember to grease and flour or line your mini loaf pans as well. This recipe should yield about 3-4 mini loaves.