Introduction: Ready for a Zesty, Fruity Treat?
Craving a bright, refreshing dessert that’s perfect for breakfast, brunch, or a sweet snack? This Lemon Blueberry Bread is your new favorite! Bursting with juicy blueberries and a zesty lemon kick, this moist, tender loaf is both delicious and easy to make. Ideal for summer gatherings, cozy mornings, or gifting to friends, it’s a versatile treat that pairs beautifully with a cup of tea or coffee. Inspired by your love for fruity, vibrant desserts like Blueberry Cobbler, Strawberry Shortcake, and Easy Peach Cobbler, this recipe is wholesome, zesty, and sure to impress. Ready to bake a loaf that’s as sunny as it is tasty? Let’s dive into this delightful recipe!
Overview: Why Lemon Blueberry Bread is a Must-Try
This Lemon Blueberry Bread is a perfect balance of tart lemon, sweet blueberries, and a tender, yogurt-based crumb. The olive oil keeps it moist, while the optional lemon glaze adds a sweet-tart finish. What makes it special? It’s healthier with Greek yogurt, quick to prep, and adaptable for various dietary needs or flavor twists.
- Time Requirement: About 1 hour total (15 minutes prep, 40–50 minutes baking, plus cooling).
- Difficulty Level: Easy! Perfect for beginners or busy bakers.
- Why It’s Special: It’s a lighter dessert or breakfast option with fresh fruit, simple ingredients, and a bright, summery flavor.
This bread is a zesty, crowd-pleasing treat that’s sure to brighten your day. Let’s get baking!
Essential Ingredients
Here’s what you need to make this Lemon Blueberry Bread. Each ingredient adds to the moist, tangy, and fruity magic.
- All-Purpose Flour (1 1/2 cups, spooned and leveled): Forms the tender base of the loaf.
- Baking Powder (2 teaspoons): Helps the bread rise and stay light.
- Sea Salt (3/4 teaspoon): Balances the sweetness and enhances flavors.
- Cane Sugar (1/2 cup): Sweetens the bread without overpowering.
- Lemon Zest (1 tablespoon): Adds a bright, citrusy punch.
- Whole Milk Greek Yogurt (3/4 cup): Keeps the bread moist and adds a subtle tang.
- Extra-Virgin Olive Oil (1/2 cup, plus more for the pan): Provides richness and moisture.
- Large Eggs (2): Bind the batter and add structure.
- Vanilla Extract (1 teaspoon): Enhances the flavor with a warm, sweet note.
- Blueberries (1 1/2 cups, fresh or frozen): Bring juicy, sweet-tart bursts.
- Lemon Glaze (optional, for serving): Adds a sweet-tart finish (recipe not provided, but typically lemon juice and powdered sugar).
Substitutions and Variations
- Flour: Use gluten-free all-purpose flour for a gluten-free version.
- Cane Sugar: Swap with granulated sugar, coconut sugar, or maple syrup (reduce to 1/3 cup for syrup).
- Greek Yogurt: Use plain yogurt, sour cream, or a dairy-free yogurt for a vegan option.
- Olive Oil: Substitute with melted butter, coconut oil, or vegetable oil.
- Blueberries: Replace with raspberries, blackberries, or chopped strawberries.
- Eggs: Use 1/2 cup mashed banana or applesauce for an egg-free version (may alter texture slightly).
- Add-Ins: Fold in 1/4 cup chopped nuts (like almonds) or white chocolate chips for extra texture.
Step-by-Step Instructions
Making this Lemon Blueberry Bread is simple and fun! Follow these steps for a perfect loaf every time.
Step 1: Prep the Oven and Pan
- Preheat your oven to 350°F (175°C).
- Grease an 8×4-inch or 9×5-inch loaf pan with olive oil or cooking spray.
Tip: Line the pan with parchment paper for easy removal, leaving overhang on the sides.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 3/4 teaspoon sea salt.
Tip: Spoon and level the flour to avoid packing too much, which can make the bread dense.
Step 3: Prepare the Wet Ingredients
- In a large bowl, combine 1/2 cup cane sugar and 1 tablespoon lemon zest. Rub the zest into the sugar with your fingers until fragrant to release its oils.
- Add 3/4 cup whole milk Greek yogurt, 1/2 cup extra-virgin olive oil, 2 large eggs, and 1 teaspoon vanilla extract. Whisk until smooth.
Tip: Rubbing the zest into the sugar enhances the lemon flavor throughout the bread.
Step 4: Combine and Add Blueberries
- Add the dry ingredients to the wet ingredients and stir until just combined. The batter will be thick.
- Gently fold in 1 1/2 cups fresh or frozen blueberries, being careful not to overmix.
Tip: If using frozen blueberries, don’t thaw them to prevent the batter from turning purple.
Step 5: Bake
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 40–50 minutes, until a toothpick inserted in the center comes out clean.
- Let cool completely in the pan before removing.
Tip: Check at 40 minutes—if the top browns too quickly, tent with foil for the remaining time.
Step 6: Serve
- Use the parchment overhang (if used) to lift the bread from the pan.
- If desired, drizzle with lemon glaze (mix 1/2 cup powdered sugar with 1–2 tablespoons lemon juice).
- Slice and serve at room temperature or slightly warm.
Tip: Let the bread cool fully to prevent crumbling when slicing.
Assembly: Building the Perfect Lemon Blueberry Bread
Making this Lemon Blueberry Bread is all about creating a moist, flavorful loaf with bursts of fruit. Here’s how to make it perfect:
- Zest the Lemon: Rub the zest into the sugar for maximum citrus flavor.
- Mix Gently: Stir the batter just until combined to keep the bread tender.
- Fold Blueberries Carefully: Mix lightly to avoid crushing the berries or streaking the batter.
- Bake Evenly: Smooth the batter in the pan for a uniform loaf.
Presentation Tips:
- Serve slices on a platter with a drizzle of lemon glaze for a pretty finish.
- Garnish with extra blueberries, lemon zest, or a dusting of powdered sugar.
- Pair with tea, coffee, or a scoop of vanilla ice cream for a dessert twist.
Storage and Make-Ahead Tips
This bread is great for making ahead or enjoying as leftovers. Here’s how to keep it fresh:
- Storing Leftovers:
- Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Freeze sliced or whole bread for up to 2 months, wrapped tightly in plastic wrap and placed in a freezer-safe bag. Thaw at room temperature.
- Reheating:
- Microwave individual slices for 10–15 seconds for a warm treat.
- Warm in a 300°F oven for 5–10 minutes for larger portions.
- Make-Ahead Tips:
- Mix the dry ingredients up to a day ahead and store in an airtight container.
- Prepare the batter (without blueberries) a day ahead, refrigerate, and fold in berries before baking.
- Bake the loaf a day ahead and store at room temperature; add glaze just before serving.
Tip: If refrigerated, let slices sit at room temperature for 15 minutes for the best texture.
Recipe Variations
This Lemon Blueberry Bread is versatile, drawing on your love for fruity, zesty desserts like Cherry Pie and Easy Peach Cobbler. Here are some fun ideas:
- Lemon Raspberry Bread: Swap blueberries for raspberries and use lime zest instead of lemon.
- Orange Blueberry Bread: Use orange zest and juice for a citrusy twist.
- Nutty Blueberry Bread: Fold in 1/4 cup chopped almonds or walnuts for extra crunch.
- Gluten-Free Version: Use gluten-free all-purpose flour and ensure all ingredients are gluten-free.
- Streusel Topping: Add a crumble topping (mix 1/4 cup flour, 2 tablespoons sugar, 2 tablespoons butter) before baking.
Tip: Swirl in 1/4 cup fruit jam for a marbled effect before baking.
Conclusion: A Zesty, Fruity Treat to Love
Lemon Blueberry Bread is the perfect way to enjoy a bright, moist loaf packed with summer flavors. With its tender crumb, juicy blueberries, and zesty lemon kick, it’s a treat that’s as versatile as it is delicious. Perfect for breakfast, brunch, or a sweet snack, this bread is sure to impress. Play with the variations, share with loved ones, and savor every citrusy, fruity slice. What’s your favorite way to enjoy this bread? Share your ideas in the comments and let us know how it turned out!
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Lemon Blueberry Bread
Description
Craving a bright, refreshing dessert that’s perfect for breakfast, brunch, or a sweet snack? This Lemon Blueberry Bread is your new favorite! Bursting with juicy blueberries and a zesty lemon kick, this moist, tender loaf is both delicious and easy to make.
Ingredients
Here’s what you need to make this Lemon Blueberry Bread. Each ingredient adds to the moist, tangy, and fruity magic.
- All-Purpose Flour (1 1/2 cups, spooned and leveled): Forms the tender base of the loaf.
- Baking Powder (2 teaspoons): Helps the bread rise and stay light.
- Sea Salt (3/4 teaspoon): Balances the sweetness and enhances flavors.
- Cane Sugar (1/2 cup): Sweetens the bread without overpowering.
- Lemon Zest (1 tablespoon): Adds a bright, citrusy punch.
- Whole Milk Greek Yogurt (3/4 cup): Keeps the bread moist and adds a subtle tang.
- Extra-Virgin Olive Oil (1/2 cup, plus more for the pan): Provides richness and moisture.
- Large Eggs (2): Bind the batter and add structure.
- Vanilla Extract (1 teaspoon): Enhances the flavor with a warm, sweet note.
- Blueberries (1 1/2 cups, fresh or frozen): Bring juicy, sweet-tart bursts.
- Lemon Glaze (optional, for serving): Adds a sweet-tart finish (recipe not provided, but typically lemon juice and powdered sugar).
Substitutions and Variations
- Flour: Use gluten-free all-purpose flour for a gluten-free version.
- Cane Sugar: Swap with granulated sugar, coconut sugar, or maple syrup (reduce to 1/3 cup for syrup).
- Greek Yogurt: Use plain yogurt, sour cream, or a dairy-free yogurt for a vegan option.
- Olive Oil: Substitute with melted butter, coconut oil, or vegetable oil.
- Blueberries: Replace with raspberries, blackberries, or chopped strawberries.
- Eggs: Use 1/2 cup mashed banana or applesauce for an egg-free version (may alter texture slightly).
- Add-Ins: Fold in 1/4 cup chopped nuts (like almonds) or white chocolate chips for extra texture.
Instructions
Step 1: Prep the Oven and Pan
- Preheat your oven to 350°F (175°C).
- Grease an 8×4-inch or 9×5-inch loaf pan with olive oil or cooking spray.
Tip: Line the pan with parchment paper for easy removal, leaving overhang on the sides.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 3/4 teaspoon sea salt.
Tip: Spoon and level the flour to avoid packing too much, which can make the bread dense.
Step 3: Prepare the Wet Ingredients
- In a large bowl, combine 1/2 cup cane sugar and 1 tablespoon lemon zest. Rub the zest into the sugar with your fingers until fragrant to release its oils.
- Add 3/4 cup whole milk Greek yogurt, 1/2 cup extra-virgin olive oil, 2 large eggs, and 1 teaspoon vanilla extract. Whisk until smooth.
Tip: Rubbing the zest into the sugar enhances the lemon flavor throughout the bread.
Step 4: Combine and Add Blueberries
- Add the dry ingredients to the wet ingredients and stir until just combined. The batter will be thick.
- Gently fold in 1 1/2 cups fresh or frozen blueberries, being careful not to overmix.
Tip: If using frozen blueberries, don’t thaw them to prevent the batter from turning purple.
Step 5: Bake
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 40–50 minutes, until a toothpick inserted in the center comes out clean.
- Let cool completely in the pan before removing.
Tip: Check at 40 minutes—if the top browns too quickly, tent with foil for the remaining time.
Step 6: Serve
- Use the parchment overhang (if used) to lift the bread from the pan.
- If desired, drizzle with lemon glaze (mix 1/2 cup powdered sugar with 1–2 tablespoons lemon juice).
- Slice and serve at room temperature or slightly warm.
Tip: Let the bread cool fully to prevent crumbling when slicing.
FAQs
1. Can I use frozen blueberries?
Yes! Use frozen blueberries without thawing to prevent color bleeding. Toss in a little flour to avoid sinking.
2. Is this bread healthy?
It’s lighter with Greek yogurt for protein and olive oil for healthy fats. Use less sugar or a natural sweetener for a healthier option.
3. Can I make it dairy-free?
Yes! Use dairy-free yogurt (like coconut or almond) and ensure vanilla extract is vegan-friendly.
4. Why is my bread dense?
- Spoon and level flour to avoid packing too much.
- Don’t overmix the batter to keep it light.
- Ensure baking powder is fresh for proper rise.
5. Can I make this ahead?
Yes! Prep the batter (without berries) a day ahead or bake the loaf and store for up to 2 days at room temperature or 5 days in the fridge.
6. How long does it last?
It stays fresh at room temperature for 2 days, in the fridge for 5 days, or frozen for 2 months.
7. Can I freeze this bread?
Yes! Freeze sliced or whole, wrapped tightly, for up to 2 months. Thaw at room temperature before serving.
8. What’s the best way to serve it?
Serve at room temperature with lemon glaze, a dusting of powdered sugar, or a scoop of ice cream for a dessert twist.
This Lemon Blueberry Bread is quick, versatile, and perfect for any occasion. Happy baking!