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.

Lemon Blueberry Bread: 10 Amazing Steps for Zesty Perfection!

Lemon Blueberry Bread: Your Zesty Slice of Sunshine!

Author: Alyssa
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

Scale

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

Cook Mode Prevent your screen from going dark

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