Lemon Blueberry Bread is a delightful and refreshing treat that combines the zesty flavor of lemons with the sweet, juicy taste of blueberries. This moist, tender loaf is perfect for breakfast, brunch, or an afternoon snack. The bright lemon flavor complements the bursting blueberries beautifully, making every bite a burst of freshness. It’s an easy-to-make recipe that brings a bit of sunshine to your table.
- Preparation Time: About 15 to 20 minutes to prepare the ingredients and mix the batter.
- Baking Time: Usually around 45 to 55 minutes in the oven, depending on your oven and the size of the loaf pan.
- Cooling Time: About 10 to 15 minutes in the pan before transferring to a wire rack to cool completely.
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Ingredients
For the bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk (whole milk or buttermilk for a richer flavor)
- 1 tablespoon lemon zest (from about 1 large lemon)
- 1 tablespoon fresh lemon juice
- 1 cup fresh blueberries (or frozen, do not thaw)
- 1 tablespoon flour (for coating blueberries)
For the lemon glaze:
- ½ cup powdered sugar
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
Instructions
- Preheat the Oven and Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and line it with parchment paper, leaving some overhang on the sides for easy removal. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. This will ensure that the baking powder is evenly distributed throughout the flour. - Cream Butter and Sugar:
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. This step is crucial for incorporating air into the batter, which helps the bread rise and stay tender. - Add Eggs and Lemon:
Add the eggs one at a time, beating well after each addition. Then mix in the lemon zest and lemon juice until combined. The lemon juice and zest infuse the batter with a bright citrus flavor. - Alternate Adding Dry Ingredients and Milk:
With the mixer on low speed, alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the flour mixture. Mix just until combined; do not overmix, as this can lead to a denser bread. - Prepare Blueberries:
In a small bowl, toss the blueberries with 1 tablespoon of flour. This step helps prevent the blueberries from sinking to the bottom of the bread during baking. - Fold in Blueberries:
Gently fold the blueberries into the batter with a spatula, being careful not to crush them. This helps to evenly distribute the blueberries throughout the bread. - Bake the Bread:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The bread should be golden brown and spring back when lightly pressed in the center. - Cool the Bread:
Allow the bread to cool in the pan for about 10 minutes. Then, using the parchment paper overhang, lift the bread out of the pan and transfer it to a wire rack to cool completely. - Prepare the Lemon Glaze:
While the bread is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. The glaze should be thick but pourable. If it’s too thick, add a bit more lemon juice; if it’s too thin, add more powdered sugar. - Glaze the Bread:
Once the bread is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides. The glaze adds an extra layer of lemony sweetness and makes the bread look even more appetizing. - Serve and Enjoy:
Slice the Lemon Blueberry Bread and serve it as is, or with a pat of butter or cream cheese. This bread is perfect for breakfast, a snack, or even dessert. It also pairs wonderfully with a cup of tea or coffee.
Tips for the Best Lemon Blueberry Bread
- Use Fresh Ingredients: Fresh lemons and blueberries provide the best flavor, but you can use frozen blueberries if fresh ones aren’t available. Just make sure not to thaw them before adding to the batter to prevent excess moisture.
- Do Not Overmix: Overmixing the batter can cause the bread to become tough and dense. Mix just until the ingredients are combined for a light and fluffy loaf.
- Adjusting Sweetness and Tartness: If you prefer a sweeter loaf, increase the sugar in the batter by a few tablespoons. For more tartness, add an extra teaspoon of lemon zest.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze the bread for up to 3 months; just wrap it tightly in plastic wrap and place it in a freezer bag.
