Lemon blueberry bread is the perfect balance of sweet and tangy, with juicy blueberries and a refreshing lemon flavor. It’s light, fluffy, and absolutely perfect for breakfast, snacks, or a special treat any time of day.
Introduction
Lemon and blueberries are a match made in heaven, and this bread combines both perfectly. The bright citrus notes are complemented by the sweetness of the berries, making it a great option for breakfast or an afternoon snack. The simple lemon glaze adds a burst of flavor, bringing it all together.
Why You’ll Love This Lemon Blueberry Bread
- Light and fluffy: This bread has the perfect crumb and texture.
- Sweet and tangy: The combination of lemon and blueberries is delicious.
- Perfect for breakfast or brunch: Easy to slice and serve for a cozy morning.
- Easy to make: No fancy equipment needed, just simple ingredients.
- Great for gift-giving: Wrap it up and share it with friends and family.
Ingredients for Lemon Blueberry Bread
For the Bread:
- All-purpose flour (2 cups): Provides structure and texture for the bread.
- Granulated sugar (1 cup): Sweetens the bread and enhances flavor.
- Baking powder (2 teaspoons): Helps the bread rise and become fluffy.
- Salt (1/4 teaspoon): Enhances flavor and balances sweetness.
- Eggs (2 large): Helps bind the ingredients and provides structure.
- Unsalted butter (1/2 cup, melted): Adds richness and moisture.
- Vanilla extract (2 teaspoons): Adds warmth to the flavor.
- Lemon zest (from 2 lemons): Adds fresh lemon flavor.
- Lemon juice (2 tablespoons): For extra lemony tang.
- Fresh blueberries (1 1/2 cups): Juicy, sweet bursts in every bite.
- Milk (1/2 cup): Helps bind the ingredients and create a smooth batter.
For the Lemon Glaze:
- Powdered sugar (1 cup): Sweetens the glaze.
- Lemon juice (2 tablespoons): Thin the glaze and add more citrus flavor.
- Milk (1-2 teaspoons): To reach the desired consistency.
Lemon Blueberry Bread Recipe (How to Make It)
Prep Time: 15 minutes
Bake Time: 55–60 minutes
Servings: 8–10 slices
- 1. Preheat the oven and prepare the pan. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper.
- 2. Mix dry ingredients. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- 3. Mix wet ingredients. In another bowl, whisk together the eggs, melted butter, vanilla, lemon zest, lemon juice, and milk.
- 4. Combine the ingredients. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- 5. Fold in blueberries. Gently fold in the blueberries to avoid breaking them.
- 6. Bake the bread. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–60 minutes, or until a toothpick comes out clean.
- 7. Make the glaze. While the bread is baking, whisk together powdered sugar, lemon juice, and milk to make the glaze. Adjust the consistency as needed.
- 8. Cool and glaze. Let the bread cool for 10 minutes in the pan, then transfer it to a wire rack. Drizzle the glaze over the warm bread before slicing and serving.
Reader Review: “This lemon blueberry bread was a hit! The lemon glaze really takes it to the next level.”
Tips for Perfect Lemon Blueberry Bread
- Don’t overmix the batter: Stir until just combined to keep the bread light.
- Use fresh blueberries: They’ll give you the best flavor and texture.
- Check for doneness: Start checking around 55 minutes with a toothpick—if it comes out clean, it’s ready.
- Store properly: Store in an airtight container to keep it moist and fresh.
Variations & Substitutions
- Frozen blueberries: You can use frozen blueberries—just don’t thaw them before adding them to the batter.
- Lemon poppy seed: Add 2 tablespoons of poppy seeds to the batter for a twist on the classic.
- Coconut glaze: Use coconut milk instead of regular milk for a tropical twist.
Storing & Reheating
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Wrap tightly and freeze for up to 2 months.
- Reheat: Microwave for 15–20 seconds to warm a slice.
Serving Suggestions & Pairings
- Serve with Greek yogurt for extra protein.
- Pair with fresh fruit for a light breakfast.
- Enjoy with a cup of tea for a relaxing snack.
If you make this lemon blueberry bread, leave a rating and comment! Let me know how you enjoyed it!
Print
Lemon Blueberry Bread (Zesty, Fluffy, Best Ever)
- Total Time: 1 hour 15 minutes
- Yield: 8-10 slices
- Diet: Vegetarian
Description
This lemon blueberry bread is soft, sweet, and full of fresh blueberries. A zesty lemon glaze drizzled on top enhances the citrus flavor, making it a perfect treat for breakfast or an afternoon snack.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 tsp baking powder
– 1/4 tsp salt
– 2 large eggs
– 1/2 cup melted butter
– 2 tsp vanilla extract
– Zest of 2 lemons
– 2 tbsp lemon juice
– 1 1/2 cups fresh blueberries
– 1/2 cup milk
– 1 cup powdered sugar (for glaze)
– 2 tbsp lemon juice (for glaze)
Instructions
1. Preheat oven to 350°F and grease a 9×5-inch loaf pan.
2. Whisk flour, sugar, baking powder, and salt. In another bowl, whisk eggs, melted butter, vanilla, lemon zest, and juice.
3. Combine wet and dry ingredients, fold in blueberries, and add milk. Pour into the pan.
4. Bake for 55–60 minutes until golden and a toothpick comes out clean.
5. Mix powdered sugar and lemon juice for glaze. Drizzle over the cooled loaf.
Notes
– Use fresh, plump blueberries for the best texture and flavor.
– Store leftovers in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American