Lemon Blueberry Bread Recipe

Why You’ll Love This Recipe

This Lemon Blueberry Bread is the ideal treat for anyone who loves a blend of fresh fruit and citrus. The bread is incredibly moist and flavorful, with the sweetness of blueberries balancing out the tangy lemon. It’s easy to prepare, making it perfect for both beginner and seasoned bakers. The addition of a simple lemon glaze at the end takes this recipe to the next level, adding a finishing touch that makes every bite irresistible. It’s also versatile, whether served for breakfast, as a snack, or even for dessert.

Ingredients

• 1 ½ cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon salt

• ⅓ cup unsalted butter, melted

• 1 cup granulated sugar

• 2 eggs

• ½ teaspoon vanilla extract

• 2 teaspoons fresh grated lemon zest

• 2 tablespoons fresh lemon juice

• ½ cup milk

• 1 cup fresh or frozen blueberries (fresh preferred)

• 1 tablespoon all-purpose flour (for coating blueberries)

Lemon Glaze:

• 2 tablespoons butter, melted

• ½ cup powdered sugar

• 2 tablespoons fresh lemon juice

• ½ teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C) and line a 9"x5" loaf pan with parchment paper, or lightly grease it with butter.

2. In a medium bowl, whisk together the flour, baking powder, and salt, and set aside.

3. In the bowl of an electric mixer, combine the melted butter, sugar, eggs, vanilla extract, lemon zest, and lemon juice. Mix until well combined.

4. Gradually add the flour mixture and milk to the wet ingredients in two batches, starting with a bit of flour, then some milk, followed by the remaining flour and milk. Stir just until combined.

5. If using fresh blueberries, rinse them and leave them slightly wet. In a small bowl, toss the blueberries with 1 tablespoon of flour. This will help prevent them from sinking to the bottom of the bread while baking.

6. Gently fold the floured blueberries into the batter by hand.

7. Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

8. Let the bread cool in the pan for about 30 minutes before transferring it to a wire rack to cool completely.

9. While the bread cools, prepare the glaze by whisking together the melted butter, powdered sugar, lemon juice, and vanilla extract. Pour the glaze over the cooled bread and allow it to set for a few minutes before serving.

Servings and Timing

• Servings: 10 slices

• Prep time: 25 minutes

• Cook time: 1 hour 5 minutes

• Total time: 1 hour 30 minutes

Variations

1. Add-ins: You can mix in other fruits such as raspberries or strawberries for a different twist. Chopped nuts like walnuts or pecans also add a delightful crunch.

2. Lemon Poppy Seed: For a twist on the classic lemon flavor, add a tablespoon of poppy seeds to the batter.

3. Vegan Version: Substitute the eggs with flax eggs and use a plant-based milk to make this recipe vegan-friendly.

4. Blueberry Muffins: If you prefer muffins, simply divide the batter into a muffin tin and bake for 20-25 minutes at the same temperature.

Storage/Reheating

• Storage: Keep the bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it in plastic wrap and refrigerate it for up to a week.

• Freezing: This bread freezes well. To freeze, wrap the cooled loaf tightly in plastic wrap and place it in a freezer-safe bag or container. It can be frozen for up to 3 months.

• Reheating: To reheat, simply microwave a slice for 20-30 seconds or warm it in the oven at 350°F for 10 minutes.

FAQs

1. Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work just as well. Be sure to toss them in flour before adding them to the batter to prevent them from sinking.

2. Can I make this bread without a glaze?

Absolutely! The bread is delicious on its own, but the glaze adds a lovely sweet, citrusy finish. If you prefer not to use it, feel free to skip that step.

3. How can I prevent the blueberries from sinking to the bottom?

Tossing the blueberries in flour before adding them to the batter helps prevent them from sinking to the bottom while baking.

4. Can I substitute the butter for something else?

You can substitute the butter with vegetable oil or coconut oil, but this may slightly alter the texture and flavor.

5. Is there a gluten-free version of this recipe?

Yes, you can use a gluten-free all-purpose flour blend in place of the regular flour. Be sure to check the flour blend's instructions for best results.

6. Can I double this recipe?

Yes, you can double the recipe to make two loaves or a larger one. Just be sure to adjust the baking time accordingly.

7. How do I know when the bread is done?

The bread is done when a toothpick inserted into the center comes out clean. If it’s still wet, bake for an additional 5-10 minutes and check again.

8. Can I add more lemon zest for a stronger flavor?

You can add extra lemon zest to suit your taste, but be careful not to add too much, as it could overpower the bread.

9. Can I make this bread ahead of time?

Yes, you can make this bread up to 2 days ahead of time. Store it in an airtight container to keep it fresh.

10. Can I use other citrus fruits instead of lemon?

Yes, you can substitute lemon with lime or orange zest for a different citrusy flavor.

Conclusion

This Lemon Blueberry Bread is an easy and delicious way to enjoy the classic combination of fresh fruit and citrus. It’s perfect for breakfast, an afternoon snack, or even as a dessert to share with loved ones. Whether you’re looking for a quick baking project or a recipe to impress, this bread will quickly become a favorite in your kitchen. Enjoy the light, refreshing flavors of lemon and blueberries with every bite!