Lemon Blueberry Bread

Why You’ll Love This Recipe

This Lemon Blueberry Bread is the ideal combination of fresh and fruity. The tangy lemon flavor pairs beautifully with the sweet, slightly tart blueberries, creating a balanced and refreshing taste in every bite. It's not overly sweet, so it’s perfect for those who prefer a more subtle sweetness in their baked goods. Plus, the bread is incredibly easy to make, and the texture is wonderfully soft and moist. The addition of a lemon glaze on top adds an extra layer of citrusy sweetness that really elevates the flavor profile.

Ingredients

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

• 1 ½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs

• ½ cup sour cream

• ¼ cup fresh lemon juice

• Zest of 1 lemon

• 1 teaspoon vanilla extract

• 1 cup fresh blueberries (or frozen, if needed)

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

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.

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

3. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.

4. Add the eggs one at a time, beating well after each addition.

5. Stir in the sour cream, lemon juice, lemon zest, and vanilla extract.

6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

7. In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them. Gently fold the blueberries into the batter.

8. Pour the batter into the prepared loaf pan and spread it evenly.

9. Bake for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean.

10. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Optional: For an extra burst of lemon flavor, drizzle with a lemon glaze (made from powdered sugar and lemon juice) once the bread has cooled.

Servings and Timing

• Servings: 8-10 slices

• Prep time: 15 minutes

• Cook time: 60-70 minutes

• Total time: 1 hour 15 minutes to 1 hour 25 minutes

Variations

• Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend. Make sure the baking powder and soda are gluten-free as well.

• Vegan: Swap the eggs for flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and use a dairy-free butter and sour cream alternative.

• Add-ins: Add a teaspoon of poppy seeds or a handful of chopped pecans or walnuts to the batter for a different texture and flavor.

• Frozen Blueberries: If using frozen blueberries, do not thaw them before adding to the batter to prevent them from bleeding too much color into the bread.

Storage/Reheating

• Storage: Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and store it in the fridge for up to 1 week.

• Freezing: To freeze, wrap the cooled bread tightly in plastic wrap and then in aluminum foil. Store it in the freezer for up to 3 months. To thaw, let it sit at room temperature for a few hours or overnight in the fridge.

• Reheating: Reheat individual slices in the microwave for 15-20 seconds, or warm up the entire loaf in a 350°F oven for about 10 minutes.

FAQs

1. Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work fine in this recipe. Just make sure to toss them in flour to help prevent them from sinking to the bottom of the batter.

2. How do I prevent the blueberries from sinking to the bottom?

Toss the blueberries in a little flour before adding them to the batter. This helps distribute them evenly throughout the bread as it bakes.

3. Can I make this bread ahead of time?

Yes, this bread keeps well for a few days, so you can bake it the day before you plan to serve it. Just store it in an airtight container at room temperature.

4. Can I substitute the sour cream in the recipe?

Yes, you can substitute sour cream with plain Greek yogurt, or even buttermilk, if preferred. The texture and flavor will still be great.

5. How can I make the bread sweeter?

If you prefer a sweeter loaf, you can add more sugar to the batter or drizzle a sweet lemon glaze on top of the bread after it has cooled.

6. How can I tell when the bread is done baking?

Insert a toothpick or cake tester into the center of the bread. If it comes out clean or with just a few crumbs, the bread is done. If it comes out wet, bake it for a few more minutes.

7. How can I make a lemon glaze for this bread?

To make a simple lemon glaze, mix powdered sugar and fresh lemon juice until smooth. Drizzle it over the cooled bread for a burst of sweetness and citrus flavor.

8. Can I add other fruits to the recipe?

Absolutely! You can substitute the blueberries with raspberries, blackberries, or even diced strawberries for a different fruity twist.

9. Is there a way to make this bread more lemony?

For a stronger lemon flavor, increase the lemon zest or add a little more lemon juice to the batter. A lemon glaze also enhances the lemon flavor.

10. Can I double this recipe?

Yes, you can double the ingredients and bake the batter in two loaf pans or one larger pan, but be sure to adjust the baking time accordingly. Keep an eye on the bread while it bakes.

Conclusion

Lemon Blueberry Bread is a delightful and easy-to-make treat that combines the freshness of citrus with the sweetness of blueberries. Whether you're baking it for breakfast, a snack, or a special occasion, this bread is sure to impress. Its moist texture and vibrant flavors make it an ideal choice for anyone who loves a fruity, zesty baked good. Try it out and enjoy the perfect blend of lemon and blueberry goodness!