Name: Lemon Blueberry Bread Recipe
Prep time: 15 min
Cook time: PT-484183H1M28S
Total time: 1 h 20 min
Ingredients: 1 ½ cups of all-purpose flour; 1 teaspoon of baking powder; 1 teaspoon of salt; ⅓ cup of unsalted butter, melted; 1 cup of granulated sugar; 2 eggs; ½ teaspoon of vanilla extract; 2 teaspoons of freshly grated lemon zest; 2 tablespoons of fresh lemon juice; ½ cup of milk; 1 cup of blueberries (fresh or frozen; fresh used here); 1 tablespoon of all-purpose flour (for tossing with blueberries); 2 tablespoons of melted butter; ½ cup of powdered sugar; 2 tablespoons of fresh lemon juice; ½ teaspoon of vanilla extract

Imagine biting into a soft, moist slice of lemon blueberry bread, the bright zing of lemon dancing with juicy bursts of blueberry. It’s a perfect balance of sweet and tangy, with a light, melt-in-your-mouth crumb that’s perfect for breakfast, an afternoon snack, or even dessert. This lemon blueberry bread feels a bit like a treat, but it’s simple enough to whip up on a quiet weekend morning. And the best part? It fills the whole kitchen with a delightful lemony aroma that makes it hard to wait until it’s cooled down enough to slice.

This recipe is one I come back to whenever I need a quick, no-fuss baking project. There’s something special about the way lemon and blueberry flavors come together in a baked good—it’s refreshing, comforting, and just a little bit indulgent. Whether you’re a seasoned baker or just starting out, this lemon blueberry bread is the perfect way to bring a touch of sunshine to your kitchen.

A little story about lemon blueberry bread 🍋

The first time I made this bread was on a rainy Sunday afternoon. I was craving something that would feel light and bright, a little reminder of spring on a gloomy day. I happened to have a few lemons and a pint of fresh blueberries in the fridge, and this recipe seemed like the perfect way to use them up. As the bread baked, the smell of lemon and sugar filled my apartment, instantly lifting my mood. When I finally cut myself a slice, still warm from the oven, it was exactly what I’d hoped for—tart, sweet, and so comforting.

Since then, this lemon blueberry bread has become one of my favorite things to bake when I want to brighten up a rainy day or add a bit of sunshine to any morning. It’s also one of those recipes that everyone loves—I’ve made it for family brunches, brought it to friends, and even given it as a homemade gift during the holidays. It’s always a hit.

The story behind lemon and blueberry as a flavor combo

Lemon and blueberry are a classic flavor pairing that brings together the best of both worlds—lemon’s bright, citrusy notes and blueberry’s sweet, slightly tart flavor. This combination is common in desserts, especially in American baking, where lemon blueberry cakes, muffins, and breads are popular treats. The pairing works because the acidity of the lemon helps to balance the sweetness of the blueberries, making for a perfectly refreshing flavor profile. Over time, bakers have added glazes, crumbles, and other embellishments, but the core flavors remain timeless and irresistible.

Ingredients: The stars of the show

All-purpose flour: This forms the base of the bread, giving it structure. If you’re looking for a gluten-free option, you can try substituting with a 1:1 gluten-free flour blend, but the texture may be slightly different.
Baking powder: This is essential for giving the bread a nice lift. Make sure your baking powder is fresh for the best results.
Lemon zest and juice: These are the key ingredients that bring out that tangy, lemony flavor. Use fresh lemons if you can—the zest and juice are so much more vibrant than bottled lemon juice.
Blueberries: Fresh blueberries work best here, but frozen can work in a pinch. Just make sure to toss them in a little flour to keep them from sinking.
Butter and sugar: Melted butter and granulated sugar combine to give the bread its moist, tender crumb and slight sweetness.

Kitchen gear: What you need to make lemon blueberry bread

9”x5” loaf pan: This recipe is designed for a standard loaf pan. If you only have a smaller pan, you can use it but be prepared to adjust the baking time.
Electric mixer: This helps to combine the ingredients quickly and evenly, but a hand whisk and some elbow grease will work just fine if you don’t have one.
Microplane or fine grater: For the lemon zest, a Microplane is ideal because it creates fine, fluffy zest that incorporates beautifully into the batter.
Parchment paper: Lining your loaf pan with parchment makes it easy to lift out the bread once it’s baked, especially since the glaze can get a little sticky.

Step-by-step: Making lemon blueberry bread

Preheat the oven to 350°F and prepare your loaf pan by lining it with parchment paper or greasing it lightly with butter. Preheating ensures the bread bakes evenly.
Whisk the dry ingredients: In a medium bowl, combine the flour, baking powder, and salt. Set aside. Mixing these separately helps distribute the leavening agents evenly, so your bread rises well.
Mix the wet ingredients: In a large mixing bowl (or the bowl of an electric mixer), blend the melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice. Mix until everything is well combined, and you have a smooth, pale yellow batter. Be careful not to over-mix, or the bread can turn out dense.
Combine dry and wet ingredients: Slowly add the flour mixture and milk to the wet ingredients in two parts—first half the flour, then half the milk, and repeat. Mixing in batches helps prevent over-mixing, which can make the bread tough.
Prepare the blueberries: If you’re using fresh blueberries, give them a quick rinse and pat them dry so they’re just slightly moist. Toss them with a tablespoon of flour, which helps keep them from sinking to the bottom during baking.
Fold in the blueberries: Add the flour-coated blueberries to the batter and gently fold them in with a spatula. Be careful not to over-mix, as this can make the batter turn purple and break up the berries.
Bake: Pour the batter into your prepared pan, smoothing out the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Cool and glaze: Let the bread cool in the pan for about 30 minutes before transferring it to a wire rack. For the glaze, whisk together melted butter, powdered sugar, lemon juice, and vanilla. Pour it over the bread and let it set for a few minutes before slicing.

Fun variations and adaptations

Gluten-free: Replace the all-purpose flour with a gluten-free baking blend for a gluten-free version. This should work well with minimal change in texture.
Vegan: To make this bread vegan, substitute the butter with a dairy-free alternative and use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) in place of each egg.
Citrus twist: Try swapping half the lemon zest with orange or lime zest for a fun twist on the classic lemon flavor.
Berry blend: Add a mix of berries, like raspberries or blackberries, along with the blueberries for a colorful, fruity variation.

Serving ideas and presentation

For a lovely presentation, serve slices of this lemon blueberry bread on a white platter or rustic wooden board. Garnish with a few extra fresh blueberries and a sprinkle of lemon zest on top for added color. This bread is wonderful on its own, but if you want to get a little fancy, serve it with a dollop of whipped cream or a spoonful of lemon curd on the side.

Drink pairings

This lemon blueberry bread pairs beautifully with a hot cup of tea—something like Earl Grey or chamomile complements the citrusy notes. A nice iced herbal tea with a slice of lemon is perfect if you’re serving this as an afternoon treat in warmer weather. If you’re a coffee person, a lightly roasted coffee with a hint of acidity pairs surprisingly well, balancing the sweetness of the bread.

Storing and reheating tips

To store, wrap the bread tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to two days, or in the refrigerator for up to a week. If you want to freeze it, slice the bread and wrap each slice individually in plastic wrap, then place in a freezer bag. To reheat, just pop a slice in the microwave for 10-15 seconds to warm it up, or let it come to room temperature naturally.

Adjusting for different serving sizes

This recipe makes a single 9″x5″ loaf, which is about 8-10 slices. If you want to make a smaller loaf, simply halve the ingredients and bake it in a smaller pan, checking for doneness around the 40-minute mark. For a larger batch, you could double the recipe and bake in two loaf pans, but avoid overfilling any one pan.

FAQs

1. Can I use frozen blueberries?
Yes, you can! Just don’t thaw them; toss them in flour and add straight to the batter.

2. What if I don’t have lemon zest?
You can skip the zest, but the lemon flavor won’t be as strong. Try adding a little more lemon juice as a substitute.

3. How can I prevent my blueberries from sinking?
Toss them in flour before folding them into the batter. This helps keep them suspended in the bread.

4. Can I make this bread without an electric mixer?
Absolutely! You can mix it by hand; just be careful not to over-mix.

5. How do I know when the bread is done?
Insert a toothpick into the center. If it comes out clean, the bread is done. If there’s batter on it, give it a few more minutes.

Lemon Blueberry Bread Recipe