This Lemon Blueberry Bread recipe combines the best of both worlds: a rich, moist loaf filled with the sweet tang of blueberries and the bright, refreshing zest of lemon. Perfect for breakfast, a snack, or even dessert, this loaf is a delightful treat that balances the tartness of lemon with the natural sweetness of blueberries. Whether you’re a fan of citrusy delights or just love homemade quick breads, this lemon blueberry bread is sure to become a favorite in your baking rotation.
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Why You’ll Love This Lemon Blueberry Bread
This Lemon Blueberry Bread is the epitome of a comforting, easy-to-make dessert. The sweetness from the blueberries pairs perfectly with the tartness of lemon, creating a balanced flavor profile. This recipe is quick and straightforward, making it perfect for both beginner and experienced bakers. Whether you’re making it for a brunch gathering, a baby shower, or simply to enjoy with a cup of tea, this bread is sure to impress.
Ingredients for Lemon Blueberry Bread
Here’s a list of simple ingredients that come together to make this delicious loaf:
• All-purpose flour: The base of the bread, giving it structure and texture.
• Baking powder: Helps the bread rise, ensuring a light and fluffy texture.
• Salt: Enhances the flavors of lemon and blueberry, bringing out their natural sweetness.
• Unsalted butter: Adds richness and moisture to the bread.
• Granulated sugar: Sweetens the bread, balancing the tart lemon and blueberries.
• Eggs: Bind the ingredients together and contribute to the loaf’s tender texture.
• Vanilla extract: Adds depth and a sweet aroma to the bread.
• Fresh lemon zest and lemon juice: Imparts a bright, citrusy flavor that perfectly complements the blueberries.
• Milk: Moistens the batter, helping achieve the perfect consistency.
• Blueberries: These juicy, sweet berries are the star of the bread, adding bursts of flavor with every bite.
• Lemon glaze: A finishing touch made from melted butter, powdered sugar, lemon juice, and vanilla extract, drizzled over the cooled bread for extra sweetness and shine.
Alternative Ingredient Suggestions
If you’re looking to adjust the recipe for dietary preferences or ingredient availability, here are some suggestions:
• Non-dairy milk: Swap out regular milk for almond or oat milk if you prefer a dairy-free version.
• Frozen blueberries: If fresh blueberries aren’t available, frozen blueberries work just as well in this recipe. Just toss them in flour to prevent sinking to the bottom of the loaf.
• Gluten-free flour: For a gluten-free option, use a 1:1 gluten-free flour blend in place of regular all-purpose flour.
• Greek yogurt: For an extra boost of moisture and protein, replace half of the butter with plain Greek yogurt.
Step-by-Step Instructions to Make Lemon Blueberry Bread
Follow these simple steps to make your own Lemon Blueberry Bread:
- Preheat your oven to 350°F and line a 9-inch by 5-inch loaf pan with parchment paper or grease it lightly with butter.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, use an electric mixer to combine the melted butter and sugar until smooth. Add the eggs, vanilla extract, lemon zest, and lemon juice, mixing until well incorporated.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Start with the flour mixture, then add some milk, and continue until everything is just combined. Avoid overmixing.
- In a small bowl, toss the blueberries with a tablespoon of flour to coat them. Gently fold the flour-coated blueberries into the batter, being careful not to break them.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 30 minutes before transferring it to a wire rack to cool completely.
- While the bread cools, prepare the glaze by whisking together melted butter, powdered sugar, lemon juice, and vanilla extract. Once the bread is fully cooled, drizzle the glaze over the top and let it set for a few minutes before serving.
Tips & Tricks for Perfect Lemon Blueberry Bread
Here are a few helpful tips to ensure your lemon blueberry bread turns out perfectly every time:
• Don’t Overmix: Once you combine the wet and dry ingredients, mix only until everything is just combined. Overmixing can lead to a dense loaf.
• Properly Measure Flour: For the best texture, ensure you’re measuring your flour properly. Stir it up, spoon it into the measuring cup, and level it off with a knife.
• Blueberry Coating: Tossing blueberries in flour before adding them to the batter prevents them from sinking to the bottom while baking.
• Cooling Before Glaze: Allow the bread to cool before glazing it. This prevents the glaze from melting off and ensures it sets beautifully on the bread.
• Freezing: If you want to store your bread for later, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Let it thaw in the refrigerator before glazing.
Pairing Ideas and Variations for Lemon Blueberry Bread
This Lemon Blueberry Bread is delicious on its own, but you can make it even more versatile with these pairing ideas and variations:
• Serve with tea or coffee: This bread pairs wonderfully with a warm cup of tea or coffee.
• Add a twist: Try adding a handful of chopped nuts (like walnuts or pecans) for some crunch.
• Vegan Version: Replace eggs with flax eggs and use a non-dairy milk to make this bread vegan-friendly.
• Make it a bundt cake: If you prefer a different shape, you can bake the batter in a bundt pan instead of a loaf pan for a beautiful presentation.
Final Thoughts
This Lemon Blueberry Bread is a wonderfully moist and flavorful treat that brings together the refreshing tang of lemon with the sweet burst of blueberries. It’s easy to make, perfect for any occasion, and can be enjoyed as breakfast, a snack, or dessert. Whether you’re celebrating a special occasion or simply craving something sweet, this lemon blueberry bread is a delightful choice that everyone will love.
Conclusion
In conclusion, this Lemon Blueberry Bread is a true crowd-pleaser. It offers the perfect balance of tangy lemon and sweet blueberries, all encased in a moist, tender loaf that’s finished off with a luscious lemon glaze. Whether you’re preparing it for a family breakfast, a brunch gathering, or simply to indulge your sweet tooth, this recipe is a must-try. Its ease of preparation and delightful flavors make it an instant classic, sure to be enjoyed by everyone who takes a bite. The flexibility of the recipe allows for substitutions and adjustments to fit different tastes and dietary needs, ensuring that this Lemon Blueberry Bread will remain a staple in your baking repertoire for years to come.
Frequently Asked Questions
1. Can I use frozen blueberries instead of fresh?
Yes, you can absolutely use frozen blueberries in this Lemon Blueberry Bread recipe. Just remember to toss the frozen berries in flour before adding them to the batter. This helps prevent the berries from sinking to the bottom of the loaf while baking. Frozen berries may also slightly alter the color of the bread, but the flavor remains the same.
2. How should I store leftover Lemon Blueberry Bread?
Leftover Lemon Blueberry Bread should be stored in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. For longer storage, wrap the cooled bread in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge before serving.
3. Can I make this Lemon Blueberry Bread gluten-free?
Yes, you can make this Lemon Blueberry Bread gluten-free by using a gluten-free all-purpose flour blend. Be sure to use a blend that includes xanthan gum or add it separately to ensure the right texture. The rest of the recipe remains the same, making it easy to create a gluten-free version without compromising on flavor.
More Relevant Recipes
PrintLemon Blueberry Bread
This Lemon Blueberry Bread recipe combines sweet blueberries and bright lemon zest in a moist, flavorful loaf, finished off with a tangy lemon glaze. It’s perfect for breakfast, brunch, or dessert and is sure to be a new favorite!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2 teaspoons fresh grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup milk
- 1 cup fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
- For the glaze: 2 tablespoons melted butter
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line a 9″x5″ loaf pan with parchment paper or grease with butter.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, blend the melted butter, sugar, eggs, vanilla extract, lemon zest, and lemon juice until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
- Toss the blueberries in 1 tablespoon of flour to coat them, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread in the pan for 30 minutes, then transfer to a wire rack to cool completely.
- While cooling, whisk together the glaze ingredients: melted butter, powdered sugar, lemon juice, and vanilla extract.
- Drizzle the glaze over the cooled bread and let it set before serving.
Notes
- Make sure to measure your flour properly by spooning it into the measuring cup and leveling it off with a knife.
- If using frozen blueberries, toss them in flour before adding them to the batter to prevent sinking.
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- This bread can be stored at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, wrap and freeze it for up to 3 months.
