Lemon Blueberry Bread

A warm slice of lemon blueberry bread, with its sweet and tangy aroma wafting through the kitchen, invites you to take a bite. This delightful quick bread takes about 90 minutes from start to finish and results in a moist, flavorful loaf that perfectly balances citrus and berry goodness. The synergy of fresh lemon juice and vibrant blueberries ensures that every slice is a burst of sunshine.

This recipe is perfect for brunch gatherings or cozy family breakfasts. It’s also an excellent make-ahead option; prepare it a day in advance and enjoy the flavors as they deepen overnight.

Why You’ll Love This Recipe

• The bread has a wonderfully soft and moist texture.
• Fresh blueberries provide a vibrant burst of flavor.
• The lemon zest and juice add a delightful citrus zing.
• It’s easy to make with simple, pantry-friendly ingredients.

What You’ll Need

Gather these ingredients to make your lemon blueberry bread:

For the Bread

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1/2 cup fresh lemon juice
• 1 cup fresh blueberries

Use a mix of frozen and fresh blueberries if necessary.

Substitutions & Swaps

• All-purpose flour: whole wheat flour
• Unsalted butter: coconut oil or margarine
• Granulated sugar: brown sugar for a richer flavor
• Fresh blueberries: dried blueberries or raspberries

How to Make It

Let’s get baking!

Preheat

Preheat the oven to 350°F (175°C) and grease and flour a 9×5 inch loaf pan.

Mix Dry Ingredients

In a bowl, mix flour, baking powder, baking soda, and salt until combined.

Cream Butter and Sugar

In another bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in Eggs

Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice until well combined.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries to avoid breaking them.

Pour Batter

Pour the batter into the prepared loaf pan, smoothing the top as needed.

Bake

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

Cool

Let cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.

How to Store It

Fridge: Up to 5 days in an airtight container.
Freezer: Yes, wrap tightly for up to 3 months.
Reheat: Microwave for 20-30 seconds or enjoy at room temperature.

Tips for Best Results

• Use fresh, plump blueberries for maximum flavor and texture.
• For an extra touch, sprinkle some sugar on top before baking for a sparkly crust.
• Make sure not to overmix when combining dry and wet ingredients to keep the bread tender.
• Allow the bread to cool completely before slicing to maintain its shape.

Serving Suggestions

• Serve with a dollop of whipped cream or cream cheese spread.
• Pair with a cup of tea for a cozy afternoon.
• Enjoy as a delightful breakfast with seasonal fruit on the side.