Lemon Blueberry Bread

Why You’ll Love This Recipe

This Lemon Blueberry Bread offers a perfect combination of flavors and textures. The tangy lemon adds a refreshing twist, while the blueberries bring a natural sweetness that pairs beautifully with the citrus. Topped with a lemon glaze, this bread is extra indulgent, and it’s easy to make with simple ingredients you probably already have at home. Whether you’re serving it at a brunch, as a special treat, or as a snack, it’s sure to impress.

this Recipe

Ingredients

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

• 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 large eggs

• 1 teaspoon vanilla extract

• 1 tablespoon fresh lemon zest

• 2 tablespoons fresh lemon juice

• 1/2 cup milk

• 1 1/2 cups blueberries (fresh or frozen, coated in flour)

For the glaze:

• 2 tablespoons melted butter

• 1 cup powdered sugar

• 1 tablespoon fresh lemon juice

• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment paper for easy removal.

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

3. In a separate large bowl, beat together the melted butter and sugar until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.

4. Alternately add the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.

5. Gently fold in the blueberries, ensuring they are evenly distributed.

6. Pour the batter into the prepared loaf pan and bake for 1 hour to 1 hour 5 minutes, or until a toothpick inserted into the center comes out clean.

7. While the bread is baking, prepare the glaze by whisking together melted butter, powdered sugar, lemon juice, and vanilla extract.

8. Once the bread has cooled slightly, drizzle the glaze over the top. Allow the bread to cool completely before slicing and serving.

Servings and Timing

• Servings: 10 slices

• Prep Time: 25 minutes

• Cook Time: 1 hour 5 minutes

• Total Time: 1 hour 30 minutes

Variations

• Frozen Berries: You can use frozen blueberries instead of fresh ones. Just be sure to coat them in flour before adding them to the batter.

• Other Berries: You can substitute blueberries with other berries like blackberries or strawberries for a different flavor profile.

• Lemon Poppy Seed Bread: Add 1-2 tablespoons of poppy seeds to the batter for a lemon poppy seed variation.

Storage/Reheating

• Store the leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week.

• You can freeze the bread after it has cooled completely. Wrap it tightly in plastic wrap and foil before placing it in an airtight container. It can be frozen for up to 3 months. To reheat, thaw at room temperature or warm in the oven at 300°F for 10-15 minutes.

FAQs

1. Can I freeze the Lemon Blueberry Bread?

Yes, you can freeze the bread once it has cooled completely. Wrap it tightly in plastic wrap and foil, then store in a freezer-safe container for up to 3 months.

2. 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 to the bottom during baking.

3. How should I store leftover bread?

Leftover lemon blueberry bread should be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

4. Can I use a different type of berry?

You can substitute blueberries with other berries like blackberries or strawberries. These berries will create a slightly different flavor but will still work well in this recipe.

5. What can I do if I don’t have a loaf pan?

If you don’t have a loaf pan, you can bake this bread in a muffin tin. It will need less time to bake—check for doneness around 25-30 minutes.

6. 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 will help keep them suspended in the batter while baking.

7. Can I make this bread without the glaze?

Yes, if you prefer a less sweet bread, you can skip the glaze. The bread is still delicious without it!

8. Can I use almond milk instead of regular milk?

Yes, almond milk can be used as a dairy-free alternative. It will not affect the texture or flavor of the bread significantly.

9. Can I make this recipe gluten-free?

To make this bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that the other ingredients you use are also gluten-free.

10. Can I use a different citrus fruit for the glaze?

Yes, you can substitute lemon juice with orange or lime juice to create a unique citrus glaze.

Conclusion

This Lemon Blueberry Bread is the perfect balance of sweet and tart, with a soft and moist texture that makes it irresistible. With its simple ingredients and easy preparation, it’s perfect for a breakfast treat, snack, or dessert. Whether you’re making it for yourself or for a special occasion, it’s sure to be a hit every time!