Did you know that 75% of home bakers avoid quick breads because they believe they’re complicated and time-consuming?
I used to be one of them, convinced that anything worthy of a “best” title required a full afternoon and a sink full of dishes. But my friends, I am here to tell you that the most joyful, sunshiny bakes are often the simplest. This quest for simplicity and bright flavor is what led me to develop what I truly believe is the absolute best lemon blueberry bread recipe.
It all started on a particularly grey Tuesday. The kind of day where the sky can’t decide if it wants to rain or just be miserably overcast. I was craving something that tasted like summer—a burst of sunshine in every bite. I remembered the plump, juicy blueberries sitting in my fridge and the lone lemon rolling around in the fruit bowl. It felt like a sign.
I pulled out my favorite mixing bowl, the one with the little blue flowers, and got to work. The scent of zesting that bright yellow lemon was an instant mood-lifter, its citrusy perfume filling the kitchen and promising better things to come. As I gently folded those gorgeous indigo berries into the pale yellow batter, creating beautiful purple swirls, I knew this wasn’t just another recipe. This was a little loaf of happiness, a tangible way to turn a dull day into something special.
What makes this recipe the best lemon blueberry bread isn’t just its vibrant flavor or its tender, moist crumb. It’s the fact that it comes together in one bowl with minimal fuss, proving that a truly spectacular bake doesn’t have to be a project. It’s the kind of recipe you can whip up on a sleepy Sunday morning or after a long day when you need a comforting, homemade treat. It’s a reminder that the best things in life are often sweet, simple, and bursting with berries.
PrintLemon Blueberry Bread
Description
A moist and tender quick bread bursting with fresh blueberries and bright lemon flavor, perfect for breakfast or dessert.
Ingredients
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 cup fresh blueberries
- 1 tbsp flour (for tossing blueberries)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in milk, lemon zest, and lemon juice.
- Gradually blend flour mixture into wet ingredients until just combined.
- Toss blueberries with 1 tbsp flour, then gently fold into batter. Pour into prepared pan.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean. Cool in pan 10 minutes, then transfer to wire rack.
Notes
You can customize the seasonings to taste.
The Best Lemon Blueberry Bread: A Little Slice of Sunshine
There’s something about the combination of lemon and blueberry that just sings of summer. It’s bright and cheerful, a little tart and a little sweet, and it has a way of turning an ordinary afternoon into something special. This bread is my absolute favorite way to capture that feeling. It’s tender, bursting with juicy berries, and topped with a simple glaze that soaks in just enough to make every single bite pure bliss.
I first started making this recipe years ago, tweaking it here and there until it felt just right. It’s the one I turn to when I need a quick gift for a neighbor, a treat for book club, or just a moment of quiet comfort with a cup of tea at the kitchen table. It’s a humble, homey loaf that never fails to bring a smile.
Gathering Your Sunshine Ingredients
Before we begin, let’s talk about what you’ll need. Using the best ingredients you can find truly makes a difference here, especially with such a simple recipe.
- All-Purpose Flour: 1 ½ cups, plus an extra tablespoon for tossing with the blueberries. This little step is my secret weapon! It helps prevent all those beautiful berries from sinking to the bottom of the loaf during baking.
- Baking Powder: 1 teaspoon. Make sure it’s fresh for a good rise.
- Salt: ½ teaspoon. Just a pinch to balance all the sweetness.
- Unsalted Butter: ½ cup (1 stick), softened to room temperature. This is key for creating a light and fluffy texture. If you forget to take it out of the fridge, you can quickly soften it by grating it on a box grater!
- Granulated Sugar: ¾ cup. This gives the bread its perfect level of sweetness without overpowering the fruit.
- Large Eggs:trong> 2, at room temperature. Room temp eggs incorporate into the batter much more smoothly.
- Vanilla Extract: 1 teaspoon. The warm flavor is a lovely background note for the citrus.
- Lemon Zest: From 2 large lemons. This is where the real magic is! That bright, fragrant oil in the zest gives this bread its incredible lemon flavor.
- Fresh Lemon Juice: 2 tablespoons. We’ll use this in the batter and save a little more for the glaze later.
- Whole Milk or Buttermilk: ½ cup. Buttermilk will give you an ever so slightly tangier and more tender crumb, but whole milk works beautifully too.
- Fresh Blueberries: 1 heaping cup. Please, if you can, use fresh! Their texture and pop of juice are worth it. If you must use frozen, do not thaw them first, and expect a more purple-hued bread.
Let’s Bake Together: The Cozy Steps
Now for the fun part! Preheat your oven to 350°F (175°C) and generously grease a 9×5 inch loaf pan. I like to line mine with a strip of parchment paper that overhangs the two long sides—it makes lifting the baked bread out so effortless.
- In a medium bowl, whisk together your 1 ½ cups of flour, baking powder, and salt. Set this aside for a moment.
- In a separate, small bowl, toss your beautiful blueberries with that remaining tablespoon of flour until they’re lightly coated. This is our berry-saving grace! Set these aside, too.
- In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed for a good 2-3 minutes. We want it to be light, pale, and fluffy. This step adds air to the batter, which helps create that lovely soft texture.
- Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract, lemon zest, and lemon juice. The smell at this point is absolutely divine.
- Now, with your mixer on low, we’ll add the dry ingredients and the milk alternately. Start with about a third of the flour mixture, mix until just combined, then half the milk, another third of flour, the rest of the milk, and finally the last of the flour. Mix until you no longer see streaks of flour, but please don’t overmix! A few lumps are perfectly fine.
- Time for the stars of the show! Gently fold in the flour-dusted blueberries with a rubber spatula until they’re evenly distributed throughout the batter.
And that’s where we’ll pause for just a moment. Your batter is ready to find its home in that waiting loaf pan. Spoon it in, spread it out evenly into the corners, and get ready to fill your kitchen with the most wonderful aroma.
Pro Tips for the Perfect Lemon Blueberry Bread
After baking this loaf more times than I can count, I’ve gathered a few secrets to make it truly unforgettable:
- Toss Those Berries: Lightly coat your blueberries in a tablespoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom during baking.
- Room Temperature is Key: For a lighter, fluffier crumb, make sure your eggs, milk, and butter are all at room temperature. It makes a world of difference in how the ingredients emulsify.
- Don’t Overmix: Once you add the dry ingredients, mix just until the flour disappears. A few lumps are okay! Overmixing leads to a tough, dense bread.
- The Toothpick Test: Ovens can vary. Start checking for doneness at the 50-minute mark. The bread is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter).
Delicious Variations & Substitutions
This recipe is wonderfully adaptable! Here are some ways to make it your own:
- Gluten-Free: Substitute a 1:1 gluten-free all-purpose flour blend for the regular flour.
- Dairy-Free: Use your favorite plant-based milk (almond and oat work beautifully) and replace the butter with an equal amount of coconut oil.
- Other Berries: While blueberries are classic, raspberries or blackberries make a fantastic, tangy alternative.
- Lemon Glaze:strong> For an extra burst of sweetness, whisk together 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice and drizzle it over the completely cooled loaf.
- Add Crunch: Sprinkle a tablespoon of coarse sugar over the batter just before baking for a delightful crunchy top.
What to Serve With Your Lemon Blueberry Bread
This bread is a star on its own, but it also plays well with others! Here are a few of my favorite pairings:
- A hot cup of English Breakfast tea or a freshly brewed coffee for the perfect afternoon pick-me-up.
- A dollop of Greek yogurt or a scoop of vanilla bean ice cream for a simple, elegant dessert.
- Fresh fruit salad for a bright and balanced brunch spread.
- It’s also the perfect edible gift! Wrap a cooled loaf in parchment paper and tie it with baker’s twine for a heartfelt present any neighbor would adore.
The Benefits of Baking This Loaf
Beyond the incredible aroma that will fill your kitchen, baking this bread is good for the soul. There’s something incredibly therapeutic about creaming butter and sugar by hand and gently folding in bursts of blueberry. It’s a mindful break from screens and busy schedules. Plus, you get the immense satisfaction of creating something from scratch to nourish yourself and the people you love.
Real-Life Tips from My Kitchen to Yours
This isn’t just a recipe; it’s a kitchen friend. Here’s how it fits into real life:
- Freeze for Later: This bread freezes beautifully! Wrap cooled slices individually in plastic wrap and place them in a freezer bag. You can pop a slice straight into the toaster for a quick treat.
- Prevent Browning: If the top is browning too quickly before the center is cooked, tent a piece of aluminum foil loosely over the top for the last 15 minutes of baking.
- The Waiting Game: I know it’s hard, but let the bread cool in the pan for at least 15 minutes before transferring it to a wire rack. This allows it to set and makes it much easier to slice cleanly.
I hope this recip
e becomes a cherished part of your baking repertoire, creating warm memories and full bellies for years to come. Happy baking!
Conclusion
And there you have it—the ultimate guide to creating a loaf of lemon blueberry bread that’s bursting with bright, sunny flavor and studded with juicy berries in every single bite. This recipe is a true testament to how a few simple, wholesome ingredients can come together to create something truly magical. Whether you’re enjoying a warm slice with your morning coffee, sharing it with friends over tea, or sneaking a piece as a midnight snack, this bread is sure to become a cherished favorite in your baking repertoire.
I truly hope this recip
e brings as much joy to your kitchen as it has to mine. I’d be absolutely delighted to hear how your baking adventure goes! Did you add a sprinkle of poppy seeds? Try it with a lemon glaze? Share your creations and thoughts with me in the comments below—I read every single one. And if you’re looking for your next baking project, why not explore our recipe for Classic Zucchini Bread or these irresistible Soft Lemon Cookies? Happy baking!FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work wonderfully in this recipe. There’s no need to thaw them first—just toss them in a tablespoon of flour from your measured amount to prevent them from sinking to the bottom of the loaf and bleeding too much color into the batter.
My bread is browning too quickly on top, but isn’t cooked in the middle. What should I do?
This is a common oven dilemma! Simply tent a piece of aluminum foil loosely over the top of the loaf pan for the remaining baking time. This will shield the top from direct heat and allow the center to finish baking without the exterior becoming too dark.
How should I store this lemon blueberry bread?
For the best texture, keep the completely cooled bread in an airtight container at room temperature for up to 2 days. If you’d like to keep it longer, it freezes beautifully! Wrap the whole loaf or individual slices tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw at room temperature whenever a craving strikes.
Can I make this recipe into muffins instead?
Yes, you can! This batter is perfect for muffins. Divide the batter evenly into a lined muffin tin, filling each cup about 2/3 full. Bake at 375°F (190°C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
I don’t have Greek yogurt. What can I use as a substitute?
No problem! An equal amount of sour cream, plain regular yogurt, or even buttermilk will work as a great substitute for the Greek yogurt and will still yield a wonderfully moist and tender crumb.
