Lemon Blueberry Bread – Zesty, Sweet, & Delicious Quick Bread

Lemon Blueberry Bread is an absolute showstopper, and I’m so excited to share this recipe with you! There’s something incredibly comforting and undeniably delicious about a slice of warm, homemade Lemon Blueberry Bread. It’s the perfect balance of bright, zesty lemon and sweet, juicy blueberries, all swirled into a tender, moist crumb. Whether it’s for a leisurely weekend brunch, an afternoon pick-me-up with a cup of tea, or a delightful dessert, this bread never fails to impress. What makes this Lemon Blueberry Bread so special is its simplicity and how it highlights the natural flavors of its star ingredients. It’s a classic for a reason, offering a burst of sunshine in every bite that’s guaranteed to make you smile.

Lemon Blueberry Bread

There’s something undeniably comforting about a slice of homemade quick bread, and when it comes to flavor combinations, lemon and blueberry are a match made in heaven. The bright, zesty notes of lemon beautifully complement the sweet, juicy bursts of blueberries, creating a loaf that’s perfect for breakfast, a snack, or even a light dessert. This Lemon Blueberry Bread is incredibly easy to whip up, requiring no special techniques, making it a fantastic option for bakers of all skill levels. The aroma that fills your kitchen as it bakes is simply divine, a sweet promise of the deliciousness to come.

Ingredients:

• 1 + 1/2 cups all-purpose flour (200 grams)
• 1 teaspoon baking powder
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup milk (120 grams)
• 1/3 cup vegetable oil (70 grams)
• 1 egg
• 1 teaspoon vanilla extract
• 1 lemon, juiced and zested
• 1 + 1/2 cups fresh blueberries, divided
• ½ cup icing sugar
• 1-2 tablespoons lemon juice

Getting Started: Preheat and Prepare

Before we dive into mixing, it’s essential to get your oven and baking pan ready. Preheat your oven to 350°F (175°C). This ensures that your bread will bake evenly from the moment it goes in. Next, prepare your loaf pan. I like to grease and flour mine generously, or you can line it with parchment paper for easy removal. This prevents the bread from sticking, which can be a frustrating issue. If you’re greasing and flouring, a light coating of butter or cooking spray followed by a dusting of flour, tapping out any excess, is perfect.

Mixing the Dry Ingredients

In a large mixing bowl, we’ll combine all of our dry ingredients. This step is crucial for ensuring that the leavening agents and salt are evenly distributed throughout the batter, leading to a consistent rise and flavor. Start by adding the 1 + 1/2 cups of all-purpose flour. Next, add the 1 teaspoon of baking powder. This is what gives our bread its lovely lift. Then, add the 1/3 cup of granulated sugar for a touch of sweetness. Finally, sprinkle in the 1/2 teaspoon of salt. Salt might seem odd in a sweet bread, but it actually enhances all the other flavors and balances the sweetness beautifully. Give all of these ingredients a good whisk together with a fork or a whisk to ensure there are no clumps and everything is thoroughly combined.

Whisking the Wet Ingredients

Now, let’s move on to the wet ingredients. In a separate medium-sized bowl, crack your 1 egg. Add the 1/2 cup of milk, 1/3 cup of vegetable oil, and 1 teaspoon of vanilla extract. The vanilla extract adds a wonderful depth of flavor that complements both the lemon and blueberry. Now for the star of the show: the lemon! Zest the entire lemon directly into the bowl, making sure to only get the yellow part of the peel, as the white pith can be bitter. Then, juice the lemon and add the juice to the mixture. Whisk all of these wet ingredients together until they are well combined and the egg is fully incorporated. You should have a pale yellow, fragrant mixture.

Combining Wet and Dry: The Batter is Born

It’s time to bring our wet and dry ingredients together to form the batter. Create a well in the center of your dry ingredients. Pour the wet ingredients into this well. Now, using a spatula or a wooden spoon, gently fold the ingredients together. Be careful not to overmix! Overmixing can develop the gluten in the flour too much, resulting in a tough bread. We’re looking for a batter that’s just combined, with a few small lumps still visible. It should be thick but pourable.

Adding the Blueberries

Before we pour the batter into the pan, it’s time to add the star fruit: blueberries! Take 1 cup of your fresh blueberries and gently fold them into the batter. I like to reserve the remaining 1/2 cup for topping. Tossing the blueberries in a tablespoon of the all-purpose flour before adding them to the batter can help prevent them from sinking to the bottom during baking. This is a small trick that makes a big difference. Gently fold them in until they are evenly distributed.

Baking the Bread

Pour the batter into your prepared loaf pan. If you reserved some blueberries, sprinkle them evenly over the top of the batter. This will give your bread a beautiful presentation and an extra burst of berry goodness on top. Place the loaf pan in your preheated oven. Bake for 45-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The baking time can vary depending on your oven, so start checking around the 45-minute mark. If the top of the bread is browning too quickly, you can loosely tent it with aluminum foil.

Cooling and Glazing

Once your Lemon Blueberry Bread is baked to perfection, remove it from the oven. Let it cool in the loaf pan for about 10-15 minutes. This allows it to set up a bit before you try to remove it. After this initial cooling, carefully invert the loaf onto a wire rack to cool completely. While the bread is cooling, we’ll make a simple yet delicious lemon glaze. In a small bowl, combine the ½ cup of icing sugar with 1-2 tablespoons of lemon juice. Start with 1 tablespoon of lemon juice and add more gradually, whisking until you reach a smooth, pourable consistency. It should be thick enough to coat the bread but thin enough to drizzle. Once the bread has cooled completely, drizzle the glaze generously over the top. The warm lemon scent will intensify, and the glaze will set to a lovely finish. Slice and enjoy this delightful Lemon Blueberry Bread! It’s best served fresh, but leftovers can be stored in an airtight container at room temperature for a couple of days.

Conclusion:

I truly hope you’ve enjoyed learning how to create this delightful Lemon Blueberry Bread! It’s a fantastic recipe because it balances the bright, zesty punch of lemon with the sweet burst of juicy blueberries, all within a tender, moist crumb. This loaf is incredibly versatile, making it perfect for a quick breakfast, a satisfying snack, or even a lovely dessert served with a dollop of whipped cream or a drizzle of glaze. Don’t hesitate to experiment with variations! Adding a sprinkle of streusel topping or a few chopped nuts can elevate this bread even further. I encourage you to give this Lemon Blueberry Bread a try – I’m confident you’ll fall in love with its simple elegance and delicious flavor!

Frequently Asked Questions:

Can I use frozen blueberries?

Absolutely! If you’re using frozen blueberries, it’s best to toss them in a tablespoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom of the loaf during baking and reduces the risk of a soggy bottom. Just be sure not to thaw them beforehand.

How can I store my Lemon Blueberry Bread?

Once cooled, you can store your Lemon Blueberry Bread in an airtight container at room temperature for up to 3 days. If you live in a warmer climate or plan to store it for longer, wrapping it tightly in plastic wrap and then foil before placing it in the refrigerator will extend its freshness for up to a week. It also freezes beautifully!

Lemon Blueberry Bread

A moist and flavorful quick bread bursting with fresh blueberries and bright lemon zest, finished with a sweet lemon glaze.

Prep Time
15 Minutes

Cook Time
55 Minutes

Total Time
10 Minutes

Servings
1 loaf

Ingredients

• 1 + 1/2 cups all-purpose flour (200 grams)
• 1 teaspoon baking powder
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup milk (120 grams)
• 1/3 cup vegetable oil (70 grams)
• 1 egg
• 1 teaspoon vanilla extract
• 1 lemon, juiced and zested
• 1 + 1/2 cups fresh blueberries, divided
• ½ cup icing sugar
• 1-2 tablespoons lemon juice

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. Step 2
   In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt.
3. Step 3
   In a separate bowl, whisk together the milk, vegetable oil, egg, vanilla extract, lemon juice, and lemon zest.
4. Step 4
   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Step 5
   Gently fold in 1 cup of the fresh blueberries.
6. Step 6
   Pour the batter into the prepared loaf pan and sprinkle the remaining 1/2 cup of blueberries over the top.
7. Step 7
   Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8
   While the bread is baking, whisk together the icing sugar and 1-2 tablespoons of lemon juice to create a glaze. Add more lemon juice if needed to reach desired consistency.
9. Step 9
   Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Drizzle with lemon glaze once cooled.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.