If you’re searching for a delightful treat that balances zesty citrus with sweet bursts of fruit, this Lemon Blueberry Bread Recipe is exactly what your kitchen needs. It’s a moist, tender loaf bursting with fresh blueberries and a vibrant lemon zing, perfect for breakfast, afternoon tea, or a simple dessert that feels like sunshine on a plate. Easy to make yet impressively delicious, this bread combines pantry staples with bright, fresh flavors to create a loaf you’ll want to bake again and again.
Ingredients You’ll Need
These ingredients are simple and straightforward, yet each one plays a crucial role in creating the perfect texture, flavor, and appearance of your lemon blueberry bread. From the tang of fresh lemon juice to the pop of juicy blueberries, every element is essential.
- 2 cups all-purpose flour: Provides the structure for a soft but firm crumb.
- 1 cup granulated sugar: Sweetens the bread while helping create a golden crust.
- 2 tsp baking powder: Gives the bread a light, airy lift.
- 1/2 tsp salt: Enhances all the flavors while balancing sweetness.
- 2 large eggs (room temperature): Bind ingredients together and add richness.
- 1 cup buttermilk: Adds moisture and a subtle tang that complements the lemon.
- 1/3 cup unsalted butter (melted, slightly cooled): Brings tenderness and richness.
- Zest of 1 lemon: Packs a fragrant lemon punch throughout the bread.
- 1/4 cup fresh lemon juice: Infuses the batter with bright, fresh citrus flavor.
- 1 cup fresh blueberries: Bursts of juicy sweetness dotted throughout.
How to Make Lemon Blueberry Bread Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350°F (175°C). Grease a loaf pan to ensure your bread bakes evenly and comes out cleanly. Taking this small step upfront makes all the difference for a perfect loaf.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. This step ensures the raising agents and seasoning are evenly distributed, which is key for a consistent texture and flavor in your Lemon Blueberry Bread Recipe.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the eggs, buttermilk, melted butter, fresh lemon juice, and lemon zest until smooth. This blend brings moisture and zest together, promising a loaf that’s tender and bursting with lemony brightness.
Step 4: Fold in the Blueberries
Gently fold fresh blueberries into your wet mixture. Be careful here—fold just enough to evenly distribute the berries without breaking them and turning your batter purple. This helps maintain those lovely bursts of blueberry throughout.
Step 5: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry and stir until just combined. Over-mixing can toughen the bread, so a few lumps are perfectly okay and actually help keep the texture light and moist in your Lemon Blueberry Bread Recipe.
Step 6: Bake to Golden Perfection
Pour the batter into the prepared loaf pan and bake for 55-60 minutes until golden brown on top. To test doneness, insert a toothpick in the center—it should come out clean or with just a few moist crumbs attached.
Step 7: Cool and Remove from Pan
Allow your bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This resting time helps it set perfectly, making slicing a breeze without crumbling.
How to Serve Lemon Blueberry Bread Recipe
Garnishes
A light dusting of powdered sugar or a simple lemon glaze drizzled over the top adds a beautiful finishing touch and a bit of extra sweetness. Fresh lemon slices or a few extra blueberries on the side can also make the presentation pop.
Side Dishes
This bread pairs wonderfully with a steaming cup of tea or coffee for breakfast or an afternoon snack. For brunch, consider serving it alongside creamy yogurt or a bowl of fresh fruit to complement the flavors.
Creative Ways to Present
For a party or gift, slice the Lemon Blueberry Bread Recipe and arrange it on a pretty platter with edible flowers or fresh herbs like mint. You could also turn slices into delightful mini sandwiches with cream cheese or lemon curd for an elegant twist.
Make Ahead and Storage
Storing Leftovers
Keep leftover bread wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. This helps maintain moisture and keeps your lemon blueberry bread fresh and delicious.
Freezing
If you want to save some for later, wrap the bread (whole or sliced) in freezer-safe wrap and place it in a freezer bag. It freezes beautifully for up to 3 months and thaws quickly at room temperature or overnight in the fridge.
Reheating
To enjoy leftovers warm, microwave a slice for about 15-20 seconds or toast it lightly. The gentle heat revives that soft crumb and releases the lovely lemon aroma all over again.
FAQs
Can I use frozen blueberries in the Lemon Blueberry Bread Recipe?
Yes, frozen blueberries work well but be sure to toss them in a bit of flour before folding them into the batter. This prevents them from sinking to the bottom and helps keep the batter from turning too purple.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar, let it sit for 5 minutes, then use it as a buttermilk substitute. This provides the same tang and acidity that brighten the bread.
How do I know when the bread is done baking?
A toothpick inserted into the center should come out clean or with a few moist crumbs. Also, the top should be golden brown and spring back slightly when touched gently.
Can I add nuts or other fruits to this recipe?
Absolutely! Chopped walnuts or pecans add a lovely crunch, and you can swap blueberries for raspberries or blackberries for a different fruity twist. Just fold them in gently as you would the blueberries.
Is this recipe suitable for high altitude baking?
At high altitudes, you might need to reduce the baking powder slightly and increase the baking temperature by 15-25°F. Also, watch the bread closely towards the end of baking, as it can cook faster.
Final Thoughts
This Lemon Blueberry Bread Recipe is such a wonderful staple to have in your baking repertoire—bright, fruity, and perfectly moist. Once you try it, I promise it will become a go-to for easy breakfasts, delightful snacks, or lovely gifts. Grab those fresh lemons and blueberries, and dive in. Your kitchen is about to smell incredible!
Print
Lemon Blueberry Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and flavorful Lemon Blueberry Bread is a delightful treat perfect for breakfast, brunch, or a sweet snack. Bursting with fresh blueberries and bright lemon zest and juice, this bread offers a perfect balance of tangy and sweet flavors, baked to golden perfection. Easy to prepare and ideal for sharing, it’s sure to become a favorite in your baking repertoire.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 2 large eggs (room temperature)
- 1 cup buttermilk
- 1/3 cup unsalted butter (melted, slightly cooled)
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
Add-ins
- 1 cup fresh blueberries
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent sticking during baking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until well combined to ensure even distribution of leavening agents.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, melted butter, fresh lemon juice, and lemon zest until the mixture is smooth and uniform.
- Add Blueberries: Gently fold the fresh blueberries into the wet mixture to evenly distribute them without breaking the berries.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl containing the dry ingredients; stir gently until just combined to avoid overmixing, which can toughen the bread.
- Transfer and Bake: Pour the batter into the prepared loaf pan and bake in the preheated oven for 55-60 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Room temperature eggs help the batter mix more evenly and result in a lighter texture.
- Use fresh blueberries for best flavor; if using frozen, do not thaw to prevent them from bleeding into the batter.
- Be careful not to overmix the batter to keep the bread tender.
- Greasing the loaf pan thoroughly helps in easy removal of the bread.
- Letting the bread cool before slicing ensures cleaner slices and better texture.
