Lemon Blueberry Bread is your go-to recipe for a perfectly moist and flavorful quick bread, bursting with zesty lemon and sweet blueberries. This incredibly useful recipe is ideal for breakfast, brunch, or a delightful afternoon treat, offering an easy way to elevate your baking game.
Key Ingredients for Lemon Blueberry Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar, plus 1 tablespoon for topping
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- Zest of 2 large lemons (about 2 tablespoons)
- 1/4 cup fresh lemon juice
- 1/2 cup milk (whole or 2%)
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
How to Make Lemon Blueberry Bread:
Get ready for the easiest, most satisfying loaf you’ll bake all week! This Lemon Blueberry Bread recipe is designed for ultimate simplicity, delivering a moist crumb, bright citrus notes, and juicy bursts of blueberry in every bite. With just under an hour of preparation and baking time, you can whip up this delightful treat any day of the week.
Step-by-Step Instructions:
Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal. This ensures your beautiful loaf slides out perfectly.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This creates the foundation of your light and airy bread.
Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and 1 cup of granulated sugar together using an electric mixer on medium speed until light and fluffy. This process incorporates air, contributing to the bread’s tender texture.
Add Wet Ingredients: Beat in the two large eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and the lemon zest. The aroma from the lemon zest alone will begin to excite your senses!
Incorporate Liquids and Flour: In a small bowl, whisk together the fresh lemon juice and milk. Gradually add half of the dry ingredients to the butter mixture, mixing on low speed until just combined. Then, add the milk and lemon juice mixture, mixing until just combined. Finally, add the remaining dry ingredients and mix until just incorporated. Be careful not to overmix; a few streaks of flour are okay.
Gently Fold in Blueberries: If using fresh blueberries, gently toss them with 1 tablespoon of the flour mixture. This helps prevent them from sinking to the bottom of the bread. Carefully fold the blueberries (fresh or frozen) into the batter using a spatula until they are evenly distributed.
Bake the Bread: Pour the batter evenly into the prepared loaf pan. Sprinkle the reserved 1 tablespoon of granulated sugar evenly over the top of the batter for a delightful crunchy crust. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
Cool and Serve: Let the Lemon Blueberry Bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This allows the bread to set properly. Enjoy slices warm or at room temperature.
Why You’ll Love This Lemon Blueberry Bread:
You’ll absolutely adore this Lemon Blueberry Bread for its vibrant flavor and incredibly moist texture, making it a superior choice to your average muffin or scone. The harmonious blend of tart lemon and sweet, juicy blueberries creates a delightful sweet and tangy symphony that’s truly irresistible. Plus, imagine the joy of saving money by creating this gourmet-quality loaf right in your own kitchen, far more cost-effective than buying a similar delicacy from a bakery.
This bread is more than just a treat; it’s an experience for your taste buds, offering a comforting warmth that’s perfect for any occasion. Whether you’re looking for a simple yet stunning breakfast option or a delightful afternoon pick-me-up, this recipe delivers. Don’t wait – gather your ingredients and bake this amazing Lemon Blueberry Bread today for a burst of sunshine in every slice!
Storing and Reheating Tips:
Room Temperature Storage: Once completely cooled, wrap the Lemon Blueberry Bread tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh and delicious for up to 3 days. For the best texture, avoid cutting into the loaf until you’re ready to serve to help maintain its moisture.
Refrigeration: If you live in a very warm or humid climate, or if you wish to extend its freshness slightly, you can store the bread in the refrigerator. Wrap it tightly in plastic wrap and then place it in an airtight container. It should remain fresh for up to 5-7 days. When ready to eat, you can enjoy it cold or gently warm a slice in the toaster or a low oven.
Freezing for Later: Lemon Blueberry Bread freezes beautifully, making it perfect for future treats. Wrap the cooled loaf tightly in a layer of plastic wrap, followed by a layer of aluminum foil. Alternatively, you can slice the bread first and freeze individual slices for easy portioning. Store in the freezer for up to 2-3 months. To reheat from frozen, remove the wrapping and bake at 300°F (150°C) for 10-15 minutes, or let it thaw at room temperature overnight before enjoying.
Final Thoughts:
This Lemon Blueberry Bread is the perfect balance of bright, refreshing citrus and sweet, tender fruit, making it a bake sale winner or your new favorite morning staple. Whip up a loaf this weekend and experience pure baking joy – it’s uncomplicated, incredibly delicious, and wonderfully rewarding.
Lemon Blueberry Bread
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- In a large mixing bowl, cream the softened unsalted butter and 1 cup of granulated sugar together using an electric mixer on medium speed until light and fluffy.1/2 cup unsalted butter, 1 cup granulated sugar
- Beat in the two large eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and the lemon zest.2 large eggs, 1 teaspoon vanilla extract, 2 large lemons
- In a small bowl, whisk together the fresh lemon juice and milk. Gradually add half of the dry ingredients to the butter mixture, mixing on low speed until just combined. Then, add the milk and lemon juice mixture, mixing until just combined. Finally, add the remaining dry ingredients and mix until just incorporated. Be careful not to overmix; a few streaks of flour are okay.1/4 cup fresh lemon juice, 1/2 cup milk
- If using fresh blueberries, gently toss them with 1 tablespoon of the flour mixture. This helps prevent them from sinking to the bottom of the bread. Carefully fold the blueberries (fresh or frozen) into the batter using a spatula until they are evenly distributed.1 1/2 cups blueberries
- Pour the batter evenly into the prepared loaf pan. Sprinkle the reserved 1 tablespoon of granulated sugar evenly over the top of the batter for a delightful crunchy crust. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.1 tablespoon granulated sugar
- Let the Lemon Blueberry Bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This allows the bread to set properly.