Craving something sweet, zesty, and bursting with fresh berries? You’re in the right place! Today, I’m sharing a delightful Lemon Blueberry Bread, a buttery, moist loaf packed with juicy blueberries and bright lemon flavor. Perfect with a cup of tea or coffee, it’s finished with a tangy lemon glaze for extra flavor and moisture.
Love lemon desserts? Try this easy and tasty recipe! From soft lemon cake mix cookies and a quick lemon dump cake recipe, there is something for everyone. These treats are perfect for any time you want a sweet lemon flavor.
Why We Love This Lemon Bread Recipe
We love this lemon blueberry bread because it is soft, moist, and full of fresh, tangy flavor. The sweet blueberries and lemon make every bite bright and refreshing. It smells amazing while baking and looks beautiful with a golden top.
This lemon bread is easy to make at home, even if you are new to baking. It’s perfect for breakfast, a snack, or with tea. The lemon glaze on top makes it extra special with a sweet and tangy finish.
Equipment You’ll Need
Ingredients You Will Need for Lemon Blueberry Bread
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup white granulated sugar
- ½ cup unsalted butter, softened (or ½ cup vegetable oil)
- 2 large eggs, room temperature
- ½ cup milk (or yogurt)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1½ cups fresh blueberries (or frozen, do not thaw)
- 1 tablespoon all-purpose flour (for coating blueberries)
For Lemon Glaze
- ½ cup powdered sugar
- 1–2 tablespoons lemon juice (adjust for thickness)
How to Make Lemon Blueberry Bread (Step by Step)
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray. You can also line it with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, add all-purpose flour, baking powder, and salt. Whisk well and set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, add soft butter and sugar. Beat with a hand mixer until the mixture becomes light and fluffy.
Step 4: Add Eggs and Flavor
Add the eggs one at a time, mixing well after each addition. Then add vanilla extract, lemon juice, and lemon zest. Mix until combined.
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients to the butter mixture in parts. Alternate with milk (or yogurt). Mix gently after each addition. Do not overmix.
Step 6: Prepare the Blueberries
Wash and dry the blueberries. Toss them with 1 tablespoon of flour. This helps prevent them from sinking to the bottom.
Step 7: Fold in Blueberries
Gently fold the floured blueberries into the batter using a spatula.
Step 8: Pour Batter into Pan
Pour the batter into the prepared loaf pan. Spread evenly.
Step 9: Bake the Bread
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Tip: Rotate the pan halfway through baking for even cooking.
Step 10: Add Lemon Glaze
While the bread is warm, mix powdered sugar and lemon juice to make a glaze. Poke small holes on top of the bread and drizzle the glaze over it.
Step 11: Cool and Serve
Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack. Slice and enjoy!
Storing Tips for Your Homemade Lemon Blueberry Bread for Freshness
- Cool completely: Before you store your bread, let it cool down to room temperature. This stops it from getting soggy.
- Wrap it well: Use plastic wrap or put the bread in an airtight container. This way keeps the lemon bread moist and fresh.
- Freeze for longer: If you want to save it longer, freeze the bread. Cover the bread tightly with plastic wrap to keep it fresh. Then put it inside a freezer bag for extra protection. This helps the bread stay soft for up to 8 weeks.
- Thaw properly: When ready to eat, thaw the bread at room temperature or warm it in the oven or microwave.
Pro Tips for Perfect Lemon Blueberry Bread
- Use room-temperature eggs and butter. This helps the batter mix smoothly and makes the bread soft.
- Do not overmix the batter. Mix just until everything is combined to keep the bread light and fluffy.
- Always coat blueberries with flour before adding them. This prevents them from sinking to the bottom.
- For extra lemon flavor, use fresh lemon juice and zest instead of bottled juice.
- If the top browns too fast, cover loosely with foil during the last 10–15 minutes of baking.
- Let the bread cool slightly before glazing with the lemon glaze soaks in nicely.
- For clean slices, cool the bread completely before cutting.
Simple Substitutions for Lemon Blueberry Bread Ingredients
- No fresh lemons? You can use lemon juice from a bottle or even lime juice. Lemon extract can work too.
- Out of blueberries? Frozen blueberries are great! Do not thaw them, just mix them in frozen.
- No butter at home? You can use vegetable oil, melted coconut oil, or even margarine.
- No yogurt? Use sour cream, buttermilk, or Greek yogurt instead.
- Need it gluten-free? A gluten-free baking flour mix will do the trick.
- Cutting down on sugar? Try coconut sugar, maple syrup, or honey. The flavor might change a bit, but it will still taste good.
Try More Bread Recipes You Will Love
FAQs About This Recipe
How to make lemon blueberry bread from scratch?
To make this bread from scratch, you need all-purpose flour, sugar, eggs, butter, lemon zest, lemon juice, and blueberries. Mix wet and dry ingredients separately, combine gently, fold in blueberries, pour into a loaf pan, and bake at 350°F (175°C) for 50–60 minutes until a toothpick comes out clean.
Can I make a simple lemon blueberry loaf with fresh or frozen berries?
Yes, you can use fresh or frozen blueberries. If you use frozen berries, just add them without thawing. This keeps the bread perfect and not too wet.
Is homemade lemon bread good for breakfast or a snack?
Yes, homemade lemon bread is great for breakfast or a snack. It goes well with tea or coffee, and kids love it too.
Does Lemon Blueberry Loaf Need to Be Refrigerated?
No, you do not need to keep the lemon blueberry loaf in the fridge. Keep it covered in a cool place. Keep it wrapped in a cool, dry place. It will stay fresh for a few days.
How Long Does Lemon Blueberry Bread Stay Fresh?
Lemon bread stays good for 3 to 4 days in the kitchen. In the fridge, it lasts about 7 days. If you freeze it, lemon bread can stay fresh for 2 months.
How Do You Stop Blueberries From Sinking in Lemon Blueberry Bread?
To stop blueberries from sinking, toss them in a little flour before adding them to the batter. This helps the berries stay in the bread and not fall to the bottom while baking.
Conclusion
I hope you loved this easy homemade lemon blueberry bread recipe. Don’t forget to try it at home and share your experience in the comments below. If you have questions or ideas, feel free to write to us. Also, share this recipe with friends and family who love lemon desserts. Your feedback means a lot and helps us bring you more delicious recipes!
Easy Homemad Lemon Blueberry Bread
Ingredients
- 2 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup white granulated sugar
- ½ cup unsalted butter, softened
- 2 Large eggs (room temperature)
- ½ cup milk or yogurt
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1½ cup fresh blueberries
- 1 tbsp flour (for coating blueberries)
For Lemon Glaze
- ½ cup powdered sugar
- 1-2 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Mix in vanilla extract, lemon juice, and lemon zest.
- Add dry ingredients alternately with milk. Mix gently until just combined.
- Toss blueberries with 1 tablespoon flour and fold into the batter.
- Pour batter into the loaf pan and spread evenly.
- Bake for 50–60 minutes, or until a toothpick comes out clean.
- Mix powdered sugar and lemon juice to make glaze. Drizzle over warm bread.
- Cool, slice, and enjoy.
Notes
- Do not overmix the batter to keep the bread soft.
- Coat blueberries with flour to stop them from sinking.
- Cover with foil if the top browns too quickly.
- Use fresh lemon zest for the best flavor.
