Lemon Blueberry Bread Recipe
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If you adore the bright zest of lemon paired with the sweet burst of fresh berries, then this Lemon Blueberry Bread Recipe is going to be your new favorite treat. Imagine biting into a moist, tender loaf that perfectly balances tangy citrus and juicy blueberries, all topped with a shimmering lemon glaze. This bread isn’t just a dessert; it’s a delightful slice of sunshine perfect for any time of day, whether you’re serving it for breakfast, an afternoon snack, or a charming addition to your brunch table.
Ingredients You’ll Need
Every ingredient in this Lemon Blueberry Bread Recipe plays a vital role in creating a loaf that’s bursting with flavor and just the right texture. From the flour that forms the sturdy base, to the fresh lemon zest that elevates the aroma, each element is simple yet essential.
- 1 1/2 cups all-purpose flour: The backbone of the bread, providing structure and softness.
- 1 teaspoon baking powder: Helps the bread rise, making it light and fluffy.
- 1/2 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 1/2 cup unsalted butter, softened: Adds rich moisture and a tender crumb.
- 1 cup granulated sugar: Sweetens the bread without overpowering the lemon and blueberry flavors.
- 2 large eggs: Bind ingredients together and contribute to the bread’s moist texture.
- 1/2 cup milk: Moisturizes the batter and makes the bread soft.
- 1/4 cup fresh lemon juice: Brings that iconic lemon tang and brightens every bite.
- 1 tablespoon lemon zest: Adds an intense lemon aroma and deeper citrus flavor.
- 1 teaspoon vanilla extract: Provides a subtle sweet background note that complements lemon perfectly.
- 1 1/2 cups fresh blueberries: Juicy bursts of sweetness that contrast beautifully with the zesty lemon.
- 1 tablespoon all-purpose flour (for coating blueberries): Prevents blueberries from sinking to the bottom during baking.
- 1 cup powdered sugar: Forms the base for a sweet lemon glaze that finishes the loaf.
- 2-3 tablespoons fresh lemon juice: For mixing into the glaze, enhancing its tangy brightness.
How to Make Lemon Blueberry Bread Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease and flour a 9 by 5-inch loaf pan. This ensures your bread won’t stick and will release easily once baked.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This will help evenly distribute the rising agent and salt throughout your flour base, which is key for consistent texture.
Step 3: Cream Butter and Sugar
Using a large bowl, cream the softened butter with the sugar until the mixture is light and fluffy. This process incorporates air, which results in a tender crumb after baking. Then, beat in the eggs one at a time, mixing well after each addition for thorough blending.
Step 4: Add the Wet Ingredients
Stir in the milk, freshly squeezed lemon juice, lemon zest, and the vanilla extract to your creamed mixture. These add moisture and infuse the batter with that unmistakable tangy citrus flavor that defines this bread.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined. Remember, don’t overmix at this stage, or the bread can become tough instead of tender and light.
Step 6: Prepare Blueberries and Fold Into Batter
Toss your blueberries in a tablespoon of flour to help keep them suspended in the batter instead of sinking to the bottom. Then gently fold them in to evenly distribute those juicy pockets of sweetness into your loaf.
Step 7: Bake the Bread
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. This ensures your bread is perfectly cooked through without drying out.
Step 8: Cool and Glaze
Once baked, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. While cooling, whisk together the powdered sugar with fresh lemon juice to create a bright, glossy glaze, then drizzle it over the top, adding that beautiful final touch.
How to Serve Lemon Blueberry Bread Recipe
Garnishes
A simple dusting of powdered sugar or a few fresh lemon slices and extra blueberries on the side make this loaf look like it came straight from a gourmet bakery. These garnishes add visual appeal and a fresh burst of flavor if desired.
Side Dishes
Serve your Lemon Blueberry Bread alongside a cup of hot tea or coffee for an indulgent morning treat or an afternoon pick-me-up. It also pairs wonderfully with a dollop of whipped cream or a smear of cream cheese for extra richness.
Creative Ways to Present
Slice the bread and layer pieces with mascarpone cheese and fresh blueberries for an elegant dessert. Alternatively, turn slices into a decadent French toast variation, gently frying them in butter and topping with a squeeze of lemon and maple syrup.
Make Ahead and Storage
Storing Leftovers
Wrap your leftovers tightly in plastic wrap or store in an airtight container. Lemon Blueberry Bread Recipe stays fresh at room temperature for up to two days, or in the refrigerator for about a week without losing its moistness.
Freezing
This bread freezes beautifully! Wrap slices individually in plastic wrap and place them in a freezer bag. When you’re ready, simply thaw at room temperature or heat gently in a toaster oven for that freshly baked taste.
Reheating
To revive the delightful texture and enhance the lemony aroma, warm slices in a microwave for 15-20 seconds or toast lightly. Adding a little butter or cream cheese while warm can make each bite even more irresistible.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just make sure to toss frozen blueberries in flour as well and add them to the batter straight from the freezer to prevent excess bleeding and to keep the color vibrant.
What if I don’t have a loaf pan?
You can use a muffin tin for mini blueberry lemon breads or a round cake pan, adjusting baking times accordingly. Just keep an eye on the bread’s doneness with a toothpick check.
Can I substitute the milk for a dairy-free option?
Yes! Almond milk, oat milk, or any other non-dairy milk works perfectly and maintains the moist texture and delicious flavor.
How do I prevent blueberries from sinking to the bottom?
Tossing the blueberries in flour before folding them into the batter is the key trick in this Lemon Blueberry Bread Recipe to keep those juicy bursts evenly distributed.
Is it possible to make this bread gluten-free?
Definitely. Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for the best results, and the bread will still turn out fantastic.
Final Thoughts
This Lemon Blueberry Bread Recipe is a true delight that brings together fresh, bright flavors and a tender, moist texture that feels like a warm hug from the inside out. Whether you’re baking it for a weekday breakfast or a weekend gathering, it’s guaranteed to impress and satisfy your sweet tooth without being overpowering. Give it a try and watch it become your go-to recipe for any occasion filled with good company and great taste.
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Lemon Blueberry Bread Recipe
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
Description
This Lemon Blueberry Bread is a moist and flavorful quick bread that combines the zesty brightness of fresh lemon with juicy blueberries. Perfect for breakfast, brunch, or a sweet snack, it features a tender crumb and a tangy lemon glaze that adds the perfect finishing touch.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon all-purpose flour (for coating blueberries)
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Fruit
- 1 1/2 cups fresh blueberries
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly combine and aerate.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next to maintain a smooth batter.
- Add Wet Ingredients: Stir in the milk, fresh lemon juice, lemon zest, and vanilla extract, mixing until evenly combined.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the bread.
- Prepare Blueberries: Toss the fresh blueberries with 1 tablespoon of flour to coat them lightly, preventing them from sinking to the bottom of the loaf during baking.
- Fold Blueberries into Batter: Gently fold the floured blueberries into the batter, distributing them evenly without crushing.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake the Bread: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool the Bread: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, ensuring a clean glaze application.
- Prepare and Apply Glaze: Whisk together the powdered sugar and 2-3 tablespoons of fresh lemon juice until smooth. Drizzle the glaze evenly over the cooled bread for a tangy finish.
Notes
- Use fresh blueberries for the best texture and flavor; frozen berries can be used but may require additional flour coating to prevent bleeding.
- Do not overmix the batter once the dry ingredients are added to keep the bread tender and avoid a dense texture.
- Allow the bread to cool completely before glazing to avoid the glaze melting and running off.
- The lemon glaze can be adjusted in thickness by adding more powdered sugar or lemon juice as desired.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
