Blueberry Lemon Bread – Moist, Refreshing, and Perfectly Sweet
1. Introduction
Who doesn’t love a freshly baked loaf of bread that’s bursting with juicy blueberries and bright, tangy lemon? Blueberry Lemon Bread is the perfect combination of sweet and citrusy, making it the ideal treat for any time of day. Whether you’re craving a light breakfast, an afternoon snack, or a simple dessert, this bread hits all the right notes. It’s moist, tender, and packed with fresh flavors that make every bite a little slice of heaven.
What makes this recipe even better is that it’s incredibly easy to make! With simple ingredients, a few steps, and a bit of patience, you can enjoy a warm, comforting loaf of Blueberry Lemon Bread right from your oven. In this post, I’ll walk you through everything you need to know, from ingredient breakdown to helpful tips, so you can bake the perfect loaf every time. Let’s dive in!
2. Ingredients Breakdown
Here’s a detailed look at the key ingredients that go into making this Blueberry Lemon Bread:
Main Ingredients:
- All-Purpose Flour – This is the base for the bread, providing structure. It’s best to measure the flour by spooning it into the measuring cup and leveling it off to avoid using too much.
- Sugar – Granulated sugar sweetens the bread and helps with texture. You can adjust the sugar depending on how sweet or tart you want the bread to be.
- Baking Powder – This is the leavening agent that helps the bread rise, creating a light and fluffy texture. Make sure your baking powder is fresh for the best results.
- Eggs – Eggs provide moisture and help bind the ingredients together. They also contribute to the soft texture of the bread.
- Butter – Melted butter adds richness and moisture to the bread. You can also use vegetable oil as a substitute for a slightly lighter loaf.
- Milk – Milk helps make the bread tender and moist. You can substitute with any non-dairy milk for a dairy-free version.
- Vanilla Extract – Adds a warm, aromatic flavor that pairs perfectly with the fresh fruit and lemon.
- Lemon Zest and Juice – Lemon zest brings out the oils and citrus flavor, while lemon juice adds a tangy freshness to the bread.
- Blueberries – Fresh blueberries are key to this recipe. They provide natural sweetness and color. If fresh blueberries aren’t in season, you can use frozen blueberries, but make sure not to thaw them to prevent excess liquid.
- Salt – A pinch of salt enhances the flavors of the other ingredients and balances the sweetness.
Common Substitutions:
- Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Dairy-Free: Replace the butter with coconut oil or vegan butter and use non-dairy milk like almond or oat milk.
- Sugar Alternatives: You can use coconut sugar or a sugar substitute like stevia or monk fruit if you’re looking to reduce the sugar content.
3. Step-by-Step Instructions
Making Blueberry Lemon Bread is easy and straightforward, even for beginner bakers. Here’s how to do it:
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or cooking spray, or line it with parchment paper for easy removal of the bread once it’s baked.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the baking powder is evenly distributed throughout the flour and helps the bread rise evenly.
Step 3: Combine the Wet Ingredients
In a separate large bowl, whisk together the sugar and melted butter until smooth. Add the eggs one at a time, beating well after each addition. Stir in the milk, vanilla extract, lemon zest, and lemon juice, mixing until everything is well combined.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix the batter, as this can result in a dense loaf. The batter should be thick but smooth.
Step 5: Fold in the Blueberries
Gently fold in the blueberries, making sure they’re evenly distributed throughout the batter. Be gentle to avoid smashing the berries, which can turn the bread a bluish color. If you’re using frozen blueberries, you can toss them in a little bit of flour before folding them into the batter to help prevent them from sinking to the bottom.
Step 6: Bake the Bread
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly cracked.
Step 7: Cool and Serve
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve once it’s cooled down a bit.
4. Tips and Variations
- For Extra Moisture: Add 1/2 cup of sour cream or plain yogurt to the batter. This will make the bread extra tender and moist.
- Make It More Lemon-Y: If you love the flavor of lemon, you can add extra lemon zest or a drizzle of lemon glaze on top of the cooled bread for an extra burst of citrus.
- Add a Streusel Topping: For a crunchy, sweet topping, sprinkle a mixture of flour, butter, sugar, and cinnamon over the batter before baking.
- Dairy-Free and Vegan: Use plant-based butter and non-dairy milk to make this bread dairy-free and vegan. To replace the eggs, use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water for each egg).
- Swap the Blueberries: If blueberries aren’t your thing, you can replace them with raspberries, blackberries, or even chopped strawberries for a different fruity twist.
5. Serving Suggestions
Blueberry Lemon Bread is perfect on its own, but here are a few ways to serve it:
- With a Cup of Tea or Coffee: This bread pairs wonderfully with a hot cup of tea or coffee, making it the perfect morning or afternoon snack.
- As a Dessert: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert.
- For Breakfast: Top a slice with some cream cheese or nut butter for a deliciously filling breakfast.
6. Storage and Reheating Instructions
Storing Leftovers:
Store any leftover bread in an airtight container at room temperature for up to 3-4 days. To keep it fresh longer, you can store it in the fridge for up to 1 week.
Freezing:
If you’d like to freeze the bread, wrap it tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 3 months. When ready to eat, simply thaw it at room temperature or warm it up in the microwave.
Reheating:
If you’re reheating a slice, microwave it for 10-15 seconds or place it in a 300°F (150°C) oven for about 5 minutes until warmed through.
7. Recipe Notes
- Can Be Prepped Ahead of Time: The batter can be made ahead of time and stored in the refrigerator for up to 24 hours. Just make sure to give it a quick stir before baking.
- Best When Freshly Baked: While this bread stays fresh for a few days, it’s best enjoyed within the first 2-3 days for the freshest texture and flavor.
- Use Fresh Lemons: Always use fresh lemons for the best flavor. Bottled lemon juice doesn’t compare to the bright, fresh taste of freshly squeezed juice and zest.
8. Nutrition Information (Per Serving)
| Nutrient | Amount |
| Calories | 230 |
| Fat | 10g |
| Saturated Fat | 6g |
| Carbs | 32g |
| Sugar | 20g |
| Fiber | 1g |
| Protein | 3g |
| Sodium | 150mg |
| Cholesterol | 40mg |
| Calcium | 20mg |
| Iron | 1mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
- Course: Dessert, Snack
- Cuisine: American
- Servings: 10 servings
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup butter, melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1/4 cup lemon juice
- 1 1/2 cups fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan.
- Mix dry ingredients in one bowl and wet ingredients in another.
- Combine the two and fold in the blueberries.
- Pour the batter into the pan and bake for 55-65 minutes.
- Let it cool before slicing.
Notes
- Can be prepped ahead of time.
- Best served fresh.
Nutrition
See above.
🏷️ Diet Tags: Vegetarian, Gluten-Free (with substitution)
🌿 Health Benefits: High in fiber, good source of vitamin C, made with whole ingredients.
10. FAQs
1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but don’t thaw them. Toss them in a bit of flour before adding them to the batter to help prevent them from sinking.
2. How do I make this bread gluten-free?
You can use a gluten-free all-purpose flour blend in place of regular flour to make this recipe gluten-free.
3. Can I substitute the lemon for another fruit?
Absolutely! You can substitute lemon with orange or lime zest and juice for a different citrus flavor.
4. How can I make this recipe dairy-free?
Use a plant-based butter and non-dairy milk, like almond or oat milk, to make this bread dairy-free.
5. Can I add other mix-ins like nuts or chocolate chips?
Yes, feel free to add in your favorite mix-ins like walnuts, pecans, or chocolate chips to make this bread your own.
11. Final Thoughts or Conclusion
This Blueberry Lemon Bread is a delicious and easy-to-make treat that will brighten up any day. Whether you enjoy it for breakfast, as a snack, or as a dessert, it’s sure to be a hit. I hope this recipe brings joy to your kitchen. Let me know how it turns out in the comments below – I’d love to hear what variations you try! Enjoy baking and indulging in this refreshing, fruity bread!