Whip up a batch of this incredibly easy Lemon Blueberry Bread for a delightful treat that’s perfect any time of day. This moist and tender quick bread bursts with the bright flavors of fresh lemon and sweet blueberries, making it a go-to recipe for breakfast, brunch, or dessert.
Why You Will Love This Recipe
This Lemon Blueberry Bread recipe is a winner because it delivers maximum flavor with minimal effort. It’s the perfect dessert to impress friends, family, and coworkers without spending hours in the kitchen. The balance of sweet and tart is spot-on, with the zesty lemon and juicy blueberries complemented beautifully by the sweetness of the sugar and vanilla. Plus, it comes together in just about 10 minutes of active prep time and is ready in under an hour, making it an ideal quick baking project for any occasion.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ⅓ cup granulated sugar
- ½ teaspoon salt
- ½ cup milk
- ⅓ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 lemon, juiced and zested
- 1 ½ cups fresh blueberries, divided
- For the optional lemon glaze: ½ cup icing sugar, 1-2 tablespoons lemon juice
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with cooking spray or oil.
- In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, baking powder, granulated sugar, and salt until evenly combined.
- In a separate medium mixing bowl, whisk together the wet ingredients: milk, vegetable oil, egg, vanilla extract, lemon juice, and lemon zest until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula, mix until just combined and no dry streaks remain. Be careful not to overmix, as this can lead to a denser bread.
- Gently fold in 1 cup of the fresh blueberries into the batter until evenly distributed.
- Pour the batter into the prepared loaf pan, spreading it evenly. Scatter the remaining ½ cup of blueberries over the top of the batter.
- Bake for 55 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely.
- For the Lemon Glaze (Optional): In a small bowl, combine the icing sugar and 1 tablespoon of lemon juice. Stir until smooth, adding more lemon juice a teaspoon at a time until you reach a thick but pourable consistency.
- Once the loaf has cooled, drizzle the lemon glaze evenly over the top. Let the glaze set and dry before slicing and serving.
Expert Tips / Pro Tips
To ensure your Lemon Blueberry Bread is perfectly moist and tender, avoid the temptation to overmix the batter. Overmixing develops the gluten in the flour too much, resulting in a tough, dense, or gummy texture. Mix only until the ingredients are just combined. Using fresh blueberries yields the best flavor and texture, but if you’re using frozen, do not thaw them first; toss them in a tablespoon of the measured flour before folding them into the batter to prevent them from sinking. Allowing the bread to cool slightly before glazing is crucial; a warm loaf will cause the glaze to melt and slide off.
Variations & Substitutions
For a richer, buttery flavor, substitute the vegetable oil with melted unsalted butter. If you prefer a different sweetener, brown sugar can be used in place of granulated sugar for a slightly deeper flavor profile. For an extra citrus punch, add a bit of orange zest along with the lemon zest. If you don’t have fresh blueberries, dried blueberries can be used, but they will be chewier and less juicy; you might want to soak them briefly in warm water before adding them. For a sweeter, more cake-like loaf, you can double the lemon glaze recipe.
Serving Suggestions
This Lemon Blueberry Bread is delightful served warm or at room temperature. It’s wonderful on its own, but it also pairs beautifully with a cup of coffee or tea. For a more indulgent treat, serve slices with a dollop of whipped cream, a spoonful of Greek yogurt, or a smear of butter. It also makes a fantastic base for French toast if you have any leftover!
Storage, Freezing & Reheating
Store cooled Lemon Blueberry Bread at room temperature in an airtight container or a large resealable bag for up to 2-3 days. For longer storage, wrap the loaf tightly in plastic wrap and then aluminum foil, or place it in an airtight container and refrigerate for up to a week. To freeze, wrap the cooled loaf tightly in plastic wrap, then in a layer of aluminum foil or place it in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Reheat individual slices gently in a toaster oven or microwave if desired.
Nutrition Information
| Calories | Approximately 250-300 per slice (varies based on exact ingredients and portion size) |
| Total Fat | Approximately 12-15g |
| Saturated Fat | Approximately 2-3g |
| Cholesterol | Approximately 20-30mg |
| Sodium | Approximately 150-200mg |
| Total Carbohydrates | Approximately 35-40g |
| Dietary Fiber | Approximately 1-2g |
| Sugars | Approximately 20-25g |
| Protein | Approximately 3-4g |
Note: Nutritional information is an estimate and can vary based on specific ingredients used and portion sizes.
FAQ
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. It’s best to add them directly from the freezer without thawing to prevent them from bleeding too much color into the batter. You can also toss them with a tablespoon of the flour mixture before folding them in to help them stay suspended in the batter.
Why is my lemon blueberry bread dense?
A dense texture is often caused by overmixing the batter. Ensure you mix only until the wet and dry ingredients are just combined. Over-measuring flour can also contribute to a dense loaf.
How do I get my blueberries to not sink to the bottom?
Tossing the blueberries (fresh or frozen) with a tablespoon of the flour mixture before adding them to the batter can help prevent them from sinking. Ensure your batter isn’t too thin.
Can I make this bread without the lemon glaze?
Absolutely! The bread is delicious on its own even without the glaze. The glaze adds an extra touch of sweetness and lemon flavor, but it’s entirely optional.
How long does lemon blueberry bread last?
Stored properly at room temperature in an airtight container, it should stay fresh for 2-3 days. For longer storage, refrigerate it for up to a week.
Lemon Blueberry Bread
Ingredients
Method
- Preheat oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with cooking spray or oil.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, sugar, and salt. Set aside.
- In a medium bowl, whisk together the wet ingredients: milk, oil, egg, vanilla extract, lemon juice, and lemon zest.
- Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula until just combined. Do not overmix.
- Gently fold in 1 cup of the blueberries into the batter.
- Pour the batter into the prepared loaf pan. Sprinkle the remaining 1/2 cup of blueberries over the top.
- Bake for 55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Let the bread cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.
- For the glaze: In a small bowl, whisk together icing sugar and 1 tablespoon of lemon juice. Add more lemon juice, a teaspoon at a time, until desired drizzling consistency is reached. If too thin, add more icing sugar.
- Drizzle the glaze over the cooled loaf and let it set before slicing and serving.