Lemon Blueberry Bread

Lemon blueberry bread is a classic baked treat that perfectly combines the refreshing tang of lemon with the natural sweetness of juicy blueberries. Moist, tender, and bursting with flavor, this bread is a versatile delight that works just as well for breakfast as it does for dessert. Topped with a tangy lemon glaze, every slice is a harmonious blend of citrusy brightness and fruity sweetness.

Ideal for springtime gatherings, brunches, or simply as a comforting homemade treat, lemon blueberry bread is as easy to make as it is to enjoy. With its vibrant colors and bakery-style flavor, it’s sure to impress your family, friends, or even just yourself. This guide will walk you through every step of creating a perfect loaf, along with tips, variations, and answers to common questions.

Why You’ll Love This Recipe

• Refreshing Flavor: The bright zing of lemon pairs beautifully with the sweet, slightly tart blueberries.
• Moist and Tender Texture: Greek yogurt or buttermilk ensures the bread stays soft and fluffy.
• Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both beginners and experienced bakers.
• Versatile: Enjoy it as a breakfast, snack, or dessert. It’s also a crowd-pleaser for brunches and potlucks.
• Customizable: Add your own twist with variations like nuts, spices, or different fruits.

Preparation Time and Servings

• Prep Time: 20 minutes
• Cook Time: 55–65 minutes
• Cooling Time: 1 hour
• Total Time: 2 hours
• Yield: 10–12 slices

Nutritional Information (per slice)

• Calories: 270
• Carbohydrates: 36g
• Protein: 4g
• Fat: 11g
• Fiber: 2g
• Sugar: 20g

Ingredients

For the Bread:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest (from 1–2 lemons)
• 3 tablespoons fresh lemon juice
• ½ cup plain Greek yogurt or buttermilk
• 1 teaspoon vanilla extract
• 1 ½ cups fresh or frozen blueberries (tossed in 1 tablespoon flour to prevent sinking)

For the Lemon Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (optional, for garnish)

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Pan

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan with butter or non-stick spray. Line it with parchment paper for easy removal, leaving an overhang on the sides.

Step 2: Mix the Dry Ingredients

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar

1. In a large bowl, use an electric mixer to beat the softened butter and sugar until light and fluffy, about 2–3 minutes.

Step 4: Add the Wet Ingredients

1. Beat in the eggs, one at a time, mixing well after each addition.
2. Add the lemon zest, lemon juice, Greek yogurt (or buttermilk), and vanilla extract. Mix until smooth.

Step 5: Combine the Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
2. Gently fold in the blueberries, ensuring they’re evenly distributed throughout the batter.

Step 6: Bake the Bread

1. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
2. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
3. If the top starts to brown too quickly, tent it with aluminum foil during the last 15–20 minutes of baking.

Step 7: Cool the Bread

1. Let the bread cool in the pan for 10–15 minutes, then use the parchment paper to lift it out onto a wire rack. Allow it to cool completely before glazing.

Step 8: Make the Lemon Glaze

1. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more powdered sugar for a thicker glaze or more lemon juice for a thinner glaze.

Step 9: Glaze the Bread

1. Drizzle the glaze evenly over the cooled bread, letting it drip down the sides.
2. Garnish with extra lemon zest if desired. Allow the glaze to set for 15–20 minutes before slicing and serving.

Ingredient Background

• Lemon: Fresh lemon juice and zest provide the bright, citrusy flavor. Avoid using bottled lemon juice, as it lacks the freshness of the real thing.
• Blueberries: Fresh blueberries work best, but frozen ones are a great substitute. Tossing them in flour prevents them from sinking to the bottom of the bread.
• Greek Yogurt or Buttermilk: These ingredients add moisture and tanginess, contributing to the soft texture and flavor of the bread.
• Butter: Softened unsalted butter ensures a rich and tender crumb. For a dairy-free option, use a plant-based butter substitute.

Technique Tips

1. Toss Blueberries in Flour: Coating the blueberries in flour prevents them from sinking to the bottom of the loaf during baking.
2. Don’t Overmix the Batter: Overmixing activates gluten in the flour, resulting in a denser loaf. Stir just until the ingredients are combined.
3. Check for Doneness: Insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs, the bread is done.
4. Use Room-Temperature Ingredients: This ensures a smoother batter and better texture.

Alternative Presentation Ideas

1. Mini Loaves: Divide the batter among smaller loaf pans to create individual portions. Adjust the baking time accordingly.
2. Bundt Cake: Use a bundt pan for a more elegant presentation. Grease the pan well and bake for 45–55 minutes.
3. Muffins: Pour the batter into a muffin tin for grab-and-go lemon blueberry muffins. Bake for 18–22 minutes at 350°F (175°C).

Additional Tips for Success

• Line the Pan: Parchment paper ensures the loaf doesn’t stick to the pan and makes removal easy.
• Cool Completely Before Glazing: If the bread is warm, the glaze will melt and slide off.
• Storage Tip: Store the bread in an airtight container to keep it moist and fresh.

Recipe Variations

1. Lemon Blueberry Almond Bread: Add ½ teaspoon almond extract to the batter and sprinkle sliced almonds on top before baking.
2. Lemon Poppy Seed Blueberry Bread: Stir 1 tablespoon poppy seeds into the batter for a fun twist.
3. Gluten-Free Lemon Blueberry Bread: Substitute all-purpose flour with a gluten-free baking blend.
4. Vegan Lemon Blueberry Bread: Use plant-based butter, flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg), and a non-dairy yogurt alternative.

Freezing and Storage

• Storage: Store the bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Freezing: Wrap the unglazed loaf tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and glaze before serving.

Healthier Twist Ideas

1. Whole Wheat Flour: Replace half the all-purpose flour with whole wheat flour for added fiber.
2. Natural Sweeteners: Use honey, maple syrup, or coconut sugar instead of granulated sugar.
3. Reduced Fat: Swap some of the butter with unsweetened applesauce for a lower-fat version.

Serving Suggestions for Events

1. Brunch Buffet: Serve the bread alongside other baked goods, fresh fruit, and coffee for a complete spread.
2. Afternoon Tea: Slice the bread thinly and pair it with tea for an elegant mid-day treat.
3. Spring Celebrations: Add the bread to your Easter or Mother’s Day dessert table for a bright, seasonal option.

Special Equipment

• Loaf Pan: A standard 9×5-inch loaf pan works perfectly for this recipe.
• Microplane Zester: For finely zesting lemons without removing the bitter white pith.
• Electric Mixer: Makes creaming the butter and sugar faster and easier.

Frequently Asked Questions

1. Can I use frozen blueberries?
Yes, but don’t thaw them before adding them to the batter. Toss them in flour to prevent sinking.

2. Can I skip the glaze?
The glaze adds extra flavor and sweetness but can be omitted if you prefer a less sweet loaf.

3. How do I prevent my bread from being too dense?
Ensure you don’t overmix the batter and use fresh baking powder and baking soda.

4. Can I make this recipe dairy-free?
Yes, substitute the butter with a plant-based alternative and use non-dairy yogurt or milk.

5. What’s the best way to zest a lemon?
Use a microplane or fine grater, and only zest the yellow part of the lemon, avoiding the bitter white pith.

6. How do I know when the bread is done?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs.

7. Can I use other fruits?
Absolutely! Raspberries, blackberries, or diced strawberries are great substitutes for blueberries.

8. Can I double the recipe?
Yes, double all the ingredients and bake in two loaf pans. Adjust the baking time if needed.

Conclusion

Lemon blueberry bread is a delightful combination of citrus and berry flavors, perfect for any time of day. Moist, tender, and topped with a tangy glaze, it’s a showstopper that’s easy to make and even easier to enjoy. Whether served at brunch, as a snack, or for dessert, this bread is guaranteed to impress. Try this recipe today and savor the perfect balance of sweet and tangy in every bite!

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