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Blueberry Lemon Bread Recipe

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4 from 57 reviews

  • Author: Amelia
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (10 slices)
  • Diet: Vegetarian

Description

Blueberry lemon bread is a soft, moist quick bread bursting with juicy blueberries and bright lemon flavor. Lightly sweet and perfectly tender, it’s ideal for breakfast, brunch, or an afternoon treat.

Ingredients

For the Bread

  • 1½ cups fresh or frozen blueberries
  • 1 tablespoon all-purpose flour (for tossing blueberries)
  • ½ cup unsalted butter, melted (or vegetable oil)
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1–2 lemons
  • ¼ cup fresh lemon juice
  • ½ cup milk or buttermilk
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1¾ cups all-purpose flour

Optional Lemon Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
  2. Toss Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of all-purpose flour to coat them. This step helps prevent the blueberries from sinking to the bottom during baking.
  3. Mix Wet Ingredients: In a large bowl, whisk together the melted unsalted butter and granulated sugar until smooth and combined. Then, add the eggs and vanilla extract, mixing well to incorporate all ingredients.
  4. Add Lemon and Milk: Stir in the lemon zest, fresh lemon juice, and milk or buttermilk, mixing until evenly combined to infuse the batter with bright citrus flavor.
  5. Combine Dry Ingredients: Sprinkle the baking powder, baking soda, and salt over the wet mixture. Stir gently to combine these leavening agents and seasonings thoroughly into the batter.
  6. Fold in Flour: Gradually fold in the 1¾ cups of all-purpose flour until just incorporated. Avoid overmixing to keep the bread tender and light.
  7. Add Blueberries: Carefully fold the flour-coated blueberries into the batter, distributing them evenly without breaking the berries.
  8. Pour and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  10. Optional Glaze: If using, drizzle the lemon glaze made by mixing powdered sugar with fresh lemon juice over the fully cooled bread for an extra burst of citrus sweetness.

Notes

  • Tossing blueberries in flour helps prevent them from sinking to the bottom of the bread.
  • If using frozen blueberries, do not thaw them before folding into the batter to avoid color bleeding and sogginess.
  • If the top of the bread browns too quickly during baking, tent loosely with foil to prevent burning.
  • Store the bread at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.
  • The loaf freezes well for up to 3 months; apply the glaze after thawing to preserve texture and flavor.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://justsosweet.com/blueberry-lemon-bread-recipe/