Lemon Blueberry Bread

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Lemon blueberry bread blends the zesty freshness of citrus with the gentle sweetness of ripe blueberries. If you love classic quick bread recipes but crave something brighter, this loaf delivers. Every slice carries a bold lemon aroma and bursts of juicy berries. Whether you enjoy it for breakfast, as an afternoon snack, or with friends over coffee, this bread brings simple, sunny comfort to any table.

Why Lemon Blueberry Bread Stands Out

At its heart, lemon blueberry bread is a soft, moist loaf that treads the line between cake and bread. What makes this recipe shine is its balance. Lemon offers tang and lift, while blueberries add natural sweetness. The result? A tender crumb with just enough richness to feel indulgent, but not heavy.

People often turn to this bread when blueberries are in season or they want a dessert that isn’t overly sweet. The bright citrus makes it feel light and refreshing, even on the grayest days.

Ingredients for Lemon Blueberry Bread

Every component plays a role in the final flavor and texture. Here’s a complete list, plus a quick look at why each matters.

Tip: If you love a little extra tang, swap in buttermilk for regular milk.

Preparing to Bake

Set yourself up for success by following these steps before you begin:

• Gather all ingredients. Let eggs, butter, and milk come to room temperature.
• Zest your lemons first, then juice them. This gives maximum flavor.
• If using frozen blueberries, toss them in a teaspoon of flour to reduce color bleeding.

How to Make Lemon Blueberry Bread

Making this bread doesn’t require fancy techniques. Follow this sequence for a perfect loaf:

1. Mix Wet Ingredients

In a large bowl, whisk together the melted butter and sugar until combined. Add eggs one at a time, mixing well after each addition. Stir in the lemon juice and grated zest. This creates a smooth, citrusy base.

2. Combine Dry Ingredients

In another bowl, whisk flour, baking powder, and salt. Mixing these separately helps distribute the baking powder, preventing uneven rise.

3. Build the Batter

Add the flour mixture to the wet ingredients in thirds, alternating with splashes of milk. Gently fold with a spatula or use a mixer on low. Stop as soon as you no longer see dry streaks.

4. Add Blueberries and Extras

Fold in the blueberries and optional walnuts with a light hand. Overmixing can burst the berries and toughen the loaf.

5. Bake

• Preheat oven to 350°F (175°C).
• Grease an 8×4-inch loaf pan or line with parchment paper.
• Spoon the batter evenly into the pan and smooth the top.

Bake for 55-65 minutes, or until the top is golden and a toothpick inserted comes out clean (a few moist crumbs are fine). Ovens vary, so check after 50 minutes.

6. Cool and Glaze

Let the bread rest in the pan for 10 minutes. Turn onto a wire rack to cool completely.

Stir powdered sugar and lemon juice in a small bowl to make a thick, pourable glaze. Drizzle over the cooled loaf and let set before slicing.

Pro Tips for a Stellar Lemon Blueberry Bread

• Room Temperature Ingredients: Start with everything at room temp for a uniform batter.
• Gentle Mixing: Overmixing after adding flour toughens the crumb. Fold carefully, especially with blueberries.
• Zesting Lemons: Only use the bright yellow layer. The white pith is bitter. A microplane grater works best.
• Preventing Soggy Bread: If your berries are extra juicy, toss them with a teaspoon of flour before folding into the batter. This keeps them from sinking and reduces bleeding.
• Glaze Consistency: The glaze should flow slowly from a spoon. If it’s too runny, add more sugar; if too thick, a drop more lemon juice.
• Nut Variations: Walnuts are classic but feel free to swap in pecans or skip nuts altogether.

Creative Twists

Personalize your loaf to match your tastes or pantry:

• Swap the Citrus: Use lime or orange zest/juice for a twist.
• Warm Spices: Add a pinch of cinnamon or nutmeg for extra depth.
• Coconut: Stir in shredded coconut for a tropical note.
• Gluten-Free: Use a measure-for-measure gluten-free flour; results may vary slightly, but the bread works well.

Storing and Freezing Lemon Blueberry Bread

To keep the loaf moist and fragrant, proper storage matters.

Room Temperature

After glazing and cooling, store bread in an airtight container or wrap tightly. It will stay fresh for up to three days. If your kitchen is warm or humid, you may want to refrigerate sooner.

Refrigeration

For longer freshness, refrigerate in an airtight container for up to one week. Let slices come to room temperature for best flavor.

Freezing

You can freeze the bread:

• Without glaze (recommended): Cool completely, wrap in plastic wrap, then aluminum foil. Freeze up to three months.
• With glaze: If already glazed, freeze as above, separating slices with parchment if pre-sliced.

To serve, thaw in the fridge overnight or at room temperature for a few hours. Optional: refresh briefly in a warm oven.

Serving Suggestions

• Top with a dollop of whipped cream for a light dessert.
• Toast slices and spread with butter for breakfast.
• Pair with Greek yogurt and fresh blueberries.
• Excellent alongside tea or coffee.

Troubleshooting

• Bread sank in the center: May need a few more minutes in the oven, or your baking powder may be old.
• Gummy texture: Usually from underbaking or too much liquid. Double-check measurements.
• Blueberries bled: Coating berries in flour helps keep the juices from turning the whole loaf purple.

Frequently Asked Questions

Can I use frozen blueberries?
Yes. Toss with a bit of flour and use straight from the freezer. Increase bake time by a few minutes.

Can I omit the glaze?
Absolutely. The bread stands on its own, but the glaze adds bright lemon flavor.

Is this recipe dairy-free?
Not as written, but you can use non-dairy butter and milk alternatives. Results will vary slightly.

Can I double the recipe?
Yes, bake two loaves or one large loaf. Extend bake time and check for doneness in the center.

Lemon blueberry bread offers a lively mix of sweet and tart, delivered in a soft, billowy crumb. It’s easy to make, flexible for substitutions, and reliably crowd-pleasing. The lemon glaze adds a final sparkle, but even without it, this loaf brings sunshine to any kitchen.

Whether you bake it for a Sunday brunch, a weekday coffee break, or a summer picnic, this recipe invites you to linger over every bright, juicy bite.