If you’re looking for a bakery-worthy treat that captures the bright zestiness of lemon and the burst of blueberries in every bite, look no further than this Lemon Blueberry Bread Recipe. It’s tender, moist, and features a tangy lemon glaze that ties it all together in the most irresistible way. Whether you’re rustling it up for a weekend brunch, a sweet snack, or a dessert that truly wows, this recipe is bound to become a permanent fixture in your baking repertoire.

Lemon Blueberry Bread Recipe - Recipe Image

Ingredients You’ll Need

What’s wonderful about this Lemon Blueberry Bread Recipe is how it transforms basic, everyday staples into something truly special. Each ingredient brings its own flair—think of zesty lemons for punchy flavor and plump blueberries for juiciness and vibrant color.

All-purpose flour: The foundation for structure, giving the loaf its soft and tender crumb.
Baking powder: Adds the crucial lift, creating a beautifully risen bread.
Salt: Just a touch makes all the sweet and tangy flavors pop.
Unsalted butter, softened: For richness and moisture; be sure it’s at room temperature for easy creaming.
Granulated sugar: Sweetens the bread and helps create that delicate golden crust.
Large eggs: Bind everything together while adding fluffiness to the loaf.
Sour cream or Greek yogurt: Provides a wonderful tang and keeps the bread incredibly moist.
Lemon juice: Delivers that refreshing citrus zing every good Lemon Blueberry Bread Recipe deserves.
Lemon zest: Intensifies the lemon flavor, making it truly vibrant.
Vanilla extract: Rounds out the flavors with warmth and depth.
Fresh or frozen blueberries tossed with flour: The star add-in that infuses every slice with berry goodness—tossing in flour keeps the berries from sinking.
Powdered sugar (for glaze): Essential for a silky-sweet finish on top.
Lemon juice (for glaze): Adds the perfect balance of tartness to the glaze.

How to Make Lemon Blueberry Bread Recipe

Step 1: Prep Your Pan and Oven

First things first: preheat your oven to 350°F and either grease or line a 9×5-inch loaf pan with parchment paper. This step makes it much easier to lift out the bread later and helps prevent sticking, which means you get perfectly clean slices every time.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together your flour, baking powder, and salt. This not only combines them evenly but aerates the mixture for a lighter, fluffier loaf—don’t skip this classic baker’s move!

Step 3: Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the softened butter with the granulated sugar until it’s light and fluffy. This usually takes a couple of minutes. Creaming well at this stage gives your bread the most wonderfully tender texture.

Step 4: Add Wet Ingredients

Beat in the eggs, one at a time, followed by the sour cream (or Greek yogurt), fresh lemon juice, zest, and vanilla extract. Mix until the batter is smooth and everything looks silky and cohesive, full of that zesty aroma that makes this Lemon Blueberry Bread Recipe so inviting.

Step 5: Incorporate Dry Ingredients

Gradually add your dry ingredient mixture to the wet ingredients. Blend just until combined; overmixing can make the bread tough, so stop as soon as no flour streaks remain. The secret is gentle handling for a delicate crumb.

Step 6: Fold in Blueberries

Now, gently fold in your flour-coated blueberries. This step ensures even berry distribution, and the flour helps them stay happily suspended throughout the loaf rather than sinking to the bottom.

Step 7: Fill and Bake

Spoon the batter into your prepared loaf pan, smoothing the top with a spatula. Slide the pan into the oven and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Your kitchen will smell absolutely heavenly—trust me!

Step 8: Cool and Glaze

Let your bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. For the crowning touch, whisk together the powdered sugar and lemon juice until smooth, then drizzle the glaze generously over the cooled loaf. It’s the sparkling, tangy finish every Lemon Blueberry Bread Recipe needs.

How to Serve Lemon Blueberry Bread Recipe

Garnishes

Sprinkle lemon zest or a handful of extra blueberries over the glazed loaf for a fresh, vibrant look. If you love a little crunch, add a few sliced almonds or a light dusting of powdered sugar right before serving.

Side Dishes

This delightful bread pairs beautifully with a scoop of creamy Greek yogurt, a fruit salad loaded with berries, or even a simple mug of hot tea or coffee. It’s right at home with brunch spreads or as an afternoon pick-me-up alongside your favorite beverage.

Creative Ways to Present

Consider slicing the loaf and stacking the pieces on a beautiful platter, or serve individual slices with a swirl of whipped cream and a twist of lemon. For special occasions, dress up each serving with edible flowers or serve as part of a dessert board with fresh fruit and chocolates.

Make Ahead and Storage

Storing Leftovers

Wrap any sliced or unsliced Lemon Blueberry Bread Recipe in plastic wrap or store in an airtight container at room temperature. It stays incredibly moist and flavorful for up to three days—if it lasts that long!

Freezing

This bread freezes like a dream. Once cooled completely, wrap the loaf tightly in plastic wrap and pop it into a freezer-safe bag or container. It keeps its freshness for up to two months—perfect for making ahead or enjoying a little slice of summer anytime.

Reheating

To reheat, just let slices come to room temperature or warm gently in the microwave for 10–15 seconds. If you love a slightly crisp edge, pop a slice in the toaster oven for a minute to bring back that fresh-baked magic.

FAQs

Can I use frozen blueberries in this Lemon Blueberry Bread Recipe?

Absolutely! If you have frozen berries on hand, they work beautifully. Just be sure not to thaw them before tossing with flour and folding into the batter—this helps minimize extra moisture and keeps the color from bleeding too much into the bread.

Why do I need to toss the blueberries with flour?

Coating the blueberries in flour helps suspend them evenly throughout the batter instead of sinking to the bottom as the loaf bakes. It’s a clever baker’s trick that really makes a difference for presentation and taste.

Can I use regular yogurt instead of Greek yogurt or sour cream?

Yes! Although Greek yogurt or sour cream brings the most richness, plain regular yogurt is a fine substitute—just use full-fat for the best results. Your bread will still be moist and delicious.

What size loaf pan is best for this Lemon Blueberry Bread Recipe?

A standard 9×5-inch loaf pan is ideal and will give you a perfect rise and crumb. If you use a smaller pan, keep an eye on the baking time and be prepared for the loaf to need a few extra minutes in the oven.

Can I double this recipe to make two loaves?

Definitely! Simply double all the ingredients, divide between two pans, and bake as directed. It’s a great option if you want to share or stash one loaf away in the freezer for later.

Final Thoughts

This Lemon Blueberry Bread Recipe is pure delight with every slice—zesty, sweet, and perfectly moist. Whether you’re new to baking or an old pro, give this recipe a try and let its bright flavors brighten up your day. Trust me, your friends and family will ask for it again and again!

Lemon Blueberry Bread Recipe

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4.8 from 22 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 10 slices) 1x
Diet: Vegetarian

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Description

This Lemon Blueberry Bread Recipe combines the zesty flavor of lemon with sweet bursts of blueberries in a moist, tender loaf. Topped with a tangy lemon glaze, it’s perfect for breakfast or as a delightful dessert!

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup sour cream or Greek yogurt
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract

Blueberries and Glaze:

1 cup fresh or frozen blueberries tossed with 1 tablespoon flour
For the glaze: 1/2 cup powdered sugar, 1–2 tablespoons lemon juice

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Instructions

Preheat and Prepare: Preheat the oven to 350°F and grease or line a 9×5-inch loaf pan with parchment paper. Whisk together the flour, baking powder, and salt in a medium bowl.
Mix Wet Ingredients: Cream butter and sugar, beat in eggs, mix in sour cream, lemon juice, lemon zest, and vanilla extract until smooth.
Combine and Bake: Gradually add dry ingredients to wet, fold in blueberries, pour into pan, and bake for 50–60 minutes until a toothpick comes out clean.
Add Glaze: Whisk powdered sugar and lemon juice for glaze, drizzle over cooled bread.

Notes

Tossing blueberries with flour prevents sinking.
If using frozen blueberries, do not thaw.
Bread keeps well for up to 3 days at room temperature or can be frozen for up to 2 months.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American