Indulge in the delightful union of bright citrus and sweet berries with this incredible Lemon Blueberry Bread recipe. Perfectly balancing zesty lemon with bursts of juicy blueberries, this quick bread is a true crowd-pleaser. Whether you’re seeking a comforting breakfast, a satisfying afternoon snack, or a light and lovely dessert, this loaf delivers every time. Its tender, moist crumb melts in your mouth, while a shimmering, homemade lemon glaze adds an irresistible sweet-tart finish. This recipe is designed for simplicity, ensuring a fantastic result even for novice bakers, making it an essential addition to your culinary repertoire.
There’s something truly magical about a freshly baked loaf of lemon blueberry bread. The aroma alone is enough to awaken the senses, filling your kitchen with a promise of warmth and flavor. While it’s tempting to slice into it right out of the oven, allowing it to cool slightly will intensify its delightful flavors and give the glaze time to set perfectly. Enjoy it sliced thick, perhaps alongside a bowl of fresh mixed berries, a dollop of airy whipped cream, a spoonful of tangy lemon curd, or even a scoop of creamy vanilla ice cream for an elevated dessert experience. Each bite is a symphony of textures and tastes, making it an unforgettable treat for any occasion.
Irresistible Glazed Lemon Blueberry Bread: Your New Favorite Quick Bread
Raise your hand if you’re a devout lemon lover! The vibrant, uplifting flavor of lemon is a culinary delight that transcends seasons. In spring and summer, it mirrors the bright, sunny weather, bringing a refreshing zest to your palate. During the cooler fall and winter months, it injects a much-needed dose of sunshine into your home, chasing away the grey. When you pair this bright citrus with the sweet, slightly tart notes of blueberries, you create a flavor combination that is truly a match made in heaven. This Lemon Blueberry Loaf isn’t just a recipe; it’s an experience, promising a symphony of flavors that will brighten any day.
What makes this particular Lemon Blueberry Bread recipe so exceptional is its remarkable simplicity without compromising on flavor or texture. You won’t even need a stand mixer to achieve a beautifully airy and tender crumb – a simple whisk and a mixing bowl are all it takes! We’ve carefully crafted this recipe to be approachable for bakers of all skill levels, providing clear instructions and invaluable tips. Beyond the basic steps, we’ll guide you through making a luscious, two-ingredient homemade lemon glaze that elevates the bread from delicious to absolutely divine. This versatile bread is perfect for a lazy Sunday morning, a festive holiday brunch, or a thoughtful gift for a friend. It’s also incredibly adaptable, and we’ll share several tips, tricks, and substitution ideas to help you customize it to your heart’s content, ensuring perfect results every time.
If you’re as passionate about blueberries as we are, you’ll be thrilled to discover a range of other beloved recipes featuring these delightful berries. Explore our Lemon Blueberry Mini Loaves, perfect for gifting or individual portions, our fluffy Blueberry Muffins, ideal for a quick breakfast, or our elegant Lemon Blueberry Scones, wonderful with tea. For a hearty start to your day, try the comforting Blueberry French Toast Bake, or make a grand statement with our stunning Lemon Blueberry Bundt Cake. Each of these recipes celebrates the vibrant flavor of blueberries, promising more delicious ways to enjoy your favorite fruit.
Essential Ingredients for Your Perfect Lemon Blueberry Bread
Crafting this moist and flavorful lemon blueberry bread requires a selection of readily available ingredients, each playing a crucial role in achieving that perfect texture and taste. Here’s a detailed look at what you’ll need:
- All-Purpose Flour: The foundation of our bread, providing the necessary structure. Using good quality all-purpose flour will ensure a tender crumb. Remember to measure it correctly by spooning it into your measuring cup and leveling it off, rather than scooping directly from the bag.
- Baking Powder: This essential leavening agent is what gives our quick bread its beautiful rise and airy texture. It reacts with the wet ingredients to create air bubbles, resulting in a light and fluffy loaf.
- Salt: A pinch of salt is crucial for balancing the sweetness and enhancing all the other flavors in the bread, making them pop. Don’t skip it!
- Large Eggs: Eggs act as a binder, holding all the ingredients together, and contribute to the rich color and moist texture of the bread. Ensure they are at room temperature for better emulsification with the other wet ingredients.
- Granulated Sugar: Regular white granulated sugar provides sweetness and helps to keep the bread moist and tender. It also contributes to the beautiful golden-brown crust.
- Unsalted Butter: We recommend using unsalted butter, softened to room temperature, to allow for better control over the overall salt content. Butter adds richness, flavor, and helps create a tender crumb.
- Milk: Whole milk or 2% milk is preferred for baking as its fat content adds to the richness and moisture of the bread, contributing to a softer texture. However, most milk varieties will work well.
- Lemon Extract: A wonderful addition to amplify the lemon flavor, especially if you want a more pronounced citrus punch. Any good quality lemon extract will do.
- Fresh Lemon Zest: This is where much of the intense, aromatic lemon flavor comes from. Always use fresh zest from bright, unblemished lemons. Aim for only the yellow part of the peel, avoiding the bitter white pith.
- Fresh Blueberries: We strongly recommend fresh blueberries for their superior texture and flavor. Tossing them gently with a small amount of flour before adding them to the batter helps prevent them from sinking to the bottom during baking, ensuring even distribution throughout the loaf.
- Powdered Sugar (for the Glaze): Also known as confectioners’ sugar, this fine sugar forms the base of our dreamy lemon glaze. Sifting it is a crucial step to remove any clumps, ensuring a smooth, lump-free glaze.
- Fresh Lemon Juice (for the Glaze): Freshly squeezed lemon juice is paramount for the glaze, providing a bright, tangy counterpoint to the sweetness of the powdered sugar. Avoid bottled lemon juice if possible, as it lacks the vibrant flavor of fresh lemons.
Simple Steps to Bake Your Own Lemon Blueberry Bread
Baking this delightful lemon blueberry bread is a straightforward process, promising delicious results. Follow these easy steps to create your own moist and flavorful loaves:
- Prepare Your Pans and Oven: Begin by preheating your oven to 325°F (160°C). This lower temperature helps the bread bake more evenly and prevents the crust from browning too quickly. Generously grease two standard 8″x4″ loaf pans, or line them with parchment paper, leaving an overhang on the sides to easily lift the finished loaves out. Set them aside.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures these dry ingredients are thoroughly combined and evenly distributed. Set this mixture aside.
- Prepare Wet Ingredients: In a separate, medium-sized mixing bowl, combine the granulated sugar and softened butter. Using a hand mixer or a stand mixer with the paddle attachment, cream them together until the mixture is light, fluffy, and pale yellow, which typically takes about 3 minutes. This step incorporates air, making the bread tender. Gradually add the eggs one at a time, mixing on low speed after each addition until just incorporated. Next, stir in the lemon extract, fresh lemon zest, and milk until smooth.
- Combine Wet and Dry Mixtures: Gradually add the dry flour mixture to the wet butter mixture. Mix on low speed or by hand until the ingredients are *just* combined. Be careful not to overmix the batter; overmixing can develop the gluten in the flour too much, resulting in a tough, dense bread instead of a tender one. A few streaks of flour are perfectly fine.
- Incorporate Blueberries: In a small bowl, gently toss 1½ cups of the fresh blueberries with the additional 2 teaspoons of flour. This light coating of flour helps suspend the blueberries in the batter, preventing them from sinking to the bottom during baking. Carefully fold the floured blueberries into the batter by hand using a spatula.
- Fill Pans and Add Remaining Blueberries: Divide the batter evenly between your two prepared loaf pans. Gently smooth the tops with your spatula. Sprinkle the remaining 1 cup of fresh blueberries over the top of each loaf.
- Bake to Golden Perfection: Place the loaf pans in your preheated oven and bake for 55-70 minutes. Baking time can vary based on your oven, so check for doneness by inserting a toothpick into the center of each loaf. It should come out clean. The edges of the bread should be beautifully golden brown.
- Cool Before Glazing: Once baked, remove the loaves from the oven and let them cool in their pans on a wire rack for about 10 minutes. This allows them to firm up slightly. After 10 minutes, gently run a knife around the edges of the bread to loosen them, then carefully lift or tease the bread out of the pans and place them directly onto wire racks to cool completely. Allowing them to cool completely is essential before applying the glaze, as warm bread will melt the glaze.
- Make the Lemon Glaze and Serve: While the bread cools, prepare the glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice until you achieve a smooth, lump-free consistency. If the glaze is too thick, add a tiny bit more lemon juice; if it’s too thin, add a little more powdered sugar until it reaches a drizzle-able consistency. Once the bread is completely cool, use a piping bag or simply a spoon to drizzle the luminous lemon glaze generously over the tops of both loaves. Slice and serve immediately. Enjoy your homemade lemon blueberry bread!
Expert Variations and Tips for the Best Lemon Blueberry Bread
Achieving the perfect loaf of lemon blueberry bread is easier than you think, especially with a few handy tips and creative variations. Here’s how to make your bread truly exceptional:
- Preventing Blueberries from Sinking: One of the most common challenges in baking with berries is preventing them from sinking to the bottom. The simple trick of gently tossing your fresh blueberries with a teaspoon or two of flour before adding them to the batter creates a light coating that helps them stay suspended and evenly distributed throughout the loaf as it bakes.
- Fresh vs. Frozen Blueberries: While frozen blueberries can be used in a pinch, we highly recommend fresh blueberries for this recipe. Frozen berries tend to release more moisture as they thaw and bake, which can make your batter turn purple and potentially affect the bread’s texture. If you must use frozen, do not thaw them first, and toss them in flour as usual.
- Room Temperature Ingredients are Key: For a smooth, well-emulsified batter and an evenly textured bread, ensure all your cold ingredients like eggs, butter, and milk are at room temperature. This allows them to blend together seamlessly, creating a more consistent and harmonious batter. Cold ingredients can cause the batter to curdle and result in a less tender crumb.
- The Art of Sifting Powdered Sugar: When preparing your lemon glaze, always take a moment to sift your powdered sugar. Powdered sugar is prone to clumping in the package, and sifting will break up these lumps, ensuring a perfectly smooth, silky glaze without the need for excessive whisking. Over-whisking can introduce too many air bubbles, which can make the glaze less desirable.
- Creative Berry & Flavor Substitutions: This recipe is wonderfully adaptable! While blueberries are classic, feel free to substitute them with other berries like raspberries, blackberries, or chopped strawberries for a different fruity twist. For a textural contrast, consider adding chopped nuts like walnuts or pecans. Chocolate lovers might enjoy folding in white or dark chocolate chips. If you’re not a fan of berries or want a simpler loaf, you can even eliminate them altogether for a delicious plain lemon bread.
- Don’t Overmix the Batter: This is a golden rule for quick breads! Mix the wet and dry ingredients only until they are just combined. Overmixing develops the gluten in the flour, leading to a tough, rubbery bread instead of a light and tender one. A few lumps or streaks of flour are perfectly acceptable.
- Avoid Overbaking: Overbaking is the enemy of moist bread. Keep a close eye on your loaves as they approach the end of their baking time. The toothpick test is your best friend: insert a toothpick into the center, and if it comes out clean (with no wet batter), your bread is done. A few moist crumbs are fine, but wet batter means it needs more time.
- Enhance the Lemon Zest: For an even more intense lemon flavor in the bread itself, rub the lemon zest into the sugar with your fingers before adding other wet ingredients. This releases the essential oils from the zest, infusing the sugar with bright citrus notes.
Frequently Asked Questions About Lemon Blueberry Bread
Absolutely! This bread is perfect for making ahead. You have a couple of options: you can prepare the batter a day in advance, divide it into your prepared loaf pans, cover them tightly with plastic wrap, and store them in the fridge overnight. When you’re ready to bake, remove the pans from the fridge and let them sit at room temperature for at least 30 minutes while your oven preheats. This allows the batter to come closer to room temperature for more even baking. Alternatively, you can bake and fully cool the bread, then store it (see storage instructions below) for fresh-baked goodness anytime, making it a fantastic option for meal prep or entertaining.
For the best results, we highly recommend using fresh blueberries. Fresh berries maintain their shape and vibrant color beautifully during baking, contributing to the bread’s appealing appearance. Frozen blueberries tend to release more moisture as they thaw, which can cause the batter to turn purple and sometimes make the bread slightly denser. If fresh blueberries are not available, you can use frozen ones without thawing them first. It’s still a good idea to toss them in a little flour before folding them into the batter; this helps prevent them from sinking to the bottom of the lemon blueberry loaf as it bakes and helps absorb some of the excess moisture they might release.
The most reliable way to check for doneness is the toothpick test. Insert a clean wooden toothpick or a thin skewer into the very center of the loaf. If it comes out clean with no wet batter attached, your bread is done. If there are wet crumbs or liquid batter, continue baking for a few more minutes and test again. The top should be golden brown, and the edges should look slightly pulled away from the pan.
Yes, absolutely! This versatile lemon blueberry bread batter can easily be adapted for muffins. Prepare the batter as directed, then divide it evenly among 12-18 muffin cups lined with paper liners. Fill each cup about two-thirds full. Bake at 375°F (190°C) for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. You can also make a smaller batch of the lemon glaze to drizzle over the cooled muffins.
Storing and Freezing Your Lemon Blueberry Bread for Lasting Freshness
Ensuring your delicious lemon blueberry bread stays fresh and moist for as long as possible is simple with these storage tips:
- Room Temperature Storage: For short-term enjoyment, your baked and cooled loaves should be stored in an airtight container or tightly wrapped in plastic wrap at room temperature. They will remain wonderfully fresh and moist for up to 2-3 days. The airtight seal is crucial to prevent the bread from drying out.
- Refrigerated Storage: If you need to extend its shelf life a bit longer, store your lemon blueberry bread in the fridge. Again, ensure it’s covered tightly in plastic wrap or placed in an airtight container. In the refrigerator, it will stay fresh for up to 1 week. Before serving, you might want to bring it back to room temperature or gently warm a slice for the best flavor and texture.
- Freezing for Long-Term Enjoyment: Lemon blueberry bread freezes beautifully, making it perfect for meal prepping or having a quick treat on hand. To freeze, ensure the loaves are completely cooled. You can wrap individual slices or whole loaves tightly in plastic wrap, then an additional layer of aluminum foil, or place them in a freezer-safe bag. Store frozen for up to 3 months. When you’re ready to enjoy, transfer the bread to the fridge overnight to thaw, or simply let it come to room temperature on the counter for a few hours. For a quick thaw and warm treat, individual slices can be heated gently in the microwave or a toaster oven.
Lemon Blueberry Bread Recipe
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Ingredients
Lemon Blueberry Loaves
- 3 cups all-purpose flour, (plus 2 teaspoons to toss with the blueberries)
- 2 teaspoons baking powder
- 1 teaspoons salt
- 2 cups sugar
- 1/2 cup butter, softened
- 4 large eggs
- 1 teaspoons lemon extract
- 3 tablespoons lemon zest
- 1/2 cup milk
- 2½ cups fresh blueberries, (divided)
Lemon Glaze
- 2 cups powdered sugar
- 1/4 cup lemon juice
Instructions
- Preheat oven to 325 degrees F (160 C).
- Grease 2 loaf pans, or line with parchment paper, and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, and salt and set aside. In another bowl (or the bowl of a stand mixer), cream together the softened butter and sugar until light and fluffy—about 3 minutes. Slowly add the eggs, mixing on low to incorporate after each addition, then add the lemon extract, lemon zest, and milk and mix until just smooth.
- Add the flour mixture to the butter mixture and stir on low speed until almost completely combined. In a separate small container, toss 1½ cups of blueberries with the additional 2 teaspoons of flour and gently fold them into the batter by hand. Divide the batter evenly between the two prepared loaf pans, then top with the remaining 1 cup of blueberries.
- Bake in your preheated oven for 55-70 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
- Remove from the oven and cool on a rack for 10 minutes. Then, gently run a knife around the edges of the bread to loosen it and carefully remove the bread from the pan. Let cool completely on wire racks while you prepare the lemon glaze.
- In a small bowl, combine the powdered sugar and lemon juice and whisk until thoroughly combined and smooth. Use a piping bag or a spoon to generously drizzle the glaze on top of the completely cooled bread before serving. Enjoy!
Notes
Nutrition
Carbohydrates: 504g |
Protein: 37g |
Fat: 61g |
Saturated Fat: 34g |
Polyunsaturated Fat: 5g |
Monounsaturated Fat: 16g |
Trans Fat: 2g |
Cholesterol: 501mg |
Sodium: 1707mg |
Potassium: 1067mg |
Fiber: 11g |
Sugar: 341g |
Vitamin A: 2164IU |
Vitamin C: 42mg |
Calcium: 370mg |
Iron: 12mg
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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More Zesty Lemon Recipes to Brighten Your Day
For those who can’t get enough of that refreshing lemon flavor, we have a collection of equally delightful lemon-infused treats and dishes:
- Elegant Lemon Bundt Cake
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- Easy and Chewy Lemon Sugar Cookie Bars
- Fluffy Lemon Blueberry Scones with Cream
- Refreshing Mint Lemonade
- Homemade Velvety Lemon Curd
- Browse our full collection of Delicious Dessert Recipes for more sweet inspiration!
This Lemon Blueberry Loaf Recipe stands out as a true culinary gem, tasting incredible no matter the season. It boasts an irresistibly soft and moist texture, is remarkably simple to prepare, and is crowned with a heavenly, glistening lemon glaze that provides the perfect sweet-tart finish. This isn’t just another quick bread; it’s widely considered one of the very best lemon blueberry bread recipes, promising a delightful treat that you’ll want to bake again and again. Its vibrant flavors and easy preparation make it an instant favorite for breakfast, brunch, or dessert.