Lemon Blueberry Bread: A Burst of Sunshine in Every Bite

There are few things in life that feel as comforting as a warm slice of homemade quick bread. Add to that the brightness of lemon and the juicy pop of blueberries, and you have something truly special—Lemon Blueberry Bread, a recipe that will light up your kitchen and your taste buds.

Whether you’re planning a cozy weekend brunch, looking for a pick-me-up with your morning coffee, or just in the mood to bake something that smells amazing, this loaf delivers. It’s moist, tender, zesty, and dotted generously with blueberries, striking a perfect balance between sweet and tart.

In this post, we’ll walk through how to make Lemon Blueberry Bread from scratch, how to customize it to your taste, and a few baking tips to guarantee success—even if you’re new to baking. So preheat your oven, and let’s dive into this irresistible treat.

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Why You’ll Love This Lemon Blueberry Bread

This bread isn’t just a treat—it’s an experience.

Imagine cutting into a golden loaf, the knife gliding through the soft, lemon-scented crumb as plump blueberries peek through the slices like little jewels. The fresh lemon glaze drizzled on top adds a delicate tang that takes it over the top. It’s the kind of bread that makes you close your eyes when you take the first bite.

Still need convincing? Here’s what makes it so lovable:

• Moist and tender thanks to the perfect balance of butter and milk
• Bright and zesty from lemon zest and fresh lemon juice
• Packed with real blueberries for juicy flavor in every bite
• Perfect for any time of day—breakfast, brunch, tea, or dessert
• Easy to make with simple pantry ingredients

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Ingredients You’ll Need

For the Bread:

• 1 ½ cups all-purpose flour – Spoon and level for accuracy
• 1 tsp baking powder – The leavening agent that gives it lift
• ¼ tsp salt – Balances the sweetness
• ½ cup unsalted butter, softened – For richness and a soft crumb
• ¾ cup granulated sugar – Sweet but not overly so
• 2 large eggs – Adds structure and moisture
• 1 tsp vanilla extract – Enhances flavor
• 2 tbsp lemon zest – For that citrus aroma
• 2 tbsp fresh lemon juice – Brightens the flavor
• ½ cup milk – Adds moisture and softness
• 1 ½ cups fresh or frozen blueberries – Don’t thaw frozen berries
• 1 tbsp flour – For coating the berries

For the Glaze (Optional but Highly Recommended):

• ½ cup powdered sugar
• 1–2 tbsp fresh lemon juice – Adjust to desired consistency

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Let’s Bake: Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper. The parchment sling makes it easy to lift out the bread later without breaking the tender crumb.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This ensures that the leavening agents are evenly distributed and prevents clumps.

3. Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and sugar using a hand or stand mixer. Beat for about 2–3 minutes until light and fluffy. This step is key—it adds air to the batter for a lighter bread.

4. Add Eggs and Flavors

Beat in the eggs one at a time, ensuring each is fully incorporated. Then add vanilla extract, lemon zest, and lemon juice. The zest is where most of the lemon flavor hides, so don’t skip it!

5. Combine Wet and Dry Ingredients

With the mixer on low, alternately add the dry flour mixture and the milk in batches. Start and end with the dry ingredients. Mix just until everything is combined—overmixing can make your loaf dense.

6. Fold in Blueberries

Toss your blueberries with 1 tbsp flour to keep them from sinking to the bottom of the loaf. Gently fold them into the batter with a spatula. Be gentle here; you don’t want to crush them.

7. Bake

Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top starts to brown too quickly, loosely cover it with foil around the 40-minute mark.

8. Cool and Glaze

Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. Once it’s completely cool, whisk together the powdered sugar and lemon juice to make the glaze and drizzle it over the top.

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Baker’s Tips for Success

• Use room-temperature ingredients: This helps everything mix more evenly and prevents curdling.
• Don’t overmix: Once you add the flour, be gentle. Overmixing can lead to a dense, chewy loaf.
• Frozen blueberries? No problem. Use them straight from the freezer—do not thaw, or the color may bleed into the batter.
• Don’t skip the zest: It provides intense lemon flavor that juice alone can’t.
• Customize it: Want extra crunch? Add a crumb topping. Craving more citrus? Add a little orange zest too.

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FAQs: Everything You Need to Know

Can I use yogurt or sour cream instead of milk?

Absolutely! Yogurt or sour cream can make your bread even more moist and add a slight tang that pairs beautifully with lemon. Use the same quantity as milk.

What if I don’t have fresh lemons?

Bottled lemon juice will work in a pinch, but fresh is best for flavor. You’ll also miss out on the zest, which provides much of the citrus aroma.

Can I freeze Lemon Blueberry Bread?

Yes! Let the bread cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw at room temperature and glaze just before serving.

How do I store it?

Store the loaf in an airtight container at room temperature for up to 3 days. If it’s glazed, you might want to refrigerate it to keep the topping intact.

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Make It Your Own: Variations to Try

• Add a crumb topping: Mix 2 tbsp cold butter, ¼ cup flour, ¼ cup brown sugar, and a pinch of cinnamon. Sprinkle on top before baking.
• Make it dairy-free: Use a plant-based butter and milk alternative.
• Make muffins instead: Pour the batter into a greased or lined muffin tin and bake at 350°F for about 18–22 minutes.
• Add poppy seeds: For a Lemon-Blueberry-Poppy hybrid, add 1 tbsp of poppy seeds.
• Add nuts: Chopped walnuts or almonds can add texture and richness.

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Why This Bread Works for Every Occasion

From baby showers to holiday brunches, weekday breakfast to weekend coffee breaks, this Lemon Blueberry Bread fits the bill. It's easy to transport, simple to slice and serve, and even easier to devour.

Pair it with a cappuccino in the morning, serve it with tea in the afternoon, or add a scoop of vanilla ice cream for a light dessert. There’s truly no wrong time to enjoy this sun-kissed loaf.

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A Slice of Joy, Anytime

Baking doesn’t have to be complicated to be rewarding. With its simple ingredients and easy steps, this Lemon Blueberry Bread brings the kind of joy that comes from the oven, fills the room with citrusy warmth, and lands right on your plate, delicious and comforting.

If you make this recipe, I’d love to hear how it turned out! Did you add anything fun? Serve it for a special occasion? Leave a comment below and tag your photos on social media so we can all drool over your creation together. 🍋💙

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🍋 Save & Share This Recipe!

Pin it, print it, share it—because this is one recipe you’ll want to keep in your baking rotation. Happy baking, friends! 🧁💛

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