Lemon Blueberry Bread Recipe

There's something truly special about a warm slice of lemon blueberry bread fresh from the oven. With each bite, you’ll get a burst of juicy blueberries and a hint of bright, zesty lemon, all wrapped in a tender, moist loaf. Perfect for breakfast, brunch, or a snack, this delightful bread is a guaranteed crowd-pleaser.

I started making this lemon blueberry bread during one of those "clean out the fridge" moments and never looked back. Now, it’s a staple in my house, especially when blueberry season rolls around.

Why You’ll Love This Lemon Blueberry Bread

This lemon blueberry bread is everything you could want in a baked treat – light, flavorful, and absolutely bursting with fresh ingredients. Whether you’re a beginner baker or an experienced one, this recipe will quickly become a favorite.

First, it’s incredibly easy to make. All you need are a few basic ingredients, a mixing bowl, and a loaf pan. In under 15 minutes, you can have the batter mixed and ready to bake.

Next, the combination of lemon and blueberry is unbeatable. The tartness of the lemon balances perfectly with the natural sweetness of the blueberries, creating a well-rounded flavor that’s both refreshing and satisfying.

Plus, this recipe is versatile. You can easily make it gluten-free or swap out ingredients to fit what you have in your pantry. Add a simple lemon glaze, and you've elevated it to the perfect dessert bread!

Finally, it stores beautifully. Make a loaf ahead of time, and enjoy slices for days – it tastes just as good on day three as it does on day one.

Ingredients Notes

Each ingredient in this lemon blueberry bread plays an important role in bringing out the perfect flavor and texture. Here’s a breakdown of what you’ll need and some helpful tips for getting the best results.

• Fresh Blueberries – Fresh blueberries are ideal, as they hold up well in the batter and release just the right amount of juice while baking. If you’re using frozen, make sure they’re thawed and patted dry to prevent excess moisture.
• Lemon Zest and Juice – Fresh lemon is essential here! The zest contains oils that give this bread its signature aroma and flavor. Use a microplane to zest the lemon before juicing it, and add a little extra zest if you want a more intense lemon flavor.
• All-Purpose Flour – Regular all-purpose flour works best here, but you can substitute it with a gluten-free flour blend if you prefer. Just be sure the blend includes xanthan gum for texture.
• Greek Yogurt – Adding Greek yogurt keeps the bread extra moist and tender. If you don’t have Greek yogurt, sour cream or buttermilk also work well as substitutes.
• Sugar – Granulated sugar provides just the right amount of sweetness. You can adjust it slightly to taste, but don’t go too low, as the blueberries and lemon need a bit of sugar to balance their natural tartness.

Equipment: You’ll need a standard loaf pan, a zester, and mixing bowls for this recipe. Lining the pan with parchment paper makes removal and cleanup easy!

How To Make This Lemon Blueberry Bread

Making this lemon blueberry bread is simpler than you might think, and it only requires a few steps to bring everything together.

1. Prep and Preheat – Start by preheating your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy cleanup. Wash and dry your blueberries, and zest and juice the lemon so everything is ready.
2. Mix the Dry Ingredients – In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this bowl aside for later.
3. Combine Wet Ingredients – In a larger mixing bowl, beat the sugar and lemon zest until fragrant and well mixed. Add in the Greek yogurt, eggs, lemon juice, and vanilla extract, whisking until smooth.
4. Incorporate Dry Ingredients – Gently fold the flour mixture into the wet ingredients, stirring just until combined. Overmixing can lead to a tougher loaf, so go easy. Toss the blueberries in a teaspoon of flour, then fold them into the batter. The flour prevents them from sinking to the bottom.
5. Bake – Pour the batter into your prepared loaf pan, spreading it evenly. Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, loosely tent with foil after 30 minutes.
6. Cool and Glaze – Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack. For an extra touch of sweetness, drizzle with a lemon glaze once completely cooled.

From start to finish, this bread takes around an hour and a half, but most of that is hands-off baking time. Perfect for relaxing with a good book or finishing up other tasks while your kitchen fills with the scent of fresh lemon and blueberries!

Storage Options

If you’re planning to make this lemon blueberry bread ahead of time or store leftovers, you have a few great options to keep it fresh.

• Room Temperature – Store the bread in an airtight container at room temperature for up to 3 days. If you’ve added glaze, consider storing slices separately to avoid them sticking together.
• Refrigerator – For a slightly longer shelf life, you can store the bread in the fridge for up to a week. Just be sure it’s well-wrapped to prevent it from drying out. A quick 10-second zap in the microwave before serving brings back its just-baked softness.
• Freezer – This bread freezes well for up to 3 months. Slice and wrap each piece individually for easy grab-and-go servings. Just thaw at room temperature or pop in the microwave for a warm treat.

Variations and Substitutions

This recipe is highly adaptable, so feel free to make it your own with a few simple swaps or add-ins.

• Swap Blueberries for Other Berries – Raspberries, blackberries, or diced strawberries would also taste amazing in this recipe. If using frozen berries, remember to thaw and dry them first.
• Add a Crunch – For a bit of texture, mix in ¼ cup of chopped nuts like almonds, walnuts, or pecans. They add a lovely crunch that pairs well with the soft, moist bread.
• Make It Gluten-Free – Swap the all-purpose flour for a gluten-free flour blend that includes xanthan gum. This will keep the bread tender and light without compromising flavor.
• Coconut Variation – Replace half of the Greek yogurt with coconut yogurt, and add a tablespoon of shredded coconut to the batter for a tropical twist.
• Cinnamon Lemon Twist – Add a teaspoon of ground cinnamon to the dry ingredients for a hint of warmth that pairs nicely with the lemon.

Have fun experimenting and making this recipe your own. With endless possibilities, you’ll find yourself coming back to this lemon blueberry bread time and again!

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