Lemon Blueberry Bread Recipe

This Lemon Blueberry Bread is a burst of sunshine in every slice—tender, loaded with juicy berries, and kissed with real lemon zest for an irresistible zing. If you adore moist, easy quick breads that double as breakfast, snack, or even dessert, this is one recipe you’ll turn to again and again!

Ingredients You’ll Need

The magic of Lemon Blueberry Bread is how effortlessly it comes together with a handful of pantry staples. Each ingredient plays a key part—ensuring moistness, structure, and that unbeatable bright flavor we love.

• All-purpose flour: Offers just the right crumb and supports the juicy blueberries without being dense.
• Baking powder: Gives the bread its beautiful rise and airy texture.
• Sea salt: Enhances both the sweetness and the citrus notes for a balanced bite.
• Cane sugar: Naturally sweetens the loaf without overpowering the fresh fruit and lemon.
• Lemon zest: Infuses the bread with intense lemon aroma—don’t skip the zesting step!
• Greek yogurt: The secret to a moist, tender crumb with subtle tang; go for whole milk for the richest result.
• Extra-virgin olive oil: Brings richness and an unmistakably luscious texture—plus, a hint of complexity.
• Eggs: Bind everything together and add lusciousness to every slice.
• Vanilla extract: Adds a cozy warmth that pairs beautifully with the lemon and berries.
• Blueberries: The juicy stars! Fresh or frozen both work—just fold them in gently to keep them whole.
• Lemon glaze (optional): A sweet-tart finishing touch that’s purely optional—but highly recommended for lemon lovers!

Variations

Don’t be afraid to play with this Lemon Blueberry Bread! It’s refreshingly adaptable, so you can swap, add, or tweak ingredients to suit your cravings or dietary preferences.

• Gluten-Free: Substitute your favorite gluten-free all-purpose flour blend to make a celiac-friendly loaf.
• Dairy-Free: Use coconut yogurt and swap in a mild-flavored oil, like avocado or light olive oil, for the Greek yogurt and olive oil combo.
• Berry Swaps: Feel free to replace the blueberries with blackberries, raspberries, or even a mix for a “berry medley” twist.
• Nutty Crunch: Add 1/2 cup of chopped walnuts or pecans for extra texture and richness—especially delicious for breakfast.

How to Make Lemon Blueberry Bread

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F. Grab your favorite loaf pan (an 8×4 or 9×5-inch works perfectly), and brush the inside lightly with a bit of olive oil so every slice releases effortlessly. A well-greased pan means no sticking or crumbling later!

Step 2: Mix Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking powder, and sea salt. This little step helps the leavening agent get evenly distributed, ensuring your bread rises tall and bakes up evenly golden.

Step 3: Zest and Combine Wet Ingredients

Place the cane sugar and lemon zest in a large mixing bowl. Here’s where the magic happens—use your fingertips to rub the zest right into the sugar, releasing a big hit of fragrant lemon oil. Add the yogurt, olive oil, eggs, and vanilla extract, then whisk until joyful and smooth.

Step 4: Bring It All Together

Pour the dry ingredients into your wet mixture, stirring with a spatula until just combined—don’t overmix! The batter should be thick, but not dry. Drop in those lovely blueberries and fold them through with a gentle hand to keep them plump and whole.

Step 5: Bake to Golden Perfection

Scoop the batter into your prepared loaf pan, smoothing the surface with a spatula. Pop it into the oven and bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay, but wet batter means it needs more time).

Step 6: Cool, Glaze, and Slice!

Allow your Lemon Blueberry Bread to cool completely right in the pan—this helps the flavors meld and the crumb set. For an extra treat, drizzle with lemon glaze before slicing into thick, tempting pieces. Enjoy every vibrant mouthful!

How to Serve Lemon Blueberry Bread

Garnishes

A delicate drizzle of tangy lemon glaze makes each slice pop, while a sprinkle of extra lemon zest or a dusting of powdered sugar turns this bread into a brunch-worthy centerpiece. For extra prettiness, try a few fresh blueberries and a sprig of mint on top.

Side Dishes

Lemon Blueberry Bread is lovely alongside a creamy latte, hot tea, or even a glass of cold milk. At a brunch spread, pair it with fresh fruit salad, eggs, or a dollop of vanilla yogurt for a complete and inviting meal.

Creative Ways to Present

For a playful twist, bake the batter as mini loaves or muffins—perfect for sharing at picnics or gifting to friends. You can also toast thick slices and slather with butter or lemon curd for an ultra-special breakfast treat.

Make Ahead and Storage

Storing Leftovers

Wrap your cooled Lemon Blueberry Bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. The flavors actually intensify overnight, making for an even tastier treat on day two!

Freezing

This bread freezes beautifully! Simply slice and wrap each piece (or the whole loaf) in foil, then pop into a freezer bag. It’ll keep for up to 3 months—just thaw overnight at room temperature whenever you crave a slice.

Reheating

To reheat, warm a slice in the microwave for 10-15 seconds or toast lightly in a toaster oven. This brings back the fresh-baked softness and lets the berries shine all over again.

FAQs

Final Thoughts

No matter the season, this Lemon Blueberry Bread brings a bit of sunshine to your kitchen—and your taste buds! I truly hope you’ll bake a loaf and share it with the people you love. Enjoy every tangy-sweet bite!

Print