Lemon Blueberry Bread is a delightful treat bursting with the fresh flavors of tangy lemon and juicy blueberries. This moist and tender bread is perfect for breakfast, brunch, or as a sweet snack any time of day. With a bright citrusy flavor and bursts of juicy blueberries in every bite, this bread is sure to become a favorite among family and friends.

Why Make Lemon Blueberry Bread

Lemon Blueberry Bread offers a perfect balance of sweet and tart flavors, making it a delightful indulgence for any occasion. Whether you’re craving a tasty breakfast option or a satisfying dessert, this bread fits the bill. Plus, it’s simple to make and can be enjoyed fresh out of the oven or toasted with a smear of butter for added decadence.

How to Make Lemon Blueberry Bread

Preheat the oven to 350 degrees Fahrenheit and coat a 9×5 inch loaf pan with nonstick baking spray.
In a small bowl, whisk together the all-purpose flour, salt, and baking powder.
Using a mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
In a large measuring cup or bowl, whisk together the milk, eggs, vanilla extract, and lemon juice.
Add the wet and dry ingredients to the butter mixture in three intervals, alternating between the two and starting with the wet ingredients first. Mix just until incorporated.
Toss the blueberries with 1 tablespoon of flour (except reserved blueberries). Remove the blueberries from the flour and gently fold them into the batter along with the lemon zest.
Spoon the batter into the prepared pan. Top with the reserved blueberries, pressing them in slightly.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a cooling rack.
Mix powdered sugar and lemon juice to desired consistency. Drizzle over the fully cooled bread.

Serving Suggestions

Serve slices of Lemon Blueberry Bread as a delightful addition to breakfast or brunch alongside fresh fruit and yogurt. Enjoy it as a midday snack with a cup of tea or coffee, or indulge in a slice for dessert topped with a dollop of whipped cream or vanilla ice cream. This bread also makes a lovely homemade gift for friends and family on special occasions.

Storage Info

Store leftover Lemon Blueberry Bread in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze the bread wrapped tightly in plastic wrap and aluminum foil for up to 2-3 months. Thaw overnight in the refrigerator before serving, then bring to room temperature or gently reheat in the oven before enjoying.

Some Techniques or Tips

To prevent the blueberries from sinking to the bottom of the bread, toss them with flour before folding them into the batter.
Be careful not to overmix the batter to ensure a tender texture in the finished bread.
For an extra lemony flavor, you can add a little lemon extract or additional lemon zest to the batter.

Variation

For a gluten-free version of this recipe, you can substitute gluten-free all-purpose flour for the regular all-purpose flour called for in the recipe. You can also experiment with different types of berries, such as raspberries or blackberries, for a unique twist on this classic recipe.

FAQs about Lemon Blueberry Bread

Can I use frozen blueberries instead of fresh ones?
- Yes, you can use frozen blueberries in this recipe. However, be sure to thaw them and drain any excess liquid before tossing them with flour and folding them into the batter.
Can I omit the lemon zest if I don’t have any on hand?
- While lemon zest adds a bright citrusy flavor to the bread, you can omit it if necessary. The bread will still have a delicious lemon flavor from the lemon juice in the batter.
Can I use a different type of glaze for this bread?
- Yes, you can customize the glaze to your liking. Try using a simple vanilla glaze or a cream cheese frosting for a different flavor profile. Adjust the amount of lemon juice or powdered sugar to achieve your desired consistency.

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