Tangy Lemon Blueberry Bread Loaf Recipe (Print Version)
This easy Lemon Blueberry Bread recipe brings bright citrus and sweet berries together for a simple, comforting treat. Perfect for any time!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 70 minutes
Servings: 8 Slices
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Base Ingredients
01 -
All-Purpose Flour
02 -
Granulated Sugar
03 -
Baking Powder
04 -
Salt
05 -
Large Eggs
06 -
Whole Milk
07 -
Unsalted Butter
08 -
Vanilla Extract
→ Flavor Boosters
09 -
Fresh Lemon Zest
10 -
Fresh Lemon Juice
11 -
Fresh Blueberries
→ Glaze Goodness
12 -
Powdered Sugar
13 -
Fresh Lemon Juice (for glaze)
→ Optional Swirls
14 -
Cream cheese (softened)
15 -
Granulated sugar (for swirl)
# Instructions:
01 -
First things first, let's get organized! Preheat your oven to 350°F (175°C). Then, grab a 9x5-inch loaf pan and grease it well, then flour it lightly. You can also line it with parchment paper, leaving an overhang on the sides—that's my trick for easy removal. I always forget to do this until the batter is mixed, then it's a frantic scramble, haha! This ensures your beautiful bread won't stick.
02 -
In a large bowl, whisk together your all-purpose flour, granulated sugar, baking powder, and salt. Give it a good, thorough mix. This step is important to distribute the leavening agents evenly, so you don't end up with a lopsided loaf. I once just dumped everything in and got a dense bottom, oops! You want a light, airy bread, so make sure those dry ingredients are happy together.
03 -
In a separate medium bowl, whisk your eggs until they're light and frothy. Then, pour in the whole milk, melted unsalted butter, vanilla extract, fresh lemon zest, and fresh lemon juice. Whisk it all until it’s beautifully combined and smells absolutely divine. This is where the magic starts, honestly—that lemon aroma is just heavenly. Don't overmix, just combine everything for the best bread texture.
04 -
Pour the wet ingredients into the dry ingredients. Mix *just* until combined. Overmixing develops gluten and can make your bread tough, and we don't want that! A few lumps are totally fine. Now, gently fold in your fresh blueberries. I usually toss them with a tiny bit of flour first to prevent them from sinking to the bottom. This ensures beautiful berry distribution throughout your bread.
05 -
Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Ovens vary, so keep an eye on it! My oven runs hot, so I usually start checking around 45 minutes. The top should be golden brown and smell absolutely incredible. This is the hardest part, waiting for your bread to be ready!
06 -
Once baked, let the bread cool in the pan for about 10-15 minutes before carefully transferring it to a wire rack to cool completely. While it’s cooling, whisk together your powdered sugar and fresh lemon juice for the glaze. Drizzle the glaze generously over the cooled bread. This step adds that extra zing and makes it look so inviting. The tangy glaze against the sweet bread is just perfection, honestly.
# Notes:
01 -
A little extra lemon zest in the batter really makes the flavor pop, trust me on this!
02 -
Store cooled Lemon Blueberry Bread in an airtight container on the counter for up to 3 days; it freezes beautifully too.
03 -
No fresh blueberries? Frozen work just fine, just don't thaw them first or you'll get blue streaks!
04 -
Serve this Lemon Blueberry Bread warm with a dollop of whipped cream or a cup of hot tea.
# Equipment Needed:
01 -
9x5 inch loaf pan
02 -
mixing bowls
03 -
whisk
04 -
spatula
05 -
wire rack
# Nutrition (Per Serving):
Calories: 320
Total Fat: 15g
Total Carbohydrate: 40g
Protein: 5g