I absolutely adore this Lemon Blueberry Bread recipe – it’s my sunshine in bread form! The bright citrus paired with sweet blueberries creates a taste that reminds me of summer mornings in my grandma’s kitchen.
You know those recipes that just feel like home? This Lemon Blueberry Bread is exactly that for me. It all started in my grandmother’s sunny kitchen, where she’d whip up this bright, tangy loaf whenever blueberries were in season. The way the lemon zest would perfume the entire house still takes me back to those precious mornings, standing on a stool beside her, eager to help mix the batter. What makes this lemon blueberry bread so special isn’t just the perfect balance of tangy citrus and sweet berries – it’s how it brings people together. Every time I bake this bread, my kitchen fills with the same warmth and joy I felt in Grandma’s kitchen. The recipe is wonderfully simple but creates something truly magical – that perfect combination of moist, flavorful bread studded with bursts of blueberry goodness. Ready to bring some sunshine to your kitchen?
Why You’ll Love This Tangy Blueberry Lemon Loaf
I’ve been baking this lemon blueberry bread for nearly two decades, and it never fails to bring smiles to the table. This recipe has its roots in my grandmother’s collection, though I’ve added my own little twists over the years to perfect it.
Perfectly balanced flavors: The bright, zesty lemon perfectly complements the sweet, juicy blueberries for a taste that’s refreshingly delightful.
Simple ingredients: I love that everything in this recipe comes straight from my regular pantry and fridge – no special shopping trips needed!
Wonderfully versatile: This bread is perfect for breakfast with coffee, an afternoon snack, or even dressed up with a scoop of vanilla ice cream for dessert – or try it alongside our Coconut Yogurt Chia Pudding for a tropical twist
Make-ahead friendly: I often bake this the day before company arrives – it actually tastes even better the next day when the flavors have had time to meld.
Foolproof recipe: Even when my mind wanders while baking (happens to all of us!), this recipe turns out beautifully every single time.
“This lemon blueberry bread isn’t just a recipe in my collection – it’s a little piece of my heart that I get to share with everyone who takes a bite.”
Ingredient Notes
All-purpose flour: I always use unbleached all-purpose flour for this recipe because it creates the perfect tender crumb while still providing enough structure to hold all those juicy blueberries.
Baking powder and baking soda: The combination of these leavening agents is my secret to a perfectly risen loaf with a beautiful dome – they work together to give just the right lift.
Unsalted butter: I prefer unsalted butter so I can control exactly how much salt goes into my lemon blueberry bread, but the most important thing is that it’s softened to room temperature for proper creaming.
Granulated sugar: Regular white sugar gives this bread its sweetness without overpowering the lemon flavor – I’ve found it works better than brown sugar, which would mask the bright citrus notes.
Eggs: I always use large eggs at room temperature, which helps them incorporate more evenly into the batter for a consistent texture throughout the bread.
Vanilla extract: Pure vanilla extract adds a wonderful depth that complements both the lemon and blueberries – I never skip this ingredient even though the lemon is the star.
Lemon zest and juice: Fresh lemons are absolutely essential! I’ve found that the oils in the zest carry even more flavor than the juice, so I always zest my lemons before juicing them.
Buttermilk: The tang of buttermilk enhances the lemon flavor while keeping the bread incredibly moist – in my kitchen, it’s a non-negotiable ingredient for this recipe.
Blueberries: Fresh blueberries are my first choice when they’re in season and sweet, but I’ve found that frozen blueberries work wonderfully too – just don’t thaw them before folding into the batter.
How to Make Lemon Blueberry Bread
Step 1. I always start by preheating my oven to 350°F and preparing my loaf pan with a good coating of butter and flour, or better yet, a parchment paper sling that makes removing the bread foolproof.
Step 2. My grandmother taught me to whisk the dry ingredients separately first – I combine the flour, baking powder, baking soda, and salt in a medium bowl until they’re evenly distributed.
Step 3. I’ve found that taking the time to cream the butter and sugar properly – about 3-4 minutes until light and fluffy – makes all the difference in creating a tender, moist lemon blueberry bread.
Step 4. Adding eggs one at a time is something I never rush – I mix well after each addition until the batter looks smooth and satiny before adding the vanilla, lemon zest, and fresh lemon juice.
Step 5. I’ve learned through many batches that alternating between adding dry ingredients and buttermilk is the secret to preventing overmixing – I start and end with the flour mixture, stirring just until everything is combined.
Step 6. My favorite part is gently folding in the blueberries with a rubber spatula – I use a light hand to keep them from breaking and turning the batter purple (though my kids actually love when that happens!).
Step 7. I pour the batter into my prepared pan and smooth the top with my spatula, sometimes sprinkling a few extra blueberries on top for a prettier finished loaf.
Step 8. After years of baking this bread, I’ve found that the perfect bake time in my oven is 60 minutes, but I always start checking with a toothpick at the 55-minute mark since every oven is different.
How to Store & Reheat
I usually store my lemon blueberry bread at room temperature, wrapped tightly in plastic wrap or in an airtight container, where it stays perfectly moist for up to 3 days. If your kitchen runs warm like mine sometimes does in summer, refrigeration will extend its life to about 5 days.
For longer storage, I’ve found freezing works beautifully with this recipe. I wrap individual slices tightly in plastic wrap, then place them in a freezer bag where they’ll keep their flavor and texture for up to 3 months. This makes for the most wonderful quick breakfast or last-minute treat when company drops by unexpectedly!
When it comes to reheating, I prefer warming slices in the microwave for just 15-20 seconds – it brings back that fresh-baked texture without drying out the bread. For a special touch when serving guests, I sometimes warm slices in a skillet with a tiny bit of butter until lightly toasted on each side – it creates a delightful contrast between the crisp exterior and moist interior.
What to Serve with Lemon Blueberry Bread
Fresh Whipped Cream: I love dolloping a spoonful of lightly sweetened homemade whipped cream on warm slices – the cool creaminess against the tangy bread creates the most wonderful contrast of flavors and temperatures.
Vanilla Bean Ice Cream: When serving this bread as dessert (which happens often in my house!), a scoop of good vanilla ice cream transforms it into something truly special – the melting ice cream soaks into the bread creating a pudding-like experience.
Morning Coffee or Tea: My absolute favorite pairing is a slice of this bread with my morning coffee – the bright lemon flavor wakes up my taste buds while the coffee provides the perfect bitter balance to the sweet bread.
Greek Yogurt and Honey: For a more substantial breakfast, I serve thick slices alongside Greek yogurt drizzled with honey, or add a dollop of our creamy Vanilla Skyr with Berries for an Icelandic touch. – the tangy yogurt echoes the lemon notes while adding protein to make it more filling.
Fresh Fruit Salad: When hosting brunch, I pair this bread with a colorful fruit salad – the additional fresh fruits complement the blueberries in the bread and make for a beautiful presentation that’s always a hit with my guests. You can also serve it with a bright Tropical Fruit Salad or a side of Strawberry Basil Compote for an extra fruity punch.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! I use frozen blueberries all the time – just fold them in while still frozen to prevent the color from bleeding too much into the batter.
Why did my blueberries sink to the bottom of the loaf?
This happens in my kitchen sometimes too! I’ve found that tossing the blueberries in a tablespoon of the flour mixture before folding them in helps them stay suspended throughout the bread.
Can I make this recipe dairy-free?
Yes! I’ve successfully made this with plant-based butter and non-dairy milk with a tablespoon of lemon juice added to mimic buttermilk.
How do I know when the bread is perfectly done?
I always use the toothpick test – insert it into the center of the loaf, and it should come out with just a few moist crumbs, not wet batter.
Can I add a glaze to this bread?
Definitely! I sometimes mix 1 cup of powdered sugar with 2 tablespoons of lemon juice for a tangy glaze that adds even more lemon flavor.
Why did my bread crack on top?
That’s actually a good sign! In my experience, a crack along the top means the bread has risen perfectly and developed that wonderful texture we all love.
Lemon Blueberry Bread
A delightful treat combining tangy lemon and sweet blueberries, perfect for any occasion.
1 1/2cupsAll-purpose flourProvides structure to the bread.
1teaspoonBaking powderHelps the bread rise.
1/2teaspoonBaking sodaWorks with the acid in the lemon juice.
1/4teaspoonSaltEnhances flavor.
1/2cupUnsalted butterSoftened for easy mixing.
1cupGranulated sugarAdds sweetness.
2largeEggsProvides moisture and richness.
1teaspoonVanilla extractAdds flavor.
1tablespoonLemon zestEnhances lemon flavor.
1/4cupFresh lemon juiceAdds tanginess.
1/2cupButtermilkAdds moisture and tang.
1cupFresh blueberriesCan use frozen if fresh is unavailable.
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined. Gently fold in the blueberries, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice the bread and serve as a delicious snack or breakfast treat.
Notes
Enjoy your Lemon Blueberry Bread, a perfect blend of tangy lemon and sweet blueberries!
