Lemon Blueberry Bread

There’s something undeniably comforting about a slice of warm Lemon Blueberry Bread, and I can’t help but smile whenever I think about it. I remember the first time I attempted to bake this delightful loaf. The kitchen was filled with the bright fragrance of fresh lemons and sweet blueberries, a scent that instantly made me feel at home. Each bite was a burst of flavor—the tangy lemon zest perfectly balancing the sweetness of the blueberries. It became a staple for our Sunday brunch gatherings, where friends and family would gather around the table, savoring each slice, and I’d be proud to share my creation. This Lemon Blueberry Bread not only tastes fantastic but also holds memories of laughter and good company. I can’t wait to share it with you!

Lemon Blueberry Bread Shopping List

Gathering the right ingredients is key to the success of your Lemon Blueberry Bread. Each component plays a vital role in achieving that perfect balance of flavors and textures. The primary ingredients—fresh blueberries, lemons, and quality flour—combine to create a loaf that’s not only delicious but also satisfying. Here’s what you’ll need:

• Cooking Spray: Essential for greasing your loaf pan to prevent sticking.
• All-Purpose Flour: The foundation of the loaf, providing structure and texture.
• Baking Soda: Helps the bread rise and become airy.
• Salt: Enhances all the flavors in the bread.
• Large Egg: Binds the ingredients together and adds richness.
• Granulated Sugar: Sweetens the loaf beautifully; you can adjust to taste.
• Canola Oil: Keeps the bread moist; vegetable oil is a great substitute if necessary.
• Greek Yogurt: Adds moisture and a slight tanginess to the bread; can be replaced with full-fat sour cream.
• Whole Milk: Ensures a tender crumb; use at room temperature.
• Lemons: Both zest and juice are used to impart a fresh, citrusy flavor.
• Lemon Extract: Enhances the lemon flavor in the bread.
• Fresh Blueberries: The star of the show! Use frozen if fresh aren’t available, just adjust the mixing method.
• Brown Sugar: Adds a caramel-like sweetness to the top.
• Glaze: Optional, but a simple mixture of powdered sugar and lemon juice adds a sweet finish.

Instructions for Lemon Blueberry Bread

Making Lemon Blueberry Bread is a delightful experience that yields a fantastic loaf. Follow these steps to create it successfully, and remember to enjoy the lovely lemon aroma that fills your kitchen!

1. Start by ensuring that all your wet ingredients, including the Greek yogurt, milk, and egg, are at room temperature. This will help them combine smoothly. Pull them out from the fridge about forty-five minutes to an hour before you begin.
2. Preheat your oven to 350°F (175°C). While it heats, prepare your 9×5-inch loaf pan by greasing it with cooking spray and lightly dusting it with flour. This will ensure easy release after baking.
3. In a large mixing bowl, add all your wet ingredients: Greek yogurt, canola oil, milk, egg, and a generous amount of lemon zest. Whisk them together until the mixture is smooth and combined.
4. In another bowl, combine your dry ingredients: flour, baking soda, and salt. Whisk these together to ensure they’re evenly distributed.
5. Create a well in the center of the dry ingredients and pour the wet mixture into this well. Using a wooden spoon, gently mix until a smooth batter forms. It’s crucial not to over-mix; just combine until you see no dry flour.
6. Wash and dry your blueberries. Take one cup of them and toss them with 2 teaspoons of flour in a small bowl. This step prevents the berries from sinking in the batter. Gently fold these coated blueberries into the batter.
7. Pour the batter into your prepared loaf pan. For a beautiful finish, gently press the remaining blueberries into the top of the batter. This gives a lovely presentation.
8. Sprinkle a mixture of 2 tablespoons of brown sugar and 1 tablespoon of granulated sugar evenly over the top of the loaf. This will create a sweet, crunchy crust.
9. Place the loaf in the preheated oven. Bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Once baked, remove the loaf from the oven and let it cool in the pan for 15 minutes. After that, invert it onto a wire cooling rack to cool completely for at least one hour.
11. For an optional glaze, mix together powdered sugar and lemon juice until smooth in a small bowl. Transfer the glaze to a plastic bag, cut off a tiny tip, and pipe it over the cooled bread for a sweet finishing touch.

Tips and Tricks about Lemon Blueberry Bread

Here are some tried-and-tested tips to enhance your baking experience with Lemon Blueberry Bread:

• Storage: Store the bread in an airtight container at room temperature for up to a week. If you notice it getting too moist, transfer it to the fridge after three days.
• Freezing: You can freeze slices of the bread. Wrap them tightly in plastic and store them in an airtight container for up to three months. Thaw at room temperature or reheat in the oven.
• Serving Suggestions: This bread pairs beautifully with a cup of tea or coffee. Serve it warm with a bit of butter for a delightful treat.
• Variations: Feel free to experiment by adding nuts or using different berries. Strawberries or raspberries could make a lovely twist!
• Glaze Variations: For a different flavor, try adding a splash of orange juice to the glaze to complement the lemon.

What to Pair With Lemon Blueberry Bread

• Breakfast Delight: Serve slices of Lemon Blueberry Bread alongside scrambled eggs and fresh fruit for a hearty breakfast spread.
• Afternoon Tea: This bread makes a lovely addition to your afternoon tea table, paired with a selection of teas and scones.
• Picnic Treat: Slice some for your next picnic. It’s easy to pack and perfect with a cooling drink!
• Brunch Gathering: Serve it at brunch with toppings like lemon curd or yogurt for a delightful twist.
• Seasonal Serving: Ideal for spring and summer occasions, pair it with light salads or grilled chicken for a refreshing meal.

FAQ

Conclusion

The Lemon Blueberry Bread is truly a delightful recipe that brings together the refreshing flavors of lemon and the sweetness of blueberries in a moist, delicious loaf. I encourage you to give it a try and share it with your loved ones. Whether you’re enjoying a slice for breakfast or serving it at your next gathering, this bread is sure to impress!

Lemon Blueberry Bread

The ultimate comfort food, this Lemon Blueberry Bread is moist, flavorful, and bursting with fresh blueberries and zesty lemon. Perfect for brunch or an afternoon snack, it’s a delicious treat that invites everyone to enjoy its delightful taste. Bake it today to experience a slice of sunshine!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 10 slices

Course: Breakfast

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 1 can Cooking Spray
• 2 cups All-Purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 1 large Egg at room temperature
• 3/4 cup Granulated Sugar
• 1/3 cup Canola Oil or vegetable oil
• 1/3 cup Greek Yogurt full-fat; at room temperature
• 3/4 cup Whole Milk at room temperature
• 2 large Lemons
• 2 tablespoons Lemon Extract
• 1 1/4 cups Fresh Blueberries or frozen, divided
• 2 teaspoons All-Purpose Flour
• 2 tablespoons Brown Sugar
• 1 tablespoon Granulated Sugar
• Glaze optional, 1/2 cup powdered sugar + 1 tablespoon lemon juice

Equipment

• 9 x 5-inch bread pan
• Cooling rack

Method

 

1. Start by ensuring that all your wet ingredients, including the Greek yogurt, milk, and egg, are at room temperature. This will help them blend more seamlessly, contributing to a better texture.
2. Preheat your oven to 350°F (175°C). While it heats, prepare your 9×5-inch loaf pan by greasing it with cooking spray and lightly dusting it with flour. This will ensure easy release after baking.
3. In a large mixing bowl, add all your wet ingredients: Greek yogurt, canola oil, milk, egg, and a generous amount of lemon zest. Whisk them together until the mixture is smooth and combined.
4. In another bowl, combine your dry ingredients: flour, baking soda, and salt. Whisk these together to ensure they're evenly distributed.
5. Create a well in the center of the dry ingredients and pour the wet mixture into this well. Using a wooden spoon, gently mix until a smooth batter forms. It's crucial not to over-mix; just combine until you see no dry flour.
6. Wash and dry your blueberries. Take one cup of them and toss them with 2 teaspoons of flour in a small bowl. This step prevents the berries from sinking in the batter. Gently fold these coated blueberries into the batter.
7. Pour the batter into your prepared loaf pan. For a beautiful finish, gently press the remaining blueberries into the top of the batter. This gives a lovely presentation.
8. Sprinkle a mixture of 2 tablespoons of brown sugar and 1 tablespoon of granulated sugar evenly over the top of the loaf. This will create a sweet, crunchy crust.
9. Place the loaf in the preheated oven. Bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Once baked, remove the loaf from the oven and let it cool in the pan for 15 minutes. After that, invert it onto a wire cooling rack to cool completely for at least one hour.
11. For an optional glaze, mix together powdered sugar and lemon juice until smooth in a small bowl. Transfer the glaze to a plastic bag, cut off a tiny tip, and pipe it over the cooled bread for a sweet finishing touch.

Notes

• Tip 1: Be sure to use the correct size pan so the recipe works properly. If you use an 8×4-inch pan, only add 75% of the batter and note the bake time is shorter.
• Tip 2: There is a lot of lemon zest—and it’s all needed here—no juice in the bread.
• Tip 3: Lemon extract is a flavor enhancer. I recommend pure lemon extract for the best results.
• Tip 4: If using frozen blueberries, grab frozen wild blueberries, which are smaller and sweeter.
• Tip 5: This bread lasts up to a week stored in an airtight container, though I like to finish it within 1–3 days.

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Meet Adele Mercer

Every meal deserves a spectacular finish, whether it is a savory main or a sweet treat. I enjoy the entire creative cycle, from kneading dough to editing the final photos. I developed this recipe to be approachable for home cooks while ensuring it delivers the high-quality results you expect.