Lemon Blueberry Bread

Introduction

Lemon and blueberry are one of those timeless flavor pairings that never fail to please. The zesty brightness of lemon complements the juicy sweetness of blueberries, resulting in a loaf that feels light, refreshing, and indulgent all at once. Whether you’re a seasoned home baker or just starting out, this lemon blueberry bread is approachable, foolproof, and rewarding. It comes together with basic pantry ingredients, yet delivers bakery-level flavor and presentation. A slice with your morning coffee or as a mid-afternoon pick-me-up will instantly brighten your day.

My recipe story

This recipe was inspired by my grandmother’s love of citrus desserts. Every spring, she would make lemon cakes and pies for the family, often adding seasonal fruit when it was available. Blueberries, with their vibrant color and burst of flavor, quickly became her favorite addition. I adapted her traditional lemon loaf by folding in plenty of blueberries, creating a moist bread that feels like sunshine in every bite. Over the years, it has become a family staple—something we bake for brunch gatherings, holidays, and as an easy treat to share with friends. It’s a recipe that carries memories and joy with every slice.

Ingredient breakdown

The beauty of this lemon blueberry bread lies in its simplicity. Each ingredient plays a vital role in creating the perfect loaf, from the tender crumb to the balanced flavors. The base starts with all-purpose flour, which provides structure and stability while still allowing the bread to remain soft. Baking powder gives the loaf a light lift, and just a touch of salt enhances the overall flavor profile.

Sugar brings sweetness, but it also works alongside the lemon zest to create a fragrant, flavorful batter. Eggs add richness and help bind everything together, while milk ensures moisture and tenderness. Vegetable oil is preferred over butter in this recipe, as it produces a moist crumb that stays soft for days. Fresh lemon juice and zest are essential—they infuse the loaf with a vibrant, citrusy brightness. Finally, fresh blueberries fold in pockets of fruity juiciness, making each slice irresistible.

Equipment you’ll need

• Mixing bowls (one large, one medium)
• Whisk and spatula
• Measuring cups and spoons
• 9×5-inch loaf pan
• Microplane or fine grater (for lemon zest)
• Cooling rack

Step-by-step directions

Step 1: Prepare your loaf pan and ingredients. Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper to ensure easy release. Wash and dry your blueberries thoroughly to prevent excess moisture in the batter. Zest and juice your lemon, setting both aside for later use.

Step 2: Combine dry ingredients. In a medium mixing bowl, whisk together the flour, baking powder, and salt. This helps evenly distribute the leavening agent, ensuring your bread rises properly without lumps or uneven texture.

Step 3: Mix wet ingredients. In a large bowl, whisk together the sugar, eggs, and vegetable oil until well blended and slightly thickened. Stir in the milk, lemon juice, and lemon zest. The mixture should be smooth, fragrant, and slightly tangy.

Step 4: Incorporate dry ingredients into wet. Gradually add the flour mixture into the wet mixture, folding gently with a spatula. Mix just until no streaks of flour remain—overmixing can make the bread dense instead of tender.

Step 5: Fold in the blueberries. Toss your blueberries with a teaspoon of flour to prevent them from sinking to the bottom of the loaf. Gently fold them into the batter, being careful not to crush them.

Step 6: Bake the loaf. Pour the batter evenly into your prepared loaf pan. Smooth the top with a spatula, then place it in the center of your preheated oven. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.

Step 7: Cool and serve. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely before slicing to ensure clean, even cuts and to prevent crumbling.

Variations & substitutions

If you’re feeling adventurous, there are many ways to tweak this recipe. Try substituting half of the all-purpose flour with whole wheat flour for a nuttier, more wholesome loaf. Swap blueberries for raspberries, blackberries, or even chopped strawberries for a new fruity twist. You can also fold in a handful of chopped nuts, like walnuts or almonds, for added crunch and richness.

For a sweeter finish, drizzle a simple lemon glaze over the cooled loaf by whisking together powdered sugar and lemon juice. This adds an extra layer of tangy sweetness and makes the bread look even more inviting. Dairy-free bakers can substitute almond or oat milk for regular milk without sacrificing flavor or texture.

Storage, freezing & make-ahead

Store your lemon blueberry bread at room temperature in an airtight container for up to 3 days. To keep it fresh longer, refrigerate it for up to 5 days. If you’d like to make it ahead, the bread freezes beautifully—simply wrap the cooled loaf tightly in plastic wrap, followed by aluminum foil, and store it in the freezer for up to 3 months. To enjoy, thaw overnight in the refrigerator, then bring to room temperature before serving.

Serving ideas & pairings

This bread is versatile enough to be enjoyed in countless ways. Serve slices warm with a pat of butter for a cozy breakfast. For a café-style treat, pair it with a cappuccino or a cup of Earl Grey tea. A drizzle of honey or a dollop of whipped cream can elevate it into dessert territory. During spring and summer, serve it alongside fresh fruit salad for a refreshing light meal. It’s also a thoughtful addition to brunch spreads, potlucks, or holiday gift baskets.

FAQ

Can I use frozen blueberries instead of fresh? Yes, frozen blueberries work well. Do not thaw them before adding; otherwise, they may bleed into the batter.

Can I use lemon extract instead of fresh lemon juice? Fresh lemon juice and zest are best for authentic flavor, but a small amount of lemon extract can be used in a pinch.

Why did my bread sink in the middle? This usually happens if the bread was underbaked. Be sure to check doneness with a toothpick before removing it from the oven.

Can I make this bread gluten-free? Yes, substitute a gluten-free all-purpose flour blend in equal amounts. Ensure your baking powder is also gluten-free.

Can I add a glaze? Absolutely. A lemon glaze made with powdered sugar and lemon juice is a delicious way to enhance both the flavor and presentation.

Final thoughts

Lemon blueberry bread is a cheerful, delicious recipe that proves simple ingredients can create something extraordinary. From its soft crumb and tangy lemon flavor to the juicy bursts of blueberry, every slice feels like a bite of sunshine. It’s perfect for everyday snacking, entertaining, or gifting. Once you try this recipe, you’ll likely find yourself making it again and again—it’s that good. Whether you enjoy it with coffee, tea, or as a sweet treat after dinner, this bread is guaranteed to brighten your table and your mood.

Lemon Blueberry Bread

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• Author: Sarah White
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (8–10 slices) 1x
• Diet: Vegetarian

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Description

Moist and tender quick bread bursting with fresh blueberries and zesty lemon flavor. Perfect for breakfast, brunch, or a sweet snack.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder

• 1 teaspoon salt

• 1 cup granulated sugar
• 2 large eggs

• 1/2 cup vegetable oil

• 1/2 cup milk
• 1 tablespoon lemon zest

• 2 tablespoons fresh lemon juice

• 1 1/2 cups fresh blueberries
• 1 teaspoon flour (for coating blueberries)

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Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. In a medium bowl, whisk flour, baking powder, and salt until combined.

3. In a large bowl, whisk sugar, eggs, and oil until smooth. Stir in milk, lemon zest, and lemon juice.

4. Gradually add dry ingredients to wet mixture, mixing until just combined. Do not overmix.
5. Toss blueberries with 1 teaspoon flour, then gently fold them into the batter.

6. Pour batter into the prepared pan and smooth the top.

7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
   

Notes

Store bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze tightly wrapped for up to 3 months. Add a lemon glaze for extra sweetness.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American