blueberry lemon bread recipe

Written ByJenny Smyth Posted on
blueberry lemon bread recipe
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The Best blueberry lemon bread recipe

I’ve been making blueberry lemon bread for years, and it’s a recipe that never fails to impress. My family loves it, and it’s perfect for any occasion – whether it’s a holiday gathering, a potluck, or just a quick breakfast on the go. The best part?

It’s incredibly easy to make and packed with nutrients. Blueberries are a great source of antioxidants and fiber, while lemons provide a boost of vitamin C. Plus, the bread is moist and flavorful, thanks to the combination of buttermilk and lemon zest.

I’ve tried this recipe with various types of flour – all-purpose, whole wheat, and even gluten-free – and it turns out beautifully every time. The key to this recipe is using fresh lemons and letting the dough rise slowly in the refrigerator overnight. This allows the yeast to ferment properly and gives the bread its characteristic texture.

One thing I’ve noticed is that this recipe is forgiving – even if you don’t get the yeast right, the bread will still turn out delicious. My kids love helping me mix the batter and add in the blueberries, which makes for a fun family activity. And let’s be honest – who doesn’t love the smell of freshly baked bread wafting through the house?

It’s a sensory experience that never gets old.

Blueberry Lemon Bread

Blueberry Lemon Bread

4.8 from 1244 votes

This Blueberry Lemon Bread is a delightful treat combining the tartness of lemons with the sweetness of blueberries, perfect for breakfast or as a snack. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 8Cuisine: InternationalCalories: 260 kcal

🥘Ingredients

For the Bread

1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
Zest of 2 lemons
2 tbsp fresh lemon juice
1 tsp vanilla extract
1 cup fresh blueberries

For the Lemon Glaze

1 cup powdered sugar
2-3 tbsp fresh lemon juice

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease a 9×5 inch loaf pan and set aside.
3In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Set aside.
4In a large bowl, cream together butter and sugar until light and fluffy, about 2-3 minutes.
5Beat in eggs, one at a time, mixing well after each addition.
6Stir in lemon zest, lemon juice, and vanilla extract.
7Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
8Gently fold in blueberries.
9Pour the batter into the prepared loaf pan and smooth the top with a spatula.
10Bake for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
11The top should be golden brown and spring back slightly when touched.
12Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
13While the bread is cooling, prepare the lemon glaze.
14In a small bowl, whisk together powdered sugar and lemon juice until smooth.
15If the glaze is too thick, add more lemon juice; if it’s too thin, add more powdered sugar.
16Once the bread is completely cooled, drizzle the lemon glaze over the top, allowing it to drizzle down the sides.
17Let the glaze set for a few minutes before slicing and serving.

🔧Equipment

Mixing bowl
Electric mixer
Loaf pan
Oven
Whisk
Spoon

📊Nutrition Facts (per serving)

🔥Calories: 260 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 60mg🧂Sodium: 200mg🌾Total Carbs: 40g🥦Dietary Fiber: 1g🍬Sugars: 25g🥩Protein: 3g

📝Notes

Tips: For a burst of color, you can add a few fresh blueberries to the top of the bread before baking.

Watch Video Of How Blueberry Lemon Bread Works

This blueberry lemon bread recipe is always a good idea for any occasion – whether it’s a holiday gathering or just a quick breakfast on the go. The best part?

It’s incredibly easy to make and packed with nutrients. If you have leftovers, store them at room temperature for up to two days or wrap them tightly in plastic wrap and freeze them for up to two months.

When reheating leftover bread, try warming it up in the oven with some butter melted on top – it adds an extra layer of flavor.

❓ Frequently Asked Questions About Blueberry Lemon Bread

Q: Can I use frozen blueberries?

A: Yes, you can use frozen blueberries in this recipe, but make sure to thaw them first. Frozen blueberries work well in this recipe because they hold their shape better than fresh ones.

Q: What type of flour should I use?

A: You can use all-purpose flour or whole wheat flour for this recipe. If you want to try something different, you can also use gluten-free flour. Just keep in mind that gluten-free flour may require some adjustments in terms of liquid content.

Q: Can I add other fruits besides blueberries?

A: Yes, you can experiment with other fruits like raspberries or blackberries in this recipe. However, keep in mind that using other fruits may change the flavor profile of your bread.

Q: How do I store leftover bread?

A: You can store leftover bread at room temperature for up to two days or wrap it tightly in plastic wrap and freeze it for up to two months.

Q: Can I make this recipe vegan?

A: To make this recipe vegan, replace the buttermilk with a non-dairy milk like almond or soy milk and use vegan-friendly eggs like flax or chia seeds.

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