If there’s a treat that strikes the perfect balance between tangy brightness and blueberry-studded sweetness, it’s this Lemon Blueberry Bread. Whether you’re baking for weekend brunch, a cozy afternoon snack, or sharing with friends, each slice promises a soft crumb, juicy berries, and lemony zing in every bite. This recipe is an absolute favorite in my kitchen, and I’m excited to show you how simple it is to make!

Lemon Blueberry Bread Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the short list fool you: each ingredient in this Lemon Blueberry Bread plays a star role, coming together for bakery-level flavor with home-baked comfort. Here’s what you’ll need, along with a tip or tidbit for every component.

All-purpose flour: This classic base gives the bread structure while keeping it tender and soft.
Baking powder: The secret to a nicely risen loaf—no flat, dense bread here!
Salt: Even a small amount sharpens and balances the sweet and tangy flavors.
Eggs (room temperature): Room temp eggs blend more smoothly, leading to a silkier batter.
Granulated sugar: Sweetness that complements both the lemons and blueberries beautifully.
Milk (room temperature): Adds moisture and keeps the crumb light—use whole or 2% for richness.
Butter (melted): Melted butter infuses the bread with buttery flavor and a plush texture.
Lemon zest: The lemon oil in the zest is crucial for that vibrant, sunny flavor throughout the bread.
Lemon juice: Juice brightens every bite and enhances the berry goodness.
Blueberries: Tossed in a bit of flour so they stay suspended in the batter—no blueberry puddle at the bottom!

How to Make Lemon Blueberry Bread

Step 1: Prep the Pan and Oven

Set your oven to 350°F, then line an 8×4-inch loaf pan with parchment paper. This makes getting the lemon blueberry bread out of the pan a total breeze, and you won’t miss any golden, tender crust stuck behind!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together 2 ½ cups of the flour, baking powder, and salt. This not only combines the ingredients evenly, but also fluffs them up for a lighter loaf once baked.

Step 3: Create the Wet Base

Grab a larger mixing bowl, and beat together the eggs, granulated sugar, milk, melted butter, lemon zest, and lemon juice using a hand mixer. Blending these until smooth is what gives Lemon Blueberry Bread its rich yet pillowy texture.

Step 4: Combine and Build the Batter

Pour your dry mixture over the wet ingredients. Gently mix until the batter is just combined, making sure there are no streaks of flour left. Overmixing can make the bread tough—keep it light and just integrated.

Step 5: Fold in Blueberries

In a small bowl, toss the blueberries with the remaining 2 tablespoons of flour. This handy step helps prevent them from all sinking to the bottom. Using a spatula, gently fold the blueberries into the batter, so you get juicy bites in every slice.

Step 6: Bake to Perfection

Pour the batter into your lined loaf pan, smoothing the top for an even finish. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. If you find the top is browning too fast, loosely tent it with foil after 45 minutes—this keeps the crust golden, not burnt.

Step 7: Cool Completely

Patience is key! Let your Lemon Blueberry Bread cool completely in the pan on a wire rack before slicing. This way, it finishes setting and holds together gorgeously when you cut into it.

How to Serve Lemon Blueberry Bread

Lemon Blueberry Bread Garnishes

Sometimes, all you need is a dreamy dusting of powdered sugar or an easy lemon glaze. Add a handful of extra blueberries or a few curls of lemon zest on top to really make those flavors sing!

Side Dishes

If you’re turning Lemon Blueberry Bread into a brunch spread, pair it with creamy Greek yogurt, a platter of fresh fruit, or a dollop of whipped ricotta. Even a simple cup of good coffee or tea brings out all its best notes.

Creative Ways to Present

Try slicing the bread thick, and toasting it lightly for a warm, crisp edge—a swipe of sweet butter or berry compote makes it extra special. For celebrations, cut the loaf into cubes and serve as part of a dessert board with other bite-sized sweets.

Make Ahead and Storage

Storing Leftovers

Keep your Lemon Blueberry Bread ultra-fresh by wrapping it tightly in plastic wrap or storing in an airtight container at room temperature for up to 3 days. It stays moist and delicious, and the flavors deepen by day two.

Freezing

This loaf is freezer-friendly! Once fully cooled, wrap it well in plastic wrap, then a layer of foil. Freeze whole or sliced for easy grab-and-go treats. It’ll keep its lovely texture for up to 3 months—just thaw overnight in the fridge or at room temperature.

Reheating

For that “just-baked” magic, pop slices in a toaster or warm in the oven at 300°F for about 10 minutes. Warm, tangy, and bursting with blueberry—every time!

FAQs

Can I use frozen blueberries?

Absolutely! Use them straight from the freezer (no need to thaw), and toss with flour as you would fresh blueberries to prevent the juice from tinting the batter too much.

Can I make Lemon Blueberry Bread gluten free?

Yes! Substitute a good-quality 1:1 gluten-free flour blend for the all-purpose flour. The texture remains wonderfully soft and moist, though bake time may vary slightly—keep an eye on that toothpick test.

What’s the best way to zest a lemon?

Use a microplane or fine grater, and only zest the bright yellow layer, avoiding the bitter white pith underneath. Fresh zest makes a huge flavor difference in your Lemon Blueberry Bread!

Why do I need to let the eggs and milk come to room temperature?

Room temperature ingredients blend together more smoothly, resulting in an even batter and a more tender final loaf. Cold ingredients can cause the melted butter to solidify and prevent proper mixing.

Can I add a glaze to Lemon Blueberry Bread?

Definitely! A quick mix of powdered sugar and lemon juice drizzled over the top takes this bread to bakery status in seconds. Let the bread cool first so the glaze sets up just right.

Final Thoughts

I can’t wait for you to slice into your very own Lemon Blueberry Bread—each bite is a blend of bright lemon, juicy berries, and buttery goodness that just feels like a celebration. Give it a try soon, and don’t be surprised if it disappears faster than you expected!

Lemon Blueberry Bread Recipe

★★★★★

5 from 11 reviews

Author: Noah
Total Time: 1 hour 15 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

Delight in the perfect balance of tangy lemon flavor and juicy blueberries with this easy-to-make Lemon Blueberry Bread. This moist and flavorful bread is ideal for breakfast, brunch, or a sweet treat any time of day.

Instructions

Preparation: Preheat the oven to 350°F and line an 8×4-inch loaf pan with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together 2 ½ cups flour, baking powder, and salt. Set aside.
Combine Wet Ingredients: In a large bowl, beat eggs, sugar, milk, melted butter, lemon zest, and juice until combined.
Combine Dry and Wet: Add dry ingredients to wet ingredients and mix until well combined.
Add Blueberries: Toss blueberries with remaining flour and fold them into the batter.
Bake: Pour batter into the pan and bake for 55-65 minutes at 350°F. Tent with foil if needed to prevent over-browning.
Cool and Serve: Allow the bread to cool in the pan on a wire rack before slicing and serving.

Notes

You can use fresh or frozen blueberries for this recipe.
This bread freezes well, so you can make it ahead of time.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of loaf)
Calories: 240
Sugar: 18g
Sodium: 220mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg

Keywords: Lemon Blueberry Bread, Lemon Bread, Blueberry Bread, Breakfast Bread, Baking