Lemon Blueberry Bread: A Deliciously Moist Recipe You’ll Love

Lemon Blueberry Bread is a delightful treat that perfectly balances the tartness of fresh lemons with the sweetness of juicy blueberries. As I bake this scrumptious loaf, I can’t help but think about the warm summer days spent picking blueberries with family, a tradition that has been passed down through generations. This recipe not only brings back fond memories but also fills my kitchen with an irresistible aroma that draws everyone in.

People adore Lemon Blueberry Bread for its moist texture and vibrant flavor profile. The zesty lemon adds a refreshing twist, while the blueberries burst with sweetness in every bite. It’s a versatile dish that can be enjoyed for breakfast, as a snack, or even as a dessert. Plus, it’s incredibly easy to make, making it a favorite for both novice and experienced bakers alike. Join me as we dive into this delightful recipe that is sure to become a staple in your home!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (about 1 lemon)
• ¼ cup fresh lemon juice (about 1 lemon)
• 1 cup fresh blueberries (or frozen, if fresh is unavailable)
• ½ cup powdered sugar (for glaze, optional)
• 1 tablespoon lemon juice (for glaze, optional)

Preparing the Batter

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, and set it aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This will ensure that all the dry ingredients are evenly distributed and will help the bread rise properly.
3. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat for about 2-3 minutes until the mixture is light and fluffy. This step is crucial as it incorporates air into the batter, giving your bread a lovely texture.
4. Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract, lemon zest, and lemon juice. Mix until everything is well combined. The lemon zest adds a wonderful aroma and flavor that will make your bread irresistible!
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to a dense bread. A few lumps are perfectly fine!
6. Gently fold in the blueberries using a spatula. If you’re using frozen blueberries, there’s no need to thaw them; just toss them in straight from the freezer. This will help prevent them from bleeding into the batter and turning it blue.

Baking the Bread

1. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Make sure to spread it evenly to ensure even baking.
2. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it during the last 10 minutes of baking; if the top is browning too quickly, you can tent it with aluminum foil to prevent burning.
3. Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. This will make it easier to remove from the pan without breaking.
4. After 10 minutes, carefully transfer the bread to a wire rack to cool completely. This step is important as it allows air to circulate around the bread, preventing it from becoming soggy.

Preparing the Glaze (Optional)

1. While the bread is cooling, you can prepare the glaze if you’d like to add a sweet and tangy finish. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more powdered sugar or lemon juice as needed. You want it to be pourable but not too runny.
2. Once the bread has cooled completely, drizzle the glaze over the top. You can use a spoon or a piping bag for more control. Let the glaze set for a few minutes before slicing.

Serving Suggestions

1. Slice the lemon blueberry bread into thick pieces and serve it as a delightful breakfast treat or a sweet afternoon snack. It pairs wonderfully with a cup of tea or coffee!
2. If you want to elevate your serving, consider adding a dollop of whipped cream or a scoop of vanilla ice cream on the side. The combination of flavors will be a hit!
3. This bread also makes a fantastic gift! Wrap it in parchment paper and tie it with a ribbon for a charming presentation.

Storage Tips

1. Store any leftover lemon blueberry bread in

   Conclusion:

   In summary, this Lemon Blueberry Bread is an absolute must-try for anyone looking to elevate their baking game. The delightful combination of zesty lemon and sweet blueberries creates a flavor profile that is both refreshing and comforting, making it perfect for breakfast, brunch, or even as a delightful afternoon snack. I love serving it warm, perhaps with a pat of butter or a drizzle of honey, but it’s equally delicious on its own. For those who want to mix things up, consider adding a handful of chopped nuts for a delightful crunch or swapping out the blueberries for raspberries or strawberries for a different twist. You could even experiment with a lemon glaze on top for an extra touch of sweetness! I encourage you to give this Lemon Blueberry Bread a try and share your experience with friends and family. Whether you’re baking for yourself or for a gathering, I promise this recipe will impress. Don’t forget to let me know how it turns out for you! Happy baking! Print
   

   Lemon Blueberry Bread: A Deliciously Moist Recipe You’ll Love

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   • Author: Dottie
   • Total Time: 70 minutes
   • Yield: 1 loaf (approximately 8-10 slices) 1x

   Print Recipe

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   Description

   This Lemon Blueberry Bread combines zesty lemon and sweet blueberries for a moist, flavorful loaf perfect for breakfast or a snack. Topped with a sweet lemon glaze, it’s a refreshing treat that brightens your day!

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   Ingredients

   Scale 1x2x3x

   • 1 ½ cups all-purpose flour
   • 1 teaspoon baking powder
   • ½ teaspoon baking soda
   • ½ teaspoon salt
   • ½ cup unsalted butter, softened
   • 1 cup granulated sugar
   • 2 large eggs
   • 1 teaspoon vanilla extract
   • 1 tablespoon lemon zest (about 1 lemon)
   • ¼ cup fresh lemon juice (about 1 lemon)
   • 1 cup fresh blueberries (or frozen, if fresh is unavailable)
   • ½ cup powdered sugar (for glaze, optional)
   • 1 tablespoon lemon juice (for glaze, optional)

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   Instructions

   1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, and set it aside.
   2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
   3. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
   4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until well combined.
   5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. A few lumps are fine!
   6. Gently fold in the blueberries using a spatula.
   7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
   8. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Tent with aluminum foil if the top browns too quickly.
   9. Once baked, let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
   10. (Optional) For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled bread and let it set before slicing.

   Notes

   • For a richer flavor, consider using fresh lemon juice and zest.
   • If using frozen blueberries, there’s no need to thaw them before adding to the batter.
   • Adjust the glaze consistency by adding more powdered sugar or lemon juice as needed.

   • Prep Time: 15 minutes
   • Cook Time: 55-65 minutes