The Perfect Lemon Blueberry Bread Recipe for Bright Summer Days

Crafting a delightful lemon blueberry bread can turn an ordinary afternoon into a zesty celebration of flavors.

Sweet berries burst with juicy goodness throughout this tender loaf.

Bright citrus notes dance alongside the subtle sweetness, creating a perfect balance.

Soft crumbs melt in your mouth, promising a delectable treat that surprises and delights.

Baking this bread fills the kitchen with an irresistible aroma that beckons everyone near.

Simple ingredients come together effortlessly, making this recipe accessible for bakers of all skill levels.

Each slice promises a moment of pure, sunny happiness that you won’t want to miss.

What Makes Lemon Blueberry Bread Delicious

• Simplify Dessert Making: This recipe transforms complex baking into an incredibly straightforward process with minimal steps and basic ingredients anyone can master.
• Crowd-Pleasing Comfort: Rich caramel and nutty pecans create a decadent dessert perfect for family gatherings, potlucks, and casual celebrations that everyone will adore.
• Quick Preparation Magic: With just a few minutes of prep work and common pantry staples, you can create a mouthwatering dessert that looks and tastes like you spent hours in the kitchen.
• Versatile Crowd-Pleaser: Serves as an excellent dessert for multiple occasions, from weeknight treats to holiday gatherings, impressing guests without requiring advanced baking skills.

Ingredients for Lemon Blueberry Bread

• Flour: A key base that provides structure and texture to the bread.
• Sugar: Adds sweetness and helps create a golden-brown crust.
• Eggs: Bind ingredients together and contribute to the bread's rich texture.
• Blueberries: Fresh berries that provide bursts of fruity flavor and natural sweetness.

• Greek Yogurt, Milk: Add moisture and create a tender, soft crumb in the bread.
• Butter: Provides richness and enhances the overall flavor of the bread.

• Baking Powder: Helps the bread rise and creates a light, airy texture.
• Salt: Balances and enhances the overall flavor profile.
• Lemon Zest, Lemon Juice: Adds bright, citrusy notes that complement the blueberries.

How to Bake Lemon Blueberry Bread

Step 1: Prepare Baking Workspace

Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly with butter or cooking spray to prevent sticking.

Step 2: Create Dry Ingredient Blend

• All-purpose flour
• Baking powder
• Salt

Whisk these ingredients together until well incorporated and set aside.

Step 3: Whip Sugar and Eggs

In a large mixing bowl, vigorously whisk sugar and eggs until the mixture becomes light, pale, and slightly fluffy.

This process helps create a smooth and airy texture for the bread.

Step 4: Mix Wet Ingredients

• Greek yogurt
• Milk
• Melted butter
• Freshly grated lemon zest
• Lemon juice

Stir until all components are completely blended and smooth.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredient mixture into the wet ingredients. Fold gently until just combined.

Be careful not to overmix, as this can make the bread tough.

Step 6: Incorporate Blueberries

Carefully fold fresh blueberries into the batter, distributing them evenly throughout.

Step 7: Fill Loaf Pan

Pour the batter into the prepared loaf pan. Use a spatula to smooth the top and ensure even distribution.

Step 8: Bake the Bread

Place the pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center – it should come out clean when the bread is fully baked.

Step 9: Cool and Serve

Remove the bread from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack and allow to cool completely before slicing.

This helps the bread maintain its structure and makes clean slicing easier.

Tips to Perfect Lemon Blueberry Bread

• Use room temperature ingredients to ensure smooth and even mixing of the batter.
• Toss blueberries in a tablespoon of flour before adding to prevent sinking to the bottom of the bread.
• Check the bread's doneness early to avoid overbaking, which can make the bread dry.
• For a gluten-free version, substitute all-purpose flour with a gluten-free blend and add xanthan gum.
• Enhance the lemon flavor by brushing the warm bread with a simple lemon glaze made from powdered sugar and lemon juice.

Variations to Try with Lemon Blueberry Bread

• Gluten-Free Lemon Blueberry Bread: Replace regular flour with almond or coconut flour for a wheat-free alternative that's packed with nutty flavor and tender texture.
• Vegan Berry Citrus Loaf: Swap eggs with flax eggs, use coconut milk instead of dairy, and replace butter with coconut oil for a plant-based version that's equally moist and zesty.
• Whole Wheat Blueberry Lemon Bread: Substitute half the all-purpose flour with whole wheat flour to boost fiber and create a heartier, more nutritious quick bread with a rustic feel.
• Low-Sugar Citrus Berry Loaf: Reduce sugar and use stevia or monk fruit sweetener, adding extra lemon zest to enhance natural sweetness while keeping the bread lighter and less caloric.

Ideas for Serving Lemon Blueberry Bread

• Blissful Breakfast Companion: Slice this zesty bread and pair with a dollop of Greek yogurt and fresh blueberries. Drizzle honey for extra sweetness and create a protein-packed morning meal that delights your taste buds.
• Afternoon Tea Elegance: Cut thin slices and serve alongside Earl Grey tea. Garnish with a light dusting of powdered sugar and a few fresh mint leaves for a sophisticated afternoon treat that feels luxurious and refined.
• Dessert Delight Upgrade: Transform the bread into a decadent dessert by toasting thin slices and serving with vanilla bean ice cream. Add a quick blueberry compote on top for an extra burst of fruity flavor that elevates the entire experience.

Storage Advice for Lemon Blueberry Bread

• Store the cooled lemon blueberry bread in an airtight container and keep in the refrigerator for up to 5 days. Wrap tightly with plastic wrap to prevent drying out and maintain moisture.
• Slice the bread completely, then wrap each slice individually in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or warm slightly in the microwave before serving.
• Keep the bread covered with a clean kitchen towel at room temperature for 2-3 days if planning to consume quickly. Ensure the bread is completely cooled before covering to prevent condensation.
• Place a paper towel inside the storage container to absorb excess moisture and prevent the bread from becoming soggy, helping maintain its fresh texture and flavor.

FAQs

• Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries. Just toss them in a little flour before adding to the batter to prevent sinking and bleeding.

• How do I prevent the blueberries from sinking to the bottom of the bread?

Coating blueberries lightly in flour helps them stay distributed throughout the batter during baking.

• Is it necessary to use Greek yogurt in this recipe?

Greek yogurt adds moisture and helps create a tender crumb. If you don’t have it, you can substitute with sour cream or regular plain yogurt.

• How can I tell if the bread is fully baked?

Insert a toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, the bread is done baking.

Lemon Blueberry Bread Recipe

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4.6 from 26 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Moist lemon blueberry bread delights taste buds with its perfect balance of tangy citrus and sweet berries. Homemade comfort shines through in this simple yet elegant quick bread that will become a cherished family favorite.

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Ingredients

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• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup plain Greek yogurt
• 1/4 cup milk
• 1/4 cup unsalted butter, melted
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 cup fresh or frozen blueberries (tossed in flour)

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Instructions

1. Prepare the oven at 350F (175C) and thoroughly coat a 9×5 inch loaf pan with non-stick spray or butter.
2. Sift together flour, baking powder, and salt in a medium mixing bowl, creating a uniform dry ingredient base.
3. Vigorously whisk sugar and eggs in a large bowl until the mixture becomes pale and aerated, creating a light texture.
4. Incorporate Greek yogurt, milk, melted butter, freshly grated lemon zest, and tangy lemon juice into the sugar-egg mixture, stirring until ingredients are seamlessly blended.
5. Gently introduce dry ingredients into the wet mixture, folding carefully to maintain a soft, tender consistency. Stop mixing the moment ingredients are just combined to prevent toughening the bread.
6. Delicately fold fresh blueberries into the batter, ensuring even distribution without crushing the fragile berries.
7. Transfer the batter into the prepared loaf pan, using a spatula to spread evenly and create a smooth surface.
8. Bake in the preheated oven for 50-60 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
9. Allow the bread to rest in the pan for 10 minutes, then carefully transfer to a wire cooling rack, letting it cool completely before slicing to maintain structural integrity.

Notes

• Choose ripe, fresh blueberries to ensure maximum flavor and prevent sinking during baking.
• Gently coat blueberries in a light dusting of flour before folding into batter to prevent them from sinking to the bottom of the bread.
• For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend to maintain the bread’s soft texture.
• Enhance the lemon flavor by adding a simple lemon glaze made with powdered sugar and fresh lemon juice after the bread has completely cooled.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 235 kcal
• Sugar: 14 g
• Sodium: 145 mg
• Fat: 8 g
• Saturated Fat: 4.5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.1 g
• Carbohydrates: 33 g
• Fiber: 1.2 g
• Protein: 5 g
• Cholesterol: 55 mg