Lemon Blueberry Bread is a delightful treat that combines the zesty freshness of lemon with the sweet, juicy pop of blueberries. This quick bread is easy to make, making it an ideal option for breakfast, a snack, or even a dessert. Whether you serve it during a special occasion or just as a daily treat, its moist, fluffy texture and bright flavors are sure to be a hit.

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Why You’ll Love This Lemon Blueberry Bread

This Lemon Blueberry Bread stands out because of its perfect balance of sweetness and tartness. The lemon glaze on top adds an extra burst of citrus flavor, making each bite a refreshing experience. Not only is this recipe simple to prepare, but it’s also incredibly versatile. Serve it alongside a cup of tea, at brunch, or as a delightful after-dinner treat.

Ingredients

Here’s what you’ll need to make this luscious Lemon Blueberry Bread:

• All-purpose flour: Provides structure and texture to the bread.
• Baking powder: The leavening agent that helps the bread rise and stay fluffy.
• Salt: Enhances the flavors, bringing out the natural sweetness of the blueberries and tartness of the lemon.
• Unsalted butter: Adds richness and moisture to the bread.
• Granulated sugar: Sweetens the bread and balances the tartness from the lemon.
• Eggs: Bind the ingredients together and add moisture.
• Vanilla extract: Adds depth of flavor.
• Fresh lemon zest and lemon juice: Essential for the bright lemon flavor.
• Milk: Loosens up the batter for a smoother texture.
• Blueberries: Fresh or frozen, blueberries provide the burst of sweetness and color.

Alternative Ingredient Suggestions

If you’re looking to customize this recipe, here are a few substitutions:

Butter: If you’re out of unsalted butter, you can use salted butter, but reduce the amount of added salt.
Blueberries: Frozen blueberries work just as well as fresh ones. Just be sure to toss them in a little flour before mixing them into the batter to prevent them from sinking.
Sugar: For a lower-sugar version, substitute with honey or a sugar alternative.

Step-by-Step Instructions

Preheat the oven to 350°F (175°C). Line a 9″x5″ loaf pan with parchment paper or lightly grease it with butter.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer, combine the melted butter, sugar, eggs, vanilla extract, lemon zest, and lemon juice. Mix until the ingredients are well incorporated.
Slowly add the dry flour mixture into the wet ingredients, alternating with the milk. Start with a little flour, then a little milk, and repeat until everything is combined.
In a small bowl, toss the blueberries in 1 tablespoon of flour. This helps prevent them from sinking during baking. Gently fold the blueberries into the batter by hand.
Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 30 minutes, then transfer it to a wire rack.
For the glaze, whisk together the melted butter, powdered sugar, fresh lemon juice, and vanilla extract. Drizzle the glaze over the bread once it has cooled down.
Let the glaze set for a few minutes before slicing and serving.

Tips & Tricks

To ensure the best results, here are a few tips to enhance your Lemon Blueberry Bread:

Don’t overmix: When combining the wet and dry ingredients, mix until just incorporated. Overmixing can lead to a dense loaf.
Check for doneness: If the bread is still wet in the center after the recommended baking time, give it a few more minutes in the oven. Check with a toothpick to confirm it’s fully baked.
Storage: If you have leftovers, store the bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread for up to 3 months, and thaw at room temperature.

Pairing Ideas and Variations

Lemon Blueberry Bread pairs wonderfully with a variety of beverages, such as a hot cup of tea or a strong coffee. It also works well with a side of Greek yogurt or fresh fruit for a lighter breakfast. To change things up, consider adding a handful of chopped nuts like almonds or pecans for a crunchier texture. You can also experiment by swapping blueberries with other berries, such as raspberries or blackberries.

Why This Lemon Blueberry Bread Is Perfect for Every Occasion

Whether you’re hosting a brunch, a baby shower, or simply treating yourself to something sweet, this Lemon Blueberry Bread is the ideal choice. Its bright flavors make it perfect for spring and summer, but it’s delicious year-round. Plus, it’s simple enough to make any time you’re in the mood for a homemade, flavorful treat.

Conclusion

This Lemon Blueberry Bread is the perfect blend of sweet and tart flavors, offering a delightful treat that can be enjoyed at any time of the day. Its light, fluffy texture and refreshing lemon zest will quickly make it a favorite in your baking rotation. Whether you’re serving it at a brunch, tea party, or simply enjoying a slice with your coffee, this easy-to-make bread will surely impress. With a simple glaze drizzled on top, each bite bursts with citrusy goodness. Don’t hesitate to make this lemony delight your go-to recipe for any occasion!

FAQs

Can I make Lemon Blueberry Bread ahead of time?

Yes, Lemon Blueberry Bread can be made a day or two in advance. Once baked, allow the bread to cool completely, then wrap it in plastic wrap or store it in an airtight container at room temperature. For best results, add the glaze on the day of serving to keep it fresh and vibrant.

Can I freeze Lemon Blueberry Bread?

Absolutely! To freeze, allow the bread to cool completely, then wrap it tightly in plastic wrap, followed by foil, and store it in a freezer-safe bag. It will stay fresh for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator.

Can I substitute the blueberries with other fruits?

Yes! While this recipe uses blueberries, other fruits like raspberries, blackberries, or even chopped strawberries can be substituted. Just be sure to coat them lightly in flour before folding them into the batter to prevent them from sinking.

Can I use dairy-free milk for the recipe?

Yes, you can use dairy-free milk like almond, oat, or coconut milk in place of regular milk. The bread will still be moist and delicious, offering a great option for those with lactose intolerance or following a dairy-free diet.