Lemon Blueberry Bread

The sun was shining through the kitchen window as I pulled a loaf of warm Lemon Blueberry Bread from the oven, its golden crust beckoning me closer. This delightful recipe takes just over one hour from prep to bake and results in a sweet and tangy treat that’s moist and bursting with flavor. The combination of fresh blueberries and zesty lemon creates a harmony that is simply irresistible.

This recipe is perfect for brunch gatherings, afternoon teas, or as a lovely snack with your favorite cup of tea. For those who might want to savor it later, the bread can easily be made in advance and stored for future enjoyment.

Why You’ll Love This Recipe

• The zesty lemon adds a refreshing twist to the traditional loaf.
• Fresh blueberries ensure every slice is packed with juicy bursts of flavor.
• The texture is perfectly moist and tender, making it a delightful treat.
• It’s simple to prepare, requiring minimal ingredients and steps.

What You’ll Need

Gather the following ingredients to whip up this delicious loaf:

For the Bread

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1/4 cup milk

Use fresh blueberries for the best flavor.

Substitutions & Swaps

• Swap all-purpose flour with whole wheat flour.
• Use coconut oil instead of butter for dairy-free.
• Substitute agave nectar for granulated sugar if desired.
• Replace milk with almond milk for a lactose-free option.

How to Make It

Start by gathering your ingredients and preheating your oven.

Preheat

Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.

Whisk

In a bowl, whisk together flour, baking powder, baking soda, and salt.

Cream

In another bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, then stir in the lemon juice, lemon zest, and vanilla extract.

Blend

Gradually blend the dry ingredients into the wet mixture, adding milk as needed for consistency. Gently fold in the blueberries.

Pour

Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool

Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, it freezes well for later enjoyment.
Reheat: Microwave for 20-30 seconds or warm in the oven.

Tips for Best Results

• Ensure your butter is at room temperature to achieve a better cream consistency.
• Don’t overmix the batter to avoid dense bread.
• Use a toothpick test to check for doneness; it should come out clean.
• Let the bread cool completely before slicing to maintain moisture.

Serving Suggestions

• Serve with a pat of butter for added richness.
• Pair with a refreshing cup of herbal tea.
• Enjoy slices toasted for breakfast or a light snack.