This Lemon Blueberry Bread is incredibly moist, bursting with fresh blueberries, and infused with bright lemon flavor. Perfect as a breakfast treat, afternoon snack, or a sweet dessert, this homemade loaf is topped with a tangy lemon glaze for an extra pop of citrus. If you love the combination of sweet and tart, this is the perfect recipe for you!
Made with simple pantry ingredients, this easy-to-make quick bread comes together in just under an hour. The balance of fresh lemon zest, juicy blueberries, and a soft, buttery crumb makes this a crowd-pleaser. Whether you serve it warm, toasted with butter, or drizzled with extra glaze, this Lemon Blueberry Bread will quickly become a household favorite!
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Total Time: 1 hour 10 minutes
- Serving Size: 1 slice
- Servings: 10-12 slices
Ingredients
For the Lemon Blueberry Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- ½ cup sour cream or Greek yogurt
- ⅓ cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon all-purpose flour (for tossing blueberries to prevent sinking)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon (optional, for extra flavor)
Instructions
Making the Lemon Blueberry Bread:
- Preheat the oven: Set your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Prepare the blueberries: Toss the blueberries with 1 tablespoon of flour in a small bowl to help prevent them from sinking to the bottom of the loaf.
- Combine wet ingredients: In a large bowl, whisk together the sugar, melted butter, eggs, sour cream, lemon juice, lemon zest, and vanilla extract until smooth.
- Incorporate dry ingredients: Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Do not overmix.
- Fold in blueberries: Gently fold in the floured blueberries using a spatula.
- Transfer to loaf pan: Pour the batter into the prepared loaf pan and smooth the top.
- Bake: Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Making the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Once the loaf is completely cooled, drizzle the glaze over the top.
Serving:
- Slice and enjoy with tea or coffee.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Tips for the Best Lemon Blueberry Bread
- Use Fresh Lemons: Freshly squeezed lemon juice and zest give the best flavor.
- Don’t Overmix: Overmixing can make the loaf dense instead of light and fluffy.
- Prevent Blueberries from Sinking: Tossing them in flour helps distribute them evenly.
- Let It Cool Before Glazing: This ensures the glaze stays thick and doesn’t melt into the loaf.
- For Extra Moisture: Replace some of the butter with an additional 2 tablespoons of sour cream.
Creative Variations
- Blueberry Almond Loaf: Add ½ teaspoon almond extract and sprinkle slivered almonds on top before baking.
- Poppy Seed Lemon Blueberry Loaf: Stir in 1 tablespoon of poppy seeds for extra texture.
- Coconut Lemon Loaf: Add ½ cup shredded coconut for a tropical twist.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
FAQs
Can I make this ahead of time? Yes! The loaf can be baked a day ahead and glazed before serving.
How do I store leftovers? Store at room temperature for 3 days, refrigerate for up to a week, or freeze for up to 3 months.
Can I use frozen blueberries? Yes! Do not thaw them before adding to the batter to prevent color bleeding.
Can I make muffins instead? Absolutely! Pour the batter into a muffin tin and bake at 375°F (190°C) for 18-20 minutes.
This Lemon Blueberry Bread is soft, moist, and bursting with citrusy goodness. Whether you serve it for breakfast, dessert, or a midday snack, it’s guaranteed to be a crowd-pleaser. Try it today and brighten up your day with this irresistible treat!
