Lemon Blueberry Bread

I remember the first time I baked this Lemon Blueberry Bread. It was a sunny afternoon, and I was hosting a small get-together with friends. I wanted something easy, flavorful, and just a little indulgent. When I took the bread out of the oven, the smell of fresh lemons and blueberries filled the room, and I knew I had found a new favorite. Not only did it look gorgeous with its golden crust, but it also turned out moist, sweet, and tangy—everything I was hoping for.

This lemon blueberry bread recipe is perfect for beginners because it doesn’t require advanced baking techniques, yet delivers a professional, bakery-style result. It’s a quick bread, meaning no yeast and no long rising times. Whether you’re baking it for a morning snack, an afternoon tea, or a family breakfast, this recipe will impress without stressing you out.

Why This Recipe Is Special

The combination of lemon and blueberry is nothing short of magical. The citrusy zing from the lemon zest and juice beautifully complements the sweetness of the blueberries, creating a loaf that is both refreshing and comforting. The glaze adds a glossy finish, making it even more irresistible. Plus, this recipe uses simple ingredients that are likely already in your kitchen, making it a practical choice for last-minute baking.

This bread is also incredibly versatile. You can swap out the blueberries for other berries like raspberries or strawberries, or even add a handful of nuts or seeds for extra crunch. It’s a great way to experiment with flavors while keeping things simple. Most importantly, it’s a delicious way to treat yourself and your loved ones.

Ingredients and Preparation

• All-purpose flour: This serves as the base for the bread. It provides structure and helps achieve that perfect crumbly texture. Remember to measure it properly by spooning it into your measuring cup and leveling it off for accuracy.
• Baking powder: This is the leavening agent that helps the bread rise. It ensures your loaf is light and fluffy, not dense.
• Salt: A small amount of salt is essential. It enhances the other flavors, especially the bright, tangy lemon.
• Unsalted butter: It adds moisture and richness to the bread. If you only have salted butter, reduce the added salt in the recipe by half.
• Sugar: Granulated sugar provides sweetness and balances out the tartness from the lemon and blueberries.
• Eggs: Eggs bring everything together and contribute to the bread’s texture, making it soft and tender.
• Vanilla extract: This adds depth to the flavor, enhancing both the lemon and blueberry notes.
• Fresh lemon zest and juice: Zest gives the bread a fragrant citrus punch, while lemon juice adds a refreshing tartness.
• Milk: This helps loosen the batter, making it easier to mix and ensuring a moist loaf.
• Blueberries: Fresh or frozen, blueberries provide juicy bursts of sweetness. Toss them in flour before adding them to the batter to prevent them from sinking to the bottom.
• For the glaze: Melted butter, powdered sugar, lemon juice, and vanilla come together to make a glossy finish that takes the bread to the next level.

Step-by-Step Instructions

1. Preheat the oven and prepare the pan: Start by preheating your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it with butter to ensure easy removal of the bread later.
2. Combine the dry ingredients: In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set this bowl aside while you prepare the wet ingredients.
3. Mix the wet ingredients: In the bowl of an electric mixer, beat together the melted butter and sugar until smooth. Add the eggs, vanilla extract, lemon zest, and lemon juice, mixing until everything is well combined.
4. Incorporate the dry ingredients and milk: Slowly add the flour mixture to the wet ingredients in two batches, alternating with the milk. Start with some of the flour, then some milk, followed by the remaining flour, and finally the rest of the milk. Mix until just combined to avoid overmixing.
5. Toss the blueberries: In a small bowl, toss the blueberries with a tablespoon of flour. This helps keep them from sinking to the bottom of the loaf during baking. Gently fold the coated blueberries into the batter with a spatula.
6. Bake the bread: Pour the batter into your prepared loaf pan and spread it out evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the bread towards the end of baking to ensure it doesn’t over-brown.
7. Cool the bread: Let the bread cool in the pan for about 30 minutes, then transfer it to a wire cooling rack to cool completely.
8. Prepare and add the glaze: While the bread is cooling, prepare the glaze by whisking together melted butter, powdered sugar, lemon juice, and vanilla. Once the bread is cool, drizzle the glaze over the top.

Beginner Tips and Notes

• Troubleshooting overbaking or underbaking: If your bread is browning too quickly, reduce the oven temperature slightly. If it’s not baking through, check with a toothpick in the center. If it comes out wet, bake for a few more minutes.
• Fluffier bread: Be careful not to overmix the batter once the flour is added. Overmixing can make the bread dense instead of fluffy.
• No parchment paper? You can grease the pan generously with butter and dust it with flour to prevent sticking.
• What to do if your blueberries sink: Tossing them in flour helps, but also make sure to gently fold them in rather than mixing aggressively.

Serving Suggestions

This Lemon Blueberry Bread is perfect on its own, but you can take it up a notch with a few complementary sides or toppings. Try serving it with a dollop of fresh whipped cream or a scoop of vanilla ice cream for a dessert. Pair it with a warm cup of tea or coffee for a cozy snack. For an even more refreshing twist, serve it alongside a fruit salad or some lightly salted nuts.

If you have leftovers (which is rare, but it happens!), wrap the bread tightly in plastic wrap or store it in an airtight container. It will keep at room temperature for a few days, or you can refrigerate it to extend its shelf life. For longer storage, freeze slices in individual portions for up to three months. Just thaw in the fridge overnight, and it’s ready to enjoy.

Conclusion

This Lemon Blueberry Bread is a must-try for beginner bakers looking to whip up something delicious and easy. The light, fluffy texture and the zesty sweetness of the lemon paired with the juicy blueberries make it irresistible. Whether you’re baking it for a special occasion or simply to treat yourself, this recipe will quickly become a staple in your kitchen. Don’t forget to share your experiences in the comments and let me know how it turns out! Happy baking!

FAQ About Lemon Blueberry Bread

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