If you’re craving a bright, tender treat that bursts with fresh flavor, this Blueberry Lemon Bread Recipe is an absolute must-try. It brings together the zingy brightness of lemon with juicy blueberries nestled in a moist, soft crumb that’s perfectly tender yet sturdy enough to hold every luscious bite. Whether you enjoy it for breakfast, an afternoon snack, or a light dessert, this bread feels like a fresh slice of sunshine that’s easy to make and impossible not to love.
Ingredients You’ll Need
This Blueberry Lemon Bread Recipe uses simple, everyday ingredients that you might already have on hand, each carefully chosen to contribute to its fantastic flavor, texture, and gorgeous appearance. From the tang of lemon to the pop of blueberries, every element plays an important role.
- ½ cup oil (neutral oil like canola, vegetable, or light olive oil): Keeps the bread moist without overpowering flavors.
- 1 cup granulated sugar: Adds the perfect amount of sweetness to balance the tart lemon.
- 2 large eggs: Provide richness and help bind everything together beautifully.
- ½ cup full-fat sour cream (or whole milk Greek yogurt): Brings tender moisture and a subtle tanginess for depth.
- 2 tablespoons lemon juice (freshly squeezed): The star of the show, providing bright citrus flavor.
- 1 tablespoon lemon zest: Adds aromatic oils for an extra lemony punch.
- 1 teaspoon vanilla extract: Rounds out the tartness with gentle warmth and sweetness.
- 1 ½ cups all-purpose flour: The foundation, creating structure and crumb.
- 2 teaspoons baking powder: Leavens the bread, helping it rise beautifully.
- ¼ teaspoon salt: Amplifies all the other flavors.
- 1 ½ cups fresh or frozen blueberries: Bursting pockets of fruity sweetness scattered throughout.
- 1 tablespoon coarse or turbinado sugar: Optional topping that adds delightful crunch and sparkle.
- ½ cup powdered sugar and 1-2 tablespoons lemon juice: To make a light glaze that adds shine and extra zing.
How to Make Blueberry Lemon Bread Recipe
Step 1: Prepare Your Pan and Oven
Start by heating your oven to 350°F. Grease your 8×4 or 9×5-inch loaf pan and line it with parchment paper—this simple step ensures your bread comes out cleanly and helps avoid any sticking mishaps.
Step 2: Combine the Wet Ingredients
In a medium bowl or measuring jug, whisk together your oil, sugar, eggs, sour cream (or Greek yogurt), lemon juice, lemon zest, and vanilla. Mixing these first creates a smooth, harmonious base of flavors that will make your bread irresistibly tender and fragrant.
Step 3: Mix the Dry Ingredients and Coat Blueberries
In a large bowl, whisk your flour, baking powder, and salt until combined. Then, add the blueberries directly to the dry mixture and gently toss to coat. This clever trick prevents the berries from sinking to the bottom, giving you a beautiful distribution in every slice.
Step 4: Gently Combine Wet and Dry Mixtures
Add the wet ingredients to the dry and stir gently until just combined. It’s important not to overmix here; a few lumps are totally fine. This keeps your bread light and tender rather than dense and chewy.
Step 5: Pour Batter and Add Sugar Topping
Pour your batter into the prepared pan and smooth the top with a spatula. For a little extra sparkle and crunch, sprinkle a tablespoon of coarse or turbinado sugar evenly over the surface.
Step 6: Bake to Perfection
Bake your bread for 50 to 65 minutes, depending on your oven and pan, until a toothpick inserted into the center comes out with just a few moist crumbs. If the top begins to brown too quickly, loosely tent it with foil during the last 20 minutes of baking to prevent over-browning.
Step 7: Cool Completely
Allow the bread to cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool all the way through. This crucial step helps it firm up and makes slicing cleaner and easier.
Step 8: Optional Lemon Glaze
For an extra burst of citrus and a pretty finish, whisk powdered sugar with lemon juice until smooth and drizzle it over the cooled loaf. Let the glaze set for a few minutes before slicing and serving.
How to Serve Blueberry Lemon Bread Recipe
Garnishes
This bread is delightful on its own, but adding a dusting of powdered sugar or a light lemon glaze can elevate its appearance and flavor. Fresh lemon slices or a few extra blueberries on the side also add an inviting, fresh touch.
Side Dishes
Pair your Blueberry Lemon Bread Recipe with a hot cup of tea or coffee for a cozy breakfast or afternoon treat. It also goes wonderfully with a dollop of whipped cream or a little homemade lemon curd for an indulgent dessert vibe.
Creative Ways to Present
Try slicing the bread and serving it with a smear of cream cheese or mascarpone, topped with fresh berries. You can also turn it into a decadent French toast by dipping slices in an egg mixture and frying until golden, creating a whole new way to enjoy that perfect lemon-blueberry combo.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, wrap leftover bread tightly in plastic wrap or store in an airtight container. It stays fresh at room temperature for about 2 to 3 days or up to a week in the refrigerator. This bread maintains its moistness beautifully, so no worries about drying out quickly.
Freezing
If you want to keep your Blueberry Lemon Bread Recipe around longer, freeze it! Wrap it tightly in plastic wrap and then again in foil or a freezer bag. It will hold well in the freezer for up to 3 months and thaw easily on the counter or in the fridge overnight.
Reheating
To enjoy it warm and fresh, slice your bread and heat individual portions in the microwave for 15 to 20 seconds or pop slices in a toaster oven for a crispy edge with a soft center—the perfect way to bring back that just-baked feeling.
FAQs
Can I use frozen blueberries in this Blueberry Lemon Bread Recipe?
Yes! Frozen blueberries work wonderfully without needing to be defrosted first—they get mixed right into the dry ingredients to prevent sinking and give delightful bursts of fruity flavor.
What can I substitute for sour cream?
You can swap sour cream with full-fat Greek yogurt for a similar tang and moisture. This keeps the bread tender and slightly tangy, perfectly complementing the lemon and blueberries.
How do I know when the bread is fully baked?
Use a toothpick or skewer inserted into the center; it should come out with just a few moist crumbs attached, not wet batter. This ensures your bread is cooked through but still moist and tender.
Can I make this bread dairy-free?
Definitely! Use a dairy-free yogurt in place of sour cream and choose a plant-based oil. The bread will still be moist and flavorful, with that wonderful lemon blueberry charm intact.
Is this recipe suitable for a loaf pan other than 8×4 or 9×5 inches?
You can experiment with different loaf sizes, but baking times may vary. Keep an eye on your bread and test for doneness as you approach the 50-minute mark.
Final Thoughts
This Blueberry Lemon Bread Recipe is one of those feel-good treats that’s as easy to make as it is to enjoy—bursting with fresh, vibrant flavors and a tender crumb that feels like a warm hug from your oven. Whether you share it with friends or savor it yourself, it’s sure to brighten any day. Give it a try and let this delicious loaf become a new favorite in your kitchen!
Print
Blueberry Lemon Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 10 slices
- Category: Dessert, Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Lemon Bread is a moist and flavorful quick bread bursting with fresh blueberries and zesty lemon. Perfect for breakfast, brunch, or a sweet snack, it features a tender crumb enhanced by sour cream and a bright lemon glaze for a delightful finish.
Ingredients
Wet Ingredients
- ½ cup neutral oil (canola, vegetable, or light olive oil)
- 1 cup granulated sugar
- 2 large eggs
- ½ cup full-fat sour cream or whole milk Greek yogurt
- 2 tablespoons lemon juice (about 1 large lemon)
- 1 tablespoon lemon zest (from about 2 large lemons)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour (195g)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 ½ cups fresh or frozen blueberries (do not defrost)
Toppings and Glaze
- 1 tablespoon coarse or turbinado sugar (for sprinkling)
- ½ cup powdered sugar
- 1–2 tablespoons lemon juice (for glaze)
Instructions
- Prep: Preheat your oven to 350°F (177°C). Grease and line an 8×4 or 9×5-inch loaf pan with parchment paper to ensure easy removal after baking.
- Mix Wet Ingredients: In a medium bowl or measuring jug, whisk together oil, granulated sugar, eggs, sour cream or Greek yogurt, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Then, add the blueberries directly into the dry ingredients and toss gently to coat them evenly—this helps prevent the blueberries from sinking to the bottom of the loaf during baking.
- Mix Batter: Add the wet ingredient mixture to the dry ingredients and gently stir until just combined. Be careful not to overmix; a few small lumps in the batter are fine and will ensure a tender bread.
- Prepare for Baking: Pour the batter into the prepared loaf pan and smooth the top evenly. If desired, sprinkle 1 tablespoon of coarse or turbinado sugar over the batter to create a sparkling crust.
- Bake: Place the loaf pan in the oven and bake for 50 to 65 minutes, depending on your oven and pan. The bread is done when a toothpick inserted into the center comes out with a few moist crumbs. If the top browns too quickly, loosely tent the loaf with foil during the last 20 minutes of baking.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 to 15 minutes. Then transfer the loaf to a wire rack to cool completely before glazing.
- Glaze (Optional): In a small bowl, whisk together ½ cup powdered sugar and 1 to 2 tablespoons lemon juice until smooth. Drizzle this glaze evenly over the cooled loaf and allow it to set for a few minutes before slicing and serving.
Notes
- Do not defrost frozen blueberries before adding to the batter to prevent them from bleeding and to keep the bread’s color vibrant.
- Coating the blueberries in flour helps prevent them from sinking to the bottom of the loaf during baking.
- Use sour cream or whole milk Greek yogurt for moisture and a tender crumb.
- If the top of the bread starts browning too fast in your oven, tent with foil to avoid over-browning.
- The glaze is optional but adds a lovely lemony sweetness and a pretty finishing touch.
