If there’s a quick bread that instantly sparks joy with its bright, citrusy notes and juicy bursts of berries, it’s Lemon Blueberry Bread. This classic loaf strikes the perfect balance between zesty and sweet, with a tender crumb that practically melts in your mouth. Made with simple pantry staples and a pop of fresh lemon, it’s truly the kind of recipe you’ll want to bake again and again, whether for an afternoon pick-me-up, breakfast treat, or sweet ending to dinner.

Lemon Blueberry Bread Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Lemon Blueberry Bread plays a starring role, creating a loaf that’s rich yet refreshing, and perfectly moist. Keep it simple — every item in this lineup makes a delicious impact you’ll taste in every slice!

All-purpose flour: Provides the structure for the bread and ensures a tender, soft crumb every time.
Baking powder: Lends the loaf its light, airy texture by giving it just the right lift.
Baking soda: Works alongside the baking powder for extra rise and a beautifully golden crust.
Salt: Enhances all the flavors, making the citrus and berries sing.
Unsalted butter, softened: Adds richness and moisture, creating a notably delicate crumb.
Granulated sugar: Sweetens the bread and balances out the tart lemon and blueberries.
Large eggs: Bind everything together and contribute to the loaf’s tender texture.
Sour cream: The secret to moist, bakery-style Lemon Blueberry Bread — it adds subtle tang and richness.
Fresh lemon juice: Brightens every bite and infuses the loaf with unmistakable citrusy zing.
Lemon zest: Intensifies the lemon fragrance and flavor naturally.
Vanilla extract: Rounds out the flavors and adds warm undertones.
Fresh or frozen blueberries: Stud the loaf with juicy (never soggy!) berry gems; use them straight from the freezer if needed.
Flour (for coating blueberries): Tossing berries ensures they won’t sink during baking.
Powdered sugar & lemon juice (for optional glaze): This simple drizzle transforms your bread into a dazzling bakery-worthy treat.

How to Make Lemon Blueberry Bread

Step 1: Prep Your Pan and Oven

Before you get started on the batter, set your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan. Grease and flour it for easy unmolding, or simply line it with parchment paper for super-smooth removal. This quick step ensures your Lemon Blueberry Bread releases beautifully with no sticking!

Step 2: Whisk Dry Ingredients

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps evenly disperse the leaveners and prevents lumps — so your bread bakes up with an even texture every time.

Step 3: Cream Butter and Sugar

In a large bowl, beat softened unsalted butter with granulated sugar until the mixture turns light, pale, and fluffy. This technique whips air into the batter and guarantees that signature tender crumb people rave about in Lemon Blueberry Bread.

Step 4: Add Eggs and Flavorings

Beat in the eggs, one at a time, mixing well after each addition. Then stir in the sour cream, fresh lemon juice, lemon zest, and vanilla extract. The sour cream is key — it delivers unmatched moisture and richness to the final loaf.

Step 5: Combine Wet and Dry Mixtures

Add the dry ingredients to your wet mixture, gently stirring until just combined. Take care not to overmix here — this is how you keep your Lemon Blueberry Bread ultra-tender, not dense.

Step 6: Fold in Blueberries

Toss your fresh (or frozen) blueberries with a tablespoon of flour before gently folding them into the batter. This extra step ensures the berries stay suspended throughout the bread, so every slice has those gorgeous bursts of color and fruitiness.

Step 7: Bake to Perfection

Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Pop it into your preheated oven and bake for 50 to 60 minutes. The bread is ready when a toothpick poked into the center comes out clean or with just a few juicy crumbs attached.

Step 8: Cool and Glaze (Optional)

Let the bread cool in the pan for about 10 minutes; then transfer it to a wire rack to cool completely. For that extra-special finish, whisk together powdered sugar and lemon juice, and drizzle the glaze over your cooled Lemon Blueberry Bread.

How to Serve Lemon Blueberry Bread

Garnishes

Enhance the loaf’s beauty and flavor with a simple lemon glaze, a sprinkle of extra lemon zest, or a handful of fresh blueberries on top. For an added wow factor, dust with a touch of powdered sugar just before serving — it’s like a quick snowfall that makes each slice irresistible.

Side Dishes

Lemon Blueberry Bread shines with simplicity, but it’s delightful alongside a dollop of whipped cream, a scoop of vanilla Greek yogurt, or a cup of fresh fruit. Pair it with your favorite coffee or a pot of herbal tea for a relaxing breakfast or afternoon treat.

Creative Ways to Present

For brunch parties, try slicing the loaf and fanning the slices artfully on a pretty platter. You can also cut the bread into cubes for a dessert platter or layer it with lemon curd and berries in individual parfait glasses — perfect for impressing guests!

Make Ahead and Storage

Storing Leftovers

Keep your Lemon Blueberry Bread fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature for up to three days. If you prefer, refrigerate it for longer shelf life; just bring to room temperature before eating for the best texture.

Freezing

This bread freezes beautifully! To freeze, let the loaf cool completely, then wrap it tightly in plastic wrap and a layer of foil. Store in the freezer for up to two months. Thaw overnight in the refrigerator, or at room temperature for several hours before serving.

Reheating

If you love warm Lemon Blueberry Bread, simply toast a slice or microwave it for 10 to 15 seconds. This quick warm-up revives the bread’s tender crumb and brings out the fresh citrus fragrance, especially on chilly mornings.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Add frozen blueberries directly to the batter without thawing. This prevents them from bleeding too much color and keeps them from sinking, resulting in those lovely, distinct berry pockets in every slice.

How can I make Lemon Blueberry Bread dairy-free?

For a dairy-free version, substitute the butter with plant-based butter and use a thick, dairy-free yogurt in place of sour cream. The result is still moist, flavorful, and perfect for anyone avoiding dairy.

Is the lemon glaze necessary?

The glaze is completely optional but highly recommended if you want extra lemony sweetness and a gorgeous finish. If you’re short on time (or not into glazes), the bread still shines wonderfully all on its own!

What’s the best way to zest a lemon?

Use a microplane or fine grater for zesting — only grate the yellow outer layer and avoid the bitter white pith underneath. Freshly zested lemon infuses zestier, livelier flavor than bottled extract every time.

Can I double the recipe?

Yes! Simply double all the ingredients and divide between two loaf pans. Keep a close eye near the end of baking, as oven times may vary; both loaves should come out golden, risen, and delicious.

Final Thoughts

Lemon Blueberry Bread is one of those joyful, crowd-pleasing recipes that instantly brightens your day. It’s a breeze to whip up, packed with zesty flavor, and totally adaptable for any occasion. Whether you’re baking it for yourself or sharing with loved ones, this lightly sweet, fruity loaf is sure to become an instant favorite. Give it a try — your kitchen will smell heavenly, and your taste buds will thank you!

Lemon Blueberry Bread Recipe

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4.8 from 13 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 1 loaf (8 slices) 1x
Diet: Vegetarian

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Description

Delight in the zesty freshness of Lemon Blueberry Bread with a tender crumb and bursts of juicy blueberries. This easy-to-make quick bread is perfect for breakfast or as a sweet treat any time of day.

Ingredients

Scale

Dry Ingredients:

1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup sour cream
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract

Additional:

1 cup fresh or frozen blueberries
1 tablespoon all-purpose flour (for coating blueberries)
Optional Lemon Glaze: 1/2 cup powdered sugar, 1-2 tablespoons fresh lemon juice

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Instructions

Preheat the oven: Preheat to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
Mix dry ingredients: Whisk flour, baking powder, baking soda, and salt in a bowl.
Cream butter and sugar: In a large bowl, cream butter and sugar until fluffy.
Add wet ingredients: Beat in eggs one at a time, then mix in sour cream, lemon juice, lemon zest, and vanilla extract.
Combine and fold: Add dry ingredients to wet, stir, toss blueberries in flour, fold into batter.
Bake: Pour batter into pan, bake for 50-60 minutes until a toothpick comes out clean.
Cool and glaze: Cool in pan for 10 minutes, then transfer to a rack. Drizzle with lemon glaze if desired.

Notes

If using frozen blueberries, do not thaw before adding to batter.
Store leftover bread tightly wrapped at room temperature for up to 3 days or refrigerate for longer freshness.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American