Zesty & Sweet: The Ultimate Lemon Blueberry Bread That Tastes Like Sunshine!

Few treats capture the essence of spring and summer quite like a perfectly baked loaf of Lemon Blueberry Bread. This recipe proves that you don’t need a complicated list of ingredients to create something truly magical. Bursting with the bright zest of lemon and the sweet pop of fresh blueberries, this simple quick bread is an absolute crowd-pleaser. Forget elaborate desserts – this easy Blueberry Lemon Loaf brings pure joy with every slice, making it ideal for breakfast, brunch, or an afternoon pick-me-up.

What You’ll Need

Gathering your ingredients ahead of time makes baking a breeze. This recipe calls for common pantry staples, ensuring you can whip up this incredible bread whenever the craving strikes!

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk (any kind works)
1/2 cup vegetable oil (or melted unsalted butter)
2 large eggs
1 teaspoon vanilla extract
Zest of 2 large lemons
1 cup fresh or frozen blueberries (do not thaw if frozen), tossed with 1 tablespoon flour
For the Glaze:
1 cup powdered sugar
2-3 tablespoons fresh lemon juice

Preparation Instructions

Creating this tender and flavorful Lemon Blueberry Bread is wonderfully straightforward. Follow these steps for a perfect bake every time. It’s truly one of the simplest and most satisfying quick bread recipes you’ll make!

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
3. Combine Wet Ingredients: In a separate medium bowl, whisk together the milk, vegetable oil (or melted butter), eggs, vanilla extract, and lemon zest.
4. Mix Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix with a spatula or spoon until just combined. Be careful not to overmix; a few lumps are fine. Overmixing can lead to a tough loaf.
5. Fold in Blueberries: Gently fold in the flour-tossed blueberries. Tossing them in flour helps prevent them from sinking to the bottom of the loaf.
6. Bake: Pour the batter into your prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
7. Cool: Let the Blueberry Lemon Loaf cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
8. Prepare Glaze: While the bread cools, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth. Adjust lemon juice as needed for desired consistency.
9. Glaze & Serve: Once the bread is completely cool, drizzle the lemon glaze generously over the top. Slice and serve!

Fun Twists & Serving Ideas

Elevate your Lemon Blueberry Bread with these creative variations:

Cream Cheese Swirl: Before baking, dollop spoonfuls of softened cream cheese (sweetened with a little sugar) onto the batter and swirl gently with a knife.
Streusel Topping: Mix 1/4 cup flour, 2 tablespoons sugar, 1 tablespoon cold butter, and a pinch of cinnamon until crumbly. Sprinkle over the batter before baking.
Nutty Addition: Fold in 1/2 cup chopped walnuts or pecans along with the blueberries for added crunch.
Greek Yogurt Boost: Substitute half the oil with plain Greek yogurt for an even moister crumb.
Fruit Medley: Add other berries like raspberries or chopped strawberries alongside the blueberries for a vibrant mixed-berry loaf.

FAQ

Q: Can I use frozen blueberries?
A: Yes, absolutely! Do not thaw frozen blueberries before adding them to the batter. Tossing them in 1 tablespoon of flour will help prevent them from sinking.

Q: How do I prevent my blueberries from sinking?
A: Tossing your blueberries (fresh or frozen) in a tablespoon of flour before folding them into the batter helps them suspend evenly throughout the loaf.

Q: Can I make this bread ahead of time?
A: Yes, this bread tastes wonderful the next day. Store it tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Q: Can I freeze this bread?
A: Yes, once the loaf is completely cooled and glazed (or unglazed if you prefer), wrap it tightly in plastic wrap, then in foil. It can be frozen for up to 2-3 months. Thaw at room temperature.

Q: What if I don’t have fresh lemons for the glaze?
A: Bottled lemon juice can be used for the glaze in a pinch, though fresh lemon juice provides a brighter, more vibrant flavor.

Conclusion

This vibrant and simple Lemon Blueberry Bread is a testament to the fact that the best things in life are often the simplest. With minimal effort, you can create a show-stopping loaf that’s perfect for any occasion, from a casual breakfast to a festive gathering. Its bright, zesty flavor and tender crumb make it an instant favorite. So go ahead, whip up this incredible Blueberry Lemon Loaf and let its sunshine-infused goodness brighten your day! It’s truly a recipe you’ll come back to again and again.

Recipe Note

For the most intense lemon flavor, always use fresh lemon zest. The oils in the zest carry the majority of the lemon’s aroma and taste, making a huge difference compared to just using lemon juice. Happy baking!