Delectable Lemon Blueberry Bread Loaf

Out of the oven, this Lemon Blueberry Bread smells absolutely amazing, with a soft middle and pockets full of juicy berries. Each bite gets a pop of fresh lemon, making it taste bright and cheery. When I want something sunny for dessert or need to wow people at brunch, this is my top pick. Even my fussy relatives polish off every crumb way too fast.

The first time I made this for a baby shower, people couldn’t stop talking about the balance of lemon and sugar. It disappeared before the coffee even finished brewing. These days, it’s on repeat every spring when blueberries are at their sweetest.

Delicious Ingredients

• A little flour: gives your bread a nice base and that fluffy texture, go for good unbleached flour if you can
• Baking powder: helps the bread puff up so it’s not flat
• Salt: brings all the flavors to life so it’s not just sweet
• Melted butter (unsalted): the secret to a rich, lovely crumb
• Regular sugar: sweetens and gives a pretty golden top
• Eggs: act as the glue and add some moisture
• Vanilla extract: gives that cozy flavor, real vanilla gives the best taste
• Grated lemon peel: a punchy lemon flavor, only use the top yellow part
• Lemon juice (fresh): gives citrus kick, squeeze it just before mixing in
• Milk: keeps things moist and tender, whole milk is the go-to
• Blueberries: little bursts of yum, fresh are top choice, frozen are just fine
• Tiny bit of flour (for dusting): keeps blueberries spread through the bread
• Butter for the glaze: melted to make your glaze smooth
• Powdered sugar: thickens and sweetens the glaze
• More lemon juice (for glaze): turns up the lemon flavor even more
• Extra vanilla (for glaze): gives the glaze a mellow finish

Simple How-To Steps

Cool and Glaze:

Let the loaf stay in the pan about thirty minutes, then pop it out onto a rack. Mix your glaze with melted butter, powdered sugar, fresh lemon juice, and a splash of vanilla. Drizzle over the bread and let it set up a few minutes before you cut it.

Bake:

Spoon the finished batter into your greased pan and spread the top flat. Bake fifty-five to sixty-five minutes until a toothpick in the center comes out mostly clean or just a bit crumbly.

Fold in Blueberries:

Dump flour-coated berries into the batter and lightly mix with a spatula so you don’t squish them.

Prep the Blueberries:

If you’re using fresh berries, rinse and leave them just barely damp, then roll them in a little flour so they don’t all end up at the bottom of the bread.

Combine Wet and Dry Mixes:

Add half of your dry mix and half the milk, stir, then toss in the rest. Stir only until the white streaks are gone so the loaf stays soft.

Blend the Wet Ingredients:

In a bigger bowl, beat together melted butter, sugar, eggs, vanilla, lemon zest, and juice until everything looks smooth.

Mix the Dry Ingredients:

Grab a medium bowl and whisk together flour, baking powder, and salt. Leave this for later.

Preheat and Prepare the Pan:

Fire up the oven to 350°F. Line or grease your nine-by-five loaf pan so nothing sticks and getting the bread out is a breeze.

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Lemon zest and juice are my favorite parts. The smell while it’s baking makes the whole kitchen feel sunny and takes me back to Sunday mornings as a kid when my mom would pick lemons straight from the backyard.

Storing It

Once it’s totally cool, wrap the loaf up in plastic or stash in a sealed container. You can keep it out on the counter up to three days or in the fridge for five. For extra shelf life, freeze individual slices after wrapping them well.

Smart Swaps

Switch out the blueberries for raspberries or blackberries if you’re in the mood for a change. Dairy not your thing? Use plant-based butter and almond milk. No lemons? Limes will give you a fun twist.

Tasty Ways To Serve

Cut yourself a thick, warm slice and pour a little extra glaze on top or add some whipped cream if you like. Leftover pieces make a perfect snack or a brunch treat with a cup of tea.

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Story and Traditions

Breads like this are a classic from American kitchens. Folks love them because you don’t need yeast and you can toss in whatever fruit’s in season. Lemon and blueberry together is extra loved when the weather’s warm and bright.

Common Questions

→ What’s a simple trick to stop blueberries from all dropping to the bottom?

Roll your blueberries in a little bit of flour before you stir them in. The flour keeps them floating evenly through your bread while it bakes.

→ Are frozen blueberries okay to use?

Totally! Frozen or fresh both work perfectly. If you’ve got frozen blueberries, just toss them in right from the freezer—don’t bother letting them thaw.

→ What’s the best way to save leftovers?

Once your loaf is cooled, wrap it up tight in plastic wrap. Leave it on the counter without the glaze, and drizzle on the glaze right before you eat for the best texture.

→ Anything I can swap in for lemon zest?

Fresh zest is the way to go, but if you’re out, use bottled zest or just add another teaspoon of lemon juice if you need to get by.

→ How do you make this without dairy?

Swap in plant-based butter and a non-dairy milk, and you’ll still get a great loaf.

→ What’s a good pan to use for baking this?

A standard 9-by-5-inch loaf pan works best and gives an even bake. Using parchment paper means you just lift it out with no fuss.