Moist & Zesty Lemon Blueberry Bread: Your New Favorite Quick Bread Recipe
Indulge in the irresistible charm of this Lemon Blueberry Bread, a truly exceptional quick bread that promises a moist, tender crumb with every bite. The harmonious blend of sweet, tart, and bright flavors comes alive, perfectly complemented by a vibrant lemon glaze. This easy-to-make loaf is not just a treat for your taste buds but a feast for the senses, making it an ideal choice for any occasion, from a comforting breakfast to an elegant dessert.
Why You’ll Adore This Lemon Blueberry Bread
This lemon blueberry quick bread is more than just a recipe; it’s an experience you’ll want to revisit time and again. Its sheer simplicity and ease of preparation make it a go-to baking project, perfect for busy weeknights or relaxed weekend mornings. The batter comes together in minutes, and the baking process is straightforward, ensuring fantastic results even for novice bakers. It’s truly an easy quick bread recipe that delivers maximum flavor with minimal fuss.
The undisputed star of the show is the impeccable flavor combination. Plump, juicy blueberries burst with sweetness in every bite, beautifully contrasted by the bright, zesty notes of fresh lemon. This classic pairing is both refreshing and comforting, making the bread incredibly versatile. Whether you enjoy a slice as a sophisticated breakfast with your morning coffee or tea, a delightful afternoon snack, or a light and satisfying dessert after dinner, this moist lemon blueberry bread never disappoints. Its vibrant taste profile also makes it an excellent addition to brunch spreads, tea parties, or any gathering where you want to impress your guests with a homemade treat.
Beyond its incredible taste, the texture of this quick bread is truly noteworthy. It boasts a wonderfully moist and tender crumb, achieved through a careful balance of ingredients, including rich sour cream and melted butter. This ensures that the bread remains incredibly soft and enjoyable for days, making it perfect for meal prepping or sharing. The lemon zest is incorporated directly into the batter, ensuring that invigorating citrus aroma and flavor permeate every single slice, elevating the humble blueberry to new heights. Finally, the finishing touch – a luscious, tangy lemon glaze – adds an extra layer of sweetness and a delightful tartness, taking this bread from simply delicious to absolutely unforgettable. It’s a bright, cheerful treat that tastes like sunshine in every bite, promising pure culinary joy.
For those who appreciate homemade baked goods, this lemon blueberry bread stands proudly alongside our other beloved bread recipes, such as Cranberry Orange Bread, the famously delicious Better Than Starbucks Pumpkin Bread, our unique Fig Bread Recipe, the comforting Apple Butter Bread, the vibrant Meyer Lemon Bread, and the always popular Banana Bread.
Before diving into the full step-by-step instructions, you can find a comprehensive list of ingredients, precise measurements, and detailed directions within the recipe card below.
Crafting Your Perfect Lemon Blueberry Bread: A Step-by-Step Guide
- Prepare Your Pan and Preheat Oven: Begin by preheating your oven to a precise 350ºF (175°C). This ensures the oven is at the correct temperature for even baking from the moment your bread enters. Next, prepare an 8 1/2 x 4 1/2 inch loaf pan. For easy removal and cleanup, line it with parchment paper, leaving a generous overhang on the longer sides. This parchment “sling” will be incredibly helpful later. Finish by lightly spraying the lined pan with baking spray, or grease it with butter and dust with flour, to guarantee a non-stick surface.
- Combine Dry and Wet Ingredients: In a medium bowl, thoroughly whisk together the all-purpose flour, baking powder, and kosher salt. This step ensures leavening agents are evenly distributed for a consistent rise. Set this dry mixture aside. In a separate, small bowl, gently toss your fresh or frozen blueberries with 1 tablespoon of flour. This crucial step prevents the blueberries from sinking to the bottom of your loaf during baking. Now, in a large mixing bowl, get ready to unleash some flavor! Add the granulated sugar and lemon zest, then use your fingers to rub them together. This simple action releases the aromatic oils from the lemon zest, infusing the sugar with incredible citrus notes. Finally, whisk in the room temperature sour cream, eggs, melted and slightly cooled unsalted butter, and vanilla extract until the mixture is smooth and well combined. Ensure all wet ingredients are at room temperature for the best emulsion and a tender crumb.
- Combine, Bake, and Cool: Gradually add the dry flour mixture into the wet ingredients. Stir gently with a spoon or spatula until just a few streaks of dry flour remain. Be careful not to overmix, as this can lead to a tough loaf. Next, delicately fold in your flour-coated blueberries until they are just evenly distributed throughout the batter. Pour the thick, luscious batter into your prepared loaf pan. Bake for approximately 45-60 minutes. To check for doneness, insert a toothpick into the center of the loaf; it should come out clean. Once baked, let the bread cool in the pan for about 10 minutes. This allows it to firm up before you handle it. Then, carefully use the parchment overhang to lift the loaf out of the pan and transfer it to a wire rack to cool completely. Cooling thoroughly is essential before glazing to prevent the glaze from melting.
- Prepare the Zesty Lemon Glaze: Once your lemon blueberry bread has completely cooled on the wire rack (this is crucial!), it’s time to prepare the delectable lemon glaze. In a small bowl, whisk together the powdered sugar, a touch of lemon zest (for an extra pop of citrus aroma), and 1 to 2 tablespoons of fresh lemon juice. Start with 1 tablespoon of lemon juice and gradually add more until you achieve your desired drizzling consistency. The glaze should be smooth and pourable, not too thin or too thick. Drizzle this bright glaze generously over the cooled loaf. Allow the glaze a few minutes to set before slicing into beautiful, thick pieces. Serve and enjoy the perfect balance of sweet, tart, and fruity flavors!
Expert Baking Tips for Your Lemon Blueberry Bread
- Measure the flour properly: Achieving the perfect texture in quick bread heavily relies on accurate flour measurement. Always aerate your flour by spooning it into your measuring cup and then leveling off the top with a straight edge (like a knife or the back of a spoon). Never scoop directly from the bag, as this can compact the flour, leading to too much flour and ultimately a dry, dense, and less tender quick bread.
- Do not overmix! This is perhaps the most critical tip for any quick bread, including this lemon blueberry loaf. Overmixing develops the gluten in the flour, which is desirable in yeasted bread for chewiness but results in a tough, chewy, and dense texture in quick breads. Mix the dry ingredients into the wet until *just* combined, with only a few streaks of dry flour remaining. A few lumps are perfectly fine and even preferred.
- Rubbing the lemon zest into the sugar is a simple yet powerful technique that significantly boosts the citrus flavor. The abrasive granulated sugar helps to extract the fragrant essential oils from the lemon zest, infusing the sugar with intense, bright lemon notes. This extra step ensures a deeper, more aromatic lemon presence throughout your bread.
- I highly recommend using fresh lemon juice for the glaze, not the bottled kind. Freshly squeezed lemon juice offers a much brighter, more authentic, and less artificial flavor that truly elevates the vibrant glaze. The subtle tartness also perfectly balances the sweetness of the powdered sugar, creating a more dynamic and delicious topping.
- If making this the day before serving, ensure the loaf is completely cooled before wrapping it. Wrap the UNGLAZED loaf tightly in plastic wrap to maintain its moisture and freshness. Then, prepare and drizzle the lemon glaze about 30 minutes before you plan to serve it. This keeps the glaze looking pristine and prevents it from melting or seeping too much into the bread overnight.
- This quick bread dough has a thick consistency. Don’t be alarmed by the thickness of the batter when you pour it into the loaf pan; it’s by design. This thicker batter contributes to a more pronounced, beautiful dome on top of your loaf once baked, giving it that classic, appealing quick bread shape that looks so inviting.
- Baking times can vary significantly depending on your oven’s calibration and the exact pan material. Always check your bread a few minutes before the suggested baking time. Use the trusty toothpick test for accuracy – insert it into the center of the loaf; it should come out clean or with a few moist crumbs attached, but no wet batter.
- Using a different pan size will almost certainly require different baking times. If you opt for a smaller or larger pan, be prepared to adjust your baking time accordingly and monitor the bread closely to prevent under or over-baking. A smaller, deeper pan might need more time due to increased height, while a wider, shallower pan might bake faster.
- For optimal freshness, store this delightful lemon blueberry loaf in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 3 days. For extended freshness, you can refrigerate it for up to a week. This lemon blueberry bread is always best served at room temperature to allow its full, complex flavors to shine through.
- To freeze this delightful blueberry bread, I recommend slicing the completely cooled loaf first. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. It can be frozen for up to 3 months. Do note that once thawed, the lemon glaze may not retain its pristine white appearance and might become slightly transparent or seep into the bread. However, the flavor and moist texture will still be wonderful.
Exciting Variations for Your Lemon Blueberry Bread
- Swap out the blueberries for other fruits: While blueberries are fantastic, feel free to experiment with other berries. You can use frozen blueberries (without thawing them first, just add directly to the flour-coated step, and expect a few extra minutes of baking time), or try fresh raspberries, blackberries, or finely diced strawberries. Ensure you use the same amount called for in the recipe (1 1/2 cups); adding too much fruit can introduce excess moisture and weigh down the batter, affecting the loaf’s rise and texture.
- Substitute Greek yogurt for sour cream: For a slightly tangier flavor and potentially a lighter texture, plain, full-fat Greek yogurt can be a wonderful substitute for sour cream. Use an equal amount (1 cup) in the recipe. The slight difference in acidity and thickness will contribute a unique nuance to your lemon blueberry loaf, while still delivering a remarkably moist and tender result.
- Add a streusel topping: Elevate your quick bread by adding a crunchy, buttery streusel topping before baking. A simple streusel made from a mix of flour, granulated sugar, cold cubed butter, and a pinch of ground cinnamon would add another delightful layer of texture and flavor, making it an even more decadent treat for breakfast or dessert.
Discover More Irresistible Blueberry Recipes
Blueberry Streusel Coffee Cake
Lemon Streusel Blueberry Muffins
Blueberry Scones
Lemon Blueberry Bread Recipe
Print
Pin
Rate
Ingredients
Blueberry Loaf
- 1 1/2 cups All-purpose flour plus 1 tablespoon for blueberries
- 2 tsp Baking powder
- 1/2 tsp Kosher salt
- 1 1/2 cup Fresh blueberries or frozen not thawed
- 1 cup Granulated sugar
- 2 tbsp Lemon zest
- 1 cup Sour cream room temperature
- 3 large Eggs room temperature
- 1/2 cup Unsalted butter melted and cooled slightly
- 1 tsp Vanilla extract
Lemon Glaze
- 1/2 cup Powdered sugar
- 1-2 tbsp Fresh lemon juice or more for desired consistency
- 1/2 tsp Lemon zest optional
Instructions
Blueberry Bread
-
Preheat oven to 350ºF (175°C). Line an 8 1/2 x 4 1/2 inch loaf pan with parchment paper, leaving an overhang on the longer sides for easy removal, and spray the pan with baking spray or grease with butter and dust with flour.
-
In a medium bowl, whisk the all-purpose flour, baking powder, and kosher salt together. In a separate small bowl, gently coat the fresh or frozen blueberries with 1 tablespoon of flour; this helps prevent them from sinking. Set both aside.1 1/2 cups All-purpose flour, 2 tsp Baking powder, 1/2 tsp Kosher salt, 1 1/2 cup Fresh blueberries
-
In a large mixing bowl, combine the granulated sugar and lemon zest, rubbing them together with your fingers to release the lemon oils. Then, whisk in the room temperature sour cream, eggs, melted and slightly cooled unsalted butter, and vanilla extract until the mixture is smooth.1 cup Granulated sugar, 2 tbsp Lemon zest, 1 cup Sour cream, 3 large Eggs, 1/2 cup Unsalted butter, 1 tsp Vanilla extract
-
Gradually stir the dry ingredients into the wet ingredients until just some dry flour remains. Be careful not to overmix. Gently fold the coated blueberries into the batter until evenly distributed.
-
Pour the batter into the prepared loaf pan and bake for 45-60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer the loaf to a wire rack to cool completely.
Lemon Glaze
-
In a small bowl, whisk together the powdered sugar, lemon zest, and 1-2 tablespoons of fresh lemon juice until a smooth, drizzling consistency is achieved. Drizzle the glaze over the completely cooled bread, allow it to set, then slice and serve.1/2 cup Powdered sugar, 1/2 tsp Lemon zest, 1-2 tbsp Fresh lemon juice
Notes
If making this the day before serving wrap the completely cooled UNGLAZED loaf tightly in plastic. Then glaze about 30 minutes before serving.
Store in an airtight container for up to 3 days or in the refrigerator.
To freeze I recommend slicing the blueberry bread, wrapping the individual slices in plastic wrap, and freezing it in a freezer safe bag or container for up to 3 months. Do note that once thawed the glaze won’t be as white, and may break down and seep into the bread.