Ah, Lemon Blueberry Bread — bright, tangy, and studded with sweet blueberries 🍋🫐. It’s soft, moist, and perfect for breakfast, brunch, or an afternoon snack. Here’s a full recipe:
🍋 Lemon Blueberry Bread
Ingredients (1 loaf)
Dry Ingredients
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2 cups (250 g) all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
Wet Ingredients
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¾ cup (150 g) granulated sugar
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½ cup (115 g) unsalted butter, softened
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2 large eggs
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1 tsp vanilla extract
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½ cup (120 ml) milk or buttermilk
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Zest of 1 large lemon
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2 tbsp fresh lemon juice
Add-ins
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1 cup fresh or frozen blueberries (do not thaw if frozen)
Optional Glaze
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½ cup (60 g) powdered sugar
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1–2 tsp lemon juice
Instructions
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Preheat oven & prepare pan
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Preheat oven to 350°F / 175°C.
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Grease and line a 9×5-inch loaf pan with parchment paper.
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Prepare dry ingredients
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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Cream butter and sugar
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In a large bowl, beat butter and sugar until light and fluffy.
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Add eggs one at a time, then stir in vanilla, lemon zest, and lemon juice.
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Combine wet & dry ingredients
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Add dry ingredients alternately with milk, mixing until just combined.
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Gently fold in blueberries.
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Bake
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Pour batter into prepared pan and smooth the top.
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Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
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If top browns too quickly, cover loosely with foil during the last 10–15 minutes.
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Cool & glaze
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Let bread cool 10–15 minutes in the pan, then transfer to a wire rack.
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Optional: mix powdered sugar with lemon juice and drizzle over cooled loaf.
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⭐ Tips
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Prevent blueberries from sinking: Toss with 1–2 tbsp flour before folding into batter.
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Extra lemony flavor: Add 1–2 tsp lemon extract or an extra tsp of lemon zest.
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Storage: Wrap tightly; keeps at room temperature 2–3 days or refrigerate up to 5 days.
I can also give a quick 1-bowl version that’s ready in under an hour with a soft, tender crumb — perfect for last-minute baking.