Lemon Blueberry Bread Recipe

This lemon blueberry bread is a perfect combination of fresh, zesty lemon and sweet, juicy blueberries. It’s incredibly easy to make, moist, and bursting with flavor, making it the ideal treat for breakfast or an afternoon snack. Whether you’re an experienced baker or a novice, this recipe is sure to impress. Let’s dive into the details!

Ingredients You’ll Need

To make this delicious bread, you’ll need the following ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1/3 cup unsalted butter (softened)
• ¾ cup granulated sugar
• 2 large eggs
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest (freshly grated)
• 1 teaspoon vanilla extract
• ½ cup buttermilk (or regular milk if unavailable)
• 1 cup fresh blueberries (tossed in a little flour to prevent sinking)
• Powdered sugar (for dusting, optional)

Instructions

Step 1: Prepare Your Oven and Baking Pan

Preheat your oven to 350°F (175°C). Grease a loaf pan (about 9×5 inches) with butter or non-stick spray. For added convenience, you can line the pan with parchment paper, leaving a bit hanging over the sides for easy removal after baking.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for later use.

Step 3: Cream Butter and Sugar

In a separate large bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. This step is important because it helps the bread become tender and airy.

Step 4: Add Eggs, Lemon, and Vanilla

Add the eggs one at a time, mixing well after each addition. Then, stir in the lemon juice, lemon zest, and vanilla extract until fully combined.

Step 5: Incorporate Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing gently after each addition. Be careful not to overmix—you want the batter to remain light and fluffy.

Step 6: Fold in Blueberries

Gently fold in the blueberries with a spatula, being careful not to crush them. Lightly flouring the blueberries before adding them to the batter will help prevent them from sinking to the bottom while baking.

Step 7: Bake the Bread

Pour the batter into your prepared loaf pan. Bake for 60-70 minutes or until a toothpick inserted into the center of the bread comes out clean. If the top begins to brown too quickly, loosely cover it with aluminum foil.

Step 8: Cool and Serve

Once done, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. If you like, dust the top with powdered sugar for an elegant finish.

Pro Tips for Perfect Lemon Blueberry Bread

• Use fresh blueberries whenever possible, as frozen ones can make the batter a bit soggy. If you must use frozen blueberries, don’t thaw them beforehand, and toss them in a bit of flour to help them stay suspended in the batter.
• Make sure your butter is softened. If you forget to take it out in advance, you can microwave it for a few seconds, but be careful not to melt it.
• Don’t overmix the batter once the flour is added. Overmixing will lead to dense bread.
• For an extra lemony kick, you can add a lemon glaze on top. Simply mix powdered sugar with a little lemon juice and drizzle it over the cooled bread.

Storing Your Lemon Blueberry Bread

Store your lemon blueberry bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze it for up to 3 months. Just wrap it tightly in plastic wrap and then foil before freezing.

This lemon blueberry bread is a refreshing twist on the classic, perfect for any occasion! Enjoy it as a morning treat or a delightful dessert.