If you’re looking for a delightful treat that combines the sweetness of fresh blueberries with the zesty brightness of lemon, look no further than this Blueberry Lemon Bread. This recipe is not just a feast for the taste buds; it also offers a simple yet satisfying baking experience. Whether you’re enjoying it as a sweet breakfast bread or a refreshing afternoon tea treat, this loaf is sure to become a favorite in your kitchen. The fragrant aroma of lemon zest and the burst of juicy blueberries create an irresistible combination that’s perfect for any season, especially summer. It’s an easy blueberry recipe that you can whip up quickly, making it a go-to for brunch gatherings or just a cozy day at home.

Ingredients

To make this delicious Blueberry Lemon Bread, you’ll need the following ingredients: You can learn more about this topic.

• Dry Ingredients:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
• Wet Ingredients:
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest (from about 1 lemon)
  • 1/2 cup buttermilk (or milk with a teaspoon of vinegar added)
• Add-ins:
  • 1 1/2 cups fresh blueberries (washed and dried)

For the best flavor, use fresh blueberries, and make sure your lemon zest is freshly grated for that vibrant citrus kick. Check out our related guide for more tips.

Steps / Instructions

1. Preheat your oven: Set your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it or lining it with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream butter and sugar: In another bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes. This aeration is key to creating a moist loaf.
4. Add eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Incorporate lemon: Stir in the lemon juice and lemon zest, mixing until well combined.
6. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix just until combined; be careful not to overmix, as this can lead to a dense bread.
7. Fold in blueberries: Gently fold the fresh blueberries into the batter, ensuring they’re evenly distributed without breaking them apart.
8. Pour into the pan: Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
9. Bake: Place the loaf in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly domed.
10. Cool: Once done, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.

Tips & Tricks

Here are some expert tips to ensure your Blueberry Lemon Bread turns out perfectly:

• Storage: Wrap leftover bread in plastic wrap and store it at room temperature for up to three days. For longer storage, you can freeze slices wrapped in aluminum foil or in a freezer-safe bag for up to three months.
• Make-ahead options: You can prepare the dry ingredients in advance and store them in an airtight container. This makes your baking process even quicker on the day you decide to bake.
• Avoiding mushy blueberries: Toss the blueberries in a little flour before folding them into the batter. This helps prevent them from sinking to the bottom and bursting during baking.
• Variations: Feel free to experiment with adding nuts or using different types of berries. Raspberries or blackberries can also pair wonderfully with the lemon flavor.

Conclusion

There’s nothing quite like baking a loaf of Blueberry Lemon Bread to fill your home with warmth and inviting aromas. This quick bread recipe is not only easy to make, but it also brings together delightful flavors that will please everyone around your table. Perfect for breakfast ideas with fruit or even as a healthy dessert option, this moist blueberry bread will surely become a staple in your baking repertoire. So gather your ingredients, preheat the oven, and let’s bake something delicious!

Blueberry Lemon Bread

★★★★★ 5 from 1 vote

Course: Dinner Cuisine: American Difficulty: Easy

🍽️

Servings

8

⏱️

Prep Time

15 min

🍳

Cook Time

60 min

🔥

Calories

—

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A delightful treat that combines the sweetness of fresh blueberries with the zesty brightness of lemon.

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Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest (from about 1 lemon)
• 1/2 cup buttermilk (or milk with a teaspoon of vinegar added)
• 1 1/2 cups fresh blueberries (washed and dried)

Directions

1.

Preheat your oven: Set your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it or lining it with parchment paper.

2.

Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, and salt. Set aside.

3.

Cream butter and sugar: In another bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes.

4.

Add eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

5.

Incorporate lemon: Stir in the lemon juice and lemon zest, mixing until well combined.

6.

Combine wet and dry: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix just until combined; be careful not to overmix.

7.

Fold in blueberries: Gently fold the fresh blueberries into the batter, ensuring they’re evenly distributed without breaking them apart.

8.

Pour into the pan: Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.

9.

Bake: Place the loaf in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

10.

Cool: Once done, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.