The perfect loaf of lemon blueberry bread can be made with this recipe. This quick bread recipe is made with fresh blueberries, fresh lemon zest, and fresh lemon juice. This delicious bread bakes up moist and full of flavor. Then topped with a simple glaze that is made with fresh lemon juice, milk, and powdered sugar.
If you love lemon bread then you are sure to love this lemon blueberry bread recipe. It's a moist quick bread that is loaded with bright flavors, from the fresh lemon juice and zest as well as packed with juicy blueberries. The best way I like to enjoy this delicious lemon blueberry bread. Is with a cup of coffee on a quiet Sunday morning.
In this article, we will answer questions about this easy quick bread recipe. As well as share some tips that can make making this bread easier. To jump ahead to the recipe card hit the jump to recipe button on the top of the page.
You most likely have heard of the term quick bread, and wondered what quick bread is. Quick bread is a bread recipe that is made with a leavening agent, such as baking powder or baking soda. They are also called this because of how quick they are to make. There is no raise time when making these types of breads.
Ingredients Needed
- All Purpose flour - to get a proper measurement with the flour I like to scoop the flour into my measuring cup and level it off with a knife.
- Baking Powder - is a leavening agent used to help the bread rise.
- Baking Soda - is another leavening agent that will help the bread to rise.
- Salt - will help to intensify the flavors of the lemon and blueberries.
- Unsalted Butter - is used to be able to control the amount of salt in this recipe. You can use salted butter but I would recommend cutting the amount of salt in half. It's best to use room temperature butter to help mix with the sugar better.
- Sugar- brings in a bit of sweetness as well as helps to balance the tartness from the lemons.
- Eggs- are the binding agent in this recipe.
- Vanilla Extract- will enhance all the flavors that are in this bread. Using pure vanilla extract is best.
- Fresh Lemon Juice and Zest- fresh lemon brings in so much flavor along with the zest. It's easiest to zest the lemon before juicing. Lemon extract can be replaced with fresh lemon juice. But I feel the fresh juice brings in more flavor.
- Sour Cream- this will help the bread to be moist without thinning out the batter. Greek yogurt can be substituted.
- Fresh Blueberries- can't have lemon blueberry bread without fresh blueberries. Of course, frozen blueberries will work as well.
- 2 Tablespoons of Flour- roll the fresh blueberries in so they don't sink down to the bottom of the loaf pan.
- Powdered Sugar- Is to give the glaze a bit of sweetness.
- Milk- is used to help create a pourable glaze. It also brings a bit of flavor to the glaze.
- Fresh Lemon Juice- will add a bit of tartness to the glaze
How To Make
I talk about this often when I'm writing about baking recipes. But I always start by sifting my all purpose flour in a separate bowl from the wet ingredients. Since I had the sifter out I also sifted the rest of the dry ingredients together into a medium bowl.
When I make this easy recipe I normally use my stand mixer with the paddle attachment. Of course, a hand mixer or mixing by hand will also work.
Into the stand mixer bowl or a large mixing bowl cream together the butter and sugar. Then mix in the eggs one at a time, add in the rest of the wet ingredients. Once those are combined slowly add in the flour mixture. Being careful not to overmix. Overmixing the batter can cause the bread to bake unevenly as well as make the bread tough.
Rinse the blueberries under cold water let them dry a bit then dust them in flour. The flour on the blueberries will help them from sinking to the bottom of the lemon blueberry bread. Fold the fresh blueberries into the batter using a rubber spatula. Folding the blueberries in will help to hold the shape of the blueberries.
Pour batter into a prepared loaf pan that has been either sprayed with nonstick cooking spray or lined with parchment paper. I discovered a little trick to help the parchment paper fit into the loaf pan easier. Run the parchment paper under water then crumble it up to remove any extra water and fit it into a loaf pan.
Bake this homemade lemon blueberry bread in a preheated 350℉ oven for 50-60 minutes. Baking time may vary depending on your oven. Check the center of the loaf with a toothpick to check for doneness. If the toothpick comes out clean it's fully baked.
Tart Lemon Glaze
Once the bread is fully baked place the loaf pan on a wire rack to allow air to flow under the pan to help cool down the bread. You want the bread to be completely cooled before adding the tart glaze on top of the bread.
To make the lemon glaze place the powdered sugar, milk, and lemon juice, into a small bowl. Whisk until smooth. Then pour the tart lemon glaze on top of the lemon bread. Allow this to set up before slicing it into the bread.
Store this lemon blueberry quick bread in an airtight container or covered with plastic wrap. It will last up to 3 days stored on the countertop. Lemon blueberry bread can be frozen. As long as it's stored in an airtight container it will last up to 3 months.
More easy bread recipes you may enjoy are:
Lemon Blueberry Quick Bread With Glaze
Moist lemon blueberry quick bread has a drizzle of lemon glaze on top. This refreshing quick bread recipe is simple to make and loaded with spring flavors.
Ingredients
Lemon Blueberry Bread
- 1½ Cup Flour sifted
- ½ Teaspoon Baking Powder
- ¼ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- ½ Cup Unsalted Butter room temperature
- 1 Cup Sugar
- 3 Large Eggs
- 1 Teaspoon Vanilla Extract
- 2 Tablespoons Fresh Lemon Juice
- 1 Teaspoon Lemon Zest
- ⅓ Cup Sour Cream
- 1 Cup Fresh Blueberries
- 2 Tablespoons Flour to roll blueberries in
Lemon Glaze
- 1 Cup Powdered Sugar
- 2 Tablespoon Milk
- 1 Tablespoon Fresh Lemon Juice
Instructions
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Preheat oven to 350℉. Prepare the loaf pan by fitting pan with parchment paper or spray with non-stick cooking spray. Set loaf pan aside.
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In a mixing bowl sift together the flour, baking powder, baking soda, and salt. Set aside.
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Into a large bowl or stand mixer bowl cream the room temperature butter and sugar together until light and fluffy.
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Slowly add one egg into the butter mixture, making sure each gets incorporated before adding the next egg in.
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Once eggs are incorporated add in vanilla extract, lemon juice, lemon zest, and sour cream. Mix until all are combined.
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Slowly add the dry ingredients into the wet ingredients until all are well combined. Careful to not over mix.
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Roll the fresh blueberries into 2 tablespoons of flour
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Add the flour dusted fresh blueberries into the lemon blueberry bread batter. Gently fold the blueberries into the batter.
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Pour bread batter into prepared loaf pan.
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Place into a preheated 350℉ oven and bake for 50-60 minutes or until toothpick comes out clean.
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Allow the lemon blueberry bread to cool completely on a wire rack.
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In a small mixing bowl add in the powdered sugar, milk, and fresh lemon juice. Mix until combined and smooth.
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Pour the lemon glaze onto the completely cooled lemon blueberry bread. Allow the lemon glaze to set up before slicing into the bread.
Recipe Notes
Nutritional information on this website is provided as a courtesy and for your convenience only. In addition to the USDA Food Composition Database, other online calculators are used to gather nutrition data.
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