Lemon Blueberry Bread Recipe
Lemon Blueberry Bread is a delightful treat that perfectly balances the tartness of lemon with the sweet burst of blueberries. This moist and flavorful bread is ideal for breakfast, brunch, or an afternoon snack. The combination of fresh citrus and juicy berries creates a harmonious blend that is both refreshing and indulgent. This recipe is straightforward to follow and results in a bakery-quality loaf that will impress family and friends alike.
Ingredients Breakdown
For the bread, you’ll need 1 cup of granulated sugar, which adds sweetness and helps achieve a tender crumb. The recipe also calls for 1 cup of plain Greek yogurt or sour cream, providing moisture and a slight tang. You will need 1-1/2 cups plus 1 tablespoon of all-purpose flour, divided, to ensure the right texture and structure. The 1/2 cup of oil or softened butter adds richness and helps keep the bread moist. The baking powder, at 2 teaspoons, acts as the leavening agent, while 3 large eggs contribute to the bread’s structure and richness. A heaping cup of blueberries, fresh or frozen, provides juicy bursts of flavor, complemented by 1 teaspoon of lemon zest and 1/2 teaspoon of vanilla extract for a fragrant aroma. Finally, 1/2 teaspoon of salt enhances the overall flavor.
For the optional glaze, you’ll need 1 cup of powdered sugar and 3-4 tablespoons of fresh lemon juice, creating a sweet and tangy finish that enhances the bread’s citrus notes.
Step-by-Step Instructions
Start by preheating your oven to 350°F (175°C) and generously greasing a 9×5-inch loaf pan to ensure the bread doesn’t stick. In a medium-sized mixing bowl, whisk together 1-1/2 cups of flour, baking powder, and salt. This step ensures even distribution of the leavening agent and seasoning.
In a separate, larger bowl, blend the granulated sugar with the oil (or softened butter) until thoroughly combined. This creates a smooth and cohesive base. Mix in the Greek yogurt, eggs, lemon zest, and vanilla extract, ensuring each ingredient is fully incorporated.
Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. This gentle folding helps maintain the bread’s light texture. In another bowl, toss the blueberries with the remaining 1 tablespoon of flour. This prevents the berries from sinking to the bottom of the loaf. Carefully fold the floured blueberries into the batter, reserving a few to place on top of the loaf for a visually appealing finish.
Transfer the batter to the prepared loaf pan, smoothing the top. Bake for 55 minutes to 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. 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.
For the glaze, whisk together the powdered sugar and fresh lemon juice until smooth. Drizzle the glaze over the top of the cooled bread before serving, allowing it to set for a few minutes.
Recipe Tips & Frequently Asked Questions
Tips for choosing the best blueberries:
Select firm, plump blueberries with a deep blue color for the best flavor and texture.
Substitutions for Greek yogurt and oil:
Sour cream can be used instead of Greek yogurt, and melted butter is a suitable alternative to oil.
How to prevent blueberries from sinking:
Toss the blueberries in a tablespoon of flour before folding them into the batter.
Achieving the perfect glaze consistency:
Adjust the amount of lemon juice to reach your desired thickness for the glaze.
Can I use frozen blueberries?
Yes, frozen blueberries work well. Do not thaw them before adding to the batter to prevent excess moisture.
How to store Lemon Blueberry Bread?
Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I make this recipe gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend designed for baking.
What to Serve With This Recipe
Lemon Blueberry Bread pairs wonderfully with a variety of beverages. Enjoy it with a hot cup of coffee or tea for a cozy breakfast. For a refreshing twist, serve it with iced tea or lemonade.
Complementary sides such as a fresh fruit salad or a dollop of whipped cream can elevate the experience. This bread is versatile and can be served on numerous occasions, from a casual brunch to a delightful dessert.
Variations and Customizations
Adding a crumb topping made from butter, sugar, and flour can give the bread an extra layer of texture and sweetness. For a different flavor profile, try incorporating other fruits like raspberries or blackberries. If you’re baking for a crowd, consider doubling the recipe to make two loaves, ensuring you have enough to share.
Lemon Blueberry Bread is a delicious and versatile recipe that combines the bright flavors of lemon and blueberries in a moist, tender loaf. Perfect for any occasion, this bread is sure to become a favorite. Give it a try and delight in the sweet and tangy flavors that make this recipe truly special.
Ingredients:
For the Bread:
1 cup granulated sugar
1 cup plain Greek yogurt or sour cream
1-1/2 cups + 1 tablespoon all-purpose flour, divided
1/2 cup oil or softened butter
2 teaspoons baking powder
3 large eggs
1 heaping cup blueberries, fresh or frozen
1 teaspoon lemon zest (from 1 lemon)
1/2 teaspoon vanilla extract
1/2 teaspoon salt
For the Glaze (Optional):
1 cup powdered sugar
3-4 tablespoons fresh lemon juice
Instructions:
1. Preheat your oven to 350°F (175°C). Generously grease a 9×5-inch loaf pan, ensuring the bottom and sides are well-coated.
2. In a medium-sized mixing bowl, whisk together 1-1/2 cups of flour, baking powder, and salt. In a separate, larger bowl, blend the granulated sugar with the oil (or softened butter) until thoroughly combined. Mix in the Greek yogurt, eggs, lemon zest, and vanilla extract.
3. Gradually incorporate the dry ingredients into the wet mixture, folding gently until just combined. In another bowl, toss the blueberries with the remaining 1 tablespoon of flour, then carefully fold them into the batter. Reserve a few blueberries to place on top of the loaf once the batter is in the pan.
4. Transfer the batter to the prepared loaf pan, smoothing the top. Bake for 55 minutes to 1 hour, or until a toothpick inserted into the center of the loaf comes out clean.
5. 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.
For the Glaze:
1. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Drizzle the glaze over the top of the cooled bread before serving.
Lemon Blueberry Bread Recipe
Ingredients
For the Bread:
- 1 cup granulated sugar
- 1 cup plain Greek yogurt or sour cream
- 1-1/2 cups + 1 tablespoon all-purpose flour divided
- 1/2 cup oil or softened butter
- 2 teaspoons baking powder
- 3 large eggs
- 1 heaping cup blueberries fresh or frozen
- 1 teaspoon lemon zest from 1 lemon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Glaze (Optional):
- 1 cup powdered sugar
- 3-4 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 9×5-inch loaf pan, ensuring the bottom and sides are well-coated.
- In a medium-sized mixing bowl, whisk together 1-1/2 cups of flour, baking powder, and salt. In a separate, larger bowl, blend the granulated sugar with the oil (or softened butter) until thoroughly combined. Mix in the Greek yogurt, eggs, lemon zest, and vanilla extract.
- Gradually incorporate the dry ingredients into the wet mixture, folding gently until just combined. In another bowl, toss the blueberries with the remaining 1 tablespoon of flour, then carefully fold them into the batter. Reserve a few blueberries to place on top of the loaf once the batter is in the pan.
- Transfer the batter to the prepared loaf pan, smoothing the top. Bake for 55 minutes to 1 hour, or until a toothpick inserted into the center of the loaf comes out clean.
- 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.
For the Glaze:
- In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Drizzle the glaze over the top of the cooled bread before serving
Notes
Freezing Instructions: Let the bread cool completely, then wrap it in plastic wrap and place it in a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
Lemon Blueberry Muffins: Follow the recipe as written and divide the batter into muffin tins, filling each about 2/3 full. Bake at 350°F for 20-25 minutes.
Fruit: You can substitute the blueberries with raspberries, blackberries, cranberries, or diced strawberries.