Lemon Blueberry Bread Recipe

If you’re on the hunt for a delightful treat that captures the zest of summer and the sweetness of fresh fruit, this Lemon Blueberry Bread Recipe is going to become your new favorite. Imagine a moist, tender loaf bursting with juicy blueberries, all wrapped in the bright, tangy embrace of lemon zest and juice. It’s easy to make, wonderfully aromatic, and perfect for anytime you want a slice of something that feels both cozy and refreshing. Whether you’re serving it for breakfast, a snack, or dessert, this bread brings cheerful sunshine to your table and a smile to your face.

Ingredients You’ll Need

The magic behind this Lemon Blueberry Bread Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a star role, from the fresh blueberries that provide juicy bursts of sweetness to the tangy lemon components that brighten the whole loaf.

• Granulated sugar: Sweetens the bread and blends beautifully with the lemon zest to release natural oils.
• Lemon zest: Adds intense citrus aroma and flavor, making the bread wonderfully fragrant.
• Fresh lemon juice: Provides natural acidity that balances sweetness and lifts the flavor.
• Vegetable oil: Keeps the bread moist and tender without overpowering the flavors.
• Whole milk: Adds creaminess and improves the texture of the crumb.
• Full-fat sour cream: Introduces tanginess and maintains moistness for a soft texture.
• Large eggs: Bind ingredients together and contribute to a rich structure.
• Lemon extract: Intensifies the lemon flavor, making the bread irresistibly zesty.
• All-purpose flour: The foundation for the bread, providing structure and a tender crumb.
• Salt: Enhances all the flavors and keeps the sweetness in check.
• Baking powder: Leavens the bread and ensures it’s light and fluffy.
• Fresh whole blueberries: Bursting with natural sweetness and moisture, they add delightful texture and color.
• Sanding sugar (optional): Sprinkled on top for a pretty, crunchy finish.

How to Make Lemon Blueberry Bread Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F. Grease a loaf pan or line it with parchment paper to ensure your bread won’t stick. This simple prep step sets the stage for smooth baking and effortless cleanup.

Step 2: Infuse Sugar With Lemon Zest

In a large mixing bowl, combine the granulated sugar with the lemon zest. Gently rub the zest into the sugar using your fingers or the back of a spoon to release the fragrant lemon oils. This little trick enhances the flavor profile and gives the bread an unmistakably fresh lemon aroma.

Step 3: Mix Wet Ingredients

Add the lemon juice, vegetable oil, whole milk, sour cream, eggs, and lemon extract to the sugar mixture. Whisk everything together until smooth and thoroughly combined. No need for an electric mixer here; a simple whisk works perfectly and keeps things easy.

Step 4: Combine Dry Ingredients

Sift together the all-purpose flour, salt, and baking powder. Sifting ensures even distribution of the leavening agents and helps prevent lumps, leading to a perfectly textured loaf.

Step 5: Prepare Blueberries

Rinse the fresh blueberries gently and pat them dry. Removing excess moisture is important so they don’t bleed too much into the batter and discolor your bread.

Step 6: Coat Blueberries in Flour

Toss the blueberries with a little bit of the flour mixture, making sure each berry gets a light dusting. This step prevents the blueberries from sinking to the bottom of the bread and helps maintain an even distribution throughout.

Step 7: Combine Wet and Dry Mixtures

Gently fold the flour mixture into the wet ingredients, followed by the floured blueberries. Stir just until the ingredients are mostly combined—you’ll still see some streaks of flour, and that’s perfectly fine. Overmixing can make the bread tough, so handle with care.

Step 8: Prepare to Bake

Pour the batter into your prepared loaf pan. If you want, scatter a few extra blueberries on top and sprinkle with sanding sugar for that lovely sparkle and crunch once it’s baked.

Step 9: Bake Until Golden and Done

Bake at 350°F for 60 to 70 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. The aroma wafting from your oven will be utterly irresistible by this time.

Step 10: Cool and Remove from Pan

Allow the bread to cool in the pan for 20 minutes. This helps it firm up so it doesn’t break apart when you remove it. Then carefully take it out and let it cool completely on a wire rack. This waiting can be excruciating, but it’s worth it!

Step 11: Enjoy Warm or Cooled

Whether you slice it up warm or wait for it to cool, this Lemon Blueberry Bread Recipe tastes fantastic both ways. The texture is moist and tender, with blueberries bursting in every bite.

How to Serve Lemon Blueberry Bread Recipe

Garnishes

Enhance your bread by topping with a light dusting of powdered sugar or a simple lemon glaze. Fresh lemon slices or a dollop of whipped cream also make charming garnishes that add visual appeal and flavor contrast.

Side Dishes

This bread pairs wonderfully with your morning coffee or afternoon tea, but it also shines alongside creamy yogurt or a scoop of vanilla ice cream for a dessert twist. Fresh fruit salads or a cheese platter can complement the bright flavors nicely too.

Creative Ways to Present

Try serving slices of the bread stacked with layers of lemon curd or mascarpone for an elegant brunch. You can also cut it into small cubes, toast them lightly, and use as a topping for yogurt bowls or fruit salads for a delightful crunch.

Make Ahead and Storage

Storing Leftovers

Wrap leftover bread tightly in plastic wrap or store in an airtight container to keep it moist. Kept at room temperature, it stays fresh for about two days, or refrigerate to extend its life up to five days.

Freezing

This Lemon Blueberry Bread Recipe freezes beautifully. Slice it first for easy defrosting, then wrap tightly in plastic and place in a freezer-safe bag. It will keep for up to three months and thaw quickly at room temperature.

Reheating

Reheat slices in a toaster oven or microwave for a few seconds to revive that fresh-baked warmth and soft texture. Avoid overheating to keep the bread moist and tender.

FAQs

Can I use frozen blueberries instead of fresh?

Yes! Just make sure to thaw and drain frozen blueberries thoroughly, then toss them in flour before adding to the batter to help minimize color bleeding and ensure even distribution.

What can I substitute for sour cream in this recipe?

You can use plain Greek yogurt or buttermilk as alternatives. Both will maintain the moisture and add a slight tanginess that complements the lemon beautifully.

Is lemon extract necessary?

While optional, lemon extract boosts the lemon flavor wonderfully, making the bread even more vibrant. If you don’t have it, the fresh lemon zest and juice alone will still give great results.

How do I know when the bread is baked through?

Insert a toothpick into the center of the loaf; if it comes out clean or with just a few moist crumbs, your bread is perfectly baked. If batter sticks, let it bake for a few more minutes and check again.

Can I turn this recipe into muffins?

Absolutely! Divide the batter into a lined muffin tin and bake at 350°F for about 20-25 minutes, or until a toothpick comes out clean. The muffins will be just as flavorful and moist.

Final Thoughts

I cannot recommend this Lemon Blueberry Bread Recipe enough. It’s one of those delightful bakes that’s both impressive and simple, perfect for sharing with family and friends or treating yourself to something special. The fresh lemon and juicy blueberries in every bite bring joy and brightness to the table, making it the ideal companion to a cozy morning or a relaxed afternoon. Give it a try—you might just find it becoming a new staple in your recipe collection!

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