Lemon Blueberry Bread Loaf

This Lemon Blueberry Bread comes out of the oven golden and fragrant with a tender crumb and bursts of juicy blueberries. The zing from fresh lemon makes each slice vibrant and bright, and it is my absolute go-to when I need a cheerful pick-me-up dessert or something to impress at brunch. Even picky eaters in my family devour this loaf in record time.

When I first baked this bread for a baby shower, guests raved about how the lemon balanced out the sweetness. It was gone before the coffee finished brewing. Now I make this every spring when berries are at their best.

Ingredients

• All-purpose flour: gives the loaf its structure and softness, use high quality unbleached flour for best results
• Baking powder: ensures a good rise so the bread is fluffy
• Salt: balances the flavors and prevents sweetness from taking over
• Unsalted butter, melted: offers a rich taste and perfect crumb texture
• Granulated sugar: for subtle sweetness and a golden crust
• Eggs: help hold everything together and provide moisture
• Vanilla extract: rounds out flavors and adds warmth choose pure extract for depth
• Fresh grated lemon zest: provides a lively zesty kick use unwaxed lemons and grate only the yellow part
• Fresh lemon juice: gives intense citrus brightness squeeze lemons just before using
• Milk: adds moisture and tenderness whole milk is ideal
• Blueberries: burst with juicy flavor fresh give the brightest pops but frozen work in a pinch
• A spoonful of flour for coating: helps blueberries stay suspended and not sink
• For the lemon glaze butter, melted: makes a smooth glaze
• Powdered sugar: thickens and sweetens the glaze
• Fresh lemon juice (in the glaze): intensifies lemon impact
• Vanilla extract (for the glaze): adds a mellow note to the glaze

Step-by-Step Instructions

Preheat and Prepare the Pan:

Set your oven to 350 degrees Fahrenheit and line a nine by five loaf pan with parchment or butter it lightly. This keeps the bread from sticking and ensures easy removal.

Mix the Dry Ingredients:

In a medium bowl whisk together flour baking powder and salt. Keep this ready for combining with the wet mix.

Blend the Wet Ingredients:

In a large bowl or stand mixer blend melted butter sugar eggs vanilla lemon zest and lemon juice. Mix thoroughly so everything is well combined and smooth.

Combine Wet and Dry Mixes:

Add flour mixture and milk to the wet mix in two stages starting with part of the flour then part of the milk then finishing with the rest of both. Mix slowly and stop as soon as you see no more streaks of flour for a tender loaf.

Prep the Blueberries:

Rinse blueberries if using fresh so they are a bit damp then toss them with a spoonful of flour in a small bowl. This keeps them from falling to the bottom while baking.

Fold in Blueberries:

Add flour-coated blueberries to the batter. Gently fold them in by hand using a spatula so you do not crush the fruit.

Bake:

Pour batter into prepared pan and smooth the top. Place in the oven and bake for fifty-five to sixty-five minutes. The loaf is ready when a toothpick inserted in the center comes out clean or with moist crumbs.

Cool and Glaze:

Let bread cool in the pan for about thirty minutes then move it to a wire rack. Whisk together melted butter powdered sugar lemon juice and vanilla until smooth then drizzle glaze over the cooled loaf. Wait a few minutes for it to set before slicing.

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My favorite ingredient is the lemon zest and juice. Their aroma while baking fills the kitchen with sunshine and reminds me of childhood Sunday breakfasts when my mom would use lemons straight from our backyard tree.

Storage Tips

After cooling completely wrap the loaf in plastic wrap or keep it in an airtight container. Store it at room temperature for up to three days or refrigerate for up to five days. If you want to keep it longer slice and freeze individual pieces wrapped tightly.

Ingredient Substitutions

Swap out blueberries for raspberries or blackberries for a different berry spin. For dairy free try a plant based butter and almond milk. If you do not have lemons use limes for a fun citrus twist.

Serving Suggestions

Serve thick slices a little warm with extra glaze if you like or even a dollop of whipped cream. Leftovers are lovely at brunch or as an afternoon snack with tea.

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Cultural and Historical Context

Quick breads like this have roots in American home baking traditions and became popular because they are easy no yeast required and adapt well to seasonal fruits. The lemon blueberry combination is especially loved in spring and summer.

Frequently Asked Questions

→ How can I keep blueberries from sinking?

Toss blueberries in flour before folding into the batter. This helps keep them evenly distributed during baking.

→ Can frozen blueberries be used?

Yes, both fresh and frozen blueberries work well. If using frozen, stir them in directly from the freezer without thawing.

→ How should the loaf be stored?

Wrap the cooled loaf in plastic wrap and store at room temperature without glaze. Add the glaze just before serving for best texture.

→ Is there a substitute for lemon zest?

Fresh lemon zest provides the brightest flavor, but bottled zest or an additional teaspoon of lemon juice can be used in a pinch.

→ Can this be made dairy-free?

Yes, substitute dairy-free butter and plant-based milk alternatives for similar results.

→ What’s the best pan size for baking?

A 9"x5" loaf pan is recommended for the best rise and crumb. Lining with parchment makes removal easier.