There’s something magical about the combination of lemon and blueberries. The tangy, citrusy zing of lemon perfectly balances the sweetness of the blueberries, making this bread a crowd-pleaser. Whether you’re enjoying it with a cup of coffee in the morning or serving it as a dessert, this quick and easy bread will bring sunshine to your table. The recipe is beginner-friendly and uses simple ingredients, yet it delivers a moist, fluffy loaf every time.
Preparation Time
- Prep Time: 15 minutes
- Baking Time: 55–60 minutes
- Total Time: 1 hour 15 minutes
- Servings: 8–10 slices
Ingredients
- 1½ cups all-purpose flour, plus an additional 1 tablespoon for coating blueberries
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons lemon zest (from 1–2 lemons)
- 2 tablespoons fresh lemon juice
- 1/2 cup milk (whole or 2%)
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper to ensure the bread doesn’t stick. - Prepare the Dry Ingredients
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. This ensures a light and airy texture in the final loaf. Set aside. - Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together using an electric mixer or a whisk until the mixture is light and fluffy. This step creates a creamy base for the bread. - Incorporate Eggs and Lemon
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the lemon zest and fresh lemon juice for a bright, citrusy flavor. - Add Milk and Dry Ingredients
Gradually add the dry ingredients to the wet mixture in three batches, alternating with the milk. Start and end with the dry ingredients to avoid overmixing. Gently stir until the batter is just combined. - Prepare Blueberries
Toss the blueberries with 1 tablespoon of flour. This coating helps prevent them from sinking to the bottom of the loaf. Fold the coated blueberries gently into the batter with a spatula. - Pour into Pan
Pour the batter into the prepared loaf pan, spreading it evenly. Tap the pan gently on the counter to remove any air bubbles. - Bake the Bread
Place the pan in the preheated oven and bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, cover it loosely with aluminum foil halfway through baking. - Cool and Serve
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Slice and serve with a drizzle of glaze, butter, or on its own.
Optional Lemon Glaze
For an extra burst of lemony flavor, mix 1/2 cup of powdered sugar with 1–2 tablespoons of fresh lemon juice. Drizzle the glaze over the cooled bread before serving.
This Lemon and Blueberry Bread is the perfect combination of tangy and sweet flavors in a moist, tender loaf. Whether you’re hosting a brunch, needing a gift for a friend, or just indulging in a slice of something special, this bread will become a staple in your recipe collection. The ease of preparation and simple ingredients make it a go-to treat that’s sure to impress. Try it today and experience the joy of baking with fresh, vibrant flavors!