Bright, zesty lemon and juicy blueberries make this bread a sunny, crowd-pleasing treat. The crust bakes golden and slightly crisp while the crumb stays moist and tender. You get a fresh lemon aroma when you slice it and little pops of blueberry sweetness in every bite. It’s easy to make and perfect for breakfast, brunch, a snack, or a light dessert. If you like seasonal twists, try pairing this loaf with spiced treats like Elegant Spiced Gingerbread Truffles for a contrasting flavor.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 55–60 minutes
- Total Time: 70–75 minutes
- Servings: 8 slices
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 475 kcal
- Protein: 5 g
- Carbohydrates: 51 g
- Fat: 13 g
- Fiber: 1.5 g
- Sugar: 28 g
- Sodium: 275 mg
Why Make This Zesty Lemon Blueberry Bread
This bread is quick, bright, and reliably delicious. The lemon lifts the sweetness and keeps the loaf tasting fresh. Blueberries add bursts of juicy texture and a pretty purple marbling. The loaf looks homey on a platter and fills the kitchen with a citrusy aroma while baking. It’s forgiving for bakers of any level and adapts well to small swaps like using yogurt or a bit of oil.
How to Make Zesty Lemon Blueberry Bread
You’ll mix dry and wet ingredients separately, fold in the berries gently, then bake until the center is just set. Keep mixes brief so the crumb stays tender. Use room-temperature eggs for a smooth batter. If using frozen blueberries, toss them lightly in flour to prevent sinking. Expect a golden top and a toothpick that comes out clean or with a few moist crumbs.
Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup blueberries (fresh or frozen)
- Optional: powdered sugar for dusting
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C) and grease a loaf pan. Line the pan with parchment if you like an easy release. If using frozen blueberries, leave them frozen or lightly toss them in a tablespoon of flour to help them stay suspended in the batter.
Step 2: Mixing
In a large bowl, combine flour, sugar, salt, and baking powder. In another bowl, whisk together melted butter, milk, eggs, lemon zest, and lemon juice. Pour the wet ingredients into the dry ingredients and mix until just combined — small streaks of flour are okay. Overmixing will make the bread tough.
Step 3: Cooking
Gently fold in the blueberries, trying not to burst them. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for about 55–60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 50 minutes to avoid overbaking.
Step 4: Finishing
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Once cool, dust with powdered sugar if you like, or make a thin lemon glaze to drizzle over the loaf. Slice with a serrated knife for clean cuts.
How to Serve Zesty Lemon Blueberry Bread
Serve slices warm or at room temperature. Spread a thin layer of butter or soft cream cheese for extra richness. Serve with coffee or afternoon tea for a simple snack, or plate with vanilla ice cream and fresh berries for a light dessert. It’s also lovely for brunch alongside fruit salad and scrambled eggs.
How to Store Zesty Lemon Blueberry Bread
- Room temperature: Wrap tightly in plastic wrap or store in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days. Bring to room temp or warm slightly before serving.
- Freezer: Wrap well in plastic and foil, or place in a freezer bag for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours. Reheat slices in a toaster oven or microwave for 10–20 seconds.
Expert Tips for Perfect Zesty Lemon Blueberry Bread
- Use room-temperature eggs and milk for a smoother batter.
- Toss blueberries in a teaspoon of flour if they are frozen or very juicy; this helps prevent sinking.
- Do not overmix the batter; stir until just combined to keep the loaf tender.
- Test doneness by inserting a toothpick in the center; a few moist crumbs are fine — wet batter is not.
- For extra lemon punch, add 1/2 teaspoon lemon extract or increase zest by 1 teaspoon.
- If the top browns too quickly, tent the loaf loosely with foil for the last 10–15 minutes of baking.
Delicious Variations
- Lemon-Blueberry Glaze: Mix powdered sugar with a little lemon juice and pour over cooled loaf.
- Poppy Seed Lemon Blueberry: Add 2 tablespoons poppy seeds to the dry ingredients for crunch.
- Yogurt Swap: Replace milk with plain yogurt for a denser, moister crumb.
- Berry Mix: Substitute or mix in raspberries or chopped strawberries for a different berry profile.
- Mini Loaves or Muffins: Divide batter into mini loaf pans or muffin tins; bake 20–30 minutes for muffins.
Frequently Asked Questions
Q: Can I use frozen blueberries?
A: Yes. Use them frozen or partially thawed. Toss frozen berries in a little flour to reduce sinking, and add them straight from the freezer to the batter. Baking time may lengthen by a few minutes.
Q: What if my bread is done on the outside but wet in the center?
A: Tent the loaf with foil and bake another 5–10 minutes. Check with a toothpick; it should come out with a few moist crumbs but not wet batter.
Q: Can I reduce the sugar?
A: You can reduce sugar by 1/4 cup with a small change in sweetness and texture. The bread will still hold together but may be a bit less tender. Taste the batter before baking if you want to adjust.
Q: Can I use bottled lemon juice instead of fresh?
A: Fresh lemon juice gives the best bright flavor, but bottled juice works in a pinch. You may want to add extra zest to boost the citrus notes.
Q: How do I prevent blueberries from bleeding and turning the batter purple?
A: Use fresh blueberries for less bleeding. If using frozen, fold them in gently and try not to break them. Tossing berries lightly in flour helps them stay suspended and reduces color bleed.
Q: Can I make this dairy-free?
A: Yes. Substitute plant-based milk (almond, oat) and use a dairy-free butter or neutral oil like canola. Texture may vary slightly but the loaf will still be tasty.
Q: How should I reheat slices?
A: Warm slices in a toaster oven at 325°F for 4–6 minutes, or microwave for 10–20 seconds. A quick warm-up revives the lemon aroma and softens the crumb.
Conclusion
This Zesty Lemon Blueberry Bread is a simple, bright loaf that tastes like sunshine. It bakes to a golden top and a moist, tender interior with bursts of juicy berry flavor. Try it for weekend brunch, a cozy tea, or a gift to a friend — it’s easy to slice, share, and enjoy. For another classic lemon-blueberry take and inspiration, see Lemon Blueberry Bread – Glorious Treats. Happy baking — I can’t wait for you to smell that fresh lemon as it comes out of your oven!
Print
Zesty Lemon Blueberry Bread
- Total Time: 75 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A bright and moist bread loaded with juicy blueberries and a hint of fresh lemon, perfect for breakfast or a light dessert.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup blueberries (fresh or frozen)
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan. Line with parchment if desired.
- In a large bowl, combine flour, sugar, salt, and baking powder. In another bowl, whisk together melted butter, milk, eggs, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients and mix until just combined; small streaks of flour are okay.
- Gently fold in the blueberries and pour the batter into the prepared loaf pan.
- Bake for about 55–60 minutes, checking at 50 minutes, until a toothpick inserted comes out clean or with a few moist crumbs.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar or drizzle with lemon glaze if desired before slicing.
Notes
For best results, use room-temperature ingredients and do not overmix the batter.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 475
- Sugar: 28g
- Sodium: 275mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 70mg
