Lemon Blueberry Bread

Why You’ll Love This Recipe

If you’re a fan of sweet and zesty flavors, this Lemon Blueberry Bread is made just for you. The combination of lemon and fresh blueberries creates a beautiful balance of tangy and sweet in every bite. The bread itself is soft and moist, while the lemon glaze adds the perfect finishing touch. It’s an easy-to-make recipe that doesn’t require any fancy techniques, making it perfect for both beginners and seasoned bakers. The best part? It’s incredibly versatile – enjoy it fresh out of the oven or store it for later, and it’ll still taste amazing!

Ingredients

• 1 + ½ cups all-purpose flour (200 grams)

• 1 teaspoon baking powder

• ⅓ cup granulated sugar

• ½ teaspoon salt

• ½ cup milk (120 grams)

• ⅓ cup vegetable oil (70 grams)

• 1 egg

• 1 teaspoon vanilla extract

• 1 lemon, juiced and zested

• 1 + ½ cups fresh blueberries, divided

For the lemon glaze:

• ½ cup icing sugar

• 1-2 tablespoons lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with cooking spray or oil.

2. In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, sugar, and salt. Set aside.

3. In a separate bowl, whisk together the wet ingredients: milk, vegetable oil, egg, vanilla extract, lemon juice, and lemon zest.

4. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. Be careful not to overmix as this can make the bread denser.

5. Gently fold in 1 cup of the fresh blueberries, ensuring they are evenly distributed in the batter.

6. Pour the batter into the prepared loaf pan. Sprinkle the remaining ½ cup of blueberries over the top.

7. Bake for 55 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.

8. Allow the bread to cool for 10-15 minutes in the pan, then invert to remove the loaf from the pan.

9. For the glaze, whisk together the icing sugar and lemon juice in a small bowl. Add more sugar or lemon juice to reach your desired consistency – the glaze should be thick but pourable.

10. Drizzle the glaze over the cooled bread and allow it to set before slicing.

Servings and Timing

• Servings: 10 slices

• Total Time: 1 hour 5 minutes

  • Preparation: 15 minutes

  • Baking: 55 minutes

  • Cooling: 10-15 minutes

Variations

• Gluten-free: Use a gluten-free all-purpose flour blend to make this recipe gluten-free.

• Dairy-free: Substitute the milk with almond milk or another non-dairy alternative and replace the egg with a flax egg or another egg substitute.

• Add-ins: For extra flavor and texture, try adding chopped nuts like walnuts or almonds, or even a few tablespoons of poppy seeds.

• Lemon zest variation: For an even more intense lemon flavor, add more lemon zest to the batter or the glaze.

Storage/Reheating

• Storage: This bread can be stored at room temperature for 2-3 days in an airtight container. For longer storage, keep it in the fridge for up to a week.

• Freezing: You can freeze the bread for up to 3 months. Wrap it tightly in plastic wrap and then foil or place it in a freezer-safe bag. Let it thaw overnight in the fridge or at room temperature before serving.

• Reheating: To reheat, warm individual slices in the microwave for 15-20 seconds or gently heat the whole loaf in a 350°F oven for 10-15 minutes.

FAQs

1. How do I know when the lemon blueberry bread is done?

The bread is done when it is golden brown on top and a toothpick inserted into the center comes out clean or with only a few moist crumbs.

2. Can I use frozen blueberries for this recipe?

Yes, frozen blueberries will work, but do not thaw them before adding them to the batter, as this may cause the bread to become too wet.

3. Can I substitute the vegetable oil with another type of oil?

Yes, you can substitute vegetable oil with canola oil, melted butter, or coconut oil, depending on your preference.

4. Can I make this recipe without the lemon glaze?

Yes, the bread is delicious on its own, but the glaze adds an extra burst of lemony sweetness. It’s optional, but highly recommended for an added treat!

5. How do I prevent the blueberries from sinking to the bottom of the bread?

Toss the blueberries in a little bit of flour before folding them into the batter. This will help prevent them from sinking while baking.

6. Can I make this recipe without eggs?

Yes, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or another egg substitute.

7. Can I use a different type of fruit in this recipe?

Yes, you can substitute the blueberries with raspberries, strawberries, or blackberries. Just make sure to adjust the cooking time if necessary.

8. Why does the bread seem dense?

Overmixing the batter can cause the bread to be dense. Be sure to mix until just combined to keep the texture light and fluffy.

9. How thick should the lemon glaze be?

The glaze should be thick enough to coat the bread but still pourable. If it’s too runny, add more powdered sugar; if it’s too thick, add more lemon juice.

10. Can I make mini loaves instead of a single loaf?

Yes, you can divide the batter into two or more mini loaf pans. The baking time will be shorter, so start checking after 30-35 minutes.

Conclusion

This Lemon Blueberry Bread is an easy, delicious, and refreshing treat that brings together the perfect balance of sweetness and tartness. With a soft and moist texture, complemented by the zesty lemon glaze, it’s an ideal summer recipe that will brighten up any occasion. Whether you enjoy it as a quick breakfast, a dessert, or a snack, this bread is sure to become a family favorite. Happy baking!