Bursting with juicy blueberries and bright lemon flavor, this Blueberry Bread is perfect for spring season! Whether you make this recipe as bread or muffins, it’s delicious and served with coffee, tea, or a big glass of milk – the perfect brunch treat or sweet pick-me-up any time of day.
This recipe is just like the one my mom used to make, and I always loved waking up to the smell of freshly baked lemon blueberry bread. It made the whole house feel cozy and happy.
Now, I want to keep that tradition alive. Every weekend, I plan to bake a fresh loaf to enjoy with my boy and my husband. It’s my way of passing on the love and creating special moments for us, just like my mom did. This bread, with its sweet blueberries and tangy lemon taste, isn’t just breakfast. It’s a little piece of my childhood and a way to share love with my family, making our weekends a bit more special.
So, treat yourself to the delicious flavors of this homemade Lemon Blueberry Bread, packed with juicy blueberries and fresh lemon flavor. It’s moist and tender, topped with a delicious lemon glaze that’s made with just 3 ingredients. Easy to make and super moist, this lemon blueberry bread will surely become a new favorite!
Light, fluffy, and super easy to make, this quick lemon blueberry bread requires only one bowl, making cleanup a breeze and ensuring you can enjoy this delicious treat with minimal effort.
Why You’ll Love This Lemon Blueberry Bread Recipe
- Delicious: The combination of tangy lemon and sweet blueberries creates a burst of flavor in every bite.
- Moist: This blueberry loaf is moist and tender, and it stays that way for days.
- Easy: Anyone can whip up this recipe with simple ingredients and easy-to-follow instructions.
- Versatile: This recipe can be made as a loaf or muffin, and it’s delicious, served toasted or sliced with various beverages.
- Perfect for Any Occasion: Whether for breakfast, brunch, a snack, or dessert, this Lemon Blueberry Bread is always a hit.
- Customizable: You can adjust the sweetness or tartness according to your preference by altering the amount of lemon glaze or sugar in the recipe.
Lemon Blueberry Loaf Ingredients
Here’s what you’ll need to make our irresistible Lemon Blueberry Bread:
- Eggs – Use large room-temperature eggs. Serve as a binding agent, helping to hold the bread together.
- Vegetable Oil – Adds moisture to the bread, making it soft and tender. It also helps keep the bread moist for longer, even if stored in the fridge.
- Milk – Adds richness and tenderness to the bread’s texture.
- Baking Powder – Help the bread rise and achieve a light texture.
- Flour – All purpose is the best for this lemon blueberry bread. Spoon and level it to avoid using too much flour.
- Lemon Zest – Add a delicious and more intense lemon flavor to the bread.
- Sugar – I used white granulated sugar, but you can also use the same amount of brown sugar.
- Blueberries – For this bread, I used fresh blueberries. You may use frozen blueberries, but coat them in flour so the extra liquid does not make the bread mushy.
- Cream Cheese – use room-temperature cream cheese to ensure it combines well with the rest of the ingredients.
- Powdered Sweetener – Sweetens the glaze and helps it thicken.
- Lemon Juice – You may juice the same lemon you used for the zest, or you can use store-bought lemon juice.
How To Make Lemon Blueberry Bread
Now that you have all your ingredients ready, let’s see what are the simple steps for making our mouthwatering Lemon Blueberry Bread:
Make the Batter
In a large mixing bowl, whisk together the eggs, vegetable oil, and milk until well combined.
Add the flour, baking powder, and sugar to the wet ingredients mixture. Mix until just combined, being careful not to overmix.
Gently fold in the lemon zest and blueberries until evenly distributed throughout the batter.
Bake the Lemon Blueberry Bread
Transfer the batter to a greased loaf pan, spreading it out evenly.
Bake in a preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Cooling and Glazing
Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Prepare the Lemon Glaze
In a small bowl, combine the cream cheese, powdered sweetener, and lemon juice.
Adjust the thickness of the glaze by adding more lemon juice for a thinner consistency or more powdered sweetener for a thicker consistency.
Glaze the Bread
Drizzle the lemon glaze over the cooled lemon blueberry bread, allowing it to set slightly before slicing and serving.
Essential Tips For Success
- Don’t Overmix: Be careful not to overmix the batter, as this can lead to a tough or dense loaf.
- Coat the Blueberries: To prevent the blueberries from sinking to the bottom of the bread while baking, toss them in a little flour before folding them into the batter.
- Cool Completely: Allow the bread to cool completely before slicing and serving to ensure it holds its shape and texture.
Recipe Variations
- Add poppy seeds to the batter for a crunchy texture and an extra burst of flavor.
- Divide the batter among muffin cups instead of a loaf pan for individual-sized treats.
- Chopped nuts such as walnuts, pecans, or almonds can add a crunchy texture and nutty flavor to the bread. Fold them into the batter along with the blueberries.
- Ground cinnamon, nutmeg, or cardamom can add warmth and depth of flavor to the bread. Sprinkle a teaspoon or two into the batter before mixing.
- Adding Greek yogurt to the batter can make the bread even more moist and tender while adding a slight tanginess to the flavor.
- Shredded coconut can add a tropical twist to the bread and provide a chewy texture. Mix it into the batter along with the blueberries.
Serving Ideas
- You can enjoy it for breakfast or brunch with your cup of tea or coffee.
- Alongside your favorite breakfast dishes like eggs, bacon, or yogurt.
- Enjoy a slice of this bread with a cup of tea or coffee for a midday pick-me-up.
- Serve slices of Lemon Blueberry Bread topped with a scoop of vanilla ice cream for a delicious dessert.
Storing Ideas
- Room Temperature: Store leftover bread in an airtight container at room temperature for up to 3 days.
- Refrigerator: For longer storage, store the bread in the refrigerator for up to a week.
- Freezer: Wrap individual slices of bread tightly in plastic wrap and aluminum foil, then store them in a freezer-safe bag or container for up to three months.
Troubleshooting
- Dense or Heavy Texture: Mix the batter until just combined to avoid overmixing. Ensure you are using the correct amount of flour as specified in the recipe.
- Soggy or Wet Center: Bake the bread for the recommended time or until a toothpick inserted into the center comes out clean. Be sure to drain any excess liquid from frozen blueberries (if not fresh) before adding them to the batter.
- Sinking Blueberries: Toss the blueberries in a light coating of flour before folding them into the batter to help prevent them from sinking. Use the recommended amount of blueberries specified in the recipe.
- Burnt or Dark Crust: Lower the oven temperature slightly and move the bread to a lower rack in the oven to prevent the top from browning too quickly. You can also cover the bread with aluminum foil halfway through baking to prevent over-browning.
Frequently Asked Questions
Can I Use Frozen Blueberries Instead Of Fresh Ones?
Yes, you can use frozen blueberries in this recipe. However, make sure to thaw them and pat them dry before adding them to the batter to prevent excess moisture.
What Can I Use Instead Of Vegetable Oil?
You can substitute melted butter, melted coconut oil, or applesauce for the vegetable oil in this recipe.
Can I Skip The Lemon Glaze?
Yes, you can skip the lemon glaze, but I highly recommend taking the extra time and making it. The bread will still be delicious on its own.
How Can I Prevent The Blueberries From Sinking To The Bottom Of The Bread?
Coating the blueberries in a light dusting of flour before folding them into the batter can help prevent them from sinking.
Can I Make This Recipe Into Muffins Instead Of A Loaf?
Yes, you can pour the batter into muffin tins lined with paper liners and adjust the baking time accordingly. Start checking for doneness after about 18-20 minutes.
How Do I Know When The Bread Is Done Baking?
Insert a toothpick into the center of the bread; if it comes out clean or with a few moist crumbs, the bread is done.
More Easy Dessert Recipes
- 3 Ingredient Nutella Cruffins
- Strawberry Cream Cheese Heart Puffs
- Apple Cinnamon Bread
- Banana Nut Muffins
Ultra Moist Lemon Blueberry Bread
Ingredients
For The Bread
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 tsp baking powder
- 2 cups all-purpose flour
- 1 tbsp lemon zest
- 3/4 cup sugar
- 1 cup blueberries
- 1 tsp vanilla extract
For The Lemon Glaze
- 3 oz cream cheese
- 1/3 cup powdered sweetener
- 4 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
- Make the Batter. In a large mixing bowl, mix the eggs, milk, vegetable oil, and vanilla extract until the mixture is light and frothy.3 large eggs, 1/2 cup vegetable oil, 1/2 cup milk, 1 tsp vanilla extract
- In a separate bowl, whisk together the flour, sugar, and baking powder.2 cups all-purpose flour, 3/4 cup sugar, 2 tsp baking powder
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the lemon zest and blueberries until evenly distributed throughout the batter.1 tbsp lemon zest, 1 cup blueberries
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Bake the Bread. Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes.
- Make the Lemon Glaze. In a small mixing bowl, combine the cream cheese, powdered sweetener, and lemon juice. Mix until smooth and well combined.
- Once the bread has cooled completely, drizzle the lemon glaze over the top of the bread.3 oz cream cheese, 1/3 cup powdered sweetener, 4 tbsp lemon juice
- Allow the glaze to set for a few minutes before slicing and serving.
Notes
- Stop Blueberries from Sinking: Coat blueberries in flour to distribute them evenly and prevent sinking.
- Use Fresh Baking Powder: Check the expiration to ensure your bread rises well.
- Correct Flour Measurement: Use the spoon and level method for accurate measurement and to avoid a dense loaf.
- Adjust Sweetness: Add more sugar if you like it sweeter.
- Try Different Berries: Swap blueberries for raspberries, strawberries, or blackberries for variety.
Nutrition Information
The nutritional information provided on this website is intended to be a helpful reference and convenience for our users. It is offered as a courtesy and is based on data primarily sourced from the USDA Food Composition Database.
We kindly request that you do not take screenshots or copy/paste our recipes to social media or other websites. We would greatly appreciate it if you could instead share a link to our recipe along with a photo.
