The Ultimate Lemon Blueberry Bread Recipe: A Burst of Summer Flavor

Imagine sinking your teeth into a slice of moist, tangy lemon bread, bursting with juicy blueberries. That, my friends, is the magic of this Lemon Blueberry Bread Recipe. It’s the perfect blend of sweet and tart, with a tender crumb that will have you reaching for seconds (and maybe thirds!). This recipe is surprisingly simple, even for beginners, and I’m here to guide you through each step, ensuring your loaf turns out bakery-worthy. After this, you’ll be baking like a pro and impressing everyone with your newfound baking skills. Now, let’s get started!

Just like our fantastic sourdough quick bread recipes, this lemon blueberry bread recipe is a quick bread, meaning it doesn’t require yeast and rises thanks to the chemical reaction between baking soda and an acidic ingredient, in this case, lemon juice. The beautiful thing about quick breads is their simplicity – they’re perfect for those days when you’re craving a homemade treat but don’t want to spend hours in the kitchen.

The Key to a Perfect Lemon Blueberry Bread: Ingredients

The secret to a truly exceptional lemon blueberry bread lies in the quality of your ingredients. Fresh lemons and plump, ripe blueberries are crucial for achieving that vibrant flavor. So, grab the best you can find and let’s make some baking magic!

• 1 ½ cups (190g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• ½ cup (120ml) fresh lemon juice
• 1 cup (150g) fresh blueberries

Mixing the Batter: A Gentle Touch

When combining the ingredients, avoid overmixing. Overmixing develops the gluten in the flour, resulting in a tough, dense bread. We want a tender crumb, so remember, gentle is key!

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer. I remember my grandmother always saying that creaming the butter and sugar properly was the foundation of a good cake, and I’ve found it to be true for quick bread too.
4. Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice. Be sure to scrape down the sides of the bowl to incorporate all the delicious lemon flavor.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the blueberries, being careful not to crush them.

Mixing Lemon Blueberry Bread Batter

Baking to Perfection: Time and Temperature

Baking time can vary depending on your oven, so keep an eye on your loaf. A toothpick inserted into the center should come out clean when the bread is done.

1. Pour the batter into the prepared loaf pan and spread evenly.
2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Variations and Serving Suggestions

Once you’ve mastered this basic lemon blueberry bread recipe, feel free to experiment with different flavors. Adding a glaze or a sprinkle of powdered sugar is always a nice touch. This bread is perfect for breakfast, brunch, or an afternoon snack. Enjoy!

This bread reminds me of our delicious lemon bread recipe, which is another great option for citrus lovers. If you’re a fan of blueberry baked goods, you might also enjoy exploring our collection of blueberry bread recipes.

Baked Lemon Blueberry Bread

Tips for Success

• Use fresh lemons for the best flavor.
• Don’t overmix the batter.
• If you don’t have fresh blueberries, you can use frozen (no need to thaw).
• Store leftover bread in an airtight container at room temperature for up to 3 days.

This delightful treat is just as easy as a quick bread recipe no yeast, making it a perfect weeknight baking project.

Close-up Slice of Lemon Blueberry Bread

Frequently Asked Questions

Q: Can I use a different type of berry?

A: Absolutely! Feel free to substitute raspberries, blackberries, or even cranberries.

Q: How do I store leftover bread?

A: Store leftover bread in an airtight container at room temperature for up to 3 days.

Q: Can I freeze this bread?

A: Yes, you can freeze the baked bread for up to 3 months. Wrap it tightly in plastic wrap and then foil.

Q: Can I use bottled lemon juice?

A: While fresh lemon juice is preferred, you can use bottled lemon juice in a pinch.

Q: Why did my bread turn out dense?

A: Overmixing the batter can lead to a dense bread. Be sure to mix just until the ingredients are combined.

So, there you have it – the ultimate lemon blueberry bread recipe! I hope you enjoy baking and savoring every bite of this delicious treat. Let me know in the comments how your loaf turns out!