Description

Classic Lemon Blueberry Bread is a moist, tender, and flavorful baked treat combining the bright zest and juice of fresh lemons with juicy blueberries. Perfect for breakfast, snacks, or dessert, this recipe uses simple pantry staples and offers versatility with vegan and gluten-free adaptations. Its refreshing citrus and berry balance, along with a soft crumb enriched by sour cream or yogurt, make it a favorite crowd-pleaser and an easy-to-make homemade delight.

Ingredients

Scale

Citrus Ingredients

Zest of 2 fresh lemons
Juice of 1 lemon (about 3 tablespoons)

Fruit

1 to 1 1/2 cups fresh blueberries (or frozen, tossed in flour)

Dry Ingredients

2 cups all-purpose flour (or gluten-free baking blend for gluten-free option)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar

Wet Ingredients

3/4 cup sugar
1/2 cup unsalted butter, melted (or 1/2 cup vegetable or canola oil)
2 large eggs
1/2 cup sour cream or plain yogurt (or plant-based yogurt for vegan)
1 teaspoon vanilla extract

Instructions

Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray. Zest and juice your lemons, rinse blueberries gently, and measure out all ingredients for smooth assembling.
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and 2 tablespoons sugar to evenly distribute leavening agents and seasoning.
Mix Wet Ingredients: In a separate bowl, beat the eggs until lightly frothy. Add 3/4 cup sugar, melted butter (or oil), sour cream or yogurt, lemon zest, lemon juice, and vanilla extract. Stir until the mixture is smooth and combined.
Bring Wet and Dry Mixtures Together: Pour the wet ingredients into the dry ingredients bowl and gently fold them together using a spatula. Mix carefully just until combined, avoiding overmixing to ensure a tender crumb.
Add Blueberries: Lightly coat the blueberries with a tablespoon of flour to prevent sinking, then fold them gently into the batter, taking care not to crush the berries and discolor the batter.
Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
Cool and Enjoy: Allow the loaf to cool in the pan for about 10 minutes to set, then transfer to a wire rack to cool completely before slicing and serving.

Notes

Use fresh blueberries if possible for better texture and flavor.
Do not overmix the batter to prevent dense bread.
Coating blueberries in flour helps prevent them from sinking.
Test doneness with a toothpick inserted in the center.
Store bread in an airtight container for freshness.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of loaf)
Calories: 220
Sugar: 18g
Sodium: 180mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg

Keywords: lemon blueberry bread, lemon bread, blueberry bread, baked goods, breakfast bread, moist bread, homemade bread, easy lemon bread