Lemon Blueberry Bread

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This Lemon blueberry bread is soft, spongey, and moist, making it the perfect pairing to your morning cup of coffee or tea. It’s bursting with juicy blueberries and tart lemon flavor, creating a delicious combination that everyone will love. Plus, this lemon blueberry loaf is incredibly easy to make! All you need is one bowl and your favorite loaf pan. And this quick lemon bread is great for breakfast, brunch, or even dessert. So what are you waiting for? Let’s make some delicious Lemon Blueberry Bread!

If you’re a fan of lemon and blueberries, you’re going to love this recipe. It’s perfectly balanced. It has just enough sweetness, with a lovely tartness from the lemon that keeps it from being too cloying. Not to mention that the hardest part of making this lemon blueberry loaf is smelling it while it’s baking and not being able to eat it yet!

Why you’ll love THIS LEMON BLUEBERRY LOAF

• Perfect for any occasion: Whether you’re hosting a weekend brunch, enjoying an afternoon tea, or simply craving a scrumptious snack, this lemon blueberry quick bread fits the bill. Its versatility makes it an ideal treat for both casual get-togethers and more formal gatherings.

• Make it your own: Another perk about this lemon blueberry quick bread is how easily you can adapt it to your preferences or dietary needs. Want to go gluten-free? No problem! Just swap in a gluten-free flour blend. Need it to be vegan? Use non-dairy milk, flax eggs, and vegan butter. You can even try different berries or citrus fruits to create a whole new flavor adventure. The possibilities are endless!

• So easy, anyone can make it: This quick bread recipe is a piece of cake (or, well, bread)! You don’t need any fancy equipment or advanced baking skills – just a whisk, a bowl, and a loaf pan, and you’re good to go. You’ll have a mouthwatering loaf ready in no time.

Ingredients to make LEMON BLUEBERRY BREAD

• Eggs: The eggs help bind the ingredients together and provide structure and moisture to the loaf. It also helps the loaf rise and gives a tender texture.
• Maple syrup: With its complex and rich flavor, maple syrup has a caramel-like sweetness, adding an excellent depth of flavor. You can use honey or granulated sugar if desired.
• Milk: Adds moisture to the loaf, keeping it tender, soft, and light. You can use sour cream or Greek yogurt for a boost of protein, but it will make the quick bread dense.
• Butter: Melted butter adds richness to this lemon blueberry bread. Ensure that the butter has cooled slightly before incorporating it into the batter to prevent the eggs from cooking when combined.
• Lemon juice and zest: Lemon adds a bright and tangy flavor. It also helps to balance the sweetness, creating an overall refreshing sweet treat.
• All-purpose flour: This is the main ingredient in this recipe, providing structure and texture. Whole wheat white flour also works. To make gluten-free lemon blueberry bread, use an all-purpose gluten-free flour mix. But do not substitute only almond flour or only coconut flour as those flours require different liquid ratios.
• Baking powder: Acts as a leavening agent that helps the loaf rise and become fluffy. It reacts with acidic ingredients to help the batter expand, producing a light and airy texture.
• Salt: A touch of salt balances the sweetness and enhances all the flavors.
• Blueberries: The star of the show, blueberries add a burst of juicy sweetness and a pop of color. They also add some extra moisture and subtle but pleasant tartness.

How to make LEMON BLUEBERRY BREAD

Making the best lemon blueberry bread is similar to most sweet bread recipes. Start with whisking the wet ingredients and stirring the dry ingredients, then combine the two. That’s all there is to it! And before you know it, you’ll dig into a deliciously moist lemon blueberry bread.

Make the batter

1. Add milk, maple syrup, melted butter, eggs, and lemon juice to a medium bowl.
2. Whisk until thoroughly combined.
3. Stir in the dry ingredients: flour, baking powder, and salt.
4. Next, fold in the blueberries and the lemon zest.

Bake the loaf

1. Pour the batter into a greased and lined loaf pan and bake until a toothpick inserted in the center of the loaf comes out clean.
2. Let cool, then remove from the pan and transfer the loaf to a wire rack to cool completely before slicing and serving.

Tips for making LEMON BLUEBERRY BREAD

1. Use Greek yogurt instead of milk. This can boost protein but keep in mind that yogurt will make the bread a little dense. I recommend using milk, as written in the recipe if you want a more light and fluffy texture in your lemon blueberry bread.
2. Measure flour by spooning it into a measuring cup. This is ideal for baking because if you scoop the flour from the container, it tends to be super packed in the measuring cup, and you end up with more flour than needed, leading to denser bread.
3. Don’t overmix the wet ingredients with the dry ingredients. Just mix until you don’t see any more flour streaks. If you overmix the batter, it can lead to a denser loaf.
4. Toss the blueberries in flour before folding them into the batter. I do this to ensure they don’t sink to the bottom of the pan while baking. It’s a little trick to keep the blueberries “floating” in the bread.
5. Allow to cool before slicing. The steam that condenses around the loaf pan makes it easier to remove from the pan, so allow time for that.

Popular substitutions & additions

• Use frozen blueberries. The recipe will still taste fantastic with frozen blueberries. But make sure not to thaw the blueberries. Toss them in frozen, and fold them in gently without over-stirring to avoid the batter turning purple.
• Swap blueberries for other berries. Consider adding other berries like diced strawberries, raspberries, or blackberries. These berries are great options that would complement the tart lemon flavor and give a burst of sweetness in every bite.
• Add chopped nuts. Walnuts and pecans would make a terrific addition for extra texture and flavor. Just fold them in gently before adding in the blueberries.
• Make an icing to glaze over the bread. Jazz up this lemon blueberry bread with a luscious drizzle of icing. Ensure the bread has completely cooled, drizzle icing over the top; and let it set before slicing and serving. Looking for an easy icing recipe? Look no further than this simple icing recipe.

How to store lemon bread

Ensure the lemon blueberry bread is completely cooled. Then wrap it tightly in foil or plastic wrap and store it at room temperature for up to 3 days. After that, it’s best to transfer to the refrigerator or freezer.

How long will Lemon Blueberry Bread last in the fridge?

This sweet bread will last up to a week in the refrigerator if stored properly.

Can i freeze HEALTHY BLUEBERRY LEMON BREAD?

Yes! Freezing is a great way to enjoy a slice of lemon blueberry bread whenever the craving strikes! You can freeze the whole loaf or individual slices, separated by parchment paper, then wrapped tightly in plastic wrap. Place in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature when you are ready to enjoy.

Frequently asked questions

This lemon blueberry quick bread is not only delicious but also super easy to make, perfect for any occasion, and adaptable to your tastes and preferences, making it a win-win all around. You have to try this quick bread – you won’t regret it!

More quick bread recipes:

• Cinnamon Apple Bread
• Lemon Zucchini Bread
• Pistachio Bread
• Sweet Avocado Quick Bread
• Chocolate Chip Banana Bread Recipe
• Chocolate Peanut Butter Banana Bread
• Chocolate Banana Bread
• Strawberry Banana Bread
• Chocolate Chip Zucchini Bread

If you try this feel good Lemon Blueberry Bread recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

This Lemon Blueberry Bread recipe post was originally published on March 31, 2019, and recently updated with new images and a slightly modified recipe using equal parts milk instead of yogurt and butter instead of coconut oil.

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Review

Lemon Blueberry Bread

This Lemon Blueberry Bread is fresh and bright! It's an easy-to-make quick bread with simple ingredients. The loaf is moist, fluffy & packed with flavor!

5 from 212 votes

Author Yumna Jawad

Servings 12 slices

Course Breakfast

Calories 157

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Ingredients

  

1x2x3x

• ▢ 1 ¾ cups all-purpose flour plus more for coating the blueberries
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ 2 large eggs
• ▢ ½ cup maple syrup
• ▢ ¼ cup milk
• ▢ ¼ cup butter melted
• ▢ ¼ cup lemon juice
• ▢ 3 tablespoons grated lemon zest
• ▢ ¾ cup blueberries fresh or frozen

Instructions

• Preheat the oven to 350°F and line an 8×4-inch loaf pan loaf pan with parchment paper.
• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In another large bowl, beat the eggs, maple syrup, milk, butter and lemon juice with a hand mixer until combined.
• Transfer the dry ingredients on top of the wet ingredients and mix until no streaks remain.
• In a small bowl, toss the blueberries with flour to prevent them from sinking into the loaf. Gently fold the blueberries into the batter along with the lemon zest.
• Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. If necessary, tent the pan with foil after 40 minutes of baking to prevent the top from browning too much.
• Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing.

Equipment

Aluminized Steel Loaf Pan

Mixing Bowl Set

Balloon Whisk

Measuring Cups and Spoons

Lemon Squeezer

Microplane Grater

Notes

Storage: Store in an airtight container at room temperature or in the refrigerator for up to 4 days. You can freeze the bread for up to 3 months. Just thaw overnight in the fridge and bring to room temperature before serving.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

• Instead of milk, you can use sour cream or greek yogurt.
• I tested this recipe with all purpose flour and whole wheat white flour, and both worked great.
• To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.
• Replace maple syrup with other types of granulated sugar or honey.

Nutrition

Calories: 157kcal, Carbohydrates: 25g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 38mg, Sodium: 177mg, Potassium: 83mg, Fiber: 1g, Sugar: 9g, Vitamin A: 172IU, Vitamin C: 5mg, Calcium: 51mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

Course: Breakfast