Blueberry Bliss Loaf

Prepare to fall in love with this extraordinary Lemon Blueberry Bread. It’s a remarkably moist, tender, and utterly delicious loaf that combines the vibrant sweetness of fresh blueberries with the invigorating tang of lemon. Crowned with a bright, zesty lemon glaze, this quick bread offers a perfect symphony of sweet, tart, and incredibly fresh flavors in every bite. Whether you’re a seasoned baker or just starting your culinary journey, this recipe promises a delightful experience and a loaf that will disappear almost as quickly as it’s made. It’s the quintessential treat for any occasion, from a casual morning coffee to an elegant brunch spread.

Why This Lemon Blueberry Bread Will Be Your New Favorite

This quick bread recipe isn’t just another baked good; it’s an experience waiting to happen. There are countless compelling reasons why this Lemon Blueberry Bread deserves a prime spot in your recipe collection, promising to become a beloved staple in your home:

• Effortlessly Delicious: This recipe is specifically designed for ease and speed. It comes together quickly with minimal fuss, making it an ideal choice for busy mornings or when you need a fantastic homemade treat without spending hours in the kitchen. Its straightforward steps ensure success for bakers of all skill levels.
• Perfect Flavor Harmony: The natural sweetness of plump, juicy blueberries perfectly complements the bright, zesty notes of fresh lemon. This classic pairing creates a taste that is both comforting and incredibly refreshing, further enhanced by the sweet-tart lemon glaze that crowns each slice. The combination of fruity sweetness and citrusy tang is truly irresistible.
• Incredibly Versatile for Any Occasion: This lemon blueberry loaf is wonderfully versatile. It’s an ideal companion for your morning coffee or afternoon tea, offering a delightful pick-me-up. It makes a stellar addition to any breakfast or brunch spread, adding a touch of homemade charm. Beyond that, it’s a sophisticated treat perfect for a tea party, or a light and satisfying dessert after dinner that won’t feel too heavy.
• Luxuriously Moist and Tender Texture: Thanks to carefully balanced ingredients, including the secret weapon of sour cream, this bread boasts an exceptionally moist and tender crumb that practically melts in your mouth. Every slice is generously packed with fresh blueberries that burst with sweet juices, along with fragrant lemon zest woven throughout the delicate batter, ensuring a flavor explosion with every bite.
• The Ultimate Lemon Glaze: While the bread itself is undoubtedly a star, the homemade lemon glaze truly elevates this recipe to the next level. It adds an extra layer of intense bright citrus flavor and provides a beautiful, glossy finish that makes this loaf not only taste amazing but look utterly irresistible too.

If you’re a fan of delightful homemade breads and sweet treats, you might also enjoy exploring some of our other cherished recipes such as our warm and inviting Cranberry Orange Bread, the renowned Better Than Starbucks Pumpkin Bread for autumn cravings, the uniquely delicious Fig Bread Recipe, comforting Apple Butter Bread, the elegant and fragrant Meyer Lemon Bread, and the always-popular classic Banana Bread.

For a complete, printable recipe card with exact measurements, a full list of ingredients, and comprehensive detailed instructions, please refer to the dedicated recipe section further down this page.

Crafting Your Perfect Lemon Blueberry Bread: A Step-by-Step Guide

Making this incredible Lemon Blueberry Bread is a surprisingly straightforward process that yields impressive results. Follow these detailed steps meticulously to ensure a perfectly moist, flavorful, and beautifully domed loaf every single time you bake it.

1. Prepare Your Loaf Pan and Preheat Oven

   Begin by preheating your oven to a precise 350ºF (175ºC). This crucial step ensures that your oven is at the correct temperature when your batter is ready to bake, promoting an even rise and a consistent, thoroughly cooked crumb. Next, prepare an 8 1/2 x 4 1/2 inch loaf pan, which is the ideal size for this recipe. Line the pan with parchment paper, allowing a generous overhang on the longer sides. This parchment “sling” is a clever trick that makes it incredibly easy to lift the baked loaf out of the pan without any sticking, tearing, or breakage, preserving its beautiful shape. Once lined, lightly spray the parchment paper and any exposed parts of the pan with a high-quality baking spray or thoroughly grease with butter. This double-layer of non-stick protection guarantees a clean and effortless release.

2. Combine Dry and Wet Ingredients with Flavor Boosters

   In a medium-sized bowl, meticulously whisk together the all-purpose flour, baking powder, and kosher salt. Whisking these dry ingredients thoroughly ensures they are perfectly combined and evenly distributed throughout your mixture, which is absolutely crucial for a consistent texture and proper rise in your finished quick bread. Set this bowl aside for a moment. In a separate, smaller bowl, gently toss your fresh blueberries with 1 tablespoon of the all-purpose flour. This simple yet effective trick helps to prevent the blueberries from sinking to the bottom of the batter during baking, ensuring they are beautifully and evenly dispersed throughout the entire loaf.

   Now, let’s turn our attention to the wet ingredients. In a large mixing bowl, combine the granulated sugar and the bright, fragrant lemon zest. Use your clean fingers to rub them together vigorously for about a minute. This essential, hands-on step helps to release the aromatic essential oils from the lemon zest, intensely infusing the sugar (and ultimately the entire bread) with an incredibly bright, fresh, and potent lemon flavor that is unmistakable. Once the sugar smells wonderfully lemony, proceed to whisk in the room temperature sour cream, large eggs, slightly cooled melted unsalted butter, and pure vanilla extract until the mixture is completely smooth and thoroughly well combined. Ensuring your sour cream and eggs are at room temperature is important, as this helps them emulsify better with the other ingredients, leading to a smoother batter and a more uniform, tender bake.

3. Combine Batter, Bake, and Cool

   Gradually add the prepared dry ingredients mixture to the wet ingredients. Stir gently with a spatula or wooden spoon, just until a few streaks of dry flour still remain visible. The absolute key here, which cannot be stressed enough for any quick bread, is to avoid overmixing at all costs! Overmixing develops the gluten in the flour, which will inevitably result in a tough, dense quick bread rather than the exceptionally moist and tender texture we are aiming for. A few small lumps in the batter are perfectly normal and actually preferable. Once the flour is mostly incorporated, gently fold in the flour-coated blueberries until they are just evenly distributed throughout the batter. Again, exercise caution and avoid overmixing to maintain the tender crumb.

   Carefully pour the prepared batter into your lined loaf pan, spreading it evenly with your spatula. Place the pan in the preheated oven and bake for approximately 45-60 minutes. It’s important to remember that baking times can vary significantly depending on your specific oven’s calibration and the humidity in your kitchen, so it’s always wise to start checking the bread a few minutes before the minimum suggested baking time. To test for doneness, insert a wooden skewer or a clean toothpick into the very center of the loaf. If it comes out clean or with only a few moist crumbs attached, your bread is perfectly ready. If the top appears to be browning too quickly, you can loosely tent it with aluminum foil to prevent over-browning. Remove the pan from the oven and let the freshly baked loaf cool in the pan for about 10 minutes. This crucial resting period allows the bread to set and firm up before it’s moved. After 10 minutes, use the parchment paper overhang to carefully lift the loaf out of the pan and transfer it to a wire rack to cool completely. Cooling completely is absolutely crucial before applying the glaze, as a warm loaf will cause the delicate glaze to melt and seep into the bread, compromising its beautiful finish.

4. Prepare and Drizzle the Vibrant Lemon Glaze

   Once your beautiful lemon blueberry loaf has cooled completely on the wire rack (this can take up to an hour or even more, depending on ambient temperature – patience is key!), it’s finally time to prepare the delectable and vibrant lemon glaze. In a small bowl, whisk together the powdered sugar, a touch of finely grated lemon zest for an extra aromatic flavor boost (this is optional, but highly recommended for an even more intense lemon kick!), and fresh lemon juice. Start by adding just 1 tablespoon of lemon juice, mixing thoroughly until the glaze is smooth and free of lumps. If you desire a thinner, more translucent consistency, gradually add more fresh lemon juice, a mere teaspoon at a time, until you reach your preferred drizzly texture. For a thicker, more opaque glaze, use less liquid. Drizzle the finished glaze generously and artistically over the completely cooled loaf. Allow the glaze to set and harden slightly for about 15-30 minutes before you proceed to slice and serve your magnificent, homemade Lemon Blueberry Bread. The set glaze will provide a beautiful finish and deliver a delightful tangy sweetness with every single mouth-watering bite.

Essential Tips for Baking the Best Lemon Blueberry Bread

Achieving the perfect Lemon Blueberry Bread is surprisingly easy when you keep a few crucial baking tips in mind. These simple techniques will elevate your loaf from good to truly exceptional:

• Master Proper Flour Measurement: For accurate and consistent baking results, always measure your flour correctly. Begin by aerating the flour by fluffing it gently with a spoon or whisk in its container. Then, spoon the flour into your dry measuring cup until it overflows, and finally, level off the top with the straight edge of a knife or a flat ruler. Avoid the common mistake of scooping directly with the measuring cup, as this can compact the flour significantly and lead to using too much, which will result in a dry and dense bread.
• Never Overmix the Batter: This is arguably the most critical tip for any quick bread, including this lemon blueberry delight. Once you combine the wet and dry ingredients, mix them just until they are barely incorporated, and you still see a few streaks of dry flour. Overmixing develops the gluten in the flour, which ultimately makes the bread tough, chewy, and dense instead of maintaining its desired light and tender texture. Remember, a few small lumps in the batter are perfectly fine and even desirable.
• Maximize Lemon Flavor with Zest Rubbing: The secret to getting a truly vibrant, potent lemon flavor throughout your quick bread is to rub the finely grated lemon zest directly into the granulated sugar with your fingers before adding any other wet ingredients. This simple yet powerful action helps to release the essential oils from the zest, intensely infusing the sugar with an incredible citrus fragrance and flavor that will permeate the entire loaf.
• Always Opt for Fresh Lemon Juice in the Glaze: While bottled lemon juice offers convenience, using freshly squeezed lemon juice for the glaze makes a noticeable and significant difference. Its brighter, more natural acidity and nuanced flavor will elevate your glaze from merely good to truly outstanding, providing that signature fresh tang.
• Strategic Planning for Make-Ahead Servings: If you plan to make this bread the day before you intend to serve it, ensure the loaf is completely cooled to room temperature before you wrap it tightly in plastic wrap. Store the UNGLAZED loaf at room temperature. It is best to apply the glaze about 30 minutes to an hour before you intend to serve it. This strategy keeps the glaze looking pristine and fresh, and prevents it from being absorbed too much into the bread, maintaining its beautiful appearance and texture.
• Embrace the Thick Dough Consistency: Do not be alarmed if your quick bread batter appears quite thick; this is entirely intentional and a characteristic of this recipe! A thicker batter consistency actually contributes to a beautiful, pronounced dome on your baked loaf, making it visually appealing and indicative of a good rise.
• Monitor Baking Times Closely: It’s a universal truth in baking that every oven behaves differently, and consequently, baking times can vary. Always begin checking your bread a few minutes before the minimum suggested baking time using the reliable toothpick test. If you notice the top browning too quickly before the inside is cooked, you can loosely tent the loaf with aluminum foil to prevent scorching.
• Be Mindful of Your Pan Size: Using a different size loaf pan than the specified 8 1/2 x 4 1/2 inches may necessitate adjustments to your baking times. A wider, shorter pan might bake faster, while a taller, narrower pan will likely take longer. Always adjust your baking duration accordingly and consistently rely on the toothpick test for accurate doneness.
• Optimal Storage for Peak Freshness: To maintain its delicious moisture and exquisite flavor, store your completely cooled Lemon Blueberry Bread in an airtight container at room temperature for up to 3 days. For slightly extended storage, you can keep it in the refrigerator. This lemon blueberry loaf is generally best enjoyed at room temperature, so if it has been refrigerated, allow it to come to room temperature before serving for the best taste and texture.
• Freezing for Future Enjoyment: To successfully freeze this delightful blueberry bread for later enjoyment, I highly recommend slicing the cooled loaf first. Wrap individual slices tightly in plastic wrap, then place them securely in a freezer-safe bag or an airtight container. It can be safely frozen for up to 3 months. However, please be aware that once thawed, the glaze might not retain its pristine white color and could potentially break down or seep slightly into the bread’s surface. For the absolute best results, consider freezing unglazed slices and then glazing them fresh after they have thawed completely.

Exciting Variations to Customize Your Lemon Blueberry Loaf

While this classic Lemon Blueberry Bread recipe is undeniably perfect as is, it’s also wonderfully adaptable, inviting you to experiment and customize it to suit your personal taste preferences or whatever ingredients you happen to have on hand. Feel free to get creative with these delicious variations:

• Utilizing Frozen Blueberries: If fresh blueberries are out of season or unavailable, you can absolutely use frozen blueberries with excellent results. The key is to add them directly from the freezer, without thawing them first. Thawing them can release too much excess moisture into the batter, potentially making the bread gummy or soggy. You might find you need to add a few extra minutes to the baking time when incorporating frozen berries.
• Experiment with Other Berries or Fruits: Instead of relying solely on blueberries, consider incorporating other delightful fruits that pair well with lemon. Raspberries, blackberries, or even finely diced strawberries would all be fantastic and flavorful substitutes. Use the same amount called for in the recipe to avoid weighing down the batter too much, which can hinder the bread from rising properly and affect its texture.
• Substitute Greek Yogurt for Sour Cream: For a slightly tangier flavor profile and to achieve a similar moist and tender texture, you can substitute an equal amount of plain full-fat Greek yogurt for the sour cream in the blueberry lemon bread recipe. This is a superb option if you prefer a less rich crumb but still desire that signature moisture and tenderness.
• Introduce a Touch of Warm Spice: For a warmer, more comforting flavor profile, consider adding half a teaspoon of ground cinnamon or a quarter teaspoon of ground nutmeg to your dry ingredients alongside the flour. These classic spices pair beautifully with both the bright notes of lemon and the sweetness of blueberries, adding an extra layer of complexity.
• Incorporate Nuts or White Chocolate: For an added textural dimension and a boost of flavor, gently fold in about half a cup of chopped walnuts or pecans along with the blueberries. If you have a sweet tooth, white chocolate chips are another excellent addition, offering a creamy, sweet counterpoint to the tart lemon and juicy blueberries.

More Delightful Blueberry Recipes to Explore

If you’ve thoroughly enjoyed baking and tasting this exquisite Lemon Blueberry Bread, you’ll surely love exploring these other fantastic blueberry-centric creations from our kitchen. Each recipe celebrates the versatility and deliciousness of fresh blueberries:

• Blueberry Streusel Coffee Cake: A tender cake with a crumbly topping and juicy blueberries.
• Lemon Streusel Blueberry Muffins: Fluffy muffins bursting with berries and a zesty crunch.
• Blueberry Scones: Classic, buttery scones studded with sweet blueberries.

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Lemon Blueberry Bread Recipe

This Lemon Blueberry Bread is tender, moist, and bursting with sweet and tart flavors accented with a bright citrus glaze. Perfect anytime of the year using fresh or frozen blueberries. It’s a delightful homemade treat that’s surprisingly easy to make and guaranteed to impress.

Overall Rating: 5 out of 5 stars (based on 2 votes)

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Print Recipe

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 50 minutes

Cooling Time: 1 hour

Servings: 10 servings

Calories: Approximately 333 kcal per serving

Author: Leigh Harris

Ingredients for Lemon Blueberry Bread

Blueberry Loaf

• 1 1/2 cups All-purpose flour (plus 1 tablespoon for coating blueberries)
• 2 tsp Baking powder
• 1/2 tsp Kosher salt
• 1 1/2 cups Fresh blueberries (or frozen, do not thaw)
• 1 cup Granulated sugar
• 2 tbsp Lemon zest
• 1 cup Sour cream (at room temperature)
• 3 large Eggs (at room temperature)
• 1/2 cup Unsalted butter (melted and cooled slightly)
• 1 tsp Vanilla extract

Lemon Glaze

• 1/2 cup Powdered sugar
• 1-2 tbsp Fresh lemon juice (adjust to desired consistency)
• 1/2 tsp Lemon zest (optional, for extra flavor)

Detailed Instructions

For the Blueberry Bread

1. Preheat your oven to 350ºF (175ºC). Line an 8 1/2 x 4 1/2 inch loaf pan with parchment paper, leaving an overhang on the longer sides for easy removal. Spray the interior of the pan and parchment paper with baking spray or butter.
2. In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, baking powder, and kosher salt. Set aside. In a separate small bowl, gently toss the 1 1/2 cups fresh (or frozen, unthawed) blueberries with the remaining 1 tablespoon of flour. Set aside.
3. In a large mixing bowl, combine the 1 cup granulated sugar and 2 tablespoons lemon zest. Use your fingers to rub the zest into the sugar for about a minute to release the lemon oils. Then, whisk in the 1 cup room temperature sour cream, 3 large room temperature eggs, 1/2 cup slightly cooled melted unsalted butter, and 1 teaspoon vanilla extract until the mixture is smooth.
4. Gradually add the dry flour mixture to the wet ingredients. Stir gently with a spatula or wooden spoon, just until a few streaks of dry flour remain. Be careful not to overmix. Gently fold in the flour-coated blueberries until they are evenly distributed throughout the batter.
5. Pour the batter into the prepared loaf pan and spread it evenly. Bake for 45-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean (or with only a few moist crumbs attached).
6. Remove the loaf from the oven and let it cool in the pan for 10 minutes. After 10 minutes, use the parchment paper overhang to carefully lift the loaf out of the pan and transfer it to a wire rack to cool completely before glazing.

For the Lemon Glaze

7. Once the bread has cooled completely, prepare the glaze. In a small bowl, whisk together the 1/2 cup powdered sugar, 1/2 teaspoon lemon zest (if using), and 1-2 tablespoons fresh lemon juice. Start with 1 tablespoon of lemon juice and gradually add more, a teaspoon at a time, until you reach your desired drizzly consistency.
8. Drizzle the finished lemon glaze generously over the completely cooled loaf. Allow the glaze to set for about 15-30 minutes before slicing and serving your delicious Lemon Blueberry Bread.

Baker’s Notes

• Do not overmix! Overmixing the batter will activate the flour’s gluten, resulting in a dense and tough quick bread instead of a tender one.
• Making ahead: If preparing this bread the day before serving, ensure the loaf is completely cooled and wrap it tightly in plastic wrap (unglazed). Apply the glaze approximately 30 minutes before serving for the best fresh appearance.
• Storage: Store the cooled Lemon Blueberry Bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer freshness. For optimal flavor and texture, it is best served at room temperature.
• Freezing: To freeze, slice the cooled blueberry bread, wrap individual slices tightly in plastic wrap, and place them in a freezer-safe bag or container for up to 3 months. Please note that the glaze may lose its pristine appearance and seep into the bread upon thawing.

Nutrition Information (Approximate per serving)

Calories: 333kcal | Carbohydrates: 45g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 94mg | Sodium: 148mg | Potassium: 175mg | Fiber: 1g | Sugar: 29g | Vitamin A: 521IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 1mg