Blueberry Lemon Bread is the ultimate treat that combines the tangy essence of lemons and the juicy burst of blueberries. Hold on tight to enjoy the incredible aroma that will waft through your kitchen as you bake a loaf of this delicious blueberry lemon bread. This recipe perfectly harmonizes flavors, striking a beautiful balance between refreshing citrus and sweet indulgence.
This loaf of bread is a Lemon and Blueberry Lovers' Dream.
This bread is generously filled with plump and juicy blueberries, providing bursts of fruity goodness in every bite!
What makes this the ultimate blueberry lemon bread recipe?
The secret is the lemon zest infusion. Combining the sugar and lemon zest is the key. I suggest you not skip this step and also use your fingers to incorporate both.
Another essential step is to toss the blueberries with ½ tablespoon of flour before adding them to the batter. This will help prevent the blueberries from sinking to the bottom of the pan during baking.
This recipe is so versatile. If you are not a fan of blueberries, you can swap blueberries for 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.
Ingredients:
- Blueberries: Blueberries bring bursts of juicy sweetness and a pop of color to the bread. They also contribute moisture and a subtle tartness, enhancing the overall taste.
- Lemon juice & Lemon Zest: Lemon juice and zest provide a bright and tangy flavor, balancing the sweetness and adding a refreshing twist to the bread.
- Sugar: This loaf has the right amount of sweetness.
- Salt: A small amount of salt enhances the flavors and balances the sweetness of the bread.
- Baking Powder: Baking powder helps the bread rise and become fluffy, creating a light and airy texture.
- Flour: All-purpose flour is the main ingredient, giving the bread its structure and texture. Whole wheat white flour can be used as an alternative and gluten-free all-purpose flour works for those with gluten restrictions.
- Eggs: The eggs bind the ingredients together, provide moisture, and it helps the loaf to rise, resulting in a tender texture.
- Greek Yogurt: The thickness of Greek yogurt helps retain moisture in the bread, resulting in a moist and tender crumb. Greek yogurt is known for its tanginess, which beautifully complements the zesty lemon flavor in this bread. The combination of lemon and Greek yogurt creates a harmonious balance between sweet and tangy, elevating the overall taste of this blueberry lemon bread.
- Oil: To make this recipe I used Olive oil. Oil helps keep the bread incredibly moist and tender. The natural richness of the oil infuses the loaf with a luxurious texture, ensuring each bite is wonderfully soft and delectable. This moisture-retaining quality ensures that the bread stays fresh for longer periods, allowing you to savor its delightful flavors even after it has been baked.
- Vanilla extract: it’s best to choose a pure and high-quality vanilla extract to ensure the best flavor. Just a teaspoon or two is enough to impart its aromatic and sweet essence throughout the entire loaf.
Equipment I use:
- Spatula
- 9×5 loaf pan
- Mixing bowls
- Whisk
- Measuring cups
HOW TO MAKE THE ULTIMATE BLUEBERRY LEMON BREAD:
The first step is to preheat the oven to 350°F and spray a loaf pan with baking spray, or you can even spread some butter. Set aside
Then, in a small bowl, combine the lemon zest and sugar. Using your fingers, combine until the sugar is all coated with zest and the mixture has a lemony fragrance. Set aside.
Next, in a large bowl, combine the flour, salt, and baking powder. Add in the sugar and zest mixture and whisk until all is combined.
In a separate mixing bowl, add eggs, yogurt, vanilla extract, and lemon juice. Stir until all are combined.
Place the blueberries in a separate bowl and toss the berries with the 1/2 tablespoon flour (this will help prevent the blueberries from sinking to the bottom of the pan during baking).
Combine dry ingredients with wet:
Add the flour mixture to the egg mixture and gently mix to combine.
Once the batter is mixed, gently fold in the blueberries.
I use the spatula to fold them in gently.
Pour the batter into a 9×5 loaf pan and bake for about 50 minutes, depending on your oven. To ensure the bread is done, insert a toothpick into the middle. If the toothpick comes out clean, it means it’s done. Another indication is that the top will be browned.
Remove the bread from the oven and allow it to cool in the pan for at least 10 minutes.
Then, turn the pan upside down to remove the bread. Place the loaf on a wire rack and continue cooling before serving.
To Finish It Off – Drizzle a delicious Glaze!
This luscious Homemade Lemon Cream Cheese Glaze adds extra tang and sweetness.
This Blueberry Lemon Bread is a perfect treat to enjoy during the summer months when fresh berries and citrus are abundant.
The ultimate Blueberry Lemon Bread
Equipment
- Spatula
- 9×5 loaf pan
- Mixing bowls
- Whisk
- Measuring cups
Ingredients
- 1 tablespoon lemon zest one regular-size lemon
- 1 cup granulated sugar
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 1 cup Greek yogurt or vanilla yogurt
- 3 large eggs
- ½ teaspoon vanilla extract
- 1 tablespoon lemon juice
- ½ cup oil I use olive oil You can substitute for vegetable oil
- 1 cup blueberries
- ½ tablespoon of flour to coat the berries
- Glaze Glaze Recipe
Instructions
- The first step is to preheat the oven to 350°F and spray a loaf pan with baking spray, or you can even spread some butter. Set aside
- Then, in a small bowl, combine the lemon zest and sugar. Using your fingers, combine until the sugar is all coated with zest and the mixture has a lemony fragrance. Set aside.
- Next, in a large bowl, combine the flour, salt, and baking powder. Add in the sugar and zest mixture and whisk until all is combined.
- Add eggs, yogurt, vanilla extract, and lemon juice in a separate mixing bowl. Stir until all are combined.
- Place the blueberries in a separate bowl and toss the berries with the 1/2 tablespoon flour (this will help prevent the blueberries from sinking to the bottom of the pan during baking). Make sure to rinse and dry completely before this step.
Combine dry ingredients with wet:
- Add the flour mixture to the egg mixture and gently mix to combine. Once the batter is mixed, gently fold in the blueberries.I use the spatula to fold them in gently.
- Pour the batter into a 9×5 loaf pan and bake for about 50 minutes, depending on your oven. To ensure the bread is done, insert a toothpick into the middle. If the toothpick comes out clean, it means it’s done. Another indication is that the top will be browned.
- Remove the bread from the oven and allow it to cool in the pan for at least 10 minutes. Then, turn the pan upside down to remove the bread. Place the loaf on a wire rack and continue cooling before serving.
- To Finish It Off – Drizzle a delicious Glaze!
Notes
Nutrition
Tell me what you think of this recipe, and if you have any questions, don’t forget to get in touch with me. I’m always happy to hear from YOU.
Until the next one…
MORE BLUEBERRY & LEMON RECIPES:
Lemon Blueberry Cupcakes
Lemon Bars With Shortbread Crust
Easy Blueberry Waffles
Blueberry Strawberry Smoothie
