Lemon Blueberry Bread

This lemon blueberry bread brightens any morning or afternoon with its fresh citrus zing and sweet berry bursts. The batter comes together quickly, making it a perfect bake for a spontaneous treat or a thoughtful gift. The vibrant glaze on top not only looks stunning but adds a punchy finish that really elevates the whole loaf.

I first made this during an early spring weekend and now it’s a favorite whenever the weather warms up. Every time I slice into the loaf, the sweet and tangy aroma fills the kitchen and lifts the mood.

Ingredients

• Cooking spray: to grease the pan ensuring the bread releases easily after baking
• All-purpose flour: for structure using fresh flour helps the bread rise nicely
• Baking powder and baking soda: to give the bread its light and fluffy texture
• Kosher salt: to balance sweetness and enhance the flavors
• Butter: softened for easy creaming with sugar high-quality unsalted butter adds richness
• Granulated sugar: to sweeten and tenderize the crumb
• Lemon zest and juice: for that fresh citrus punch always zest before juicing for best aroma
• Large eggs: to bind the ingredients and enrich the bread
• Pure vanilla extract: adds a subtle depth and warmth
• Sour cream: adds moisture and slight tang resulting in a tender crumb
• Blueberries: provide juicy bursts of sweetness and color fresh is best but frozen works too if thawed and drained

For the glaze

• Blueberries: cooked down to create a naturally bright glaze
• Lemon juice: to keep the glaze lively and tart
• Pinch of kosher salt: to enhance flavor
• Powdered sugar: to thicken and sweeten the glaze

Step-by-Step Instructions

Preheat and Prepare:

Preheat your oven to 350 degrees Fahrenheit and grease a loaf pan evenly with cooking spray to prevent sticking. In a medium bowl, whisk together 2 cups of flour, baking powder, baking soda, and kosher salt ensuring these dry ingredients are fully combined for an even rise.

Cream Butter and Sugar:

In a large mixing bowl, use a hand mixer to beat softened butter and granulated sugar along with lemon zest until creamy and slightly fluffy. This step incorporates air pockets which create a lighter bread texture.

Add Eggs and Flavorings:

Add eggs one at a time, beating well after each addition to fully incorporate and avoid curdling. Stir in pure vanilla extract next to boost flavor complexity.

Combine Wet and Dry Ingredients:

Add the dry mixture slowly into the wet ingredients, mixing just until a few dry spots remain to prevent overmixing. Then fold in sour cream and lemon juice gently to keep the batter tender.

Incorporate Blueberries:

Toss the blueberries with the remaining 2 tablespoons of flour in a small bowl. This helps prevent the berries from sinking to the bottom. Fold the blueberry mixture gently into the batter.

Bake the Bread:

Transfer the batter to your prepared pan, smoothing the top evenly. Bake for 60 to 70 minutes, testing by inserting a toothpick into the center to check if it comes out clean. Let the bread cool for 20 minutes in the pan before inverting it onto a wire rack to cool completely.

Prepare the Glaze:

In a small pot over medium heat, combine blueberries, lemon juice, and a pinch of kosher salt. Cook for about 5 minutes until the blueberries are bursting and soft. Use the back of a wooden spoon to mash the berries, releasing their color and flavor.

Strain and Sweeten the Glaze:

Strain the blueberry mixture through a fine mesh sieve into a medium bowl, pressing to extract the maximum juice. Stir in powdered sugar to thicken the glaze to your desired consistency. Adjust sweetness or tartness by adding more sugar or lemon juice as needed.

Finish and Serve:

Pour the glaze generously over the cooled bread. Allow it to set and harden for about 15 minutes before slicing to enjoy the full burst of flavor.

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Lemon zest is my secret weapon here It pulls all the flavors together with a fresh aromatic lift. I remember making this during a Sunday brunch for friends and everyone kept asking for the recipe. The combination of tangy lemon and sweet blueberries feels like a bright little celebration in every bite.

Storage Tips

Store lemon blueberry bread wrapped tightly in plastic wrap or in an airtight container on the counter for up to two days. To keep it longer, freeze it in foil or plastic wrap for up to three months. When ready to eat, thaw at room temperature or warm slices briefly in the toaster oven for a fresh-out-of-the-oven feel.

Ingredient Substitutions

If you do not have sour cream plain Greek yogurt works well and adds moisture with a slight tang. Fresh lemon zest and juice are best but bottled lemon juice can be used in a pinch just reduce the amount as it is more concentrated. For berries you can substitute blueberries with fresh raspberries or blackberries but the glaze color and flavor will vary.

Serving Suggestions

This bread pairs perfectly with a cup of tea or coffee for breakfast or afternoon snack. For a dessert twist add a smear of cream cheese or mascarpone on a slice. It also works wonderfully alongside fresh berries and a dollop of whipped cream for a light summer treat.

Pro Tips

• Allow butter to soften fully before creaming for better texture and easier mixing
• Do not overmix after adding flour as it can make the bread tough
• Toast lemon zest slightly in a dry pan for a few seconds before adding to intensify the aroma without bitterness

Common Recipe Questions

→ How do I keep the blueberries from sinking in the batter?

Tossing blueberries in a small amount of flour before folding them into the batter helps keep them suspended evenly throughout the loaf.

→ What causes a glaze to thicken properly?

Powdered sugar added gradually while stirring into warm blueberry and lemon juice mixture thickens the glaze to a smooth, spreadable consistency.

→ Can I substitute sour cream in the batter?

Yes, alternatives like Greek yogurt or buttermilk can be used to maintain moisture and tenderness in the loaf.

→ What is the best way to check if the loaf is baked through?

Insert a toothpick in the center; if it comes out clean or with few moist crumbs, the bread is done baking.

→ How should this bread be stored?

Wrap cooled loaf tightly and keep at room temperature for up to two days or refrigerate to extend freshness, allowing it to come to room temperature before serving.