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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs, at room temperature - 1 tablespoon lemon zest - ¼ cup freshly squeezed lemon juice - 1 teaspoon pure vanilla extract - 1 cup fresh blueberries - ¼ cup powdered sugar (for glaze) - 1-2 tablespoons lemon juice (for glaze) When measuring flour, spoon it into the cup and level it off. This step ensures accuracy. Use room temperature butter for easy creaming. Eggs should also be at room temperature to mix well. For lemon zest, use a microplane for fine results. Fresh blueberries add flavor, but frozen ones work too. Just make sure they’re thawed and drained. If you need a dairy-free option, use coconut oil or a plant-based butter. You can swap granulated sugar for coconut sugar or honey. For eggs, use a flaxseed mixture: mix 1 tablespoon of ground flax with 2.5 tablespoons of water per egg. If you want a gluten-free version, use a gluten-free flour blend. Just ensure it contains xanthan gum for better texture. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, take a 9x5-inch loaf pan. Grease it with butter or line it with parchment paper. This will help the bread slide out easily after baking. In a medium bowl, whisk together the dry ingredients. Combine 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Mix them well and set this bowl aside. This blend will give your bread the right rise and flavor. Now, grab a large mixing bowl. Use an electric mixer to cream ½ cup of softened unsalted butter with 1 cup of granulated sugar. Mix on medium speed for about 3-4 minutes. The mixture should be light and fluffy, which adds air to your bread and helps it rise. Next, add 2 large eggs one at a time. Make sure to mix well after each egg. Then, add 1 tablespoon of lemon zest, ¼ cup of fresh lemon juice, and 1 teaspoon of pure vanilla extract. Blend until everything is smooth. This mix gives your bread a bright, fresh flavor. Gradually add the dry mixture to the wet mixture. Use a spatula or wooden spoon to fold them together. Stir gently until just combined. Be careful not to over-mix. This keeps your bread light and fluffy. Now it’s time for the star of the show! Gently fold in 1 cup of fresh blueberries. Make sure they’re evenly spread throughout the batter. Be gentle so you don’t crush the berries. This adds bursts of flavor in every slice. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Bake in the oven for 50-60 minutes. To check if it’s done, insert a toothpick into the center. It should come out clean. If the top browns too fast, cover it with aluminum foil. After baking, cool in the pan for about 10 minutes. Then, move it to a wire rack to cool completely. To keep your bread moist, use room-temperature ingredients. This helps the butter blend well. Make sure you don't over-mix the batter. Over-mixing can make the bread dry. Another tip is to add a little extra lemon juice. It adds flavor and moisture. You can also wrap the cooled bread in plastic wrap. This helps lock in moisture. To prevent blueberries from sinking, toss them in a bit of flour first. This light coating helps them stay suspended in the batter. You can use the same flour from your dry ingredients. Also, fold the blueberries in gently. Avoid smashing them, as this can break the berries and cause them to sink. For a nice glaze, whisk powdered sugar with lemon juice. Start with one tablespoon of lemon juice. Add more if you want a thinner glaze. If the glaze is too runny, mix in more powdered sugar. Aim for a thick but pourable consistency. This will help the glaze look nice on your bread. Drizzle it over the cooled bread for a beautiful finish. Pro Tips Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature to help them blend more smoothly, resulting in a lighter texture for your bread. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense bread instead of a light and airy loaf. Fresh vs. Frozen Blueberries: If using frozen blueberries, do not thaw them before adding to the batter. This helps prevent the batter from turning purple and keeps the blueberries intact. Adjust Glaze Consistency: You can customize the lemon glaze by adjusting the amount of lemon juice or powdered sugar. For a thicker glaze, add more powdered sugar; for a thinner glaze, add more lemon juice. {{image_4}} You can add a crunchy twist to your lemon blueberry bread. Walnuts or pecans work great. Just chop them coarsely and fold them in with the blueberries. You can also try mixing in other fruits. Raspberries or strawberries can add a nice touch. Just remember to keep the amount of fruit balanced so the bread stays moist. If you want muffins instead of bread, the recipe is easy to change. Use a muffin tin instead of a loaf pan. Fill each muffin cup about two-thirds full with batter. Bake for about 18 to 22 minutes. They should be golden on top. Enjoy the same great taste but in a fun, portable form! For those who prefer less sugar, there are options. You can use honey, agave, or maple syrup. Just keep in mind that these may change the texture. If using liquid sweeteners, reduce the amount of liquid in the recipe. Using stevia or monk fruit can also work. Adjust based on your taste, and enjoy a healthier bread! Store leftover lemon blueberry bread in an airtight container. This keeps it fresh. You can also wrap it in plastic wrap. Place it at room temperature for up to three days. If you want to keep it longer, move it to the fridge. This can last about a week, but it may dry out. To freeze the bread, first let it cool completely. Wrap it tightly in plastic wrap. Then, place it in a freezer-safe bag. You can freeze it for up to three months. When you're ready to eat it, just thaw it in the fridge overnight. To reheat, slice the bread if you like. Place the slices on a baking sheet. Heat in a 350°F oven for about 10 minutes. You can also use a microwave for quick reheating. Just warm each slice for 15-20 seconds. Enjoy it warm for the best flavor! Yes, you can use frozen blueberries for this recipe. They work well and save time. Just fold them into the batter while still frozen. This helps them keep their shape. You may see some color in the bread, but the taste will still be great. To check if your bread is done, insert a toothpick into the center. If it comes out clean, the bread is ready. If you see batter on the toothpick, bake it longer. You can also look for a golden top and a firm feel. Yes, you can make this bread without eggs. Try using 1/4 cup of applesauce for each egg. This keeps the bread moist. You can also use mashed bananas or yogurt as substitutes. Each of these options adds a unique flavor. Leftover lemon juice can be used in many ways. You can make a refreshing lemonade or add it to salad dressings. It also works well in marinades for chicken or fish. You can freeze it in ice cube trays for future use. To make this recipe gluten-free, swap the all-purpose flour with a gluten-free blend. Look for one that includes xanthan gum for better texture. This will help the bread rise and stay fluffy. You can also use almond flour for a different flavor. This post covered all you need for delicious blueberry bread. You learned about key ingredients, measurements, and substitutions. I shared step-by-step instructions for mixing and baking. You now have tips for texture and variations to try. Don’t forget storage methods to keep your bread fresh. Remember, cooking is fun! Experiment and enjoy your baking journey.

Zesty Lemon Blueberry Bliss Bread

A delightful bread infused with lemon and blueberries, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cups unsalted butter, softened at room temperature
  • 1 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon lemon zest
  • 0.25 cups freshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 cups fresh blueberries
  • 0.25 cups powdered sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons lemon juice

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
  • In a large mixing bowl, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
  • Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the lemon zest, lemon juice, and vanilla extract, mixing until well combined.
  • Gradually incorporate the dry ingredients into the wet ingredients using a spatula, stirring just until combined.
  • Gently fold in the blueberries, distributing them evenly throughout the batter.
  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  • In a small bowl, whisk together the powdered sugar and 1-2 tablespoons of lemon juice until smooth. Adjust the consistency as desired.
  • Once the bread is completely cooled, drizzle the lemon glaze generously over the top.

Notes

Pairs well with tea or coffee. Garnish with fresh blueberries and lemon slices.
Keyword blueberry, bread, dessert, lemon