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Lemon Blueberry Bread

Lemon Blueberry Bread
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Lemon Blueberry Bread is a moist and flavorful quick bread that perfectly balances the tangy zest of fresh lemons with bursts of sweet blueberries. Easy to make with simple pantry staples, it’s ideal for breakfast, a snack, or a homemade dessert with bright, refreshing flavors and a tender crumb.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar

Wet Ingredients

  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 3/4 cup buttermilk
  • Zest of 2 fresh lemons
  • 1/4 cup fresh lemon juice (about 1–2 lemons)
  • 1 teaspoon vanilla extract

Add-ins

  • 1 to 1 1/2 cups fresh or frozen blueberries (coated lightly with flour if desired)

Instructions

  1. Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Grease a standard loaf pan with butter or line it with parchment paper to ensure the bread doesn’t stick and bakes evenly.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and sugar to distribute the leavening agents and salt evenly for a tender crumb.
  3. Combine Wet Ingredients: In a separate bowl, lightly beat the eggs. Add melted butter, buttermilk, fresh lemon zest, lemon juice, and vanilla extract. Whisk the mixture until smooth and fragrant.
  4. Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry mixture using a spatula. Mix until just combined to avoid overworking the batter, which keeps the bread light and fluffy.
  5. Add Blueberries: Carefully fold in the blueberries, coating them with a little flour beforehand if desired to prevent them from sinking during baking.
  6. Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Avoid opening the oven door frequently to maintain even baking.
  7. Cool and Enjoy: Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. This prevents sogginess and keeps the crust crisp and golden.

Notes

  • Use fresh lemons for the brightest lemon flavor with freshly grated zest and juice.
  • Do not overmix the batter to maintain a tender texture and avoid toughness.
  • Coating blueberries lightly in flour prevents them from sinking to the bottom of the bread.
  • Begin checking for doneness at 50 minutes to avoid a dry loaf.
  • Allow the bread to cool fully before slicing for best texture and ease of cutting.
  • For a gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend.
  • For a dairy-free option, replace butter with coconut oil and buttermilk with almond milk plus vinegar.

Nutrition

Keywords: lemon blueberry bread, quick bread, lemon bread, blueberry loaf, breakfast bread, easy baking, homemade dessert, gluten free bread option, dairy free option

Find it online: https://lillysplate.com/lemon-blueberry-bread/