Lemon Blueberry Bread

Let Me Tell You About This Lemon Blueberry Bread

Okay, so you know those rainy weekends when you’re just itching to bake, but you also don’t want to spend three hours fussing with complicated stuff? That’s usually when I reach for this lemon blueberry bread recipe. I remember the first time I made it — I actually bought way too many blueberries (they were on sale, what could I do?), and my questionable math led to a loaf that was basically more berry than bread. Still, my sister-in-law went back for thirds, so maybe I was onto something. If you’re looking for something cheerful, a bit tart, and really simple, this is for you. If not, well, at least you’ll have a good story (and a messy kitchen… sorry in advance).

Why I Keep Making This Bread

I make this lemon blueberry bread when I’ve promised someone I’ll bring something to brunch — but forgot until 8pm the night before. My family goes a bit nuts for it because it’s basically cake disguised as breakfast. (Sneaky, right?) Plus, the lemon totally helps when you’re trying to convince yourself it’s healthy; I mean, vitamin C! One time, I used frozen blueberries straight form the freezer and, well, it looked more like a blue tie-dye project than a loaf, but it still tasted great. Honestly, the only frustration I’ve had is remembering to zest the lemon before juicing it. Don’t do it the other way round — seriously, just don’t.

Gathering Your Ingredients (And Some Substitutions)

• 1 and 1/2 cups all-purpose flour (occasionally, I swap half for whole wheat if I’m feeling a bit virtuous — makes it a bit denser but not in a bad way)
• 1 tsp baking powder
• 1/2 tsp baking soda (my gran used to say Arm & Hammer or nothing, but any baking soda works fine)
• 1/4 tsp salt
• 1/3 cup unsalted butter, melted (I’ve used coconut oil once in a pinch — turned out surprisingly well!)
• 3/4 cup granulated sugar (brown sugar works too; makes it a bit richer)
• 2 eggs
• 1/2 cup plain yogurt or sour cream (Greek yogurt is great for extra tang, or even buttermilk if you have some lurking in the fridge)
• Juice & zest of 1 lemon (or two if you love it punchy — just don’t use bottled juice, it’s not the same)
• 1 tsp vanilla extract
• 1 cup fresh blueberries, washed and patted dry (frozen works; just don’t thaw — toss ’em in with a spoonful of flour to stop bleeding)

Let’s Make It: Directions (With Real-Life Wobbles)

1. Preheat your oven to 350°F (that’s about 180°C) and grease a 9×5-inch loaf pan. Or, if you’re like me and your favorite pan is slightly smaller, just mound the batter a bit higher. It’ll sort itself out.
2. In a big bowl, mix flour, baking powder, baking soda, and salt. Give it a good whisk. I sometimes use a fork — works the same, honestly.
3. In another bowl, whisk together melted butter and sugar until it looks a bit like wet sand. Add eggs, yogurt, lemon zest and juice, and vanilla. (This is where I sometimes realize I forgot the zest and have to fish my lemon out of the compost. Oops.)
4. Combine wet and dry ingredients, but don’t overmix. Just stir until you stop seeing dry flour. The batter’s supposed to look thick but not stodgy.
5. Gently toss blueberries with a spoonful of flour, then fold them into the batter. If a couple burst, don’t sweat it — it’ll marble the bread and look fancy.
6. Scrape the batter into your prepared loaf pan. Smooth the top (or not, it’ll even out). At this point, I usually sneak a blueberry or two. Quality control, right?
7. Bake for 50-60 minutes. After about 45, check with a toothpick — if it comes out clean or with just a few crumbs, you’re golden. If it’s gooey, keep it in, but watch the top so it doesn’t get too brown.
8. Cool in the pan for 10-15 minutes (I know, it’s hard to wait), then carefully turn onto a rack to finish cooling. Or just slice straight from the pan if you’re impatient — no judgment.

A Few Notes (From Many, Many Attempts)

• If you forget to add the flour to the blueberries, it’s fine. The streaks are just… artistic.
• The bread can sometimes sink a bit in the middle if your oven runs hot. Still tastes great, but maybe call it a rustic loaf if anyone asks.
• I used to think you had to sift the flour. Actually, I find it works better if I just whisk it — less mess, same outcome.

Variations I’ve Tried (Some Good, Some Not So Much)

• Adding a handful of chopped walnuts or pecans — makes it a bit heartier, but my kids call it “nutty bread” and pick the nuts out anyway.
• Swapping in raspberries for blueberries. Tastes great, but the loaf can get a bit too moist, so maybe reduce the yogurt by a spoonful.
• One time, I tried orange instead of lemon. It was… okay, but honestly, lemon wins by a country mile.

Do You Really Need Special Equipment?

You’ll want a loaf pan, but if all you have is a square cake tin, it’ll still bake up fine — just check it 10 minutes earlier. No electric mixer needed; I usually just use a big old wooden spoon (my favorite one is older than I am). If you don’t have a cooling rack, just prop the loaf up on a couple of wooden spoons to keep it from getting soggy underneath. Totally works.

How to Store It (If You Even Need To)

This bread keeps well in an airtight container at room temperature for 2-3 days. But honestly, in my house it never lasts more than a day! If you do want to keep it longer, just pop it in the fridge and toast slices as needed. Or freeze chunks for emergency cake cravings (don’t act like you’ve never had one).

Serving Suggestions (What We Do At My Place)

We usually eat thick slices with a cuppa tea, especially when it’s raining. My partner likes it with a bit of cream cheese, I go for a dab of salted butter, and the littles just want more blueberries on top (can’t blame them). Once, for brunch, I served it lightly toasted with a big dollop of lemon curd — now this recipe’s my go-to.

Things I Learned The Hard Way (AKA Pro Tips)

• I once tried rushing the cooling step and ended up with slices that totally fell apart. Now I just make coffee while I wait.
• Using too many blueberries can make the loaf a bit soggy — try to stick to about a cup.
• Forgot to grease the pan once… Let’s just say I ate the bread straight from the pan with a fork. No shame.

FAQ — Real Questions People (Actually) Ask

• Can I use frozen blueberries? Yup! (Don’t thaw.) Just toss ’em with flour and chuck them in. Batter will be a bit colder, so baking time might increase a smidge.
• What if I don’t have yogurt or sour cream? Milk works, but the loaf’s a bit less tangy. Or check out this alternate recipe for a slightly different vibe.
• Can I make it gluten free? Probably, but I haven’t tried personally. If you do, let me know how it turns out, yeah?
• Why did my bread sink? Might be too much liquid or underbaked. Or just your oven being quirky — mine’s older than some of my shoes.
• Is it better the next day? I think so, honestly! The flavors mingle and it slices cleaner. But if you can’t wait, I totally get it.

And just a quick note — if you’re the type who likes deep-diving into baking science, check out King Arthur Baking’s tips on high-altitude adjustments. My cousin in Colorado swears by them.

Anyway, let me know if you try it — or if you manage to keep it around long enough for leftovers. (Teach me your ways!)

★★★★★ 4.70 from 168 ratings

Lemon Blueberry Bread

yield: 8 servings

prep: 15 mins

cook: 55 mins

total: 50 mins

A moist and flavorful quick bread bursting with fresh blueberries and bright lemon zest. Perfect for breakfast, brunch, or as a sweet snack.

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Ingredients

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/3 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/2 cup plain yogurt or sour cream
• 1 cup fresh blueberries

Instructions

1. 1
   Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. 2
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. 3
   In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then add lemon juice, lemon zest, and yogurt.
4. 4
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries.
5. 5
   Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
6. 6
   Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 230 caloriescal

Protein: 4gg

Fat: 8gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 36gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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