Tender Lemon Blueberry Bread
A tender, airy, and moist lemon blueberry bread bursting with fresh citrus flavor and juicy blueberries. Perfect for breakfast, snacks, or gifting.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Category: Bread
- Cuisine: American
Ingredients
Scale
- 2 cups (240 grams) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150 grams) granulated sugar
- ½ cup (115 grams) unsalted butter, softened
- 2 large eggs, room temperature
- ½ cup (120 ml) buttermilk (or milk + 1 tablespoon lemon juice)
- Zest of 2 medium lemons
- 2 tablespoons lemon juice
- 1 ½ cups (225 grams) fresh blueberries, washed and patted dry
- 1 teaspoon vanilla extract
- Optional: powdered sugar for glaze
- Optional: up to ½ cup almond flour for gluten-free substitution
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray and optionally line with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
- In a separate bowl, beat softened butter and sugar until pale and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, then stir in lemon zest, lemon juice, and vanilla extract.
- Add half of the dry ingredients to the wet mixture, then pour in buttermilk. Fold gently until just combined. Repeat with remaining dry ingredients. Do not overmix.
- Carefully fold in blueberries, ensuring they remain whole and evenly distributed.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, checking doneness with a toothpick starting at 50 minutes. Toothpick should come out clean or with a few moist crumbs.
- Cool bread in pan for 15 minutes, then transfer to a cooling rack to cool completely.
- Optional: Mix powdered sugar with lemon juice and drizzle over cooled bread for a glaze.
Notes
To prevent blueberries from sinking, toss them lightly in flour before folding into batter. Avoid overmixing to keep the bread tender and airy. Use fresh blueberries for best results to avoid blue tint. Tent with foil if top browns too quickly. Let bread cool completely before slicing to avoid crumbling.
Nutrition
- Serving Size: 1 slice (1/10th of l
- Calories: 220
- Fat: 8
- Carbohydrates: 32
- Protein: 3
Keywords: lemon blueberry bread, lemon bread, blueberry bread, moist bread, easy bread recipe, tender crumb, breakfast bread, quick bread