Lemon Blueberry Bread is going to become one of your favorite sweet loaves to make! The loaf is soft and airy, bursting with fresh blueberries that pair perfectly with the tangy lemons. The recipe is easy to make and will be gone in minutes!
Lemon Blueberry Bread-
This is the only recipe for a Blueberry Lemon Loaf you’ll need! Every bite is loaded with lemon flavor that wonderfully compliments the tart blueberries. Our technique for making sponge cakes will yield a perfectly moist, cake-like bread every time!
Why You’ll Love This Recipe:
- Perfect for last-minute company!
- Delicious for a sweet breakfast, a midday snack, or even dessert.
- The sponge cake bread is light and perfectly fluffy.
- You can double the recipe to freeze one for later.
The best blueberry lemon bread uses simple ingredients:
Bread loaf ingredients-
- Blueberries- you can use fresh or frozen blueberries. If you’re using frozen, don’t thaw them, just gently fold them to minimize streaking.
- Flour- 1 ⅓ cup + 1 teaspoon to coat the blueberries. Make sure you measure correctly and sift the flour. You can use all-purpose flour or cake flour.
- Baking powder- to give the bread lift and a light texture.
- Salt- helps balance the flavors of the loaf.
- Eggs- the binding agent.
- Sugar- you can adjust the sugar level to ¾ cup if you prefer your bread less sweet, or increase sugar for an extra sweet loaf.
- Sour cream- or Greek yogurt to add moisture to the loaf.
- Oil- using oil instead of butter makes the loaf perfectly soft. You can use canola or melted coconut oil.
- Lemon- using both lemon zest and lemon juice will amplify the flavor throughout the loaf.
Lemon glaze ingredients:
- Cream cheese- the base of the glaze.
- Powdered sugar- sweetens the icing.
- Lemon juice- brings the glaze together and the sourness compliments the sweetness of the sugar.
How to Make Blueberry Bread:
Don’t be alarmed by the number of steps, this loaf comes together quickly and is easier to make than you would expect!
- Preheat oven: Preheat your oven to 350°F.
- Prepare pan: Line a 9×5 loaf pan with parchment paper and lightly spray with nonstick spray. Or, coat the pan in butter and lightly coat it with flour to prevent sticking.
- Coat blueberries: Toss blueberries with 1 teaspoon of flour so they don’t sink to the bottom of the loaf.
- Combine dry ingredients: In a bowl, whisk together the flour, baking powder, and salt.
- Separate eggs: Separate the egg whites from the yolks into two separate bowls.
- Beat whites: Beat the egg whites until soft peaks form. Slowly add sugar, beating continuously until stiff peaks form.
- Beat yolks: Add sour cream (or yogurt), lemon zest, lemon juice, and oil to the egg yolks. Beat until the mixture gains some volume, about two minutes.
- Combine eggs: Add the egg yolk mixture to the egg white mixture. Beat until just combined.
- Add flour: Add half of the flour mixture to the wet ingredients and beat on low speed until just combined. Add the rest of the flour and beat again. Don’t overmix.
- Pour into pan: Pour ⅔ of the mixture into the prepared pan. Add half of the blueberries. Add the remaining batter, spread evenly, and top with remaining blueberries.
- Bake: Bake for 40-55 minutes, depending on your oven. Insert a toothpick into the center to check for doneness. If it comes out clean, the loaf is done.
- Cool: Let the loaf cool for a few minutes in the pan, then remove it to a wire rack and let cool completely.
- Prepare glaze: Stir or whisk together cream cheese, powdered sugar, and lemon juice. Top the cooled loaf with the icing.
- Serve and enjoy, friends!
Substitutions and Variations-
The lemon and blueberries complement each other perfectly but feel free to play around with the ingredients to your liking. Here are some variations:
- Swap berries: You can swap the blueberries with raspberries, strawberries, or even blackberries.
- Add nuts: If you’d like an extra crunch, add some chopped pecans or walnuts.
- Make blueberry muffins: Line a muffin pan with liners or spray with your preferred cooking spray. The baking time will be shorter, between 20-25 minutes. Bake for five minutes at 425°F to give the muffins some lift, then decrease the temperature to 350°F and bake for an additional 15-20 minutes.
- Use orange: Some of our readers love this loaf of bread with orange zest and juice instead of lemon.
- Add a streusel: Use the crumble topping from our Blueberry Coffee Cake for an added crunch on top of this bread loaf.
- Serve warm bread with some butter or jam!
- Serve with a homemade Caramel Brulee Latte or creamy Hot Chocolate for an at-home cafe experience!
- With a Strawberry Lemonade or homemade Apple Cider for you or your kids!
frequently asked questions?
It can be served either way! Reheat in the microwave for a few seconds if you like a warm loaf.
You may have used too much flour if you didn’t measure correctly. Always scoop flour into your measuring cup and level off for an accurate measure.
Overmixing will cause your loaf to be tough and not rise properly.
Check the temperature of your oven with an oven thermometer. Baking at too high of a temperature can make your loaf crumble. Or, you added too much flour.
You can omit the glaze or just sprinkle the loaf with powdered sugar.
Store & Freeze-
- STORE: We don’t often have leftovers, but if you do, leave the loaf at room temperature, covered for 2-3 days. Then, refrigerate in an airtight container for up to four more days.
- FREEZE: Wrap room temperature loaf (without the frosting) in plastic wrap to prevent freezer burn. Freeze in a freezer-safe bag or container for up to 3 months. Thaw completely, and place the loaf into the oven for a few minutes for a “freshly baked” taste!
More Sweet Bread Recipes:
Lemon Blueberry Bread Recipe
- Preheat oven to 350°F.
- Line a loaf pan with parchment paper and butter or coat with nonstick baking spray and lightly dust with flour.
- In a small bowl add the blueberries and gently coat with the 1 tsp flour. Set aside.
- In a medium bowl, combine the flour, baking powder, salt. Set aside.
- Separate egg whites from egg yolks. Place egg whites in one bowl and egg yolks in another.
- On high speed, with a mixer, beat egg whites until soft peaks form. Slowly add sugar, continue beating until stiff peaks form.
- Add sour cream, lemon zest, lemon juice and oil to the egg yolks. Beat until well incorporated and the mixture gains some volume, about 2 minutes. (You can use the same whisks as you did for the egg whites, no need to wash them).
- Pour egg yolk mixture in egg whites/sugar. On low-speed beat just until everything is combined.
- Add flour mixture in two parts. Add half the flour beat on low-speed, add remaining flour and beat again until well combined.
- Pour 2/3 of the mixture into your pan. Add 1/3 of the blueberries. Pour remaining mixture and spread evenly. Add remaining blueberries.
- Bake 40-55 minutes. Check center of loaf with a toothpick. If it comes out clean, the cake it ready.
- Once loaf cools a bit, remove from pan and set on a baking rack to completely cool.
- Beat all the ingredients for the glaze. Either spread glaze over the entire loaf or place in drizzle over the loaf.
- Enjoy, friends.