Lemon Blueberry Sweet Bread is a moist, tender loaf filled with bursts of juicy blueberries and bright lemon flavor. Finished with a simple lemon glaze, this bread is perfect for breakfast, brunch, or an afternoon treat. It’s as beautiful as it is delicious, with a fresh, citrusy aroma that fills the kitchen as it bakes.
Why You’ll Love This Recipe
Lemon Blueberry Sweet Bread offers the perfect balance of sweet, tart, and fruity flavors. Here’s why you’ll love baking this loaf:
- Bright, fresh flavor: The combination of lemon and blueberry creates a vibrant taste that’s both refreshing and satisfying.
- Soft, moist texture: Thanks to buttermilk or yogurt in the batter, the bread stays tender and moist.
- Easy to make: With simple ingredients and straightforward steps, this recipe is accessible for all levels of bakers.
- Versatile: Enjoy it plain, with a glaze, or even lightly toasted with butter.
- Beautiful presentation: The golden loaf studded with blueberries makes a lovely addition to any table.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
all-purpose flour
baking powder
salt
granulated sugar
unsalted butter (softened)
eggs
lemon zest
lemon juice
buttermilk or plain yogurt
fresh or frozen blueberries (if frozen, do not thaw)
powdered sugar (for glaze)
Directions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in lemon zest and juice.
- Combine wet and dry: Gradually add the flour mixture, alternating with buttermilk or yogurt. Mix until just combined. Gently fold in the blueberries.
- Bake: Pour the batter into the prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Glaze (optional): Whisk powdered sugar with lemon juice until smooth. Drizzle over the cooled loaf.
Servings and timing
This recipe makes 1 loaf (about 8-10 slices). Preparation time is approximately 15 minutes, with a baking time of 50-60 minutes.
Variations
Lemon Blueberry Sweet Bread can be adapted in many ways:
- Add nuts: Fold in chopped walnuts or pecans for extra texture.
- Coconut twist: Add shredded coconut to the batter or sprinkle on top before baking.
- No glaze: The bread is delicious on its own if you prefer it without the added sweetness of the glaze.
- Muffin version: Pour the batter into muffin tins and bake for 18-22 minutes.
Storage/reheating
Store the bread tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze slices individually wrapped for up to 2 months. Thaw at room temperature. Lightly warm slices in the microwave or toaster oven if desired.
FAQs
Can I use frozen blueberries?
Yes, use them straight from the freezer without thawing to prevent excess bleeding into the batter.
How do I prevent the blueberries from sinking?
Toss the blueberries in a tablespoon of flour before folding them into the batter.
Can I use oil instead of butter?
Yes, vegetable oil or a light olive oil can be used for a slightly different texture.
Is buttermilk necessary?
Buttermilk adds tenderness and tang, but plain yogurt or sour cream work as substitutes.
Can I make this bread gluten-free?
Yes, use a gluten-free all-purpose flour blend designed for baking.
How do I know when the bread is done?
The top will be golden, and a toothpick inserted into the center should come out clean or with a few moist crumbs.
Can I double the recipe?
Yes, double the ingredients and divide the batter between two loaf pans.
Is the glaze necessary?
No, it is optional. The bread is flavorful enough on its own.
Can I add more lemon flavor?
Yes, increase the zest or add a bit of lemon extract to intensify the lemon flavor.
What pairs well with this bread?
Serve with tea, coffee, or fresh fruit for a lovely breakfast or snack.
Conclusion
Lemon Blueberry Sweet Bread is a delightful, easy-to-make loaf that combines the brightness of lemon with the sweetness of blueberries in a soft, tender crumb. Whether enjoyed plain or topped with a zesty glaze, this bread is sure to become a favorite for any occasion. It’s perfect for sharing, gifting, or simply treating YOURSELF
PrintLemon Blueberry Sweet Bread
Lemon Blueberry Sweet Bread is a moist, tender loaf filled with bursts of juicy blueberries and bright lemon flavor. Finished with a simple lemon glaze, this bread is perfect for breakfast, brunch, or an afternoon treat.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (8-10 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Unsalted butter (softened)
- Eggs
- Lemon zest
- Lemon juice
- Buttermilk or plain yogurt
- Fresh or frozen blueberries (if frozen, do not thaw)
- Powdered sugar (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in lemon zest and juice.
- Gradually add the flour mixture, alternating with buttermilk or yogurt. Mix until just combined. Gently fold in the blueberries.
- Pour the batter into the prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze (optional), whisk powdered sugar with lemon juice until smooth. Drizzle over the cooled loaf.
Notes
- For extra texture, fold in chopped walnuts or pecans.
- Add shredded coconut to the batter or sprinkle on top before baking for a coconut twist.
- The glaze is optional; the bread is delicious on its own without it.
- For a muffin version, pour the batter into muffin tins and bake for 18-22 minutes.
- Store tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze slices individually for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg