Blueberry Lemon Bread Slices

Name: Blueberry Lemon Bread Slices
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 slices
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 1/2 cups fresh blueberries

Highlighted under: Modern Baking Ideas

I've always been captivated by the harmony of blueberries and lemon, and this Blueberry Lemon Bread Slices recipe perfectly encapsulates that balance. Whether I’m baking for brunch or indulging in a cozy evening treat, these slices have become a staple for me. The zest from the lemon beautifully brightens the sweet blueberries, creating a delightful combination. The moist, tender bread is irresistible, especially when paired with a cup of tea. Join me on this flavorful journey, and you’ll see why this recipe is a favorite in my kitchen.

Created by

Dorothy Finch

Last updated on 2026-02-01T19:09:36.603Z

When I first tried making this Blueberry Lemon Bread, I was surprised by how simple it was to achieve such a flavorful result. The secret is in the freshness of the ingredients; I always opt for ripe, juicy blueberries and freshly grated lemon zest. This not only elevates the flavor but also creates a visually stunning loaf.

One of my favorite tips is to slightly underbake the bread, allowing it to remain moist and soft. That slight chewiness makes each slice even more delightful, ensuring you won't want to stop at just one. Trust me, you’ll be coming back for seconds!

Why You'll Love This Recipe
Bursting with fresh blueberries and zesty lemon flavor
Perfectly moist with a tender crumb
Great for breakfast, dessert, or as a snack

Understanding Ingredient Roles

The combination of all-purpose flour and baking powder forms the backbone of this bread, providing the necessary structure and lift. While using all-purpose flour is standard, if you need a gluten-free option, consider a 1-to-1 gluten-free flour blend to maintain the bread's texture. The baking powder is crucial for achieving that beautiful rise, so be sure to check its expiration date before starting to ensure optimal leavening.

Granulated sugar not only sweetens this recipe but also contributes to a tender crumb by adding moisture to the batter. If you're looking for a less sweet option, you can reduce the sugar by up to one quarter, though this may slightly alter the bread's moistness. Alternatively, try using coconut sugar or honey for a different flavor profile; just be mindful that substitution can affect moisture levels.

Tips for Mixing and Baking

When creaming the butter and sugar, aim for a light and fluffy texture—this stage introduces air into the batter, which aids in creating a light final product. Don't rush this step; taking about three minutes ensures that the sugar fully incorporates, resulting in a well-aerated base. If your mixture feels gritty, it indicates that the sugar hasn't fully dissolved, which can lead to uneven texture in the bread.

As you combine the wet and dry ingredients, merge them just until no dry flour remains visible. Overmixing activates the gluten, resulting in a dense loaf instead of the tender bread you desire. Look for a smooth batter with a few small lumps; this will yield the best results. When pouring the batter into the pan, smoothing the top gives it an even bake, ensuring your finished product has a uniform shape.

Ingredients

Blueberry Lemon Bread Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups fresh blueberries

Instructions

Prepare your oven and pan

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper.

Mix the dry ingredients

In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream the butter and sugar

In another bowl, cream the softened butter and granulated sugar until light and fluffy. This should take about 3 minutes.

Add eggs and vanilla

Beat in the eggs, one at a time, along with the vanilla extract and lemon zest until fully incorporated.

Combine wet and dry ingredients

Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined. Be careful not to overmix.

Fold in the blueberries

Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.

Bake the bread

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.

Cool and slice

Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Pro Tips

For an extra special touch, consider drizzling your blueberry lemon bread with a simple lemon glaze made from powdered sugar and lemon juice. It adds a delightful sweetness and enhances the lemon flavor.

Serving Suggestions

These Blueberry Lemon Bread Slices shine when paired with a dollop of whipped cream or a sprinkle of powdered sugar for a dessert. For brunch, consider serving them alongside a fresh fruit salad or a drizzle of honey for extra sweetness. They also make an excellent base for French toast—just slice the bread thick, dip in an egg mixture, and cook until golden brown on both sides.

For a simple weekday treat, the slices can be enjoyed plain or toasted. A smear of cream cheese or a flavored butter can elevate each bite, introducing a creamy element that complements the zesty lemon and sweet blueberries beautifully.

Storage and Freezing

Storing Blueberry Lemon Bread is straightforward. Wrap the completely cooled loaf in plastic wrap or aluminum foil, and keep it at room temperature for up to three days. For longer freshness, consider placing it in an airtight container in the fridge, where it can last a week. Always remember to let the bread come to room temperature before slicing to ensure the best texture.

If you're looking to make this treat ahead of time, freezing is a perfect option. After baking, let the loaf cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to three months. When ready to enjoy, simply thaw at room temperature for a few hours before slicing and serving.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just make sure to add them directly from the freezer to prevent them from bleeding into the batter.

→ How should I store the bread?

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months.

→ Can I make this recipe gluten-free?

Yes, you can substitute regular flour with a gluten-free all-purpose flour blend, ensuring it contains xanthan gum.

→ How do I know when the bread is done baking?

The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs attached but not wet batter.