Description
Lemon Blueberry Bread is a bright, flavorful loaf combining zesty lemon and juicy blueberries in a moist, tender crumb. Perfect for breakfast, snacks, or dessert, it offers refreshing citrus and berry flavors with a soft texture thanks to simple pantry ingredients like flour, eggs, and sour cream. This adaptable recipe suits all skill levels and can be customized with variations like gluten-free, vegan, or nut additions.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (or 1:1 gluten-free baking blend for gluten-free option)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup fresh blueberries (rinsed and patted dry)
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 3/4 cup sugar
- 2 large eggs (room temperature)
- 1/3 cup melted butter or oil (e.g., coconut oil for dairy-free)
- 1/2 cup sour cream or yogurt (dairy or plant-based)
Instructions
- Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and grease a loaf pan. Measure all ingredients, zest and juice the lemon, and rinse and pat dry the blueberries to avoid extra moisture.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute leavening agents for a proper rise.
- Combine Wet Ingredients: In a separate bowl, beat the eggs with sugar until light and fluffy. Stir in melted butter or oil, sour cream, lemon juice, and lemon zest to add moisture and bright flavor.
- Gently Fold Ingredients Together: Slowly incorporate the dry ingredients into the wet mixture, mixing just until combined to prevent overdeveloping gluten. Carefully fold in the blueberries, lightly coated with flour, to keep them evenly distributed and prevent sinking.
- Bake and Cool: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, starting to test doneness with a toothpick at 50 minutes. When a toothpick inserted comes out clean, remove from oven and let cool briefly in the pan before transferring to a wire rack to cool completely.
Notes
- Use room temperature eggs and dairy for better mixing and rising.
- Mix batter just until flour disappears for a tender loaf; avoid overmixing.
- Coat blueberries with flour before folding to prevent sinking.
- Test with a toothpick starting at 50 minutes to avoid overbaking and drying out.
- Fresh lemon zest and juice significantly enhance flavor intensity.
- Frozen blueberries can be used if folded in frozen to control batter moisture.
- Sour cream or yogurt adds moisture and a subtle tang but can be substituted or omitted if needed.
- For dairy-free versions, use coconut oil and plant-based yogurt.
- Store wrapped tightly at room temperature for up to 3 days or freeze slices up to 3 months.
- Reheat slices in a toaster oven or microwave for 20-30 seconds for best texture.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 220 kcal
- Sugar: 17 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
Keywords: lemon blueberry bread, lemon bread, blueberry bread, breakfast bread, quick bread, gluten-free lemon bread, moist lemon bread
