Lemon Blueberry Bread Recipe

Close-up of a sliced lemon blueberry bread.

5 from 4 votes

This Lemon Blueberry Bread is the ultimate pick-me-up. The bright citrus, soft crumb, and juicy blueberries create a loaf that’s as comforting as it is delicious. Enjoy warm with butter or a drizzle of lemon glaze.

Prep Time20

Cook Time1

Total Time1 20

Course: Bread

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 184kcal

Author: Andrea

Ingredients

For the Blueberries

3/4 cup petite fresh blueberries
1 tbsp all-purpose flour

For the Bread

1/2 cup unsalted butter (1 stick), room temperature
1 cup granulated sugar
3 tablespoons lemon zest
2 tsp vanilla extract
3/4 tsp lemon extract OR 1/4 tsp lemon oil (optional)
3 large eggs
1 2/3 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup full-fat sour cream OR full-fat plain or lemon Greek yogurt
1/4 cup whole milk
2 tbsp lemon juice fresh

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly spray (or butter and flour) an 8×4-inch loaf pan, set aside.
Rinse blueberries and gently pat nearly dry. Toss in flour and set aside.
In the bowl of a stand mixer, beat together the butter, sugar, lemon zest, and vanilla extract (and lemon extract/oil if desired) until light and fluffy, about 2–3 minutes. Add the eggs one at a time and mix until incorporated.
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In a small mixing bowl, combine the sour cream, milk, and lemon juice. Mix together until smooth.
With mixing speed on low, alternate adding the dry ingredients and the wet ingredients in three separate additions. Mix until a smooth batter forms. Fold in blueberries by hand using a rubber spatula.
Pour batter into the prepared loaf pan and spread into an even layer. Place into the oven to bake for 45 minutes to 1 hour 10 minutes. You may need to tent the loaf with foil halfway through the baking process to prevent over-browning. The loaf may look slightly moist in the center, especially in the crack, but as long as it’s mostly set (not runny), remove it and allow it to cool in the pan for 30 minutes before removing from the pan and transferring to a wire rack to cool completely.

Notes

-You can sprinkle raw or turbinado sugar over the batter for a crisp crust or drizzle a glaze on top after baking for extra sweetness.

STORE the cooled Blueberry Lemon Bread in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to 1 week. To FREEZE, wrap the loaf or individual slices tightly in plastic wrap, followed by a layer of aluminum foil, and place in a freezer-safe bag for up to 3 months.

Thaw at room temperature before serving. To REHEAT, warm a slice in the microwave for 10-15 seconds for a fresh-out-of-the-oven taste.

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