Lemon Blueberry Bread

Few things are as satisfying as slicing into a loaf of homemade bread packed with fresh blueberries and bursting with lemon flavor. This Lemon Blueberry Bread by Lindsay Conchar is a perfect combination of sweet, tart, and buttery goodness, with a tender crumb that’s moist yet sturdy enough to hold all those juicy blueberries. The lemon icing drizzled on top adds just the right finishing touch.

Whether it’s for a special brunch, a breakfast treat, or a snack alongside tea or coffee, this bread is sure to impress. The balance of lemon and blueberries is refreshing, making it perfect for spring and summer—or anytime you crave a bright, cheerful loaf.

If you’ve been looking for a baked treat that’s both elegant and simple, this Lemon Blueberry Bread is your answer. Let’s explore what makes it so delightful and how to bake it perfectly.

Why You’ll Love This Lemon Blueberry Bread

• Moist and Tender: With sour cream and butter in the batter, every slice is soft and luscious.
• Bright Lemon Flavor: Fresh lemon juice and zest give a bold, refreshing citrus note.
• Packed with Blueberries: The batter is just dense enough to hold blueberries without sinking.
• Easy to Bake: Straightforward steps make it beginner-friendly, yet impressive.
• Versatile: Enjoy for breakfast, brunch, dessert, or as a snack.
• Optional Lemon Icing: Adds a sweet, tangy finish that makes this loaf extra special.

Ingredients Breakdown

This recipe yields 8–10 slices of Lemon Blueberry Bread. Ingredients are grouped for clarity:

Lemon Blueberry Bread:

• 1 1/2 cups plus 2 tbsp (211g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons (84g) unsalted butter, room temperature
• 2 tablespoons (30ml) vegetable oil
• 1 cup (207g) sugar
• 2 large eggs, divided
• 1/4 cup (60ml) fresh lemon juice
• 2 tablespoons fresh lemon zest
• 1 teaspoon vanilla extract
• 6 tablespoons (86g) sour cream
• 1 1/4 cups (173g) fresh blueberries, washed and dried

Lemon Icing:

• 1/2 cup (58g) powdered sugar
• 1/2 tablespoon fresh lemon juice
• 1/2 tablespoon milk

Tools & Equipment Needed

• 9×5-inch loaf pan
• Nonstick cooking spray or butter for greasing
• Medium mixing bowl
• Large mixing bowl
• Hand or stand mixer
• Spatula
• Whisk
• Cooling rack
• Toothpick or cake tester

Optional: Parchment paper to line the pan for easier loaf removal

Step-by-Step Instructions

1. Preheat Oven and Prepare Pan

Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan thoroughly with nonstick spray. Proper pan preparation ensures the loaf comes out cleanly after baking.

2. Combine Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking powder
• Salt

Set aside. This ensures even distribution of leavening agents and avoids pockets of flour in the batter.

3. Cream Butter, Oil, and Sugar

In a large mixing bowl, cream together the butter, vegetable oil, and sugar on medium-high speed until light in color and fluffy, about 4–6 minutes. Scrape down the sides of the bowl as needed to ensure all ingredients are well combined.

4. Add Egg Yolks, Lemon, and Vanilla

Add the egg yolks one at a time, mixing until mostly combined after each. Then add the fresh lemon juice, lemon zest, and vanilla extract. Beat on medium-high speed until fully combined. This creates a rich, flavorful base for the bread.

5. Incorporate Dry Ingredients and Sour Cream

Add half of the dry ingredients to the wet mixture and mix until mostly combined. Add the sour cream and mix until just combined. Finally, add the remaining dry ingredients and mix until just well combined. Avoid over-mixing to prevent a dense loaf. Use a spatula to fold gently if needed.

6. Whip Egg Whites and Fold in

In a clean large mixing bowl, whip the egg whites on high speed until stiff peaks form. Gently fold the egg whites into the batter in two parts. This step adds lightness and structure to the loaf.

7. Fold in Blueberries

Carefully fold in the fresh blueberries, making sure they are evenly distributed without breaking them. The batter should remain fluffy and lightly thick.

8. Bake the Bread

Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until golden brown. Test with a toothpick: it should come out mostly clean with a few moist crumbs.

9. Cool and Add Icing

Allow the loaf to cool in the pan for about 15 minutes, then transfer to a cooling rack to cool completely. If using the icing, whisk together powdered sugar, lemon juice, and milk until smooth. Adjust consistency as needed. Drizzle over the cooled loaf and serve.

Tips & Variations

• Frozen Blueberries: Can be used if fresh are unavailable; do not thaw before folding into batter.
• Dairy-Free: Replace butter and sour cream with vegan alternatives.
• Extra Lemon Flavor: Add an additional teaspoon of lemon zest to the batter.
• Gluten-Free: Use a 1:1 gluten-free baking flour. Texture will be slightly different.
• Add a Streusel Topping: Mix sugar, flour, and butter for a crumbly top before baking for added texture.

Flavor Profile & Pairings

This loaf is moist, tender, and slightly dense, with a bright, tangy lemon flavor that balances the sweet, juicy blueberries. The lemon icing adds a glossy, tangy sweetness that makes each slice irresistible.

Suggested Pairings

• Fresh whipped cream or cream cheese spread
• Light breakfast tea or coffee
• Fresh fruit for a complete breakfast

Nutritional Overview

Per Slice (approx. 1/8 of loaf):

• Calories: 296 kcal
• Protein: 4 g
• Carbohydrates: 45 g
• Sugars: 28.1 g
• Fat: 11.9 g
• Sodium: 81 mg
• Cholesterol: 58.1 mg

Dietary Considerations: Contains eggs, dairy, and gluten; modifications can make it vegan or gluten-free.

Make-Ahead & Meal Prep Tips

• Prepare in Advance: Mix the batter and store in the fridge for up to 2 hours before baking for a slightly denser texture.
• Storing Bread: Store at room temperature in an airtight container for 2–3 days. Refrigerate for up to a week.
• Freezing: Wrap slices individually in plastic wrap, then foil, and freeze for up to 2 months. Thaw at room temperature before serving.
• Reheating: Microwave slices for 10–15 seconds for a freshly baked feel.

Frequently Asked Questions

Q1: Can I use frozen blueberries?
Yes. Fold them in frozen; this helps prevent bleeding into the batter.

Q2: Can this recipe be made gluten-free?
Yes, use a 1:1 gluten-free flour blend. Texture may vary slightly.

Q3: Why is my bread dense?
Over-mixing the batter or folding too aggressively can reduce airiness. Whipping egg whites properly is key to a light crumb.

Q4: Can I make this into muffins?
Yes. Adjust baking time to 20–25 minutes for muffins, depending on size.

Q5: Do I need to use the icing?
No, it’s optional. The bread is delicious on its own.

Cooking Timeline (at a Glance)

Task	Time
Prep ingredients	15 minutes
Cream butter and sugar	5–6 minutes
Mix batter	10–15 minutes
Bake	50–60 minutes
Cooling	15 minutes +
Total Time	1 hour 35 minutes

Serving Suggestions

• Slice thick and enjoy with butter or cream cheese.
• Serve as a brunch centerpiece or snack with tea.
• Drizzle with additional icing for dessert presentation.
• Pair with fresh fruit or a yogurt parfait for breakfast.

Recipe Variations

1. Lemon Poppy Seed Bread: Add 2 tablespoons poppy seeds to the batter.
2. Gluten-Free Lemon Blueberry Bread: Substitute 1:1 gluten-free flour.
3. Vegan Version: Use flax eggs, plant-based butter, and vegan sour cream.
4. Blueberry Swirl Cream Cheese Bread: Swirl cream cheese in the batter before baking for a rich twist.

Ingredient Spotlight

Fresh Blueberries

Blueberries add sweetness and moisture. Choose firm, ripe berries. Wash and dry thoroughly to prevent excess moisture in the batter.

Lemon

Fresh lemon juice and zest provide bright, tangy flavor that balances the sweetness of the bread and blueberries. Always use fresh lemon for the best flavor.

Pro Cooking Tips

• Whip egg whites to stiff peaks for a light, airy texture.
• Fold gently to preserve air and prevent bursting blueberries.
• Ensure your loaf pan is properly greased to avoid sticking.
• Toothpick testing ensures perfectly baked bread without overbaking.

Storage & Freezing Guide

• Room Temperature: 2–3 days in an airtight container.
• Refrigerator: Up to 1 week, wrapped tightly.
• Freezer: Wrap slices individually and freeze up to 2 months. Thaw before serving.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount Per Slice
Calories	296 kcal
Protein	4 g
Carbohydrates	45 g
Sugar	28.1 g
Fat	11.9 g
Saturated Fat	6 g
Fiber	2 g
Sodium	81 mg
Cholesterol	58.1 mg

Dietary Notes: Contains eggs, dairy, and gluten; can be modified for vegan or gluten-free diets.

Expanded Conclusion

This Lemon Blueberry Bread is a perfect balance of sweet, tangy, and buttery. Moist, tender, and loaded with fresh blueberries, it’s ideal for breakfast, brunch, or a delightful afternoon treat. The optional lemon icing adds a finishing touch that makes each slice irresistible.

Baking this loaf brings the bright, fresh flavors of lemon and blueberries to your kitchen, filling it with warmth and cheer. Serve, share, and savor—the perfect homemade bread for any occasion.

Print