Hey there, my friend 
. You are about to make the best blueberry lemon bread ever. The reason I add lemon zest to the batter instead of just lemon juice is because it brings out a strong citrus flavor without making the bread too wet.
And guess what? My method gives you the softest, springiest texture while keeping the blueberries from sinking. Let me show you how.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Hand or stand mixer
- Loaf pan (9×5 inch)
- Parchment paper
- Zester or grater
- Toothpick or cake tester
- Cooling rack
Important Info
- Servings: 10 slices
- Estimated Cost: Around $8 for all ingredients
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Calories per Serving: 220 kcal
- Cook Method: Baking
- Season: Spring, Summer
- Courses: Breakfast, Snack, Dessert
- Cuisine: American
- Diets: Vegetarian
How to Make Springy Blueberry Lemon Bread
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries (or frozen, see tips below)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Original Ingredient | Alternative |
|---|---|
| All-purpose flour | Gluten-free flour blend |
| Unsalted butter | Coconut oil |
| Granulated sugar | Honey or maple syrup |
| Fresh blueberries | Frozen blueberries |
| Whole milk | Almond or oat milk |
Instructions
- Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it lightly.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.
- In a large bowl, beat the butter and sugar together until light and fluffy. This takes about 2 minutes.
- Add the eggs one at a time, beating after each addition. Stir in the vanilla extract.
- Mix in the lemon juice and lemon zest. The batter might look slightly curdled, but that’s normal.
- Add half of the dry ingredients to the wet mixture, stirring gently. Pour in the milk and mix, then add the remaining dry ingredients. Stir until just combined.
- Toss the blueberries in a tablespoon of flour (this helps prevent sinking). Fold them into the batter gently.
- Pour the batter into the loaf pan and smooth the top.
- Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a cooling rack.
Helpful Tips
- If using frozen blueberries, do not thaw them before adding to the batter.
- Overmixing will make the bread dense. Mix just until everything is combined.
- Store at room temperature for up to 4 days in an airtight container.
- Want extra lemon flavor? Drizzle lemon glaze on top (just mix powdered sugar with lemon juice).
- If your bread browns too quickly, cover it loosely with foil during the last 15 minutes of baking.
What to Serve with Springy Blueberry Lemon Bread
This bread pairs beautifully with a cup of tea or coffee. If you want to make it more filling, spread a little butter or cream cheese on a slice.
How Do You Serve the Recipe?
A serrated knife makes slicing easier. If you want neat slices, let the bread cool completely before cutting.
Where Do You Serve This Recipe the Most?
This bread is great for brunches, picnics, or as a quick breakfast. It is also a hit at baby showers and tea parties because of its light, refreshing flavor.
Storage
Short-Term Storage (Room Temperature)
- Keep the bread in an airtight container at room temperature for up to 4 days.
- If you cut slices ahead of time, wrap them individually to keep them from drying out.
Refrigeration
- For longer storage, wrap the bread in plastic wrap and refrigerate it.
- It will stay fresh for up to 7 days. Warm it slightly before serving for the best taste.
Freezing
- To freeze, wrap the whole loaf or individual slices in plastic wrap and place them in a freezer-safe bag.
- Freeze for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can. Do not thaw them before adding to the batter, or they will make the bread too wet.
Why did my blueberries sink to the bottom?
Blueberries sink if they are too heavy for the batter. Toss them in a little flour before adding to the batter to keep them from sinking.
Can I make this bread without eggs?
Yes. You can replace each egg with ¼ cup unsweetened applesauce or a flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water).
What if I do not have a loaf pan?
You can bake this batter in a muffin tin instead. Reduce the baking time to 18-22 minutes.
How do I make a lemon glaze for this bread?
Mix ½ cup powdered sugar with 1 tablespoon lemon juice. Drizzle over the cooled bread for extra lemony goodness.
