Blueberry Lemon Bread Slices

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

Highlighted under: Favorite Baking Inspiration

I absolutely adore baking, and Blueberry Lemon Bread Slices have become a favorite in my kitchen. The combination of sweet blueberries and zesty lemon creates a refreshing flavor that’s perfect for any time of day. This bread is incredibly easy to make, and it fills my home with a delightful aroma while baking. I often whip up a batch to share with friends or as a treat for my family. Each slice is moist and flavorful, ensuring that there’s always a reason to enjoy another piece.

Created by

Honoria Blake

Last updated on 2026-01-24T14:39:35.038Z

One of my favorite things about baking this bread is how simple the process is. Using fresh or frozen blueberries, I mix them into a batter that’s infused with a hint of lemon zest. I find that the zest really amps up the flavor, making each bite a burst of brightness. If you’ve ever wondered how to keep your blueberries from sinking, I recommend tossing them in a bit of flour before adding them to the batter.

This recipe is truly versatile; I sometimes swap out the blueberries for different berries based on what I have available. However, I always stick with lemon for that refreshing kick. To make it even more special, I drizzle a light lemon glaze over the top after it cools, which makes every slice extra tempting.

Why You Will Love This Recipe
Sweet blueberries balanced with zesty lemon flavor
Perfectly moist bread that’s great for breakfast or dessert
Easy to make with simple ingredients you likely have at home

Mastering the Mixing Technique

When mixing your ingredients, it's important to be gentle to achieve the perfect texture. Overmixing can lead to a dense loaf, which is not the desired outcome for this airy Blueberry Lemon Bread. Stir the wet and dry ingredients together until you see no dry flour remaining, but the batter should still be slightly lumpy. This sign indicates you’ve mixed enough while keeping a light consistency for the bread.

Another technique to elevate your baking is to ensure all your ingredients are at room temperature before starting, especially the butter and eggs. Room temperature ingredients blend more efficiently, creating a smoother batter that yields a tender bread. If you're short on time, you can place cold eggs in warm water for about 10 minutes, and microwave butter on low in 10-second intervals until softened.

Blueberry Insights

Using fresh blueberries adds a burst of flavor and maintains a pleasant firmness in each slice. If you opt for frozen blueberries, there’s no need to thaw them beforehand; simply fold them in while still frozen. This prevents them from bleeding into the batter, which could turn your bread a muted color and alter the flavor balance. To further enhance the blueberries' flavor, consider tossing them in a bit of flour before adding them to the batter. This helps distribute their sweetness throughout the loaf.

Incorporating lemon zest is essential in this recipe, as it intensifies the lemon flavor without the acidity of the juice. The natural oils in the zest are released when mixed into the batter, giving a fresh, citrus aroma. If you're out of lemons, you can substitute lemon zest with orange or lime zest for a different citrusy twist, but the overall flavor will vary slightly.

Storage and Serving Suggestions

To keep your Blueberry Lemon Bread fresh, store it in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and aluminum foil, then freeze it. It can last in the freezer for up to three months. When you’re ready to enjoy it, thaw overnight in the refrigerator and slice it cold or warm it up in the oven for a few minutes for that freshly baked taste.

This bread is versatile and can be served as a delightful breakfast, a mid-afternoon snack, or even as a light dessert. I love serving it with a pat of butter or a dollop of cream cheese spread. For a more indulgent treat, pair it with a scoop of vanilla ice cream and a drizzle of the lemon glaze for a refreshing dessert that brightens any meal.

Ingredients

For the Bread

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

For the Lemon Glaze (optional)

1 cup powdered sugar
2 tablespoons fresh lemon juice

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Combine Wet Ingredients

In another bowl, beat the softened butter until creamy. Add the eggs, milk, and lemon zest, whisking until well blended.

Combine Mixtures

Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix.

Add Blueberries

Gently fold in the blueberries, coating them lightly in flour to prevent sinking.

Bake the Bread

Pour the batter into the prepared loaf pan, smoothing the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Glaze

Let the bread cool in the pan for about 10 minutes before removing it to a wire rack. If desired, mix the powdered sugar and lemon juice to make the glaze, and drizzle it over the cooled bread.

Pro Tips

For extra flavor, you can add a teaspoon of vanilla extract to the wet ingredients. Store the bread in an airtight container to keep it fresh for several days.

Troubleshooting Common Issues

If your Blueberry Lemon Bread comes out too dry, it may be due to overbaking. Always start checking for doneness at the 50-minute mark using a toothpick. If it comes out clean or with a few moist crumbs, it's ready to come out. Additionally, if you suspect your oven runs hot, consider lowering the temperature slightly or using an oven thermometer for accuracy.

A collapsed loaf after baking can result from either underbaking or excessive moisture. Ensure that you allow the bread to cool for about 10 minutes in the pan before transferring it to a wire rack; this helps maintain its shape. Also, double-check your measurements, particularly with the liquids, to avoid adding too much which can lead to collapse.

Ingredient Variations

Feel free to adapt this recipe to suit dietary needs. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure that the blend contains xanthan gum for the right texture, and be aware that baking times might vary slightly due to differences in moisture absorption.

For a unique flavor profile, consider adding a teaspoon of vanilla extract to the wet mixture or including spices like cinnamon or nutmeg for a warm undertone. Chopped nuts such as pecans or walnuts can add a lovely crunch; just be sure to reduce the amount of blueberries slightly to maintain the balance of flavors.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but keep in mind that the texture may be denser.

→ How do I store leftovers?

Store the bread in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week.

→ Can I freeze Blueberry Lemon Bread?

Absolutely! Wrap it tightly in plastic wrap and foil. It can be frozen for up to 3 months. Thaw in the refrigerator before serving.

→ What can I use instead of blueberries?

You can swap blueberries with raspberries, cranberries, or any other berry you like.