I made this delicious blueberry lemon bread yesterday and it had vanished by the time I went to bed. It was also one of the tastiest baked treats I’ve ever made. I’ve baked this at least a half dozen times, and it’s much improved from the first few attempts. I’m not tweaking the recipe any more, and I’m sharing it with you all because it’s as perfect as I can get it, and I don’t feel it needs any more modifications.
Made with fresh lemons and blueberries, I doubt a loaf of this will last long at anyone’s house! It’s so fun to bake and see your work come to fruition as you eat each slice and take in the all the fresh flavors. The divine marriage of tart blueberries with sweet lemony, moist bread, is the best dessert bread in my opinion!
Ingredients in Blueberry Lemon Bread
Butter. Adding butter to the blueberry lemon bread helps give the bread a creamy flavor and moisture. It also helps the bread to rise and to improve shelf life. Butter provides a rich and moist texture to the bread, while also containing water—which transforms into steam in the heat of an oven, giving the baked blueberry lemon bread structure.
All-purpose flour. Like butter, flour provides structure to baked breads such as this recipe. Flour also holds the ingredients together, resulting in better dough.
Baking powder. Baking powder is a leavening agent that helps the bread dough rise.
Salt. Salt is key as it has a binding or strengthening effect on gluten and adds strength to the flour. Salt strengthens the dough and enhances the flavor of the baked item.
Blueberries. Blueberries are tart berries that add a sweet and tart flavor to the bread. In combination with the lemon, the blueberries blend perfectly. Additionally, blueberries are a superfood, packed with antioxidants, vitamin C, and potassium. Not only can they lower your risk of heart disease and cancer, but they’re also anti-inflammatory.
Granulated sugar. Sugar provides sweetness and flavor, while playing a huge role in moisture and texture. The hygroscopic nature of sugar attracts and retains moisture, which increases the shelf life by improving moisture retention.
Lemon zest. Lemon zest can be used with fresh lemon juice, or on its own. The zest can taste much stronger than lemon juice. Zest can also be used as a substitute for lemon juice, but in this recipe, we use both zest and fresh lemon juice. Half of one juiced lemon is equal to one tablespoon lemon juice.
Eggs. Eggs are used in this recipe to provide structure, leavening, and flavor. Eggs also provide nutrition, richness, and color to the lemon blueberry bread recipe.
Pure Vanilla Extract. Vanilla is added to most baked recipes, and for a valid reason—it adds a heavenly sweet taste to baked treats.
Milk. Milk adds flavor and moistens the dough. In baking, milk helps to hydrate the dry ingredients, creating a softer texture in the final product.
Lemon juice. You must not skimp and use store-bought, pre-made lemon juice. This needs to be the juice from the lemon you got the lemon zest from. One half of a lemon is equal to one tablespoon fresh lemon juice. Using high quality ingredients such as real lemon really give this bread a fresh, luscious flavor.
How to make the best Blueberry Lemon Bread
STEP 1: Butter the bottom and sides of a 9×5-inch loaf pan and preheat the oven to 350° F. Then, in a medium bowl, combine the flour, baking powder, and salt. Reserve 1 tablespoon of the mixture to coat the blueberries with.
STEP 2: In a bowl, add the washed 1 ½ cups blueberries and the reserved flour mixture. Coat the berries in the flour mixture and set aside. This extra step to coat the berries in the flour mixture will prevent the berries from sinking to the bottom, while baking in the oven.
STEP 3: In a large bowl, use a hand mixer or a stand mixer with a paddle attachment, mixing the half cup of room temperature butter on medium speed, until creamy—about one minute.
STEP 4: In a small bowl, combine the sugar and lemon zest. Add the sugar mixture to the bowl with the butter. Using a hand mixer or a stand mixer with a paddle attachment, beat on medium speed until light and fluffy, about 2-3 minutes.
STEP 5: Add the eggs, 1 at a time, using a stand mixer or beaters to mix in between additions. Scrape the sides of the bowl as needed. Next, add the vanilla extract, and mix on low speed to combine. Gradually add the flour mixture in 3 separate additions, using the beaters to mix on medium speed in between each addition. In between each flour addition, gradually add the 1/2 cup milk in two separate additions, using a stand mixer or beaters to mix on medium speed after each addition. Gently fold in the blueberries.
STEP 6: Pour batter into the prepared pan and bake for about one hour, or until a toothpick inserted in the center comes out clean.
Glaze
STEP 1: To prepare the glaze, add 2 tablespoons granulated sugar and 1 tablespoon fresh lemon juice to a small microwavable bowl and heat in the microwave for 15-20 seconds, or until the sugar has dissolved.
STEP 2: When the loaf of bread is done, place it on a wire rack to cool. Carefully brush the warmed glaze on top.
STEP 3: If you make this dessert bread, don’t forget to leave a rating and comment!
More desserts you’ll love!
The Real Jordan Marsh Blueberry Muffin Recipe
Blueberry Lemon Cream Cheese Pies in a Jar
Final Thoughts
Finally, if you make this Lemon Blueberry Bread, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this dessert bread recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Blueberry Lemon Bread
Ingredients
Bread
- 1/2 c butter or 1 stick
- 1 1/2 c all-purpose flour
- 1 1/2 tsp baking powder
- 1/8 tsp salt
- 1 1/2 c blueberries fresh and picked through
- 1 c granulated sugar
- 1/2 lemon to make lemon zest
- 2 eggs
- 1 tsp vanilla
- 1/2 c milk about type
Glaze
- 2 tbsp granulated sugar
- 1 tbsp lemon juice fresh
Instructions
- Preheat the oven to 350° F and butter the bottom and sides of a 9×5-inch loaf pan.
- In a medium bowl, combine the flour, baking powder, and salt. Reserve 1 tablespoon of the mixture to coat the blueberries with.
- In a bowl, add the washed blueberries and the reserved flour mixture. Coat the berries in the flour and set aside. Coating the berries in the flour mixture will prevent the blueberries from sinking to the bottom in the oven.
- In a large bowl, use a hand mixer or a stand mixer with a paddle attachment, mixing the butter on medium speed, until creamy—about 1 minute.
- In a small bowl, combine the sugar and lemon zest. Add the sugar mixture to the bowl with the butter. Using a hand mixer or a stand mixer with a paddle attachment, beat on medium speed until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, using beaters to mix in between additions. Scrape the sides of the bowl as needed.
- Add the vanilla and mix on low speed to combine.
- Gradually add the flour mixture in three separate additions, using the beaters to mix on medium speed in between each addition. In between each flour addition, gradually add the milk in two separate additions, using the beaters to mix on medium speed after each addition. Gently fold in the blueberries. Pour batter into the prepared pan and bake for about one hour, or until a toothpick inserted in the center comes out clean.
- To prepare the glaze, add the granulated sugar and lemon juice to a small microwavable bowl and heat in the microwave for 15-20 seconds, or until the sugar has dissolved.
- When the loaf of bread is done, place it on a wire rack to cool. Carefully brush the warmed glaze on top.
Notes
Nutrition (per serving)
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