Lemon Blueberry Bread (Moist, Zesty & Bursting with Berries)

Lemon Blueberry Bread is the perfect marriage of tangy and sweet, creating a loaf that’s both refreshing and delightful. Imagine slicing into a warm, fragrant loaf, each bite bursting with juicy blueberries and a zesty lemon flavor that dances on your tongue. This recipe is an absolute treat, ideal for breakfast, a snack, or even a light dessert. With a few simple ingredients, you can make your very own Lemon Blueberry Bread – Tastes Better From Scratch in no time, filling your kitchen with unforgettable aromas.

This delightful creation is a blend of traditional quick bread flavors, with an extra sunshine touch from the lemon and sweet, juicy blueberries. While bread-making sounds daunting, this recipe simplifies the process to deliver that homemade comfort without the fuss. Originating from classic American kitchens, quick breads like this one have a special place in our hearts. There’s something truly surprising and joyous about how easy it is to whip up a loaf that tastes so gourmet.

You’ll absolutely love this recipe for its simplicity, speed, and incredible taste! Whipping together in under an hour, it’s perfect for both novice bakers and seasoned pros alike. Plus, it uses affordable ingredients you likely already have in your pantry. Whether you’re hosting a brunch or treating yourself on a cozy afternoon, this Lemon Blueberry Bread – Tastes Better From Scratch is sure to impress everyone.

Quick overview

Making this delightful loaf is a breeze! You’ll need a mixing bowl, a whisk, a loaf pan, and about 10 minutes of prep time. The whole process, from mixing to baking, takes roughly an hour, allowing you to enjoy a warm slice sooner than you think!

Ingredients

• . 1 cup all-purpose flour
• . 1 teaspoon baking powder
• . ½ teaspoon baking soda
• . ¼ teaspoon salt
• . ½ cup granulated sugar
• . 1 tablespoon lemon zest
• . 1 large egg
• . ¼ cup vegetable oil
• . ¼ cup plain yogurt or sour cream
• . 1 teaspoon vanilla extract
• . 1 cup fresh or frozen blueberries
• . 2 tablespoons lemon juice

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, combine the sugar and lemon zest, rubbing them together to release the lemon oils. Then add the egg and whisk until well combined.
4. Add the vegetable oil, yogurt, vanilla extract, and lemon juice to the egg mixture, stirring to combine.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
6. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

What to serve with Lemon Blueberry Bread – Tastes Better From Scratch

This Lemon Blueberry Bread pairs beautifully with a classic cup of tea or coffee, making for a delightful breakfast or afternoon snack. You can also serve it as a side dish for a spring brunch, alongside fresh fruit salads, yogurt parfaits, or light quiches. For a more decadent experience, consider a dollop of whipped cream or a drizzle of lemon glaze to enhance those citrusy notes.

Top tips for perfecting Lemon Blueberry Bread – Tastes Better From Scratch

1. Fresh Ingredients: Use fresh blueberries when possible; they burst with flavor. If using frozen, don’t thaw them first to avoid mushiness.
2. Room Temperature: Ensure that your egg and yogurt are at room temperature for better mixing.
3. Don’t Overmix: Overmixing can lead to a dense loaf, so mix until just combined.
4. Zest Carefully: Grate only the yellow part of the lemon peel to avoid bitterness from the white pith.
5. Cooling: Allow the bread to cool in the pan briefly; this makes it easier to remove without breaking.
6. Customize: Feel free to add nuts or seeds for some crunch if you’d like!
7. Flavor Boost: Add a touch of almond extract for an additional layer of flavor that complements the blueberries beautifully.

Storing and reheating tips

To store leftover Lemon Blueberry Bread, wrap it tightly in plastic wrap or place it in an airtight container. It will keep well at room temperature for up to three days, or in the fridge if you prefer it chilled. If you need to store it longer, this quick bread freezes well for up to three months. Just slice it first, then wrap it in plastic and foil. To reheat, a couple of minutes in the microwave or a quick pop in the toaster oven brings back that warm, just-baked taste.

Lemon Blueberry Bread

A refreshing and delightful loaf combining tangy lemon and sweet blueberries, perfect for breakfast, snacks, or light dessert.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients

• ½ cup granulated sugar
• 1 tablespoon lemon zest
• 1 large egg
• ¼ cup vegetable oil
• ¼ cup plain yogurt or sour cream
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice

Add-ins

• 1 cup fresh or frozen blueberries

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, combine the sugar and lemon zest, rubbing them together to release the lemon oils. Then add the egg and whisk until well combined.
4. Add the vegetable oil, yogurt, vanilla extract, and lemon juice to the egg mixture, stirring to combine.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
6. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan and smooth the top.

Baking

1. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
2. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Fresh blueberries burst with flavor. Use room temperature egg and yogurt for better mixing. Zest carefully to avoid bitterness from the pith. Can add nuts or seeds for texture.

FAQs

This Lemon Blueberry Bread – Tastes Better From Scratch deserves a spot in your baking repertoire. It’s not just a treat for yourself, but a delightful offering for family and friends that shows you care. With its sunny flavor and moist texture, this recipe is simply irresistible. So roll up your sleeves and dive into this delicious undertaking—you won’t be disappointed!

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• Blueberry – Wikipedia
• Lemon Nutrition Facts – USDA FoodData Central
• Health Benefits of Blueberries – Harvard Health
• Healthy Baking Tips – Cleveland Clinic