Lemon Blueberry Bread is a sweet, tart, loaf of sunshine that tastes like it was made from a 5 star bakery! The tanginess from the lemons combine with the sweetness of the blueberries and bake together in a perfect duet of flavors that just melt in your mouth.
Reasons You’ll Love This
Lemon Lovers – Lemon flavored baked goods are some of life’s simplest pleasures, so go ahead and treat yourself this week to a delightful blueberry lemon bread.
Moist and Delectable – The way this bread melts in your mouth the second it touches your tongue is reason enough to eat 3 or 4 slices in one sitting.
Great Gifts – If you’re in need of a last minute spring gift, wrap a loaf of this up in some parchment or cellophane and you have a gift that everyone will love.
Like a Bakery – People might urge you to open up a bakery after trying this delicious loaf.
Blueberry and Lemon – Seriously, this flavor combination was a match made in heaven!
If you could bake the feeling of spring into a loaf of bread, this lemon blueberry bread recipe would be it. Every slice is like a little piece of paradise that you can’t resist. Not to mention the beautiful, mouth-watering aroma that fills the kitchen when this is in the oven.
Let’s discuss how to make Lemon Blueberry Bread, as well as the ingredients that are needed. Please take note that below you will find discussion, expert tips, and answers to frequently asked questions about this recipe to help you recreate it in your kitchen. If you *just* want the recipe itself, scroll down. The full printable recipe itself, with exact measurements and instructions, is found at the bottom of this page.
- Butter – Use unsalted, softened butter for this recipe.
- Sugar – White granulated sugar is the best type of sugar to use for the bread batter.
- Sour Cream – Sour cream makes baked goods so moist and delicious.
- Lemon Extract – The lemon extract gives this recipe the extra boost of lemon flavor that will shine through each bite.
- Blueberries – Fresh blueberries work best for this recipe.
- Eggs – You’ll need 3 large eggs to be at room temperature.
- Lemon Juice – Freshly squeezed lemon juice is always recommended for most baking recipes. However, bottled lemon juice is fine if that’s all you have.
- Lemon Zest – Use a lemon zester to grate the peel of the lemon into shavings, and that’s how you get lemon zest!
- Powdered Sugar – Also known as confectioner’s sugar; this is the best sugar option to make an icing.
Step By Step Instructions
- Begin by preheating your oven to 400°F. Grab a mixing bowl and add the softened butter, granulated sugar, and beat that together with an electric hand or stand mixer until combined.
- Next, add sour cream, lemon extract, vanilla extract, lemon zest, and lemon juice. Continue to beat it together until fully combined.
- In a separate large mixing bowl, add flour, baking powder and baking soda and salt. Whisk that together until combined.
- Add the flour mixture to the wet ingredients and fold that together by hand until just combined. Try not to over mix.
- Gather your blueberries in a separate mixing bowl and toss the blueberries with 1-2 tablespoons of flour until lightly coated.
- Add the coated blueberries to the batter and gently fold it together until combined.
- Spray a 9×5 loaf pan with non-stick cooking spray before adding the batter to the pan. Put the loaf in the oven and immediately turn the temperature of the oven down to 350°F. Allow the bread to bake for about 45 minutes or until done. You can check for doneness by sticking a cake tester in the center of the bread, and if it comes out clean you know it’s done.
- While that bakes, begin on the icing. Add powdered sugar, lemon extract, lemon juice, milk and salt to the bowl. Whisk that together to combine.
- Take the loaf pan out of the oven then remove the bread from the pan very carefully. Spread the glaze over top of the loaf by either pouring or spooning it on. Once the icing has set, slice the bread then serve!
Tips and Advice
Storage – Store your leftover bread wrapped tightly at room temperature for about 3-4 days. These taste amazing when warmed up in the microwave for 5-10 seconds.
Equipment – For this recipe you’ll need a hand or stand mixer, a 9×5 loaf pan, nonstick cooking spray or grease, several mixing bowls, and a whisk.
Oven Science – Unlike many other types of bread recipes, this one doesn’t rise as much in the oven, meaning it won’t have a significant dome at the top. So don’t be alarmed if you don’t see one. If the loaf doesn’t seem fully cooked after 45 minutes of baking, but starts to brown at the top, you can cover the top with aluminum foil.
If your icing is too thin for your liking, add a tablespoon of powdered sugar at a time until you get your preferred thickness. If it’s too thick, you can add a teaspoon of milk at a time. When the bread is still hot you can either pour the icing on top immediately, or wait until the bread cools before adding it. If you do it right away, the bread may absorb the icing. If you wait, the icing will stick better to the top.
Yes! You should always wash your fresh produce before adding it to any kind of recipe, including this one. Make sure to dry it well.
So, this recipe is meant to be fairly dense, but if it seems too dense, this could be because the batter was over mixed. You want some air bubbles to be trapped in the batter, which makes it fluffy and light.
Recipes You’ll Love
Spring has sprung, which means you need some more spring baking recipes just like this one! Try out a few more of these similar and just as delightful recipes you’ll love!
- Lemon Blueberry Pound Cake
- Lemon Blueberry Muffins
- Lemon Blueberry Scones
- Lemon Loaf
- Starbucks Copycat Lemon Loaf
Lemon Blueberry Bread
- 1/2 cup butter softened
- 1 cup granulated sugar
- 1/3 cup sour cream
- 2 tsp vanilla extract
- 1 tsp lemon extract
- 3 large eggs room temperature
- 2 tbsp lemon zest
- 1 tbsp lemon juice
- 1 1/2 cups all purpose flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh blueberries washed, dried and lightly coated in flour
- 1-2 tablespoons all-purpose flour to coat the blueberries
- 1 cup powdered sugar
- 1 tbsp milk
- 1 tbsp lemon juice
- 1 tsp lemon extract
- Pinch of salt optional
- Preheat oven to 400 degrees F.
- In the bowl of a mixer, combine butter and sugar and beat well to combine (mixture will be fairly dry). Add in eggs and beat until well combined. Add sour cream, vanilla and lemon extracts, lemon zest and lemon juice and beat until well combined.
- In a separate bowl combine flour, baking powder, baking soda and salt.
- Add dry ingredients to wet ingredients and mix by hand until combined, but do not over mix. Toss blueberries in flour. Fold in blueberries into batter and mix until just combined. Do not overmix.
- Pour batter into a 9×5 loaf pan that has been sprayed with non-stick cooking spray.
- Place in the oven and immediately reduce the temperature to 350 degrees F. Bake for approximately 45 minutes or until a cake tester inserted into the center of the loaf comes out clean. If loaf does not see done at 45 minutes but is browning, foil can be placed loosely over the top to allow more baking time without additional browning.
- Remove from oven and allow to cool.
- Combine icing ingredients in a bowl and mix until combined. If a thicker icing is desired, add more powdered sugar, one tablespoon at a time. If a thinner icing is desired, add more milk, one teaspoon at a time.
- Remove loaf from pan (it helps to run a knife around the edges first to make sure the loaf isn't sticking to the pan) and pour or spoon glaze over the top. Allow icing to set up for 20+ minutes, then slice and serve.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.