Lemon Blueberry Bread 🍋💙
A moist, citrusy loaf bursting with juicy blueberries—perfect for breakfast, brunch, or a sweet snack!
Ingredients
For the Bread:
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1½ cups (190g) all-purpose flour *(+ 1 tbsp for tossing blueberries)*
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup (115g) unsalted butter, softened
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¾ cup (150g) sugar
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2 large eggs, room temperature
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1 tbsp lemon zest (from ~2 lemons)
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2 tbsp lemon juice
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½ cup (120ml) buttermilk (or milk + ½ tbsp vinegar)
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1 cup (150g) fresh blueberries (or frozen, unthawed)
For the Lemon Glaze (Optional):
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½ cup (60g) powdered sugar
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1-2 tbsp lemon juice
Instructions
1. Prep & Mix
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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment.
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Whisk dry ingredients: Flour, baking powder, baking soda, and salt.
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Cream butter & sugar until fluffy (~3 mins). Beat in eggs, lemon zest, and juice.
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Alternate additions: Mix in ½ dry ingredients, then buttermilk, then remaining dry mix. Do not overmix.
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Toss blueberries with 1 tbsp flour (to prevent sinking), then fold gently into batter.
2. Bake
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Pour batter into pan. Bake 50-60 mins until a toothpick comes out clean.
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Cool in pan 10 mins, then transfer to a wire rack.
3. Glaze (Optional)
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Whisk powdered sugar + lemon juice until smooth. Drizzle over cooled bread.
Tips
🔹 Avoid sinking berries: Use frozen blueberries (tossed in flour) or layer some in the middle of the batter.
🍋 Extra lemon flavor: Brush warm loaf with 1 tbsp lemon syrup (1 tbsp lemon juice + 1 tbsp sugar, heated).
🌿 Herb twist: Add 1 tsp chopped lavender or thyme for a floral note.
🕒 Storage: Keeps for 3 days airtight or freeze for up to 1 month.
Bright, tender, and bursting with blueberries in every bite! 😊
(Pair with tea or coffee for a delightful treat!)