Perfect Lemon Blueberry Bread: A Moist & Flavorful Bakery-Style Loaf

Bright, zesty, and undeniably fresh, this lemon blueberry bread is generously studded with juicy, plump blueberries and infused with a delightful hint of lemon zest. It’s so rich and satisfying, you might just find yourself calling it cake for breakfast!

Oh, friends, the journey to perfect this lemon blueberry bread has been quite an adventure! After what felt like an endless series of kitchen trials this past week, involving more than a few ‘fails,’ I can finally say I’ve cracked the code. The weather outside might have been dreary and uninspiring for several days, but the pursuit of this sunny, fruit-studded loaf kept my spirits high – even through those minor baking disasters. There were moments I almost gave up on this little patch of sunshine, but perseverance, as they say, truly pays off, especially when it results in something this utterly delicious. The aroma alone, filling my kitchen, was enough motivation to keep going.

While many parts of the country have been experiencing truly biting cold (I heard whispers of -30 wind chills in Chicago earlier this week – yikes!), even here in the south, we’ve had our fair share of what we consider “cold” days. Temperatures have stubbornly lingered in the high 20s and 30s all week, making me yearn for warmth, sunshine, and comforting treats. And what better way to combat the chill and infuse some cheer into my day than with a generous slice of this sunshine-loaded, springtime-flavored lemon blueberry loaf? There’s absolutely no shame in indulging in this delightful creation morning, noon, or night. It’s the perfect antidote to winter blues, a little slice of summer dream to enjoy, regardless of the forecast outside.

Do you recall me complaining about this blueberry bread driving me absolutely wild a few days ago? It truly pushed me to my limits. I was going bonkers, mostly because I’m a self-proclaimed perfectionist who refuses to settle for anything less than stellar baked goods. And yes, I’m fully aware that I’m lovingly calling this magnificent creation “bread” when it’s undeniably more akin to a rich, moist cake. But let’s be honest, “bread” just sounds so much healthier, doesn’t it? It allows for that guilt-free second slice at breakfast, a delightful illusion that makes indulgence even sweeter. This delightful “bread” is truly a celebration of flavors and textures, with a moist and tender crumb that practically melts in your mouth.

Even my husband, Anees, a staunch chocolate aficionado who usually only shows interest in desserts featuring his beloved cocoa, was thoroughly impressed. He tried a slice of this blueberry snack cake (or bread, as I insist!) and immediately commented on its exceptional moisture, likening it to a sponge cake – but with so much more character and depth of flavor. His favorite aspect? The exquisite combination of the lip-smacking cake itself and the sweet, tangy lemon icing drizzled generously over the top. He declared it to be reallllllly good. And for Anees to use such enthusiastic praise without any chocolate involved? That, my friends, is nothing short of an accomplishment in my kitchen! It means this recipe is truly something extraordinary, capable of converting even the most dedicated chocolate lovers.

Let’s delve deeper into what makes this lemon blueberry loaf – or should I say, blueberry bread – so extraordinary and why it’s worth adding to your baking repertoire.

The Star Ingredients: Lemon & Blueberries

This recipe truly shines thanks to two main superstar ingredients that perfectly complement each other, creating a symphony of flavors that is both bright and comforting. These fresh components are what elevate a simple loaf into a memorable culinary experience.

Ingredient 1: Bright, Zesty Lemons

We’re harnessing the full power of lemons in this recipe, utilizing both fresh lemon juice for its tangy acidity and lemon zest for its incredibly aromatic oils. The zest, in particular, carries the most concentrated essence of lemon flavor, permeating every single bite of the bread with its invigorating fragrance. Make sure you have a few good quality lemons on hand. I typically find that one large lemon can yield the 3 tablespoons of juice required for this recipe, but depending on their size, you might need two or even three. When selecting lemons at the grocery store, always pick ones that feel notably heavy for their size; this is usually a reliable indicator that they are exceptionally juicy on the inside, promising maximum flavor extraction for your bake. The bright, citrusy notes of the lemon cut beautifully through the sweetness of the bread and berries, creating a perfectly balanced flavor profile that tastes incredibly fresh.

Ingredient 2: Plump, Juicy Blueberries

For this particular recipe, I opted for fresh blueberries, and I highly recommend them for their vibrant flavor and satisfying bursts of juiciness. There’s nothing quite like biting into a soft loaf and encountering a pop of sweet-tart blueberry. While I’ve certainly done my research and know that many similar recipes online successfully use frozen berries, I personally haven’t had the best luck with them in this specific context (hence the pouty face!). I haven’t yet tried making this cake with frozen blueberries myself, but I don’t see any fundamental reason why it shouldn’t work. The crucial key, if you do decide to go the frozen route, is to **not thaw the berries** before gently folding them into the batter. Adding them frozen helps prevent them from sinking to the bottom of the pan and bleeding too much color into your beautiful golden-yellow loaf. If you are a brave soul willing to experiment, please do let me know your results in the comments! I’d love to confidently confirm that this lemon blueberry bread works wonderfully with frozen berries as well, opening up options for year-round enjoyment, no matter the season.

Secrets to a Perfectly Moist & Tender Loaf

Achieving that coveted moist, tender crumb in a quick bread can sometimes feel like a challenge, especially with citrus flavors which can occasionally lean towards dryness. However, I’ve discovered two key secrets that guarantee exceptional results every time with this lemon blueberry bread, ensuring it’s never dry and always delightfully tender.

1. The Magic of Buttermilk

   Buttermilk is truly a game-changer in baking, and it’s one of my absolute favorite ingredients for quick breads and cakes. It’s renowned for contributing unparalleled moisture and tenderness to almost all baked goods. Its natural acidity reacts beautifully with the baking powder (or baking soda, if used), which helps to create a softer, more delicate crumb texture and imparts a subtle, pleasant tang that perfectly complements the bright lemon. The result? You’re left with incredibly tender crumbs of lemon-flavored goodness that almost melt in your mouth – a desirable texture that is often difficult to achieve in many lemon-based cakes, which can sometimes turn out dry. If you don’t happen to have buttermilk on hand, there’s absolutely no need to fret! It’s incredibly easy to make your own at home. Simply combine 1/2 cup of regular milk (dairy or non-dairy works) with 1/2 tablespoon of white vinegar (or fresh lemon juice) in a small bowl and let it rest for 5-10 minutes. The milk will curdle slightly, and voilà, you have homemade buttermilk ready for baking!

2. The Charm of Melted Butter

   Many traditional cake recipes employ what’s known as the “creaming method,” where room temperature butter is beaten with sugar to incorporate air, resulting in a lighter, more voluminous cake. While this technique is wonderful for many applications, for this “bread,” we take a different approach: using melted butter. The melted butter method doesn’t introduce as much air into the batter, which is precisely what contributes to a denser, slightly chewier, and ultimately more “bread-like” texture. Furthermore, the natural water content present in butter, when melted and mixed with the flour, allows for a subtle development of gluten. This subtle gluten development is what gives the loaf its unique, slightly chewy yet incredibly soft texture that distinguishes it from a light, airy cake. So, yes, while it tastes like a luxurious cake, the technique we employ here does lend it the structural characteristics that make it, technically, a quick bread!

The icing on this lemon blueberry snack cake is, without a doubt, one of my favorite elements and provides the perfect finishing touch. Since the bread itself isn’t overwhelmingly sweet, this simple, tangy glaze provides the perfect complementary sweetness and a beautiful, glistening finish. The icing is incredibly easy to whip up: just combine 1/2 cup of powdered (confectioners’) sugar with 1-2 tablespoons of half and half (regular milk works perfectly fine too) and a refreshing 1 teaspoon of fresh lemon juice. Whisk everything together until it’s perfectly smooth and has a pourable consistency. The key to achieving that lovely, opaque drizzle rather than a thin, absorbed glaze is to **ensure your blueberry loaf is completely cool** before applying the icing. Drizzling it onto a warm loaf will cause it to melt and absorb, creating a different, albeit still tasty, result. The cooling process also allows the bread to fully set and become easier to slice.

For all of you braving the cold weather, dreaming of a little vacation to a warm and sunny place, this vibrant lemon loaf studded with blueberries is your delicious ticket. Each bite is a miniature escape, transporting you to sunnier climes with its bright, fresh flavors. It’s more than just a baked good; it’s a mood lifter, a comforting hug in food form that brightens even the chilliest day.

P.S. A freshly brewed, steaming cup of coffee is undoubtedly this bread’s very best friend. The rich bitterness and warmth of the coffee perfectly balance the sweet and tangy notes of the lemon blueberry loaf, creating a truly irresistible pairing for any time of day – be it a leisurely breakfast, an afternoon pick-me-up, or a cozy evening treat.

Yield: 8-10 slices

Lemon Blueberry Bread

Prep Time
10 minutes

Cook Time
50 minutes

Total Time
1 hour

Bright and fresh lemon blueberry bread studded with juicy, plump blueberries and a hint of lemon zest. This blueberry bread is really just an excuse to eat cake for breakfast!

Ingredients

• 5 tablespoons salted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 3 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 1/2 cups all-purpose flour + 1 tablespoon (for tossing blueberries)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup buttermilk (see note below for homemade option)
• 1 cup fresh or frozen blueberries (do not thaw if frozen)

For the Lemon Glaze:

• 1/2 cup powdered (confectioners’) sugar
• 1-2 tablespoons half and half (or regular milk)
• 1 teaspoon fresh lemon juice

Instructions

1. Prepare for Baking: Position an oven rack near the center of the oven and preheat the oven to 350 degrees F (175°C). Using butter or cooking spray, generously grease the inside of a 9×5-inch (23×13 cm) loaf pan. Set aside.
2. Mix Wet and Dry Ingredients: In the bowl of an electric mixer fitted with the paddle attachment, beat the melted butter, granulated sugar, eggs, vanilla extract, fresh lemon juice, and lemon zest together until thoroughly combined and smooth, about 2-3 minutes. In a separate medium bowl, whisk together the 1 1/2 cups all-purpose flour, baking powder, and salt. Gradually add the dry flour mixture to the wet egg mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing just until combined after each addition to avoid overmixing.
3. Add Blueberries and Bake: In a small separate bowl, gently toss the blueberries with the remaining 1 tablespoon of flour; this step helps prevent them from sinking to the bottom of the loaf during baking. Carefully fold the floured blueberries into the batter until evenly distributed. Pour the prepared batter into your greased loaf pan. Bake for 50-55 minutes, or until a wooden toothpick inserted into the center of the bread comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking.
4. Cool and Glaze: Once baked, cool the bread in the loaf pan on a wire rack for at least one hour before attempting to remove it. For best results with the icing, ensure the bread is completely cool before proceeding.

To make the Icing:

1. In a small bowl, combine the powdered sugar with 1 tablespoon of half and half (or milk) and the 1 teaspoon of fresh lemon juice. Mix together thoroughly with a spoon or whisk until smooth. If the icing appears too thick, add the second tablespoon of half and half, a little at a time, until you reach your desired drizzling consistency. Once the loaf cake is completely cool, drizzle the icing generously over the top as desired. Slice and serve!

Notes

• To make your own buttermilk: If you don’t have buttermilk on hand, simply combine 1/2 cup of regular milk (dairy or non-dairy) with 1/2 tablespoon of white vinegar or fresh lemon juice in a small bowl. Let it sit for 5-10 minutes until it slightly curdles. Use this homemade buttermilk as directed in the recipe.
• Using frozen blueberries: I have not personally tried using frozen blueberries in this specific recipe. However, based on research into similar recipes, frozen unthawed berries typically work well. If you choose to use frozen blueberries, do **not thaw them** before tossing them in flour and folding them into the batter. This helps prevent them from bleeding their color and sinking to the bottom of the pan. If you try this method, please share your results in the comments!
• Storage: Store leftover lemon blueberry bread tightly wrapped in plastic wrap at room temperature for up to 3-4 days, or in an airtight container in the refrigerator for up to a week. For longer storage, freeze individual slices wrapped in plastic wrap and then placed in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or gently reheat.

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I’d love to see what you made!