![To make this tasty lemon blueberry bread, you will need: - 1 cup fresh blueberries (or frozen, thawed and drained) - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - Zest of 1 lemon - 2 tablespoons fresh lemon juice - ½ cup buttermilk (or substitute with milk and vinegar) - Extra blueberries and lemon zest for topping You can easily swap some ingredients for a different flavor or dietary needs. Here are some ideas: - Gluten-Free Flour: Use a gluten-free blend instead of all-purpose flour. - Dairy-Free: Substitute buttermilk with almond milk mixed with vinegar. - Egg-Free: Replace eggs with flaxseed meal mixed with water (1 tablespoon flaxseed + 2.5 tablespoons water = 1 egg). - Sugar Alternatives: Use coconut sugar or stevia for a healthier option. If you’re outside the U.S., here are some handy conversions: - 1 cup = 240 ml - 1 ½ cups = 360 ml - 1 teaspoon = 5 ml - ½ cup = 115 g (butter) - 1 cup sugar = 200 g These conversions help ensure you get the best results. To start, you need to preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan. Line it with parchment paper, leaving some overhang. This helps with easy removal later. Next, in a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Set this bowl aside. In a large bowl, cream ½ cup of softened unsalted butter with 1 cup of granulated sugar. Use an electric mixer for about 3-4 minutes until the mix is light and fluffy. Now, add 2 large eggs one at a time. Mix well after each egg. Then, stir in 1 teaspoon of vanilla extract, the zest of 1 lemon, and 2 tablespoons of fresh lemon juice. Gradually add the dry mixture to the wet mixture. Do this in three parts, alternating with ½ cup of buttermilk. Start and end with the dry mix. Remember, do not overmix! Gently fold in 1 cup of fresh blueberries. Be careful not to mash them. Pour the batter into the loaf pan and smooth the top. For a pretty look, sprinkle extra blueberries and lemon zest on top. Bake it in the oven for 55-65 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, it’s ready. Once baked, cool the bread in the pan for about 10 minutes. Lift it out using the parchment paper. Let it cool completely on a wire rack. Slice and enjoy! 1. Use fresh ingredients: Fresh blueberries and real lemon juice give the best flavor. 2. Don’t overmix: Overmixing can make the bread tough. Mix just until combined. 3. Room temperature ingredients: Ensure your butter and eggs are at room temperature for easier mixing. - Preheat oven: Always preheat your oven to 350°F (175°C) before baking. - Baking time: Bake for 55-65 minutes. Check with a toothpick for doneness. - Cooling time: Let the bread cool in the pan for 10 minutes, then cool on a wire rack. For more details, check the Full Recipe. When you bake Lemon Blueberry Bread, a few mistakes can spoil your fun. First, do not overmix the batter. This makes the bread tough. Mix just until the dry and wet ingredients blend. Second, check your oven temperature. An oven that is too hot can burn the bread. Use an oven thermometer for accuracy. Third, be careful with the blueberries. If you mash them, the bread can turn blue and mushy. Fold them in gently. Lastly, always let the bread cool before slicing. Cutting too soon can make it fall apart. To boost flavor, use fresh, ripe blueberries. They add sweetness and juiciness. You can also add more lemon zest for a stronger lemon flavor. A pinch of cinnamon or nutmeg can give warm notes, too. For better texture, use buttermilk. It makes the bread moist and fluffy. If you want a crunchy top, sprinkle sugar on the batter before baking. This will create a nice crust. Don't forget to try adding nuts or seeds for a unique twist! Having the right tools helps a lot in baking. Here are some must-haves: - Loaf pan: A good non-stick 9x5-inch loaf pan is key. - Mixing bowls: Use both large and medium bowls for mixing ingredients. - Electric mixer: This makes creaming butter and sugar easy. - Whisk: A whisk helps blend dry ingredients well. - Rubber spatula: Perfect for folding in blueberries and scraping the bowl clean. - Oven thermometer: Ensures your oven is at the right temperature. With these tools, you will bake like a pro! For a complete guide to making this delicious bread, check the Full Recipe. {{image_2}} If you want a gluten-free option, it's easy to make. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that contain xanthan gum. This helps give the bread structure. Follow the same recipe steps, and you'll get a tasty loaf that everyone can enjoy. Always check the labels to ensure no hidden gluten. For a vegan twist, swap the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. Replace the buttermilk with almond milk and a splash of vinegar. Use coconut oil instead of butter. These small changes make the bread plant-based without losing flavor. You can play with flavors to make your bread unique. Try adding chopped nuts for crunch. Walnuts or pecans work great. You could also mix in spices like cinnamon or ginger for warmth. If you're feeling adventurous, add a swirl of cream cheese or a layer of lemon curd in the middle. Each variation brings a new taste to your kitchen! For the full recipe, check out the [Full Recipe]. To keep your lemon blueberry bread fresh, wrap it tightly in plastic wrap. This helps seal in moisture and flavor. You can also place it in an airtight container. Store it at room temperature for up to three days. For longer storage, consider refrigeration, but this might change the texture. You can freeze lemon blueberry bread for later enjoyment. First, let it cool completely. Wrap it well in plastic wrap, then in aluminum foil. This keeps out air and prevents freezer burn. When you're ready to eat it, thaw it in the fridge overnight. To warm it up, slice the bread and toast it briefly. You can also reheat slices in the microwave for about 10-15 seconds. Lemon blueberry bread stays fresh for about three days at room temperature. If you keep it in the fridge, it can last about a week. Watch for mold, which shows spoilage. If the bread smells sour or looks dry, it’s time to toss it. Always check your bread before enjoying a slice! To make your lemon blueberry bread moist and fluffy, use fresh ingredients. Start with room temperature eggs and butter. This helps mix them well. Add buttermilk to the batter for extra moisture. Do not overmix the batter; mix until just combined. This keeps your bread light. You can also fold in the blueberries gently. This prevents them from breaking apart. Finally, bake until golden brown. A toothpick should come out clean when it is ready. Yes, you can use frozen blueberries in this recipe. Just make sure to thaw and drain them first. This keeps the batter from getting too wet. Frozen blueberries also work well. They can add a nice chill to your bread. However, be gentle when folding them in. You want to keep them intact for best results. If you like, you can toss them in a bit of flour before adding them to the batter. This helps them stay suspended in the bread. Lemon blueberry bread is best served fresh and warm. You can slice it and enjoy it plain or with a pat of butter. For a fun twist, try adding a drizzle of lemon glaze on top. This adds a sweet and tangy flavor. You can also serve it with a side of fresh berries or yogurt. It makes a great breakfast or snack. Pair it with tea or coffee for a delightful treat. Enjoy sharing it with friends at brunch or family gatherings. For the full recipe, check out the detailed instructions above! Lemon blueberry bread is a delightful treat that anyone can make. We talked about key ingredients, helpful substitutions, and precise measurements. I shared step-by-step instructions and baking tips to ensure your bread comes out perfect. We also covered common mistakes, variations, and storage methods. With these insights, you can enjoy this tasty bread at home. Bake, experiment, and share your creations!](https://foodishtalk.com/wp-content/uploads/2025/06/e2899525-a13c-440e-9651-2e5bb1870da1.webp)
Ingredients
Method
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving a bit of an overhang for easy removal later.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract, lemon zest, and lemon juice into the mixture.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined – do not overmix!
Gently fold in the blueberries, taking care not to mash them.
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle extra blueberries and lemon zest on top for decoration.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then lift it out using the parchment paper and let it cool completely on a wire rack.
Slice and serve as is, or warm with a pat of butter for a delightful treat!
Prep Time: 15 min | Total Time: 1 hr 20 min | Servings: 10 slices
- Presentation Tips: Serve slices on a wooden board or a cake stand, garnished with fresh blueberries and lemon wedges for a pop of color.