Blueberry Lemon Bread is easy to make, super moist and bursting with fresh blueberries and refreshing lemon flavor. Topped off with a tangy lemon glaze, this Blueberry Lemon Bread is perfect for both breakfast and dessert!
When it comes to my favorite springtime recipe, this Blueberry Lemon Bread is my #1 top choice.
Who doesn’t love when the weather warms up and spring is in there air and the house is filled with a-ma-zing lemon and blueberry scents wafting through the air while this lemon bread is baking in the oven?
Yup … I actually said ‘wafting’.. and it fits because trust me, my house smells soooo good right now!
After months of eating out of a slow cooker and indulging in heavy comfort foods, it feels good to change lanes and make something …. springy!
This easy lemon bread is the perfect embodiment of springtime. It’s super moist, packed with refreshing lemon flavor, tons of little plump blueberries and let’s take a minute to chat about the lemon glaze.
Ooof!!! .. the lemon glaze that is drizzled on is ridiculous in that it has just the right amount of tartness and sweetness combined.
Serve this up with a cup of coffee and the option for seconds and you have the perfect plate of lemon blueberry happiness.
Why THIS Blueberry Lemon Bread is the BEST
- What you’ve got here is an easy springtime bread sweet, refreshing and bursts with lemon flavor and fresh blueberries.
- Completely versatile, this lemon loaf that is perfect to serve as either breakfast or dessert.
- This lemon bread will save you time and money! Now you don’t have to stop off at the coffee show every morning buying theirs, you can make this at home and sleep in.
To make this Blueberry Lemon Bread, you will need:
- Vegetable oil
- Sugar
- Lemons
- Eggs
- Sour cream
- All purpose flour
- Baking powder
- Fresh blueberries
- Powdered sugar
How to make Lemon Bread with Blueberries
To make this Blueberry Lemon Bread, preheat your oven to 350 degrees, spray the bottom and sides of a 9 x 5 loaf pan with nonstick spray and set it aside.
Next, add your oil, sugar, eggs, sour cream, lemon and lemon zest to a large mixing bowl and mix together.
Add in your flour, baking powder and salt and mix to just combine your ingredients.
Once your batter is together, add 1-1/2 cups fresh blueberries into bowl and toss them with 2 teaspoons of flour.
Add your tossed blueberries to your lemon bread batter and gently fold them into the batter.
Pour your batter into your loaf pan and bake for 50-60 minutes or until you insert a toothpick into the middle and it comes out clean.
Remove your lemon bread from the oven and let cool in the loaf pan for 30 minutes.
Run a sharp knife around the edges of the inside of the pan and invert your loaf onto a cutting board or plate and then flip again onto a wire rack where it can completely cool.
Once your Blueberry Lemon Bread had completely cooled, add sifted powdered sugar and lemon juice to mixing bowl and whisk to combine.
Add more juice to your glaze to thin it out or more powdered sugar to thicken it up depending on preference.
Using a spoon, drizzle your glaze over your bread loaf 5-10 minutes before serving and garnish with remaining 1/2 cup fresh blueberries.
Pro Tips for Making Perfect Blueberry Bread
- Be sure not to over-mix your Blueberry Lemon Bread ingredients. You want to just combine the wet and dry ingredients so they are incorporated without beating the heck out of the batter. Over-mixing the batter will give you a denser bread.
- I prefer using oil instead of butter since oil gives you a very moist lemon bread. Butter is great for adding extra flavor but the oil will give you a moister baked good.
- Be sure to inspect your blueberries before tossing them in the flour and adding them to your batter. Pick out any blueberries that are broken or damaged.
- Speaking of the blueberries, don’t forget to toss them in a couple teaspoons of flour before folding them into your lemon bread batter. Tossing them in the flour helps to suspend your blueberries in your bread batter so they don’t all sink to the bottom of your Blueberry Lemon Bread loaf.
- Sift the powdered sugar for the glaze.. no one likes lumpy glaze!
- If you don’t have sour cream, you can substitute it with Greek yogurt if it saves you a trip to the grocery store.
- This Blueberry Lemon Bread recipe would also work great using raspberries or blackberries, if you prefer. You can also substitute frozen berries if fresh are unavailable.
- The lemon glaze is a sweet, tart glaze but it can be left off if you prefer a less sweet treat.
How to Zest a Lemon
This recipe for Blueberry Lemon Bread calls for lemon zest. What is lemon yest, you ask?
Lemon zest is the outer most rind of the lemon, the yellow layer on the outside of the fruit. It’s most loved for the strong lemon flavor it brings to food due to the aromatic oils in the rind.
To zest a lemon, use a sharp paring knife, veggie peeler or a zester. Simply drag the utensil lightly but firmly across the rind of the lemon, removing only the outside yellow rind layer.
The white layer is called the pith and can be quite bitter so you want to be careful not to include that with your zest…. ps, yes I know I’m past due for my nails to be done .. don’t judge 🙂
Tools to Help the Cause
While not necessarily to make this Blueberry Lemon Bread, there are a few kitchen tools that I simply cannot live without and they both happen to make this recipe quicker and easier to make.
First is this handy dandy fruit juice squeezer. I am sure that is not the technical name for this gadget but it’s basically what it does.
Simply cut your fruit (lemon, in this case) in half and place it upside down in the cavity, bring the top and bottom together and squeeze. Squeezing juice from a fruit has never been so easy.
Next is my zester. This is a handheld utensil that is great for zesting fruit and even hard cheeses like Parmesan. Love, love, love both of these and use them all the time!
More Easy Springtime Recipes
Enjoy!
If you’ve tried this Blueberry Lemon Bread, please don’t forget to rate the recipe and let me know how you it came out in the comments below.
Share a photo of your creation on FACEBOOK, INSTAGRAM or save it to PINTEREST and tag #AWICKEDWHISK. I can’t wait to see your work!
Blueberry Lemon Bread
Ingredients
Blueberry Lemon Bread
- 1/2 cup vegetable oil
- 1 cup sugar
- 1 lemons, juiced
- zest of two lemons
- 3 large eggs
- 1 cup sour cream
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries .. divided
- 2 teaspoons all purpose flour for tossing
Lemon Glaze
- 1 cup powdered sugar .. sifted
- 2-3 tablespoons lemon juice
Instructions
- To make this Blueberry Lemon Bread, preheat your oven to 350 degrees, spray the sides and bottom of a 9x5 loaf pan with non stick spray and set it aside. Next, add your oil, sugar, eggs, sour cream, lemon and lemon zest to a large mixing bowl and mix together. Add in your flour, baking powder and salt and mix to just combine your ingredients.
- Once your batter is together, add 1-1/2 cups fresh blueberries to bowl and toss them with 2 teaspoons of flour. Add your tossed blueberries to your lemon bread batter and gently fold them into the batter. Pour your batter into your loaf pan and bake for 50-60 minutes or until you insert a toothpick into the middle and it comes out clean.
- Remove your Blueberry Lemon Bread from the oven and let cool in the loaf pan for 30 minutes. Run a sharp knife around the edges of the inside of the pan and invert your loaf onto a cutting board or plate and then flip again onto a wire rack where it can completely cool.
- Once your Blueberry Lemon Bread had completely cooled, add sifted powdered sugar and lemon juice to mixing bowl and whisk to combine. Add more juice to your glaze to thin it out or more powdered sugar to thicken it up depending on preference. Using a spoon, drizzle your glaze over your bread loaf 5-10 minutes before serving and garnish with remaining 1/2 cup fresh blueberries.
Notes
- Be sure not to over-mix your Blueberry Lemon Bread ingredients. You want to just combine the wet and dry ingredients so they are incorporated without beating the heck out of the batter. Over-mixing the batter will give you a denser bread.
- I prefer using oil instead of butter since oil gives you a very moist lemon bread. Butter is great for adding extra flavor but the oil will give you a moister baked good.
- Be sure to inspect your blueberries before tossing them in the flour and adding them to your batter. Pick out any blueberries that are broken or damaged.
- Speaking of the blueberries, don't forget to toss them in a couple teaspoons of flour before folding them into your lemon bread batter. Tossing them in the flour helps to suspend your blueberries in your bread batter so they don't all sink to the bottom of your Blueberry Lemon Bread loaf.
- Sift the powdered sugar for the glaze.. no one likes lumpy glaze!
- If you don't have sour cream, you can substitute it with Greek yogurt if it saves you a trip to the grocery store.
- This Blueberry Lemon Bread recipe would also work great using raspberries or blackberries, if you prefer. You can also substitute frozen berries if fresh are unavailable.
- The lemon glaze is a sweet, tart glaze but it can be left off if you prefer a less sweet treat.
Nutrition
Update Notes: This post was originally published in April of 2019 but was republished with an updated recipe, new photos, step by step instructions and tips in March of 2020.
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