Published on January 20, 2026
Ready in: 1 hour 10 minutes · Serves: 10 · Technique: Baking · Storage: Airtight container for up to 3 days.
Quick Answer
This Lemon Blueberry Bread combines zesty lemon and sweet blueberries for a delightful and moist quick bread perfect for holiday gatherings.
As the crisp air of autumn fills the streets of New York City and the anticipation for Thanksgiving and Christmas gatherings begins to percolate, I find myself craving comforting baked goods. Today, I’m thrilled to share my go-to recipe for Lemon Blueberry Bread—a delightful quick bread that captures the essence of both seasons. The bright combination of zesty lemon and plump blueberries not only brings joy but also finds its place as a perfect addition to your holiday table or as a thoughtful homemade gift during this festive time of year.
A Cozy Holiday Treat
Why You’ll Love This Recipe
- Combines the bright and zesty flavors of lemon with sweet, juicy blueberries.
- Perfect for holiday gatherings or as a thoughtful homemade gift.
- Easy to prepare and requires no special baking skills.
- Moist and tender texture, just like a quick bread should be.
- Can be made ahead of time and freezes beautifully.
Ingredients
This Lemon Blueberry Bread is made with simple, wholesome ingredients that come together to create a delightful treat.
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 tbsp lemon zest (about one medium lemon)
- ¼ cup fresh lemon juice (about two medium lemons)
- ½ cup buttermilk
Extras
- 1 cup fresh blueberries (or frozen, but thawed)
How to Make Lemon Blueberry Bread (Step-by-Step)
Follow these simple steps to create a delicious Lemon Blueberry Bread that will fill your home with delightful aromas.
Step 1: Prep the Batter
Begin by preheating your oven to 350°F (175°C). I always set my timer for 10 minutes before mixing my batter. This ensures that my oven is perfectly hot and ready when I pop the bread in.
Step 2: Prepare your pan
Grease a 9×5-inch loaf pan. I prefer to use non-stick spray, but if your loaf pan isn’t non-stick, a light coating of butter will work wonders. Line the bottom with parchment paper for an easy release.
Step 3: Mix the dry ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. As I combine these, I inhale the subtle scent of the flour, a familiar smell that always signals something delicious about to come.
Step 4: Cream the butter and sugar
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy. This step is crucial; it should take about 3-4 minutes, until you see a pale, airy mixture that emits a sweet aroma.
Step 5: Add the eggs and flavors
Blend in the eggs, one at a time, ensuring they are fully incorporated before adding the next. Stir in vanilla extract, lemon zest, and fresh lemon juice. The mixture will be slightly curdled, which is just perfect with that fresh lemony punch we crave.
Step 6: Merge both mixtures
Add the dry ingredients to your wet mixture alternately with the buttermilk, starting and ending with the dry ingredients. Gently fold in the blueberries last, being careful not to overmix—otherwise, you’ll end up with purple batter rather than the classic marbled effect.
Step 7: Pour and bake
Pour the batter into your prepared loaf pan, smoothing it out with a spatula. Bake in your preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean with just a few crumbs attached.
Step 8: Cool the loaf
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This cooling stage is where the bread develops its structure and retains moisture.
Common Mistakes to Avoid
- Overmixing the batter: This can lead to a dense loaf rather than a tender quick bread.
- Using cold eggs and buttermilk: Room temperature ingredients blend better, ensuring a uniform batter.
- Not measuring ingredients accurately: Baking is a science; precise measurements matter to prevent alterations in texture and flavor.
Tips and Tricks for Success
- For an extra zing, drizzle a lemon glaze over the cooled bread made from powdered sugar and lemon juice.
- This bread can be made ahead of time and freezes beautifully—just wrap it tightly in plastic wrap before placing it in an airtight container.
- Serve slices with cream cheese or lemon curd for an indulgent brunch treat.
Variations
- Substitute Greek yogurt for buttermilk for a tangier flavor.
- Use lime juice and zest instead of lemon for a unique twist.
- Add a handful of chopped nuts for extra crunch.
How to Serve
- Enjoy slices plain for a simple treat.
- Pair with tea or coffee for a cozy afternoon snack.
- Top with whipped cream for a dessert option.
Make Ahead and Storage
- Prepare the batter ahead of time and store in the refrigerator for up to 24 hours before baking.
- Store leftover Lemon Blueberry Bread in an airtight container at room temperature for up to three days or refrigerate for up to a week.
- For longer storage, slice the bread and freeze pieces in a freezer-safe bag for up to three months.
Recipe Notes / What I Learned
Baking this Lemon Blueberry Bread not only filled my kitchen with delightful aromas but also reminded me of the joy in simple, wholesome ingredients. It’s one of those recipes that will surely become a staple during the holiday season, whether for family gatherings or thoughtful gifts. Each slice is a celebration, and I can’t wait for you to try it!
Yield and Serving Size
Yield: 1 loaf · Serving Size: 1 slice
Nutrition Snapshot
Estimated Nutrition Per Serving: ~200 calories · 3g protein · 30g carbs · 9g fat
Delicious Lemon Blueberry Bread
Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Blend in the eggs, one at a time, and stir in vanilla extract, lemon zest, and fresh lemon juice.
- Add the dry ingredients to your wet mixture alternately with buttermilk, folding in the blueberries last.
- Pour the batter into your prepared loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
FAQs
1. Can I use frozen blueberries for the Lemon Blueberry Bread?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them before adding to the batter to prevent excess moisture.
2. How can I ensure my Lemon Blueberry Bread is moist?
Using room temperature ingredients like eggs and buttermilk helps to create a uniform batter, which contributes to a moist final product. Additionally, be careful not to overbake the bread.
3. Can I substitute the all-purpose flour with whole wheat flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. You might want to try a blend of both for a lighter outcome.
4. How should I store leftover Lemon Blueberry Bread?
Store leftover Lemon Blueberry Bread in an airtight container at room temperature for up to three days or refrigerate for up to a week. For longer storage, slice and freeze in a freezer-safe bag for up to three months.
5. Can I make this recipe gluten-free?
Absolutely! You can use a gluten-free all-purpose flour blend to make this recipe gluten-free. Just ensure that it contains xanthan gum or another binding agent for the best results.
