Lemon Blueberry Bread

Lemon Blueberry Bread: A Burst of Citrus and Berry Bliss

healty meal, low carbs meals, keto meal

Indulge in the delightful combination of tangy lemon and sweet blueberries with this irresistible Lemon Blueberry Bread recipe. Perfect for breakfast, brunch, or a sweet afternoon treat, this moist and flavorful bread is sure to become a favorite in your kitchen. Packed with fresh blueberries and zesty lemon flavor, each bite is a burst of sunshine on your taste buds.


  • Lemon Blueberry Bread:
    • 1 3/4 cups all-purpose flour
    • 1/2 teaspoon salt
    • 2 teaspoons baking powder
    • 1/2 cup unsalted butter, softened
    • 1/2 cup packed brown sugar
    • 1/4 cup granulated sugar
    • 1/2 cup milk
    • 2 eggs, warmed to room temperature
    • 1 teaspoon vanilla extract
    • 3 tablespoons lemon juice
    • 2 cups blueberries (reserving 1/3 cup for the top of the loaf)
    • 1 tablespoon flour
    • 1 1/2 tablespoons lemon zest
  • Lemon Glaze:
    • 1/2 cup powdered sugar
    • 1 1/2 – 2 tablespoons lemon juice


  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.
  3. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in the eggs, one at a time, followed by the vanilla extract and lemon juice.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. In a separate small bowl, toss the blueberries with 1 tablespoon of flour until coated. This helps prevent them from sinking to the bottom of the loaf.
  7. Gently fold the flour-coated blueberries and lemon zest into the batter until evenly distributed.
  8. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the reserved blueberries over the top.
  9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  11. While the bread is cooling, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice if needed.
  12. Once the bread is completely cooled, drizzle the lemon glaze over the top.
  13. Slice and serve, and enjoy!

Cook Notes and Variations:

  • For an extra burst of lemon flavor, add a teaspoon of lemon extract to the batter.
  • Feel free to substitute fresh blueberries with frozen blueberries, but be sure to thaw and drain them before using.
  • Add a handful of chopped nuts, such as almonds or walnuts, for added texture and crunch.

Keto and Low Carb Versions:

  • To make a keto-friendly version of this Lemon Blueberry Bread, you can substitute almond flour for the all-purpose flour and a keto-friendly sweetener for the granulated and brown sugars. Adjust the quantities as needed to maintain the desired sweetness.
  • For a low-carb version, you can use a combination of almond flour and coconut flour to reduce the carb content further.

Frequently Asked Questions (FAQs):

  1. Can I use frozen blueberries instead of fresh?
    • Yes, you can use frozen blueberries, but be sure to thaw and drain them before adding them to the batter. This helps prevent excess moisture from affecting the texture of the bread.
  2. How should I store the Lemon Blueberry Bread?
    • Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate the bread for up to 1 week. It can also be frozen for up to 3 months; just be sure to wrap it tightly in plastic wrap and foil before freezing.
  3. Can I omit the lemon zest from the recipe?
    • While the lemon zest adds a wonderful citrus flavor to the bread, you can omit it if you prefer a less pronounced lemon taste. However, keep in mind that it may affect the overall flavor of the bread.
  4. Can I make this recipe without eggs?
    • If you need to omit eggs due to dietary restrictions or allergies, you can try using a commercial egg replacer or a flaxseed egg substitute. Keep in mind that the texture and rise of the bread may be slightly different.
  5. Can I double the recipe to make more loaves?
    • Yes, you can easily double or triple the recipe to make multiple loaves of Lemon Blueberry Bread. Simply adjust the ingredient quantities accordingly and bake the loaves in separate pans or batches.
  6. Is this recipe suitable for vegans?
    • This particular recipe contains eggs and dairy (butter and milk), so it is not suitable for vegans. However, you can experiment with vegan substitutes such as plant-based milk, vegan butter, and egg replacers to create a vegan-friendly version of the bread.
  7. Can I skip the lemon glaze?
    • While the lemon glaze adds a finishing touch and extra sweetness to the bread, you can skip it if you prefer a less sweet or less tangy flavor. The bread is delicious on its own, or you can drizzle it with a simple icing made from powdered sugar and water if desired.

Indulge in the delightful combination of tangy lemon and sweet blueberries with this irresistible Lemon Blueberry Bread recipe. Whether you enjoy it for breakfast, brunch, or as a sweet snack, its moist texture and bright flavors are sure to impress. With simple ingredients and easy-to-follow instructions, this recipe is perfect for both beginner and experienced bakers alike. So why wait? Grab your ingredients and bake up a loaf of Lemon Blueberry Bread today!

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