If you’re looking for the perfect summer baking project that fills your kitchen with incredible aromas and delivers amazing results every single time, you’ve found it! I especially love making this lemon blueberry bread when fresh blueberries are in season and I want something that feels both special and comforting.
The best part about this recipe? It’s so much better than anything you can buy at the store. Most store-bought quick breads are dry, overly sweet, and loaded with artificial flavors. But this homemade version is moist, bursting with real fruit, and has that perfect balance of tart lemon and sweet blueberries that makes it irresistible.
This blueberry bread is incredibly quick and easy to make with just simple pantry ingredients, and it takes less than 20 minutes to prep with minimal cleanup required. Just mix, pour, and bake – then enjoy warm slices straight from the oven or store covered for days of delicious quick dessert recipes satisfaction.
Easy Lemon Blueberry Bread (Moist & Bursting with Flavor)
Ingredients:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup melted butter
- 1 large egg, beaten
- 1 cup milk
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 1 cup fresh blueberries (or frozen, not thawed)
- 1 tablespoon flour (for coating blueberries)
For the Lemon Glaze:
- 1 cup powdered sugar
- 3-4 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
The combination of fresh lemon juice and zest gives this bread that bright, citrusy flavor that perfectly complements the sweet blueberries. Unlike some summer dessert recipes that can be heavy, this bread feels light and refreshing – perfect for those warm days when you want something sweet but not overwhelming.
The secret ingredient that makes this one of my favorite easy summer desserts is coating the blueberries in a little flour before folding them into the batter. This prevents them from sinking to the bottom and ensures every slice has beautiful bursts of fruit throughout.
Why This is the Best Summer Baking Recipe
I’ve found that this lemon blueberry bread is incredibly versatile and forgiving. You can serve it warm for breakfast with coffee, pack slices for picnics and beach days, or dress it up with the lemon glaze for an elegant dessert that rivals any köstliche desserts (delicious desserts) from fancy bakeries.
The texture is what really sets this apart from other quick dessert recipes. It’s tender and moist without being dense, and the crumb holds together perfectly whether you’re serving it fresh or a few days later. Plus, it actually gets more flavorful as it sits, making it perfect for meal prep or gift-giving.
All of the different flavors and textures in this delicious bread are what make it so magical. I love the burst of juicy blueberries combined with that bright lemon zing, and the tender crumb that’s perfect with a cup of tea or coffee.
LEMON BLUEBERRY BREAD
Cuisine: American
Category: Dessert/Breakfast
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Serves: 10-12 slices
INGREDIENTS
For the Bread:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup unsalted butter, melted
- 1 large egg, room temperature
- 1 cup whole milk
- 2 tablespoons fresh lemon juice
- 2 teaspoons fresh lemon zest
- 1 cup fresh blueberries
- 1 tablespoon all-purpose flour (for coating berries)
For the Lemon Glaze:
- 1 cup powdered sugar, sifted
- 3-4 tablespoons fresh lemon juice
- 1 teaspoon fresh lemon zest
PREPARATION
- Preheat your oven to 350°F and grease a 9×5-inch loaf pan with butter or cooking spray. Line with parchment paper for easy removal.
- Prepare the blueberries by gently tossing them with 1 tablespoon of flour in a small bowl. This prevents them from sinking during baking.
- Mix dry ingredients by whisking together flour, sugar, baking powder, and salt in a large mixing bowl until well combined.
- Combine wet ingredients in a separate bowl by whisking together melted butter, beaten egg, milk, lemon juice, and lemon zest until smooth.
- Create the batter by pouring the wet ingredients into the dry ingredients and gently folding together until just combined. Don’t overmix – a few lumps are perfectly fine.
- Fold in blueberries by gently stirring the flour-coated blueberries into the batter with a wooden spoon or spatula, being careful not to burst the berries.
- Bake the bread by pouring batter into prepared loaf pan and baking for 50-60 minutes until a toothpick inserted in center comes out clean or with just a few moist crumbs.
- Cool completely on a wire rack for at least 30 minutes before removing from pan.
- Make the glaze by whisking together powdered sugar, lemon juice, and zest until smooth. Drizzle over cooled bread.
NUTRITION INFORMATION
- 245 calories per slice
- 4g protein per slice
- 45g carbs per slice
- 6g fat per slice
- 280mg sodium per slice
- 2g fiber per slice
Creative Serving Ideas for Maximum Enjoyment
This lemon blueberry bread is incredibly versatile when it comes to serving options. For a special breakfast treat, serve warm slices with a pat of butter and a drizzle of honey. It also makes an elegant addition to brunch spreads alongside fresh fruit and yogurt.
During summer baking season, I love turning this into individual portions by baking the batter in muffin tins for quick dessert recipes that are perfect for picnics and outdoor gatherings. Just reduce the baking time to 18-22 minutes for perfectly portioned treats.
For a more indulgent dessert experience, serve slices topped with fresh whipped cream and additional berries, or toast slices lightly and serve with vanilla ice cream for one of the most satisfying easy summer desserts you’ll ever taste.
Storage and Make-Ahead Tips
Room Temperature Storage: This blueberry bread stays perfectly moist when stored in an airtight container or wrapped in plastic wrap for up to 4 days at room temperature. The flavors actually develop and improve after the first day!
Freezer Storage: You can freeze the baked and cooled bread (with or without glaze) for up to 3 months. Wrap tightly in plastic wrap, then aluminum foil. Thaw overnight at room temperature before serving.
Make-Ahead Strategy: This is perfect for summer dessert recipes meal prep! Bake on Sunday and enjoy slices throughout the week for breakfast or afternoon snacks.
Pro Tip: For the freshest taste, wait to add the lemon glaze until just before serving if you’re planning to store the bread for more than 2 days.
Recipe Variations to Try
Mixed Berry Version: Replace blueberries with a combination of raspberries, blackberries, and strawberries for a different twist on classic summer baking.
Chocolate Chip Addition: Add 1/2 cup mini chocolate chips along with the blueberries for an indulgent version that kids absolutely love.
Cream Cheese Swirl: Create a cream cheese filling by mixing 4 oz softened cream cheese with 1/4 cup sugar and 1 egg, then swirl into the batter before baking.
Healthy Substitutions: Use whole wheat pastry flour, reduce sugar to 1/2 cup, and add 1/4 cup Greek yogurt for a more nutritious version of these quick dessert recipes.
Why This Recipe Works Every Time
The magic of this lemon blueberry bread lies in the perfect balance of wet and dry ingredients that creates a tender, moist crumb without being dense or gummy. The addition of fresh lemon juice not only provides flavor but also reacts with the baking powder to create extra lift and lightness.
What makes this one of my most reliable easy summer desserts is the forgiving nature of the recipe. Even if you slightly overmix or your oven runs hot, you’ll still end up with delicious results. The fruit helps keep the bread moist, and the lemon brightens all the flavors beautifully.
The flour coating on the blueberries is a game-changer that prevents fruit from sinking, ensuring every slice has that perfect distribution of berries that makes this bread so visually appealing and delicious.
FREQUENTLY ASKED QUESTIONS
Can I use frozen blueberries instead of fresh?
Absolutely! Use frozen blueberries straight from the freezer without thawing. Toss them in flour while still frozen to prevent bleeding and sinking. You may need to add 5-10 extra minutes to the baking time.
How do I prevent the blueberries from sinking to the bottom?
The key is coating the blueberries in flour before folding them into the batter. Also, don’t overmix the batter once you add the berries, and make sure your batter isn’t too thin.
Can I make this bread without the glaze?
Of course! The bread is delicious on its own. You can also dust it with powdered sugar or serve with butter and jam for a simpler presentation.
What’s the best way to get the most lemon flavor?
Use both fresh lemon juice and zest for maximum citrus impact. The zest contains the essential oils that provide the most intense lemon flavor, while the juice adds tartness and helps with texture.
How do I know when the bread is fully baked?
Insert a toothpick into the center – it should come out clean or with just a few moist crumbs. The top should be golden brown and spring back lightly when touched.
Share Your Results!
I absolutely love seeing your beautiful summer baking creations! When you make this amazing Lemon Blueberry Bread, please share your photos and tag me on my Facebook page – seeing your family enjoying these köstliche desserts brings me so much joy!
Don’t forget to save this recipe on Pinterest @OlyviaBestRecipes so you can find it easily when you’re planning your summer dessert recipes for the season. This blueberry bread is perfect for meal planning and gift-giving!
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Author: Olyvia T.
