Love that combo 🍋🫐—bright, cozy, and bakery-worthy. Here’s an easy Lemon Blueberry Bread Loaf that comes out moist and tender every time.
🍋 Lemon Blueberry Bread Loaf
Ingredients
Bread
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 2 large eggs
- ⅓ cup milk (or yogurt for extra moisture)
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup blueberries (fresh or frozen)
Optional Lemon Glaze
- ½ cup powdered sugar
- 1–2 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease or line a loaf pan.
- Whisk dry ingredients: flour, baking powder, salt.
- Cream butter & sugar until light and fluffy.
- Beat in eggs, then add milk, lemon juice, zest, and vanilla.
- Gradually mix in dry ingredients until just combined.
- Toss blueberries with 1 tbsp flour, then gently fold into batter.
- Pour batter into pan and smooth the top.
- Bake 50–60 minutes, until a toothpick comes out clean.
- Cool 10 minutes, remove from pan, cool completely.
🍋 Lemon Glaze (Optional but Amazing)
Mix powdered sugar and lemon juice until smooth. Drizzle over cooled loaf.
Tips
- If using frozen blueberries, don’t thaw them
- Add a lemon-sugar sprinkle on top before baking for crunch
- Keeps well for 3 days (if it lasts that long 😄)
Want a moist Greek yogurt version, gluten-free option, or mini loaves?
