If you have been searching for a delightful treat that combines the fresh zing of citrus with the sweet burst of berries, then you are in for a real treat with this Easy Blueberry Lemon Bread Recipe – Bakery Style Loaf Recipe. This loaf is wonderfully moist, bursting with juicy blueberries, and brightened perfectly by lemon zest and juice, giving you that authentic bakery-quality experience right from your own kitchen. It’s a simple yet impressive recipe that truly brings together the best of flavors in an easy-to-make, crowd-pleasing bread.
Ingredients You’ll Need
To create this sensational loaf, you only need a handful of simple, everyday ingredients, each playing its part to perfection. Fresh blueberries add juiciness and color, while the lemon zest and juice bring that aromatic brightness that makes this bread stand out. The combination of sour cream and oil ensures the texture stays tender and moist, making every bite pure bliss.
- 1 1/2 cups all-purpose flour, plus 1 tablespoon for berries: Provides structure and a light crumb texture.
- 2 teaspoons baking powder: Gives your bread a light, airy rise.
- 1/2 teaspoon fine sea salt: Balances flavor and enhances sweetness.
- 3/4 cup granulated sugar: Sweetens the bread just right and helps with browning.
- Zest of 1 large lemon (about 1–1 1/2 tablespoons): Infuses brightness and fresh citrus flavor.
- 2 large eggs, room temperature: Binds ingredients and adds richness.
- 1/2 cup sour cream or plain Greek yogurt, room temperature: Adds moisture and a slight tang.
- 1/3 cup neutral oil (canola, vegetable, or light olive oil): Keeps the loaf tender and soft.
- 3 tablespoons fresh lemon juice (about 1 large lemon): Amplifies the lemon flavor perfectly.
- 1 teaspoon vanilla extract: Subtly rounds out the overall flavor profile.
- 1 cup blueberries, fresh or frozen: The star fruit that delivers juicy pops in every bite.
- 3/4 cup powdered sugar: For optional, sweet, glossy glaze.
- 1–2 tablespoons fresh lemon juice: To make the tangy glaze.
- 1 teaspoon lemon zest (optional): Adds extra zing to the glaze if desired.
How to Make Easy Blueberry Lemon Bread Recipe – Bakery Style Loaf Recipe
Step 1: Prep Your Pan and Oven
First things first, preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, making sure to leave a bit of overhang on the sides for easy lifting later. Give the sides a light grease too so your bread slips right out once baked.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This dry mix will build the perfect structure for your bread, ensuring it rises beautifully and holds its shape.
Step 3: Rub Zest Into Sugar
This is a small step that makes a big difference: combine your granulated sugar and lemon zest in a large bowl, then use your fingertips to rub the zest into the sugar until it feels slightly damp and wonderfully fragrant. This little trick releases the lemon oils, giving your bread a deeper, fresher lemon aroma and taste.
Step 4: Combine the Wet Ingredients
To the lemon-scented sugar, whisk in the eggs, sour cream, neutral oil, fresh lemon juice, and vanilla extract. Whisk until the mixture is smooth and well combined—this helps create a batter that’s both moist and flavorful from start to finish.
Step 5: Bring the Batter Together
Add the dry ingredients to the wet mixture, folding gently with a spatula until the batter is just combined and you see no dry flour patches. This careful folding ensures your bread stays tender and light rather than dense.
Step 6: Prepare and Fold in Blueberries
Toss the blueberries with the tablespoon of flour reserved earlier—a simple step that keeps the berries from sinking to the bottom during baking. Gently fold the berries into your batter with a few light strokes, reserving some for sprinkling on top if you want that pretty, bakery-style dotted look.
Step 7: Fill the Pan and Bake
Spread your batter evenly into the prepared loaf pan, then scatter the reserved blueberries over the top. Bake for 50 to 60 minutes, or until the top turns a gorgeous golden color and a toothpick inserted near the center comes out clean or with only a few moist crumbs.
Step 8: Cool the Loaf
Once out of the oven, allow your bread to cool in the pan for 10 to 15 minutes. This resting time helps it set nicely. Then, lift it out using the parchment overhang and transfer it to a wire rack to cool completely before glazing or slicing.
Step 9: Optional Glaze for a Finishing Touch
If you love a little extra sweetness and tang, whisk together powdered sugar with 1 to 2 tablespoons lemon juice until smooth and pourable. Stir in lemon zest for an extra zing. Drizzle this glowing glaze over the cooled loaf and let it set for 15 minutes to create a bakery-perfect finishing touch.
How to Serve Easy Blueberry Lemon Bread Recipe – Bakery Style Loaf Recipe
Garnishes
A simple dusting of powdered sugar or a light drizzle of lemon glaze adds an elegant shine and extra flavor punch. Garnish with a few fresh blueberries or thin lemon slices for a beautiful, inviting presentation that makes this loaf look as good as it tastes.
Side Dishes
This blueberry lemon bread pairs wonderfully with a cup of hot tea or coffee for breakfast or afternoon snack time. For a more indulgent pairing, try it with a scoop of vanilla ice cream or a dollop of whipped cream for a light dessert that feels special but never heavy.
Creative Ways to Present
Slice the loaf thick for brunch or thin for tea time. You can even turn slices into toast topped with cream cheese and a sprinkle of fresh raspberries or blueberries to create a fresh, colorful platter perfect for guests. Wrapping slices in parchment and tying with twine makes for a charming homemade gift too.
Make Ahead and Storage
Storing Leftovers
Store any leftover bread wrapped tightly in plastic wrap or an airtight container at room temperature for up to three days. This keeps the bread moist and fresh, ready to enjoy without losing any of its bakery-style charm.
Freezing
This loaf freezes beautifully! Wrap it tightly in plastic wrap, then in foil or a freezer-safe bag. It keeps well in the freezer for up to three months. When you’re ready to enjoy, simply thaw it overnight in the fridge or at room temperature to maintain that fresh-baked flavor and texture.
Reheating
To warm slices, pop them in a toaster or heat in a preheated oven at 300°F (150°C) for 5 to 10 minutes until just warmed through and a little crisp on the edges. Avoid microwave reheating as it can make the bread soggy and less enjoyable.
FAQs
Can I use frozen blueberries for this recipe?
Absolutely! Frozen blueberries work just as well as fresh—as long as you toss them in flour before folding them into the batter to prevent them from sinking and bleeding their color too much.
What if I don’t have sour cream or Greek yogurt?
You can substitute sour cream or Greek yogurt with an equal amount of buttermilk or even milk mixed with a teaspoon of lemon juice for a similar tang and moisture.
Can I make this loaf gluten-free?
Yes, you can swap the all-purpose flour for a gluten-free all-purpose blend that includes xanthan gum to achieve a similar texture. Just make sure to use one that measures 1:1 with regular flour.
How do I know when the bread is done baking?
The bread is done when the top is a nice golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs but no wet batter.
Is it necessary to glaze the bread?
The glaze is optional but highly recommended if you love that sweet, tangy finishing sparkle on your loaf. It makes the bread feel extra special and adds a lovely moistness to the crust.
Final Thoughts
This Easy Blueberry Lemon Bread Recipe – Bakery Style Loaf Recipe is one of those recipes you’ll want to keep in your baking rotation forever. It is cheerful, bursting with flavor, and comes together with surprisingly simple ingredients and steps. Whether you’re making it for a cozy breakfast, an impressive afternoon tea, or a thoughtful gift, this loaf never fails to please. Give it a try, and your kitchen will be filled with the irresistible aroma that only fresh-baked blueberry lemon bread can bring.
Print
Easy Blueberry Lemon Bread Recipe – Bakery Style Loaf Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Easy Blueberry Lemon Bread is a delightful bakery-style loaf bursting with fresh lemon zest and juicy blueberries. Moist and flavorful, it combines the tang of lemon with sweet bursts of berries for a perfect breakfast treat or afternoon snack. The simple recipe uses common pantry ingredients and comes together quickly with minimal fuss.
Ingredients
Dry Ingredients
- 1 1/2 cups (195g) all-purpose flour, plus 1 tablespoon for berries
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
Wet Ingredients
- 3/4 cup (150g) granulated sugar
- Zest of 1 large lemon (about 1–1 1/2 tablespoons)
- 2 large eggs, room temperature
- 1/2 cup (120ml) sour cream or plain Greek yogurt, room temperature
- 1/3 cup (80ml) neutral oil (canola, vegetable, or light olive oil)
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 teaspoon vanilla extract
Fruit
- 1 cup (150g) blueberries, fresh or frozen
Optional Glaze
- 3/4 cup (90g) powdered sugar
- 1–2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional for extra punch)
Instructions
- Prep the pan and oven: Heat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving a slight overhang for easy lifting and lightly grease the sides to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to ensure even distribution of the leavening and seasoning. Set aside.
- Rub zest into sugar: In a large bowl, combine the granulated sugar with the lemon zest. Use your fingers to rub the zest into the sugar until it becomes fragrant and slightly damp, releasing the essential oils and boosting the lemon flavor.
- Combine wet ingredients: To the lemon-scented sugar, whisk in the eggs, sour cream (or Greek yogurt), oil, lemon juice, and vanilla extract until the mixture is smooth and well blended.
- Bring the batter together: Add the dry ingredients to the wet mixture and gently fold with a spatula until just combined. Avoid overmixing to keep the bread tender and light.
- Prep the blueberries: Toss the blueberries with 1 tablespoon of flour to help prevent them from sinking to the bottom of the loaf. Gently fold the blueberries into the batter, reserving a few to sprinkle on top for a decorative, bakery-style finish.
- Fill and bake: Pour the batter evenly into the prepared loaf pan and scatter the reserved blueberries on top. Bake for 50–60 minutes, or until the loaf is golden on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool properly: Allow the bread to cool in the pan for 10–15 minutes. Then, lift it out using the parchment overhang and transfer to a wire rack to cool completely, preventing sogginess.
- Glaze (optional): Mix the powdered sugar with lemon juice until smooth and pourable. Stir in optional lemon zest for extra brightness. Drizzle the glaze evenly over the cooled bread and allow it to set for about 15 minutes before slicing.
Notes
- Using sour cream or Greek yogurt adds moisture and a slight tang, enhancing the bread’s texture and flavor.
- Tossing blueberries in flour helps keep them evenly distributed throughout the batter instead of sinking.
- The glaze is optional but adds a lovely sweet-tart finishing touch that complements the lemon in the bread.
- Make sure all wet ingredients are at room temperature for better mixing and texture.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
