If you are craving a delightful treat that balances the bright zing of lemon with the sweet burst of blueberries, then this Easy Blueberry Lemon Bread Recipe – Bakery Style Loaf Recipe is exactly what you need. Imagine a moist, tender loaf bursting with fresh blueberry pockets and infused with aromatic lemon zest, finished with a gentle glaze that makes every bite feel like a special occasion. It’s simple enough for a weekday breakfast but luxurious enough to impress at a weekend brunch or afternoon tea. Let’s dive into how to make this irresistible bakery-style loaf right in your own kitchen.
Ingredients You’ll Need
The magic of this Easy Blueberry Lemon Bread Recipe – Bakery Style Loaf Recipe lies in its straightforward ingredients list. Each component plays an essential role in crafting its perfect crumb, bright flavor, and delicate balance of sweetness and tang.
- 1 1/2 cups (195g) all-purpose flour, plus 1 tablespoon for berries: Provides the structure for your loaf, and tossing the berries in flour helps prevent them from sinking.
- 2 teaspoons baking powder: Your secret to a perfectly risen, fluffy bread.
- 1/2 teaspoon fine sea salt: Enhances all the flavors without overpowering the sweetness.
- 3/4 cup (150g) granulated sugar: Sweetens without making the loaf cloying.
- Zest of 1 large lemon (about 1–1 1/2 tablespoons): Bursts of citrus fragrance throughout the bread.
- 2 large eggs, room temperature: Adds richness and helps bind the loaf together.
- 1/2 cup (120ml) sour cream or plain Greek yogurt, room temperature: Keeps the bread moist and tender with a subtle tang.
- 1/3 cup (80ml) neutral oil (canola, vegetable, or light olive oil): Provides moistness without heaviness.
- 3 tablespoons fresh lemon juice (about 1 large lemon): Delivers fresh citrus brightness to balance the sweet.
- 1 teaspoon vanilla extract: Rounds out the flavors with a gentle warmth.
- 1 cup (150g) blueberries, fresh or frozen: The star of the show that bursts with flavor and color.
- 3/4 cup (90g) powdered sugar: Used for the optional glaze to add a sweet finish.
- 1–2 tablespoons fresh lemon juice: For thinning the glaze to the perfect pourable consistency.
- 1 teaspoon lemon zest (optional for extra punch): Adds a final zing to the glaze if you’re feeling fancy.
How to Make Easy Blueberry Lemon Bread Recipe – Bakery Style Loaf Recipe
Step 1: Prep the Pan and Oven
Start by heating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan lightly, then line it with parchment paper, leaving a slight overhang on the sides. This will make it a breeze to lift your homemade loaf out once baked.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and sea salt. Setting this mixture aside ensures your leavening agent and salt are evenly distributed for a uniform rise and flavor.
Step 3: Rub Zest into Sugar
Here’s a little trick to boost that lemon flavor: add the lemon zest to your sugar and rub them together with your fingers until the sugar is damp and fragrant. This releases the lemon’s essential oils, infusing your loaf from the first bite.
Step 4: Combine Wet Ingredients
In a large bowl, whisk the eggs, sour cream, oil, lemon juice, and vanilla extract until the mixture is smooth and cohesive. These wet ingredients bring moisture, richness, and that subtle tang which makes this loaf so memorable.
Step 5: Bring the Batter Together
Add the dry ingredients to the wet and gently fold with a spatula until just combined. It’s important not to overmix here since you want a tender crumb, and overworking the batter could make the loaf dense.
Step 6: Prep the Blueberries
Toss the blueberries in a tablespoon of flour—this clever step prevents them from sinking to the bottom of the loaf during baking. Fold the berries in gently, saving a few to sprinkle on top for that charming bakery display.
Step 7: Fill and Bake
Spoon your batter into the prepared loaf pan and spread it evenly. Scatter the reserved blueberries across the top to create beautiful speckles after baking. Slide it into the oven, and bake for 50–60 minutes. You’ll know it’s done when the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 8: Cool Properly
Let your loaf rest in the pan for 10–15 minutes to firm up, then use the parchment overhang to lift it out onto a wire rack to cool completely. Cooling is critical here to ensure clean slicing without crumbling.
Step 9: Glaze (Optional)
For an extra touch of sweetness and shine, whisk powdered sugar with fresh lemon juice until pouring consistency is reached, then drizzle over the cooled loaf. If you’d like to crank up the lemon flavor, stir in some zest. Let the glaze set for 15 minutes before slicing.
How to Serve Easy Blueberry Lemon Bread Recipe – Bakery Style Loaf Recipe
Garnishes
A sprinkle of powdered sugar or a handful of fresh blueberries makes a simple yet elegant garnish. A few thin lemon slices or candied lemon peel can also add a brilliant pop of color and freshness that complements each slice beautifully.
Side Dishes
This loaf pairs wonderfully with a steaming cup of your favorite tea or coffee. If serving as part of a brunch, consider fresh fruit salad or creamy Greek yogurt on the side to keep things light and fresh.
Creative Ways to Present
Slice the loaf thick and serve it with a dollop of lemon whipped cream or mascarpone cheese for an indulgent treat. You could also toast slices lightly and spread some honey or almond butter for a quick snack with a twist. For a real showstopper, layer slices in a dessert trifle with lemon curd and whipped cream.
Make Ahead and Storage
Storing Leftovers
Use an airtight container to keep the leftover loaf fresh at room temperature for up to three days. This prevents the bread from drying out and preserves those lovely blueberry bursts and tangy flavor.
Freezing
If you want to stretch the joy of this Easy Blueberry Lemon Bread Recipe – Bakery Style Loaf Recipe beyond a few days, slice it, wrap each piece tightly in plastic wrap, then place them all in a freezer-safe bag. Frozen slices keep well for up to two months, handy for a quick snack anytime.
Reheating
To enjoy the bread warmed, simply microwave a slice for 15 to 20 seconds or toast it lightly. Heating enhances the lemon aroma and makes the crumb delightfully soft again.
FAQs
Can I use frozen blueberries in this recipe?
Yes, frozen blueberries work perfectly. Be sure not to thaw them before folding into the batter to prevent color bleeding and sogginess. Tossing frozen berries in flour also helps maintain an even distribution.
What can I substitute for sour cream?
Plain Greek yogurt is a fantastic one-to-one substitute for sour cream in this recipe, providing the same tanginess and moisture without altering texture or flavor significantly.
How can I make this loaf dairy-free?
Swap sour cream for a dairy-free yogurt alternative, and replace the eggs with flaxseed eggs or a commercial egg replacer. Use a plant-based oil and be mindful of the consistency when mixing wet ingredients to keep the texture moist.
Why is it important to not overmix the batter?
Overmixing develops the gluten in the flour too much, causing the bread to become dense and tough rather than tender and soft. Gently folding until just combined keeps your loaf light and fluffy.
Can I double this recipe for two loaves?
Absolutely! Just make sure to use two loaf pans and adjust the baking time slightly, checking with a toothpick for doneness starting around 50 minutes. Baking two loaves side by side generally works fine in most home ovens.
Final Thoughts
This Easy Blueberry Lemon Bread Recipe – Bakery Style Loaf Recipe is truly one of those gems that feels like a special bakery find but is incredibly simple to make at home. It’s perfect for sharing with family, gifting to friends, or simply treating yourself to a slice of sunshine any time of day. I hope you enjoy every bite as much as I do, and that this loaf brightens your baking adventures!
Print
Easy Blueberry Lemon Bread Recipe – Bakery Style Loaf Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Easy Blueberry Lemon Bread is a bakery-style loaf bursting with fresh lemon flavor and juicy blueberries. Perfectly moist and tender with a zesty lemon glaze option, this quick bread makes a delightful snack or breakfast treat. The recipe uses common pantry ingredients and is simple to prepare, baking in under an hour to yield a beautiful homemade loaf.
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
- 3/4 cup (150g) granulated sugar
- 3/4 cup (90g) powdered sugar (for glaze)
Wet Ingredients
- 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
- 1–2 tablespoons fresh lemon juice (for glaze)
- 1 teaspoon lemon zest (optional for glaze)
Fruit
- 1 cup (150g) blueberries, fresh or frozen
Instructions
- Prep the pan and oven: Heat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving a slight overhang to make lifting the bread easier later. Lightly grease the sides of the pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, baking powder, and salt until well combined. Set this aside for later use.
- Rub zest into sugar: In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until it becomes fragrant and slightly damp, releasing the lemon oils and enhancing flavor.
- Combine wet ingredients: To the lemon-sugar mixture, whisk in the eggs, sour cream, oil, fresh lemon juice, and vanilla extract. Continue whisking until the mixture is smooth and well blended.
- Bring the batter together: Gradually add the dry ingredients to the wet ingredients, gently folding with a spatula until just combined. Avoid overmixing to keep the bread tender; it’s okay if a few streaks of flour remain.
- Prep the blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking during baking. Fold them gently into the batter. Save a few whole berries to sprinkle on top for an attractive, bakery-style finish.
- Fill and bake: Pour the batter evenly into the prepared loaf pan. Scatter the reserved blueberries on top for decoration. Bake in the preheated oven for 50 to 60 minutes, until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool properly: Let the bread cool in the pan for 10 to 15 minutes. Then, using the parchment overhang, carefully lift the loaf out of the pan and transfer it to a wire rack to cool completely.
- Glaze (optional): In a small bowl, whisk powdered sugar with fresh lemon juice until smooth and pourable. Stir in optional lemon zest for extra zing. Drizzle this glaze over the completely cooled loaf and let it set for about 15 minutes before slicing and serving.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent excess moisture in batter.
- Room temperature eggs and dairy yield better texture and even mixing.
- If sour cream is not available, plain Greek yogurt is a great substitute.
- Be careful not to overmix the batter to keep the bread light and tender.
- Store leftover bread wrapped tightly at room temperature for up to 3 days, or refrigerate for up to one week.
- The glaze is optional but adds a lovely lemony sweetness and attractive finish.
- You can substitute lemon zest and juice with lime for a different citrus twist.
