Lemon Blueberry Bread

Loaded with fresh blueberries and infused with classic lemony flavors, this lemon blueberry bread is moist, tender, and bakery-level beautiful. It’s also easy to whip up: Seasoned Southern bakers will have most of these ingredients on hand, like sour cream which adds some tang and ensures a good rise in the oven.

You'll notice that the batter is slightly thick, which is intentional: A thicker batter allows the blueberries to stay suspended throughout the crumb as the loaf bakes. A sprinkle of blueberries on the top is an added visual flourish. With a drizzle of glaze and shimmering turbinado sugar, this recipe is a showstopper.

Learn how to make lemon blueberry bread, and try it for breakfast with your morning coffee, or serve it as a snack for guests with afternoon tea.

What Does Lemon Blueberry Bread Taste Like?

This lemon blueberry bread is wonderfully lemony and studded with fresh ripe blueberries, which bring a slightly floral essence to this classic loaf. While the crumb of the loaf itself is not overly sweet, a generous drizzle of glaze brings a boost of sweetness and a dusting of turbinado sugar adds texture and a dash of elegance.

Ingredients for Lemon Blueberry Bread

Most of the ingredients for this sweet loaf are standard for baking dessert breads, but this lemon blueberry bread has the added freshness of fresh, ripe blueberries and lemon. To make lemon blueberry bread, here’s what you’ll need:

• Baking spray with flour: Coats the pan for easy removal.
• All-purpose flour: Forms the overall structure of the loaf.
• Granulated sugar: Sweetens the loaf.
• Baking soda: Gives the lemon blueberry loaf its rise.
• Kosher salt: Enhances and balances the sweetness and flavor of the loaf.
• Sour cream: Helps activate the baking soda to give the loaf its rise.
• Canola oil: Gives the bread a moist, tender crumb.
• Large eggs: Binds the batter together for an even, uniform structure.
• Fresh lemon zest and lemon juice: Fresh zest provides a distinctive and unique lemony flavor throughout the loaf, while lemon juice makes for a sweet, balanced lemony glaze.
• Fresh blueberries: Fresh blueberries add pops of sweet and tart, juicy flavor.
• Turbinado sugar: If you don’t have turbinado sugar on hand, you can use granulated or sparkling sugar.
• Powdered sugar: Makes for a sweet, glossy glaze.
  

How To Make Lemon Blueberry Bread

Most breads prepared in a loaf pan follow the same process—this is why they’re so fun to make and easy to master. You’ll be a pro in no time! The full recipe is below, but here’s a quick walk-through:

• Step 1: Coat your loaf pan with baking spray, and set aside. Baking spray contains flour and oil for easy removal once the loaf is baked, so there is no need to line the loaf pan with parchment paper.
• Step 2: Combine dry ingredients. Whisk together flour, granulated sugar, baking soda, and salt in a large bowl; you’ll add your wet batter to this.
• Step 3: Combine wet ingredients and lemon zest. Whisk together sour cream, canola oil, eggs, and lemon zest in a smaller bowl.
• Step 4: Make batter: Create a well in the center of the dry ingredients, and gradually pour your wet batter into into the flour mixture, stirring just to combine. 
• Step 5: Add blueberries: Fold in some blueberries, reserving some to sprinkle overtop; pour batter into your prepared loaf pan, sprinkle the top with turbinado sugar and the remaining blueberries.
• Step 6: Bake: Bake the lemon blueberry bread at 350°F.
• Step 7: Prepare glaze: Whisk together powdered sugar, lemon juice, and remaining zest. Drizzle over the lemon blueberry bread once it’s cool. 

Can I Make Lemon Blueberry Bread Ahead?

Unlike some other desserts that are best served warm, lemon blueberry bread is one of those that tastes just as good—maybe even better—the day after it is made. Make the whole recipe ahead, wrap the loaf tightly in plastic wrap, or store it in a resealable airtight container at room temperature up to one day ahead of time. For sparkling presentation, prepare and drizzle the glaze just before serving.

Can I Freeze Lemon Blueberry Bread?

Yes! Seal it tightly in a freezer-safe container, or wrap it tightly in plastic wrap before freezing. Let it thaw to room temperature on the counter overnight. Just be sure to hold off on the glaze. Prepare and drizzle it overtop before serving, as the glaze itself won't freeze as well as the loaf will.

Editorial contributions by Catherine Jessee.