If you’ve been on the hunt for a delightfully tangy yet sweet treat to brighten your kitchen, look no further than this Easy Blueberry Lemon Bread Recipe – Bakery Style Loaf Recipe. It’s the perfect balance of zesty lemon and juicy blueberries folded into a moist, tender crumb that tastes like it’s straight from your favorite bakery. Whether you’re serving it for breakfast, afternoon tea, or a cozy dessert, this bread is an absolute crowd-pleaser that’s surprisingly simple to make, no fuss yet full of flavor.
Ingredients You’ll Need
Gathering just a handful of pantry staples and fresh ingredients, this recipe keeps things straightforward while delivering incredible taste and texture. Each component plays a crucial role—from the tangy lemon zest that injects brightness, to the blueberries that add bursts of sweetness and color.
- All-purpose flour (1 1/2 cups plus 1 tablespoon for berries): The base for the loaf, providing structure and softness.
- Baking powder (2 teaspoons): Helps the bread rise beautifully and gives it a light crumb.
- Fine sea salt (1/2 teaspoon): Balances the sweetness and enhances flavors.
- Granulated sugar (3/4 cup): Sweetens the bread just right and works with the lemon zest to intensify aroma.
- Fresh lemon zest from 1 large lemon (about 1–1 1/2 tablespoons): Packs in that signature bright citrus flavor.
- Large eggs (2), room temperature: Bind everything together and add richness.
- Sour cream or plain Greek yogurt (1/2 cup), room temperature: Keeps the bread moist and tender with a slight tang.
- Neutral oil (1/3 cup): Adds moisture and creates a fine crumb without overpowering flavors.
- Fresh lemon juice (3 tablespoons): Enhances lemon’s fresh zing throughout the bread.
- Vanilla extract (1 teaspoon): Deepens the flavor and adds warmth.
- Blueberries (1 cup), fresh or frozen: Bursts of juicy sweetness dotted throughout.
- Powdered sugar (3/4 cup) for optional glaze: Adds a delicate, sweet finish when combined with lemon juice.
- Additional fresh lemon juice (1–2 tablespoons) for glaze: Creates a smooth, tart drizzle.
- Lemon zest (1 teaspoon), optional for glaze: Extra punch of citrus to brighten the topping.
How to Make Easy Blueberry Lemon Bread Recipe – Bakery Style Loaf Recipe
Step 1: Prep your pan and oven
Start by preheating your oven to 350°F (175°C) and lining a 9×5-inch loaf pan with parchment paper with a slight overhang on the sides. Lightly grease the pan’s sides so the bread releases easily after baking. Setting this up ahead makes cleanup and removal effortless, giving your loaf a perfect shape every time.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt. Mixing these first ensures even distribution of the leavening agents, so your bread rises evenly into that dreamy bakery-style crumb.
Step 3: Rub lemon zest into sugar
Here’s a little trick to awaken your lemon’s essential oils: add the lemon zest to your sugar and rub them together between your fingers until the mix feels slightly damp and fragrant. This simple step really brightens the whole loaf and makes your kitchen smell incredible.
Step 4: Combine the wet ingredients
Into the sugar and zest mixture, whisk in the eggs, sour cream, oil, lemon juice, and vanilla until the mixture is smooth and silky. These ingredients bring moisture and tang, creating the tender crumb that distinguishes this Easy Blueberry Lemon Bread Recipe – Bakery Style Loaf Recipe from ordinary quick breads.
Step 5: Bring the batter together
Gently fold the dry ingredients into the wet using a spatula, mixing just until no dry streaks remain. Overmixing here can make the loaf tough, so a light touch keeps things soft and springy.
Step 6: Prep and fold in blueberries
Toss the blueberries with one tablespoon of flour before gently folding them into the batter. This coating helps prevent the berries from sinking to the bottom or bleeding all over the batter. Save a few berries to sprinkle on top for that gorgeous bakery-style look and tempting pops of color.
Step 7: Fill the pan and bake
Spread the batter evenly into your prepared loaf pan and scatter the reserved blueberries over the surface. Bake 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. The aroma wafting from your oven now will have everyone eagerly awaiting.
Step 8: Cool the loaf properly
Let your loaf rest in the pan for 10 to 15 minutes so it firms up a bit, then lift it out using the parchment overhang and transfer it to a wire rack. Cooling completely prevents sogginess and keeps the loaf’s texture just right.
Step 9: Add an optional lemon glaze
Whisk together powdered sugar with fresh lemon juice until smooth and pourable. For an extra burst of brightness, stir in a teaspoon of lemon zest. Drizzle this over the cooled loaf and let it set for about 15 minutes. This step makes your Easy Blueberry Lemon Bread Recipe – Bakery Style Loaf Recipe feel even more special and bakery-worthy, with a glossy, tangy finish.
How to Serve Easy Blueberry Lemon Bread Recipe – Bakery Style Loaf Recipe
Garnishes
A dusting of powdered sugar or a light drizzle of lemon glaze offers a pretty finishing touch that makes each slice pop visually and flavor-wise. For a truly fresh feel, sprinkle with extra lemon zest or place a few fresh blueberries on top.
Side Dishes
This loaf pairs perfectly with a dollop of vanilla-flavored yogurt or a smear of cream cheese for creaminess. For brunch, serve alongside fresh fruit salad or a hot cup of herbal tea or coffee – the flavors complement each other beautifully and make your meal feel complete.
Creative Ways to Present
Slice thick and serve open-faced topped with ricotta cheese and a drizzle of honey for a sophisticated twist. Or cut into small cubes for a charming breakfast platter alongside nuts and cheeses. You could even toast slices lightly for added texture before serving, bringing out the lemon’s aroma even more.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, slice your loaf and store it in an airtight container at room temperature. It will stay fresh and moist for about 2 to 3 days—perfect for enjoying throughout the week.
Freezing
If you want to keep your Easy Blueberry Lemon Bread Recipe – Bakery Style Loaf Recipe longer, wrap individual slices tightly in plastic wrap and place them in a freezer bag. It freezes beautifully for up to 3 months, ready to be thawed whenever that lemony craving strikes.
Reheating
To revive frozen or day-old slices, warm them gently in a toaster oven or microwave for about 20-30 seconds. This quick reheating softens the crumb and refreshes the flavors as if freshly baked, making it just as enjoyable as the first day.
FAQs
Can I use frozen blueberries for this recipe?
Absolutely! Frozen blueberries work just fine and are especially handy when fresh ones aren’t in season. Just make sure to toss them in a little flour to minimize color bleed, and fold them gently into the batter.
What can I substitute for sour cream?
If you don’t have sour cream, plain Greek yogurt is a brilliant substitute. It provides similar moisture and tanginess, keeping the bread rich and tender without any compromise in flavor.
Is this bread gluten-free friendly?
This recipe calls for all-purpose flour, so it’s not gluten-free as written. However, you can experiment with a gluten-free flour blend designed for baking. Be sure to check if it includes xanthan gum or other stabilizers for best results.
Can I make this bread dairy-free?
Yes! To make a dairy-free version, swap the sour cream or Greek yogurt with coconut yogurt or a dairy-free sour cream alternative. Also, use oil as directed since this recipe already avoids butter, making it quite adaptable.
How long will this bread keep at room temperature?
Stored in an airtight container, the loaf stays fresh and moist for around 2 to 3 days at room temperature. Beyond that, refrigeration or freezing is recommended to maintain quality.
Final Thoughts
Trust me, once you try this Easy Blueberry Lemon Bread Recipe – Bakery Style Loaf Recipe, it will quickly become a cherished favorite for any occasion. Its perfect balance of light citrusy zing and sweet bursts of blueberry wrapped in a moist, tender crumb is downright addictive. Whether you’re baking for loved ones or treating yourself, this recipe brings bakery-quality goodness right to your home kitchen. So, grab those simple ingredients and bake your way to lemony bliss today!
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: Bread
- Method: Baking
- Cuisine: American
Description
This Easy Blueberry Lemon Bread recipe delivers a moist, bakery-style loaf bursting with fresh lemon zest and juicy blueberries. Perfectly balanced between sweet and tart, this bread features a tender crumb enhanced by sour cream and a fragrant lemon glaze. Ideal for breakfast, brunch, or a delightful snack, it is easy to prepare and bakes up beautifully golden with a soft, flavorful interior.
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
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
Fruits
- 1 cup (150g) blueberries, fresh or frozen
Glaze (Optional)
- 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 all-purpose flour, baking powder, and fine sea salt. Set aside for incorporation later.
- Rub zest into sugar: In a large 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, which releases essential oils for a stronger lemon flavor.
- Combine wet ingredients: To the lemon-scented sugar, whisk in the eggs, sour cream or Greek yogurt, neutral oil, fresh 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. Stir gently with a spatula until just combined and no dry streaks of flour remain, being careful not to overmix to keep the bread tender.
- Prep the blueberries: Toss the blueberries with one tablespoon of flour to prevent them from sinking to the bottom during baking. Fold the floured berries gently into the batter, reserving a few for topping if desired for a decorative, bakery-style look.
- Fill and bake: Spread the batter evenly in the prepared loaf pan. Scatter the reserved blueberries on top for visual appeal. Bake in the preheated oven for 50–60 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool properly: Allow the loaf to cool in the pan for 10–15 minutes. Then, lift it out using the parchment paper overhang and transfer to a wire rack to cool completely, which helps it set and slice cleanly.
- Glaze (optional): Whisk powdered sugar with 1–2 tablespoons of fresh lemon juice until smooth and pourable. Stir in additional lemon zest if desired for extra flavor. Drizzle the glaze over the cooled loaf and let it set for about 15 minutes before slicing and serving.
Notes
- Ensure eggs and sour cream are at room temperature for better batter mixing and rise.
- Do not overmix the batter to avoid a dense loaf—mix until just combined.
- Coating the blueberries with flour prevents them from sinking and keeps bursts of flavor evenly distributed.
- You can use frozen blueberries directly; no need to thaw before mixing.
- The glaze is optional but adds a lovely citrusy sweetness and attractive finish.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
