This lemon blueberry bread is my kind of summer treat. It’s sweet, tart, and bursting with flavor in every bite. The zesty lemon and juicy blueberries are the ultimate flavor combo.
Table of Contents
Why I Love This Recipe
I can’t get enough of this lemon blueberry bread. It’s moist, dense, and perfect with a cup of coffee or a sunny morning on the porch.
This recipe came from my vegan friend – no eggs, and you can use any milk you like. Over the years, I’ve made it my own with additions like ground flax and poppy seeds.
I love poppy seeds, don’t you? They’ve been around since ancient times, used to soothe babies and promote fertility. Anytime I see a muffin or cake speckled with them, I know it’s going to be good!
- The sweet blueberries and zesty lemon are the perfect match – fresh, fruity, and delicious!
- The texture is just right. It’s dense, moist, and holds together beautifully, with juicy bursts of blueberry in every bite.
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Key Ingredients and Why You Need Them
- Lemons: The star of our lemon blueberry bread is lemons, which bring a zesty, tangy flavor that pairs perfectly with sweet blueberries.
- Milk: It’ll add richness and be the liquid ingredient in our recipe.
- All-Purpose Flour: This is the base of our bread, providing structure and a soft, tender crumb.
- Baking Powder: It’s our leavening agent that’ll help to get the perfect rise for this lemony bread.
- Granulated Sugar: Sweetens the bread and also helps to give it a golden crust.
- Blueberries: Burst of juicy, sweet blueberries add a pop of color and a fruity flavor to every bite.
- Canola Oil: This oil keeps the bread moist and also adds a subtle, neutral flavor.
- Unsweetened Applesauce: Acts as a binder in place of eggs, and also adds moisture to the bread.
- Pure Vanilla Extract: Enhances the overall flavor of the bread, adding a sweet, aromatic note.
- Ground Flax Seed: This is mixed with milk to make a flax egg, which helps to bind the ingredients together.
- Poppy Seeds: These tiny black seeds add a slight crunch and a subtle, nutty flavor to the bread.
- Confectioner’s Sugar: Used to make a simple glaze for the bread, adding a sweet finishing touch.
How to Make Lemon Blueberry Bread
Preparation
To start, preheat your oven to 350˚ F. Next, zest your lemon to get 1 tablespoon of finely grated lemon zest. Then, using the same lemon, squeeze out 3 tablespoons of fresh lemon juice.
Step 1 – Prepare the Lemon Mixture
In a bowl, combine the zest and juice with milk, canola oil, applesauce, vanilla extract, and granulated sugar. Stir this mixture together and set it aside.
Step 2 – Mix the Dry Ingredients
In a separate bowl, combine all-purpose flour, baking powder, salt, ground flaxseed, and poppy seeds. This will be your dry ingredient mixture.
Step 3 – Combine the Wet and Dry Mixtures
Next, pour your lemon mixture into the bowl of dry ingredients. Stir everything together until they are just combined. Then, gently fold in the fresh blueberries.
Step 4 – Bake the Bread
Transfer the thick batter to a greased bread pan. Put the pan in the preheated oven and bake for 40-50 minutes. You’ll know it’s ready when the top is lightly brown and an inserted toothpick comes out clean.
Step 5 – Make the Glaze
To make the glaze, mix confectioner’s sugar with fresh lemon juice until smooth.
Step 5 – Add Glaze and Serve
Once baked, remove the bread from the oven and let it cool in the pan for a few minutes. After that, take it out of the pan and let it cool completely on a wire rack. Spread glaze on top and serve.
Expert Tip
To ensure a tender, moist lemon blueberry bread, be careful not to overmix the batter. Overmixing can result in a tough texture. It’s okay if there are a few lumps in the batter – they will disappear during baking.
Make Ahead Instructions
If making ahead, don’t glaze the bread. Let the bread cool and wrap it in plastic wrap, and then a layer of foil to freeze for up to 3 months. When ready to enjoy, let thaw and glaze.
Recipe FAQs
To make your lemon blueberry bread more lemony, you can add more lemon zest to the batter. You can also brush the baked bread with a lemon syrup made of fresh lemon juice and granulated sugar while it’s still warm.
Yes, you can use frozen blueberries instead of fresh ones. However, be sure to fold them into the batter gently to avoid discoloration. The frozen blueberries may also make the bread take a little longer to bake, so keep an eye on it towards the end of the baking time.
Storing and Reheating
- Storing: After letting the bread cool completely, you can store it in an airtight container at room temperature for up to 3 days. This will help keep it moist and fresh.
- Freezing: If you’d like to keep it for longer, this bread also freezes well. Once it has cooled completely, wrap it in a layer of plastic wrap, followed by a layer of aluminum foil. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, simply let it thaw at room temperature. This will take about 2-3 hours.
- Heating: If you prefer your bread warm, you can reheat individual slices in the microwave for 15-20 seconds. Be careful not to overheat it, as this can dry out the bread.
More Sweet Bread Recipes You’ll Enjoy
Lemon Blueberry Bread
Equipment
- bread pan
Ingredients
Bread
- 1-2 large lemons
- 1/2 Cup + 3 Tablespoons milk
- 1/4 Cup canola oil
- 2 Tablespoons unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 3/4 Cup granulated sugar
- 2 1/2 Cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 Tablespoon ground flax seed
- 1 Tablespoon poppy seeds
- 1 cup fresh blueberries
Lemon Glaze
- 1 cup + 1 Tablespoon confectioners sugar
- 1 Tablespoon lemon juice
Instructions
Bread
- Preheat your oven to 350˚ F. Grease a bread pan.
- Zest a lemon or two until you get 1 tablespoon of finely grated lemon zest. Using the zested lemon, squeeze 3 tablespoons of fresh lemon juice into a medium bowl.
- Into your zest and juice mixture, add milk, canola oil, unsweetened applesauce, pure vanilla extract, and granulated sugar. Stir it all together and set aside.
- In a large bowl, mix together the dry ingredients of all-purpose flour, baking powder, salt, ground flax seed, and poppy seeds.
- Combine your wet lemon mixture and your flour mixture and stir until combined. Fold in 1 cup of fresh blueberries.
- Transfer the batter (it will be thick!) into a greased bread pan and bake for 40-50 minutes until it is lightly browned and an inserted toothpick comes out clean. Remove the bread from the pan and let it cool completely.
Glaze
- In a small bowl, whisk together the glaze ingredients of confectioners' sugar mixed with fresh lemon juice. Spread over the cooled bread and serve.
