This post may contain affiliate sales links. Please read my disclosure policy.
This Lemon Blueberry Bread Recipe is loaded with fresh blueberries and bold, bright lemon flavor. It’s moist and tender, but just dense enough to keep the blueberries from sinking. And the icing on top is the perfect finish!
I truly love with lemon desserts (especially when blueberries are involved), and this one is no exception. Inspired by my Lemon Loaf (with a few small changes and the addition of blueberries), it’s moist, tender, and loaded with amazing lemon and blueberry flavor. I really hate it when berries sink to the bottom of baked goods, so I didn’t want that to happen in this loaf. To achieve that, I replaced the milk in the original lemon loaf with sour cream, which is thicker and more dense, and whipped the egg whites to add additional structure. The combination of both changes keeps the blueberries in place as the loaf bakes. The final result is a tangy and sweet loaf cake with the perfect drizzle of lemon icing on top.
What Makes This Lemon Blueberry Bread Stand Out?
Your search for the perfect lemon blueberry loaf ends now. Here are some of the reasons this recipe is about to blow your mind:
- Superior texture. This quick bread is wonderfully tender and satisfying. It’s got a light, yet slightly dense, texture while still maintaining some of the fluffiness you might look for in a cake. Plus, it’s super moist.
- Perfect blueberry distribution. Lots of times, you’ll find that blueberries (and/or other mix-ins) sink to the bottom of loaves like these. Not here. The thickness of the sour cream and the structure from the whipped egg whites helps suspend the berries in the batter. That way, every bite has a blueberry (or several) hidden in it.
- Fresh flavors. Between the freshly squeezed lemon juice and the fresh blueberries, this lemon blueberry bread is full of vibrant natural flavors.
Recipe Ingredients
Ready to start baking? Here’s what you’ll need to make this lemon blueberry bread recipe. You’ll find precise measurements in the recipe card below.
- All-purpose flour – When measuring the flour, I highly recommend using a food scale or the spoon and level method. Too much (or too little) flour can really alter the texture of your loaf.
- Salt – Don’t underestimate the salt. It amplifies the flavors already present.
- Unsalted butter – The butter should be at room temperature, otherwise it won’t cream properly with the oil and sugar.
- Vegetable oil – Many loaf cake recipes, such as this one, use just butter. I like to add a bit of vegetable oil to the mix for a moister texture.
- Eggs – You’ll want to separate the whites from the yolks so you can whip the whites and then fold them into the batter to create more structure for the blueberries to stay afloat.
- Fresh lemon juice and lemon zest – I mean it when I say “fresh”! None of that bottled or jarred stuff, please.
- Sour cream – Using sour cream here instead of milk makes the loaf a little more dense, so that the blueberries don’t sink.
- Fresh blueberries – Wash and drain them thoroughly. You can use thawed frozen berries in a pinch, but you’ll want to pat them dry with a paper towel before adding them to the batter. You could try adding them frozen, but the added water might cause them to sink in the loaf.
- Powdered sugar – Using more or less will make your icing thicker or thinner. You can adjust as needed.
- Milk – For the icing, I usually use whole milk, but you could also use 2% milk. Heavy cream would also work if you want a richer, thicker icing, but you may need to use more of it to make the icing drizzle-able.
How to Make Lemon Blueberry Bread
Here’s a quick rundown of how to make this addictive lemon blueberry loaf. Have a look at the recipe card below for more thorough instructions.
- Prep. Preheat oven to 350°F and grease a 9×5-inch loaf pan.
- Combine the dry ingredients. Whisk together the flour, baking powder, and salt.
- Combine the wet ingredients. Cream together the butter, oil and sugar until light in color and fluffy. Beat in the egg yolks, one at a time, followed by the lemon juice, lemon zest, and vanilla.
- Put it all together. Mix in half of the dry ingredients, followed by the sour cream. Then mix in the remaining dry ingredients.
- Bake. Pour the batter into the loaf pan and bake for 50-60 minutes.
- Cool. Cool in the pan for 15 minutes before turning the loaf out onto a cooling rack to cool completely.
- Make the icing. Whisk together the powdered sugar, lemon juice, and milk until smooth. If it’s too thin, add a little more powdered sugar. If it’s too thick, you can add a little more milk.
- Drizzle. Drizzle the icing over the top of the loaf, slice, and serve.
Making the Perfect Loaf
This blueberry lemon bread recipe is pretty straightforward, but there are a few common mishaps people come up against. Here’s what to do.
Prevent Blueberries From Sinking to the Bottom
If the batter is too thin, sometimes the blueberries will sink to the bottom. That’s why I like to use sour cream instead of milk. With the sour cream, your berries shouldn’t sink. Plus, the fluffy egg whites add structure to suspend the blueberries in the batter. So, don’t skimp on egg-white-whipping time. Whip ’em until stiff peaks form.
You can also toss your berries in a little flour before folding them into the batter as an extra precaution.
Can I use frozen blueberries?
You can use thawed frozen berries, but you’ll want to pat them dry with a paper towel before adding them to the batter. You could add them frozen, but the added water might cause them to sink in the loaf, while also making the loaf more dense.
Make Sure Your Bread Rises Properly
Several things contribute to rise. Make sure your baking powder has not expired and that you’re using the proper amount. The whipped egg whites in the batter also help give loft to the bread. So, don’t skimp on whipping time. Also, it’s easiest to separate your eggs when they’re cold, then whip the egg whites at room temperature (they’ll hold volume better). And finally, don’t skimp on the creaming time for the butter, oil and sugar. It incorporates air into the batter that adds to the rise.
Avoid Over Browning
To ensure your loaf doesn’t over brown (or even burn!) before the center is fully cooked, avoid darker baking pans. You can also keep an eye on it in the oven and if it seems to be getting over browned on top, cover it loosely with aluminum foil.
Variation Ideas
- Try a different berry. I used blueberries here, but who’s to say you can’t pick a different berry? Chopped strawberries would be great. So would raspberries.
- Add poppy seeds. Lemon and poppyseed just go together, in my opinion. Fold a couple of tablespoons of poppy seeds into the batter, and you’ll see what I mean.
- Posh up your icing. Instead of lemon icing, consider adding strawberries or raspberries (like in the strawberry icing on this strawberry bread). Not only will your icing taste fruity, but it will turn a powerful pink color. Another fun option would be replacing the lemon juice with a dash of almond extract.
How to Store
- Countertop/Refrigerator. Seal any leftovers in an airtight container. You can also wrap slices (or the whole loaf) in a double layer of plastic wrap. This bread will keep at room temperature for up to 2 days (leave the blueberries out, and it’ll keep for up to 4 days). Past that, you can pop it in the fridge for an additional 3-4 days. Lemon blueberry bread is best enjoyed at room temperature. So, let it sit out on the counter for a bit before enjoying.
- Freezer. Store the leftover lemon blueberry bread in a freezer-safe airtight container. Alternatively, wrap the whole thing (or individual slices) in a double layer of plastic wrap. It will keep in the freezer for up to 3 months. Allow the leftovers to thaw in the fridge when you’re ready to indulge.
More Lemon Blueberry Recipes
Watch How To Make It
Recipe
Lemon Blueberry Bread
Prep Time: 45 minutes
Cook Time: 50 minutes
Total Time: 1 hour 35 minutes
Yield: 8-10 slices
Category: Breakfast
Method: Baking
Cuisine: American
Description
This Lemon Blueberry Bread Recipe is loaded with fresh blueberries and bold, bright lemon flavor. It’s moist and tender, but just dense enough to keep the blueberries from sinking. And the icing on top is the perfect finish!
Ingredients
Lemon Blueberry Bread
- 1 1/2 cups plus 2 tbsp (211g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons (84g) unsalted butter, room temperature
- 2 tablespoons (30ml) vegetable oil
- 1 cup (207g) sugar
- 2 large eggs, divided
- 1/4 cup (60ml) fresh lemon juice
- 2 tablespoons fresh lemon zest
- 1 teaspoon vanilla extract
- 6 tablespoons (86g) sour cream
- 1 1/4 cups (173g) fresh blueberries, washed and dried
Lemon Icing
- 1/2 cup (58g) powdered sugar
- 1/2 tablespoon fresh lemon juice
- 1/2 tablespoon milk
Instructions
- Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan.
- In a medium bowl combine the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter, oil and sugar together on medium-high speed until light in color and fluffy, about 4-6 minutes. Scrape the sides of the bowl as needed.
- Add the egg yolks one at a time, mixing until mostly combined after each. Add the lemon juice, lemon zest and vanilla extract and beat on medium-high speed until well combined.
- Add about half of the dry ingredients and mix until mostly combined. Add the sour cream and mix until just combined. Add the remaining dry ingredients and mix until just well combined. Don’t over mix. Set aside.
- Add the egg whites to a large mixing bowl and whip on high speed until stiff peaks form. Gently fold the egg whites into the batter in two parts.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until the cake is golden brown and a toothpick comes out mostly clean with a few moist crumbs.
- Allow the cake to cool for about 15 minutes in the pan, then remove to a cooling rack to cool completely.
- If adding the icing, combine the powdered sugar lemon juice and milk in a medium sized bowl and whisk together until a smooth icing forms. If it’s too thin, add a little more powdered sugar. If it’s too thick, you can add a little more milk.
- Drizzle the icing over the top of the loaf, then serve.
- Store in an air-tight container. You can store it at room temperature, or in the fridge. With the blueberries in it, I like to leave at room temperature for a day or two, then refrigerate it. Best served at room temperature.
Nutrition
- Serving Size:
- Calories: 296
- Sugar: 28.1 g
- Sodium: 81 mg
- Fat: 11.9 g
- Carbohydrates: 45 g
- Protein: 4 g
- Cholesterol: 58.1 mg
Source link
