Springy Blueberry Lemon Bread

Introduction to Springy Blueberry Lemon Bread

In the world of delightful baked goods, the combination of blueberries and lemon stands out for its refreshing and tangy flavor profile. Our Springy Blueberry Lemon Bread recipe is meticulously crafted to bring you a moist, flavorful, and utterly irresistible treat that perfectly balances the sweetness of blueberries with the zesty punch of lemon. This bread is not just a dessert; it’s an experience, offering a burst of spring in every bite.

The History Behind the Flavors

Blueberries and lemons have been celebrated ingredients in culinary traditions for centuries, each bringing its unique health benefits and flavors to dishes around the world. Our recipe draws inspiration from these rich histories, combining them into a harmonious blend that is both comforting and invigorating.

Ingredients for Springy Blueberry Lemon Bread

  • 2 cups all-purpose flour, plus more for dusting
  • 1 tablespoon baking powder, to ensure a perfectly risen loaf
  • 1/2 teaspoon salt, to balance the sweetness
  • 1 cup granulated sugar, for the right amount of sweetness
  • Zest of 1 lemon, to infuse the bread with citrusy brightness
  • 3/4 cup unsalted butter, melted and cooled, for a tender crumb
  • 3 large eggs, at room temperature, for structure and moisture
  • 1 teaspoon vanilla extract, for an extra layer of flavor
  • 1/2 cup milk, at room temperature, to moisten the batter
  • 1/4 cup lemon juice, freshly squeezed for the best flavor
  • 2 cups fresh blueberries, gently folded in to distribute evenly
  • 2 tablespoons flour, to toss the blueberries and prevent sinking

Step-by-Step Instructions

  1. Preheat Your Oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure easy removal of your bread.
  2. Combine Dry Ingredients: In a large bowl, whisk together 2 cups flour, baking powder, and salt. Set aside.
  3. Zest and Juice Your Lemon: Using a microplane, zest your lemon directly into a medium-sized bowl. Cut the lemon in half and juice it, removing seeds.
  4. Cream Butter and Sugar: In a separate bowl, beat together the melted butter, sugar, and lemon zest until light and fluffy. This process helps to infuse the sugar with lemon flavor.
  5. Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next.
  6. Alternate Dry and Wet Ingredients: Add the flour mixture in three parts, alternating with the milk and lemon juice, beginning and ending with the flour. This method ensures a smooth, well-incorporated batter without overmixing.
  7. Prepare Blueberries: Toss the blueberries in 2 tablespoons of flour to coat them lightly. This prevents the berries from sinking to the bottom of the bread during baking.
  8. Fold in Blueberries: Gently fold the floured blueberries into the batter, being careful not to crush them. This step distributes the blueberries evenly throughout the bread.
  9. Bake: Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it with aluminum foil.
  10. Cool: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This step ensures your bread is moist and easy to slice.
  11. Glaze (Optional): For an added burst of lemon, whisk together 1 cup powdered sugar and 2-3 tablespoons of lemon juice until smooth. Drizzle over the cooled bread.
Springy Blueberry Lemon Bread

Serving and Storage Tips

Serve this bread as a delightful breakfast, a refreshing afternoon snack, or a satisfying dessert. For storage, wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

Why This Recipe Stands Out

This Springy Blueberry Lemon Bread recipe is not just about the sum of its ingredients; it’s about the experience it brings to your kitchen and the joy it spreads to those who taste it. From the sunny, citrus-infused aroma that fills your home during baking to the first bite that bursts with the flavors of blueberries and lemon, this bread is a celebration of spring and the perfect harmony of flavors.

Pairing and Variation Ideas

To elevate your Springy Blueberry Lemon Bread experience, consider pairing it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat. For a healthier twist, a spread of Greek yogurt on top can add a tangy contrast that complements the bread’s sweet and citrus notes.

Variations to Explore:

  • Lemon Glaze: Enhancing the lemon flavor with a simple glaze made from powdered sugar and lemon juice not only adds a beautiful finish but also intensifies the lemony tang.
  • Almond Flour Mix: For a nuttier flavor and a gluten-free option, replace half of the all-purpose flour with almond flour. This substitution adds a rich, moist texture and a slight almond undertone.
  • Berry Medley: While blueberries are the star of this recipe, feel free to experiment with a mix of berries such as raspberries, blackberries, or chopped strawberries for a different burst of flavor in every bite.

Nutritional Benefits

Our Springy Blueberry Lemon Bread is not just about indulging your taste buds; it also offers a range of nutritional benefits. Blueberries are a powerhouse of antioxidants, which are vital for your health and well-being. Lemons, packed with Vitamin C, help in boosting your immune system. Using ingredients like whole milk and butter provides a good source of calcium and healthy fats, making this bread a balanced and satisfying option for all ages.

Expert Tips for Perfect Results Every Time

  • Room Temperature Ingredients: Ensure that your eggs, milk, and butter are at room temperature to achieve a smooth, even batter.
  • Do Not Overmix: When combining the wet and dry ingredients, fold them together until just combined. Overmixing can lead to a dense, tough bread.
  • Bake Immediately: Once the batter is prepared, bake it immediately to capture the leavening agent’s full effect, ensuring a rise that is both beautiful and consistent.
  • Check for Doneness: Oven temperatures can vary, so start checking your bread for doneness after 55 minutes. The bread is done when a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs attached.

Frequently Asked Questions (FAQs)

Q: Can I use frozen blueberries instead of fresh? A: Yes, frozen blueberries can be used in place of fresh. Do not thaw them before use; toss them in flour as you would with fresh blueberries to prevent bleeding and sinking.

Q: How can I ensure my bread doesn’t come out dry? A: Avoid overbaking by checking the bread a few minutes before the recommended baking time. A toothpick inserted into the center should come out clean. Also, ensure your ingredients, particularly eggs and milk, are at room temperature to integrate smoothly into the batter.

Q: Can this recipe be made gluten-free? A: Absolutely! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Keep in mind to check if your baking powder is also gluten-free.

Q: Is there a vegan alternative for this recipe? A: Yes, you can substitute the eggs with flax eggs, use plant-based milk, and opt for a vegan butter substitute. However, the texture and taste might vary slightly from the original recipe.

Q: How do I store the lemon bread to keep it fresh? A: Wrap the cooled bread tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 3 days or refrigerated for up to a week.

Do’s and Don’ts


  • Do measure your ingredients accurately. Baking is a science, and the right proportions are crucial for the perfect texture and flavor.
  • Do zest your lemon before juicing it. It’s much easier to zest a whole lemon, and you’ll need both the zest and juice for this recipe.
  • Do allow your bread to cool completely before slicing. This patience pays off with clean, beautiful slices.
  • Do enjoy your bread within the first few days for the best taste. Freshness is key to savoring the delightful flavors.


  • Don’t overmix the batter. Gently fold your ingredients to keep the bread light and tender.
  • Don’t skip tossing your blueberries in flour. This simple step prevents all your blueberries from sinking to the bottom.
  • Don’t use bottled lemon juice. Fresh lemon juice provides a superior flavor that can’t be matched by the bottled variety.
  • Don’t forget to preheat your oven. A properly preheated oven ensures your bread starts baking at the right temperature for perfect rising.

Conclusion: Your Go-To Spring Recipe

With its vibrant flavors, moist texture, and undeniable charm, our Springy Blueberry Lemon Bread recipe promises to be a staple in your kitchen. Whether you’re looking to impress guests, treat your family, or simply indulge in a moment of delicious tranquility, this bread delivers. It’s a testament to the beauty of simple ingredients coming together to create something truly special. Bake it today and let the flavors of spring dance on your palate.

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Springy Blueberry Lemon Bread

Springy Blueberry Lemon Bread

  • Author: Marie Lavigne
  • Total Time: 85 minutes
  • Yield: 1 loaf (approximately 10 servings) 1x


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 1 large lemon
  • 3/4 cup unsalted butter, melted and cooled
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup milk, at room temperature
  • 1/4 cup fresh lemon juice
  • 2 cups fresh blueberries
  • 2 tablespoons all-purpose flour (for tossing blueberries)


  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. In a bowl, mix 2 cups flour, baking powder, and salt.
  3. In another bowl, whisk together melted butter, granulated sugar, and lemon zest until well combined.
  4. Beat in eggs, one at a time, then stir in vanilla extract.
  5. Gradually mix in dry ingredients, alternating with milk and lemon juice, starting and ending with dry ingredients.
  6. Toss blueberries with 2 tablespoons of flour and gently fold them into the batter.
  7. Pour batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.


    • Tossing blueberries in flour prevents them from sinking to the bottom of the bread.
    • Ensure all ingredients are at room temperature to achieve the best texture.
    • For a more pronounced lemon flavor, add a glaze made from powdered sugar and lemon juice over the cooled bread.


  • Prep Time: 15 minutes
  • Cook Time: 70 minutes


  • Serving Size: 1 slice
  • Calories: Estimate based on ingredients
  • Sugar: Present from blueberries and added sugar
  • Carbohydrates: From flour and sugar
  • Protein: From eggs and milk
  • Cholesterol: From eggs and butter
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