Easy Lemon Blueberry Bread

This easy lemon blueberry bread has become my go-to recipe for bright mornings and sweet afternoons. It’s soft flavorful and packed with fresh blueberries and a zingy lemon glaze that makes every slice pop with citrus. Even if you are new to baking this bread delivers a beautiful and delicious result every time.

The first time I made this for my family everyone raved about how fresh and vibrant it tasted. Now my friends ask for this bread whenever I offer to bring something sweet.

Ingredients

• Canola oil: Adds richness and moisture to the bread Choose a neutral flavored oil for best texture
• Large eggs: Help the bread rise and bind everything together Use fresh eggs for best results
• White granulated sugar: Sweetens the bread just right Pick fine granulated sugar for smooth mixing
• Vanilla extract: Rounds out the lemon with warmth Pure vanilla is worth the splurge
• Lemon juice: Brightens up every bite Use freshly squeezed lemon juice for more flavor
• Lemon zest: Packs even more lemon punch Microplane or zest just the yellow outer skin for best fragrance
• Almond milk: Makes the bread tender Any milk works but almond milk keeps it light
• Blueberries: Give sweet tart bursts in each slice Fresh blueberries look and taste best but frozen work if needed
• All purpose flour: The sturdy backbone of the loaf Spoon and level flour for perfect measuring
• Baking powder: Gives the loaf a gentle lift Make sure your baking powder is fresh
• Salt: Balances sweetness and highlights flavor
• Powdered sugar: Used in the glaze Pick a lump free powdered sugar for a silky finish

Step-by-Step Instructions

Prepare the loaf pan:

Oil or line your loaf pan with parchment paper This prevents sticking and helps the bread release easily

Mix the wet ingredients:

In a large mixing bowl beat together canola oil and sugar until fully blended Then whisk in lemon zest lemon juice vanilla extract eggs and almond milk until smooth

Combine the dry ingredients:

In a separate bowl gently whisk together all purpose flour baking powder and salt This helps with even distribution

Incorporate blueberries:

Add dry ingredients to the wet mix a little at a time Stir gently with a spatula or wooden spoon until just combined Fold in the blueberries evenly but do not overmix for tender bread

Fill and bake:

Transfer the batter into prepared loaf pan spreading it out so the top is even Sprinkle extra blueberries or lemon zest on top if desired Bake at 350 F for about forty to forty five minutes until the top is golden brown and a toothpick inserted in the center comes out clean

Make the glaze:

While bread cools combine powdered sugar and lemon juice in a small bowl Whisk until thick smooth and able to drizzle Add extra sugar or juice as needed to get a creamy pourable consistency

Finish the bread:

Once loaf is completely cooled drizzle lemon glaze over the top and let the glaze set before slicing For extra sunny color sprinkle some more lemon zest on top

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I especially love how the lemon zest perfumes the whole kitchen while this bakes It reminds me of the summers when my grandmother would fill the house with citrus scents as she baked for us

Storage Tips

Let the bread cool completely before storing Slice and keep in an airtight container at room temperature for two days or in the fridge for up to five days For longer storage wrap tightly and freeze slices They thaw perfectly on the counter or with a brief warmup in the toaster oven

Ingredient Substitutions

You can use melted coconut oil instead of canola oil for an extra hint of flavor Any dairy or nondairy milk works as long as it is unsweetened and plain If you only have frozen blueberries toss them in a bit of flour before adding so they do not bleed into the batter

Serving Suggestions

This bread is lovely on its own or paired with a dollop of Greek yogurt or a side of fresh berries Serve it for brunch as a sweet snack with tea or as a simple dessert with a dusting of extra powdered sugar

A Little History

Lemon blueberry bread brings together classic summer flavors from European and American baking traditions Lemon loaves and fruit breads have long been favorites for their ease and versatility This recipe combines the best of both worlds with a bright and tender texture and a sweet tart balance

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Recipe FAQs

→ Can I use frozen blueberries?

Yes, frozen blueberries can be substituted for fresh. No need to thaw, but baking time may increase slightly, and the bread may have a bit more moisture.

→ What alternatives work for canola oil?

Melted coconut oil or other neutral-flavored oils can be used in place of canola oil for similar texture and taste.

→ How do I know when the bread is done?

Insert a toothpick into the center—if it comes out clean or with a few crumbs, the bread is fully baked. Watch for a golden, lightly browned top.

→ Can the glaze be skipped?

Absolutely. The bread is delicious on its own; omitting the glaze reduces sweetness and sugar content if desired.

→ How can I store leftovers?

Wrap cooled bread in plastic or foil and store at room temperature for up to two days, or refrigerate for longer freshness.

→ Is dairy-free milk suitable?

Any milk, including almond or plant-based varieties, works well in this recipe without altering the texture significantly.