Lemon Blueberry Bread is a remarkably moist, homemade lemon loaf cake brimming with fresh blueberries, bright lemon juice, a delicate simple syrup soak, and crowned with a luscious lemon glaze!
Irresistibly Moist Lemon Blueberry Bread: Your New Favorite Loaf
Imagine a slice of pure sunshine: a golden-hued loaf, studded with bursts of juicy blueberries, and fragrant with the zest of fresh lemons. This isn’t just any bread; it’s our ultimate Lemon Blueberry Bread, a true cake-style delight that promises an unbelievably moist and tender crumb with every bite. Perfectly balanced between sweet and tart, this versatile loaf transitions effortlessly from a decadent breakfast treat to a delightful afternoon snack or an impressive dessert. If you’ve been searching for that perfect lemon blueberry combination, your quest ends here.
The Secret to an Amazingly Moist & Tender Loaf
What makes this Lemon Blueberry Bread stand out from the rest? It’s all in the details, starting with our star ingredient: vanilla yogurt. The addition of yogurt is a game-changer, infusing the batter with incredible moisture and a subtle tang that perfectly complements the lemon and blueberries. But the moisture doesn’t stop there. After baking, the warm loaf is generously brushed with a lemon simple syrup, allowing the sweet, zesty liquid to soak deep into the bread, ensuring every crumb is infused with vibrant flavor and an unparalleled tenderness. This unique combination guarantees a loaf that remains moist for days, making it ideal for meal prep or sharing with loved ones.
Simple Swaps & Creative Variations for Your Lemon Blueberry Loaf
While our original recipe for Lemon Blueberry Loaf Cake, adapted from a classic Ina Garten creation, is crafted for perfection, we understand that sometimes you need a little flexibility in the kitchen. This recipe is wonderfully adaptable, allowing you to tailor it to your preferences or pantry staples.
Shortcut with a Cake Mix: For those days when time is of the essence, you can certainly use a boxed lemon cake mix as a base. Prepare the cake mix according to the package directions, but incorporate the additional yogurt from our recipe into the batter for that extra moistness. Since you’ll essentially be doubling the cake mix volume, consider using two standard loaf pans. Feel free to add an extra half cup of fresh blueberries to each loaf to ensure a generous burst of fruit throughout.
Explore Other Berries: Don’t limit yourself to blueberries! This recipe works beautifully with other fresh berries like raspberries, blackberries, or a mix of berries for a colorful and flavorful twist. Just remember to toss any soft berries with a teaspoon of flour to prevent them from sinking.
Different Glaze Options: While our vanilla glaze is a simple and delicious classic, you could also opt for a pure lemon glaze (using lemon juice instead of milk) for an even more intense citrus punch, or a cream cheese glaze for a richer, tangier topping. A sprinkle of lemon zest on top of the glaze also adds a beautiful visual and aromatic finish.
Additions for Texture: For an added layer of texture and flavor, consider folding in a handful of chopped nuts like pecans or walnuts, or a tablespoon of poppy seeds for a classic lemon-poppy seed bread variation.
Essential Ingredients for Your Perfect Lemon Blueberry Bread
Crafting this delightful loaf requires a selection of fresh, high-quality ingredients. Each component plays a crucial role in achieving the desired texture, flavor, and incredible moistness that defines this recipe. Here’s what you’ll need for the cake, the lemon simple syrup, and the vanilla glaze:
- All-purpose flour: The structural backbone of our loaf.
- Baking powder: Provides the necessary lift for a light and airy texture.
- Salt: Balances the sweetness and enhances all the flavors.
- Vanilla yogurt: Our secret weapon for an unbelievably moist crumb and a subtle flavor boost.
- Sugar: Sweetens the loaf and contributes to its tender texture.
- Eggs: Act as binders and add richness to the batter.
- Canola oil: Ensures moisture and tenderness without adding a strong flavor.
- Grated lemon zest: The key to infusing the bread with bright, intense lemon flavor. Don’t skip this!
- Vanilla extract: A classic flavor enhancer that complements the lemon and blueberries.
- Fresh blueberries: The star fruit, providing juicy bursts of flavor.
- Freshly squeezed lemon juice: Essential for both the simple syrup and the vibrant glaze.
- Powdered sugar: Forms the base of our pourable vanilla glaze.
- Milk: Used to achieve the perfect consistency for the glaze.
Step-by-Step Guide: How to Bake Lemon Blueberry Bread
Follow these detailed steps to create a show-stopping Lemon Blueberry Bread that will impress everyone!
Preparing the Batter: Foundations of Flavor
Begin by preheating your oven to a steady 350 degrees Fahrenheit (175°C). Proper oven temperature is crucial for even baking. Next, prepare your bread loaf pan: lightly grease it, then dust it with a little flour, tapping out any excess. This ensures your beautiful loaf will release cleanly from the pan. In a medium-sized bowl, sift together your dry ingredients: the all-purpose flour, baking powder, and a dash of salt. Sifting helps to aerate the flour and prevent lumps, leading to a lighter texture.
In a separate, larger mixing bowl, combine your wet ingredients. Whisk together the vanilla yogurt, granulated sugar, eggs, canola oil, finely grated lemon zest (make sure to only get the yellow part for pure lemon flavor), and vanilla extract. Whisk until the mixture is smooth and well combined. This creamy base will contribute significantly to the loaf’s moistness.
Gently add the sifted dry ingredients into the wet mixture. Whisk them together just until the batter is smooth. Be careful not to overmix; overmixing can develop the gluten in the flour too much, leading to a tough bread. A few small lumps are perfectly fine!
Incorporating the Blueberries: A Burst of Freshness
To prevent your beautiful blueberries from sinking to the bottom of the cake during baking, a simple trick is to sprinkle them with about 2 teaspoons of flour and gently toss to coat them evenly. This light coating helps them suspend throughout the batter. Once coated, carefully fold the floured blueberries into the prepared cake batter using a spatula. Mix just enough to distribute them without crushing the berries.
Baking to Perfection: Golden and Tender
Pour the blueberry-filled batter into your prepared loaf pan. It’s important not to overfill the pan; aim for about three-quarters full. If you have any leftover batter, it’s perfect for making a couple of mini muffins or a small mini loaf. Bake for approximately 45-50 minutes, or until a wooden toothpick inserted into the center of the loaf comes out clean. Baking times can vary by oven, so keep an eye on it. The top should be golden brown and spring back lightly when touched.
The Zesty Lemon Simple Syrup Soak: Infusing Every Crumb
While your bread is baking, prepare the simple lemon sugar syrup. In a small saucepan, combine the freshly squeezed lemon juice and granulated sugar over medium heat. Stir continuously until the sugar has completely dissolved, forming a clear syrup. Remove from heat and set aside.
Once the cake is baked, remove it from the oven and place it on a wire rack. Run a thin knife along the edges of the pan to help loosen the loaf. Let it cool in the pan for about 10 minutes; this allows it to set up and prevents it from breaking when removed. Carefully invert the warm loaf onto the wire rack, making sure the rack is placed over a sheet pan to catch any excess syrup. Evenly pour the warm lemon simple syrup mixture over the entire cake, allowing it to soak into the surface. Let the cake cool completely before glazing.
Crafting the Vanilla Glaze: A Sweet Finish
In a small bowl, whisk together the powdered sugar, a hint of pure vanilla extract, and a small amount of milk. Add the milk gradually, a teaspoon at a time, until you achieve a thin, pourable consistency. The glaze should be fluid enough to drizzle but thick enough to cling to the cake.
Once the cake has cooled completely and absorbed all the lemon syrup, pour the vanilla glaze over the top, allowing it to elegantly drip down the sides. Let the glaze set for a few minutes before slicing and indulging in this magnificent Lemon Blueberry Bread!
Slice and enjoy your homemade masterpiece!
Expert Tips for Baking the Best Lemon Blueberry Bread
- Room Temperature Ingredients: Ensure your yogurt, eggs, and even oil are at room temperature. This helps them emulsify better, creating a smoother batter and a more uniform texture in your finished bread.
- Don’t Overmix: After combining wet and dry ingredients, mix just until no streaks of flour remain. Overmixing develops gluten, which can result in a tough, chewy loaf rather than a tender one.
- Flour Your Blueberries: This crucial step prevents the blueberries from sinking to the bottom of the pan. A light dusting of flour helps them stay suspended throughout the batter, ensuring juicy pockets of fruit in every slice.
- Zest Before Juicing: Always zest your lemons before you juice them. It’s much easier to get all that aromatic zest from a whole, firm lemon.
- Test for Doneness: Ovens can vary. Rely on the toothpick test: insert a wooden toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs attached (but no wet batter), your bread is done.
- Cooling is Key: Don’t rush the cooling process! Allowing the loaf to cool completely on a wire rack before glazing ensures the simple syrup properly soaks in and the glaze sets beautifully without melting.
- Don’t Overfill the Pan: Filling the loaf pan more than about 3/4 full can cause the bread to overflow during baking. If you have extra batter, make a few muffins or a mini loaf.
Serving Suggestions & Storage
This Lemon Blueberry Bread is incredibly versatile and delicious in many ways. Serve it warm for breakfast with a cup of coffee or tea, or as a delightful snack any time of day. It’s also elegant enough to serve as a light dessert after a meal. For an extra treat, try it with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage: To keep your Lemon Blueberry Bread fresh and moist, store it at room temperature in an airtight container for up to 3-4 days. For longer storage, you can freeze individual slices or the whole loaf. Wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 2-3 months. Thaw at room temperature or gently warm slices in the microwave.
Frequently Asked Questions (FAQ)
Can I use frozen blueberries instead of fresh ones?
Yes, you can! If using frozen blueberries, do not thaw them. Toss them directly from the freezer with the 2 teaspoons of flour before folding them into the batter. This helps prevent them from bleeding their color into the batter and keeps them from sinking.
How do I prevent my blueberries from sinking to the bottom?
The trick is to lightly toss your fresh (or frozen, unthawed) blueberries with 1-2 teaspoons of all-purpose flour before adding them to the batter. The flour creates a barrier that helps them suspend evenly throughout the loaf.
How long does Lemon Blueberry Bread last?
When stored properly in an airtight container at room temperature, this bread will stay fresh and moist for 3-4 days. In the refrigerator, it can last a bit longer, up to a week, but the texture might change slightly.
Can I make this recipe into muffins or mini loaves?
Absolutely! This batter is perfect for muffins or mini loaves. For muffins, fill lined muffin tins about two-thirds full and bake for approximately 20-25 minutes. For mini loaves, baking time will be around 25-35 minutes, or until a toothpick comes out clean.
More Zesty & Berry-Filled Recipes to Explore
If you loved this Lemon Blueberry Bread, you’ll surely enjoy these other delightful recipes:
- Starbucks Lemon Loaf
- Blueberry Muffin Cake
- Lemon Blueberry Tiramisu
- Lemon Blueberry Muffins
- Biscuit Blueberry Cake with Bisquick
- Blueberry Cobbler
- Blueberry Butter Swim Biscuits
- Lemon Blueberry Coffee Cake
- Lemon Blueberry Poke Cake
- Blueberry Cheesecake Crescent Rolls
- Blueberry Dump Cake
- Blueberry Pie Filling
- Blueberry Cookies
Originally published: July 2011
Updated & republished: May 2019
Lemon Blueberry Bread
Lemon Blueberry Bread is a moist, homemade lemon loaf cake with fresh blueberries, lemon juice, simple syrup, and a lemon glaze!
Ingredients
For the cake:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- dash salt
- 1 ¼ cups vanilla yogurt
- 1 cup sugar
- 3 large eggs
- ⅓ cup canola oil
- 2 teaspoons grated lemon zest
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries + 2 tsp flour (for coating)
For the Lemon Simple Sugar:
- ⅓ cup freshly squeezed lemon juice
- ⅓ cup sugar
For the Vanilla Glaze:
- ¾ cup powdered sugar
- ½ teaspoon pure vanilla extract
- milk as needed (for consistency)
Instructions
- Preheat the oven to 350 degrees F (175°C). Grease and flour a bread loaf pan. In a bowl, sift together the flour, baking powder, and salt.
- In a separate large bowl, whisk together the yogurt, sugar, eggs, canola oil, lemon zest, and vanilla extract until well combined.
- Add the sifted dry ingredients into the wet ingredients and whisk until the batter is smooth, being careful not to overmix.
- Sprinkle 2 teaspoons of flour over the fresh blueberries and toss gently to coat. This prevents them from sinking. Carefully fold the floured blueberries into the cake batter.
- Pour the batter into the prepared pan, filling it about ¾ full. Bake for approximately 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the lemon simple syrup: In a small saucepan over medium heat, stir together the lemon juice and sugar until the sugar dissolves completely. Turn off heat and set aside.
- When the cake is done, remove it to a wire rack. Run a knife along the edges of the pan to loosen, and allow it to cool in the pan for 10 minutes. Carefully transfer the cake to a wire baking rack placed over a sheet pan. Pour the warm lemon simple sugar mixture evenly over the cake and allow it to soak in. Let the cake cool completely.
- For the vanilla glaze: In a small bowl, stir together the powdered sugar, vanilla extract, and enough milk (added gradually) to make a thin, pourable consistency.
- Pour the glaze over the completely cooled cake, allowing it to drip attractively down the sides. Let the glaze set before slicing and enjoying!
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Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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