Do lemon and blueberry go together?

Yes, absolutely. Lemon and blueberry work beautifully together because lemon adds brightness and blueberries bring natural sweetness and juicy texture. That contrast makes Lemon Blueberry Bread taste fresh, balanced, and never too heavy.

What are the 4 ingredients in lemon bread?

Some simple lemon breads use just four main ingredients, like flour, sugar, eggs, and lemon. However, this homemade Lemon Blueberry Bread includes a few extra ingredients for better texture, moisture, and flavor.

What is the secret to a good lemon loaf?

The secret is fresh lemon zest, real lemon juice, and gentle mixing. Also, baking until just done helps the loaf stay moist instead of dry.

How long does lemon blueberry bread last?

It lasts 2 to 3 days at room temperature, up to 1 week in the fridge, or up to 3 months in the freezer when wrapped well.

Lemon Blueberry Bread Recipe | Amazing Easy Loaf

Name: Lemon Blueberry Bread Recipe | Amazing Easy Loaf
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour (200 g); 1 teaspoon baking powder; 1/3 cup granulated sugar; 1/2 teaspoon salt; 1/2 cup milk (120 g); 1/3 cup vegetable oil (70 g); 1 egg; 1 teaspoon vanilla extract; 1 lemon, juiced and zested; 1 1/2 cups fresh blueberries, divided; 1/2 cup icing sugar; 1–2 tablespoons lemon juice

Description

Soft and moist lemon blueberry bread packed with fresh lemon flavor and juicy blueberries, finished with a sweet-tart glaze. Perfect for breakfast, snacking, or dessert.

Ingredients

Scale

1 1/2 cups all-purpose flour (200 g)

1 teaspoon baking powder

1/3 cup granulated sugar

1/2 teaspoon salt

1/2 cup milk (120 g)

1/3 cup vegetable oil (70 g)

1 egg

1 teaspoon vanilla extract

1 lemon, juiced and zested

1 1/2 cups fresh blueberries, divided

For the glaze:

1/2 cup icing sugar

1–2 tablespoons lemon juice

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Instructions

1. Preheat oven to 350°F and lightly grease a 9×5-inch loaf pan

2. Whisk together flour, baking powder, sugar, and salt in one bowl

3. In a separate bowl, whisk milk, oil, egg, vanilla, lemon juice, and lemon zest

4. Add wet mixture to dry mixture and stir only until combined

5. Fold in 1 cup of blueberries

6. Transfer batter to the loaf pan and scatter the remaining 1/2 cup blueberries on top

7. Bake about 55 minutes until golden and a toothpick inserted in the center comes out clean

8. Cool in the pan for 10–15 minutes, then remove from the pan

9. For the glaze, stir lemon juice into icing sugar a little at a time until thick but pourable

10. Drizzle glaze over the cooled loaf and let it set before slicing

11. Serve warm or at room temperature

Notes

Do not overmix the batter or the loaf can turn dense, chewy, or gummy

Fresh blueberries are recommended for best results

If glaze is too thin, add more icing sugar; if too thick, add more lemon juice

For a fuller glaze coating, double the glaze ingredients

Let the loaf cool before refrigerating so it does not become soggy

Store covered at room temperature for 2–3 days

Refrigerate for up to 1 week

Freeze tightly wrapped or in an airtight container for up to 3 months

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Breakfast
Method: Baking
Cuisine: American