There’s something special about baking with citrus and berries—especially when it fills your kitchen with that warm, sweet, tangy aroma that makes you want to cozy up with a slice (or three). This Springy Blueberry Lemon Bread is exactly that kind of magic. It’s fluffy, moist, bursting with juicy blueberries, and kissed with zesty lemon—basically, sunshine in loaf form.
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Whether you’re planning a sweet little brunch, need a pick-me-up snack for your afternoon coffee, or just want to treat yourself to something delicious, this bread’s got your back. Trust me, you’re going to fall hard for this one—it’s like a warm hug in baked-good form.
So let’s get into it, shall we?
Why You’ll Love Springy Blueberry Lemon Bread
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for breakfast, brunch, or even dessert. Imagine waking up on a weekend morning and slicing into this lemony blueberry dream, still warm from the oven.
Budget-Friendly: No fancy ingredients here! Just your everyday staples that turn into something extraordinary when combined just right.
Quick and Easy: No complicated techniques, just straightforward baking that gives you impressive results every time—even if you’re not a seasoned baker.
Customizable: Want it a little more tart? Add extra lemon zest. Want to go big on the berry flavor? Toss in a few more blueberries. You can make this loaf your own.
Crowd-Pleasing: Seriously—every single person who tries this asks for the recipe. It’s just that kind of bread.
Ingredients in Springy Blueberry Lemon Bread
Here’s where the magic begins. This loaf is simple, fresh, and relies on a few key players to bring everything together beautifully:
All-Purpose Flour: The base that holds it all together. Keeps the texture light and soft while giving the bread its structure.
Granulated Sugar: Adds just the right amount of sweetness without overpowering the lemony zing.
Lemon Zest & Juice: The secret to that fresh, sunny flavor. It brings brightness and a light, tangy kick that pairs perfectly with the berries.
Blueberries: Juicy bursts of flavor in every bite. They bake into the loaf beautifully, adding natural sweetness and color.
Eggs: Help bind the ingredients and give the loaf its tender, cake-like crumb.
Butter or Oil: Adds moisture and richness. You can use either, depending on what flavor profile you’re going for.
Vanilla Extract: Rounds out the flavor and adds that warm, cozy, baked-good essence.
Baking Powder & Salt: Helps the bread rise and keeps the flavor balanced.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Set your oven to 350°F (175°C). Letting your oven come to temp while you prep ensures even baking and a perfect golden crust.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This gives your loaf structure and helps it rise beautifully.
Cream the Butter and Sugar: In a large bowl, beat the butter (or oil) and sugar together until it’s light and fluffy. This step adds air to the batter for a lighter texture.
Add the Eggs and Flavorings: Mix in the eggs one at a time, then stir in the lemon zest, lemon juice, and vanilla extract. This is where that bright, tangy flavor starts to shine.
Alternate Wet and Dry: Add the flour mixture in batches, alternating with milk (if using). Stir gently just until combined—don’t overmix!
Fold in Blueberries: Gently fold in the blueberries using a spatula. If you want to prevent them from sinking, toss them in a little flour first.
Prepare Your Baking Vessel: Grease a loaf pan and line it with parchment paper for easy removal and a clean finish.
Assemble the Dish: Pour the batter into the prepared loaf pan and smooth the top. Optional: sprinkle a few extra blueberries or a pinch of sugar on top for a pretty finish.
Cook to Perfection: Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden, and the edges just pulling away from the sides.
Finishing Touches: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This helps it set and makes slicing easier.
Serve and Enjoy: Slice and serve warm or at room temperature. It’s dreamy on its own or topped with a little butter or lemon glaze.
Nutrition Facts
Servings: 10
Calories per serving: 220 (approx.)
Preparation Time
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
How to Serve Springy Blueberry Lemon Bread
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Fresh Salads: A light arugula or spinach salad with a lemon vinaigrette is a refreshing match.
Crusty Bread: While this is a bread itself, it also pairs well with a side of soft buttered toast or scones for a full brunch spread.
Creamy Accompaniments: A swipe of lemon cream cheese spread or a dollop of whipped cream adds extra indulgence.
Vegetable Sides: If serving with brunch, a side of roasted asparagus or herbed potatoes balances the sweetness perfectly.
As a Standalone: Honestly, it’s perfect on its own with a hot cup of tea or coffee. Garnish with powdered sugar or a lemon glaze if you’re feeling fancy.
Additional Tips
Prep Ahead: Mix your dry ingredients and zest the lemons the night before to save time in the morning.
Spice It Up: Add a pinch of cardamom or cinnamon for a warm twist.
Dietary Adjustments: Swap regular flour for a gluten-free blend or use dairy-free butter to suit your needs.
Storage Tips: Wrap tightly and store at room temp for up to 3 days, or refrigerate for up to a week.
Double the Batch: This bread freezes beautifully. Slice and freeze individual pieces for quick snacks on the go.
FAQ Section
Q1: Can I substitute fresh blueberries with frozen?
A1: Absolutely! Just don’t thaw them first—use them straight from the freezer and add a few extra minutes to your baking time.
Q2: Can I make this loaf dairy-free?
A2: Yes! Swap the butter with a dairy-free alternative and use almond or oat milk instead of regular milk.
Q3: How do I keep the blueberries from sinking?
A3: Toss them in a teaspoon of flour before folding them into the batter. It helps suspend them throughout the loaf.
Q4: Can I turn this into muffins?
A4: Definitely! Just divide the batter into a lined muffin tin and bake for about 20–25 minutes.
Q5: What’s the best glaze to use?
A5: A simple lemon glaze made with powdered sugar and lemon juice is perfect. It adds that extra zing!
Q6: Can I use lemon extract instead of fresh lemon?
A6: Yes, but use it sparingly—it’s quite strong. Fresh lemon zest gives the best flavor.
Q7: How do I know when it’s fully baked?
A7: Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready!
Q8: Can I add nuts to the batter?
A8: Sure! Chopped walnuts or sliced almonds make a great crunchy addition.
Q9: Is this recipe freezer-friendly?
A9: Yes! Let the bread cool completely, wrap it tightly, and freeze for up to 3 months.
Q10: Can I double the recipe for a bigger batch?
A10: Absolutely—just use two loaf pans and keep an eye on the baking time.
This Springy Blueberry Lemon Bread is your new go-to when you want something sweet, bright, and bakery-worthy without leaving the house. It’s the kind of recipe you’ll come back to again and again—easy, customizable, and always a hit. So go ahead, preheat that oven and get whisking. You deserve a slice of sunshine today.
Print
Springy Blueberry Lemon Bread
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8–10 slices
- Category: 3
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Springy Blueberry Lemon Bread is bursting with fresh lemon flavor and juicy blueberries. It’s soft, thick, and perfect for breakfast, snacks, or dessert. Whether you’re in the mood for healthy recipes, quick and easy dinner recipes, or a sweet treat to brighten your day, this loaf is a must-try. Make it ahead of time and enjoy it chilled or fresh out of the oven!
Ingredients
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1/2 cup Land O Lakes® Butter, room temperature
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1 cup white sugar
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Juice and zest of 1 lemon
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2 large eggs
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1 1/2 cups flour
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1 teaspoon baking powder
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1 teaspoon salt
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1/2 cup milk
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1 cup blueberries (frozen, no thawing required)
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Land O Lakes® Butter with Olive Oil and Sea Salt (for topping)
Instructions
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Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
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Mix Part One: Cream together the butter and sugar until fluffy. Add the lemon juice, lemon zest, and eggs, mixing well.
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Mix Part Two: Stir in the flour, baking powder, salt, and milk until just combined. Gently fold in the blueberries.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for about 1 hour, or until the top is golden brown and the loaf springs back when touched.
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Let cool before slicing. For an extra treat, top with Land O Lakes® Butter with Olive Oil and Sea Salt.
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Enjoy warm or chilled for a firmer texture!
Notes
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For a cleaner slice, refrigerate the bread before cutting; it becomes denser and easier to slice.
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You can use fresh or frozen blueberries (no need to thaw if using frozen). If using frozen, be gentle when folding them into the batter to prevent color bleeding.
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For a twist, top with a light lemon glaze or powdered sugar.
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 18g
- Sodium: 100mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg