Springy Blueberry Lemon Bread
This Springy Blueberry Lemon Bread is soft, moist, and bursting with juicy blueberries and bright lemon flavor. Easy to make with simple pantry ingredients, this cheerful quick bread is perfect for spring breakfasts, brunches, snacks, or dessert—and it stays tender and fresh for days.
Ingredients
- For the Bread
- 1 ¾ cups all-purpose flour spooned and leveled
- 1 cup fresh or frozen blueberries do not thaw if frozen
- 2 large eggs room temperature
- ¾ cup granulated sugar
- ½ cup neutral oil vegetable or avocado oil
- 2 tbsp fresh lemon juice
- 1 tbsp fresh lemon zest
- 1 tsp vanilla extract
- Dry Ingredients
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Optional
- 1 tbsp flour for tossing blueberries
- Powdered sugar or lemon glaze for finishing
Instructions
- Preheat oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper.
- Toss blueberries lightly with 1 tablespoon flour to prevent sinking.
- In a large bowl, whisk eggs, sugar, oil, lemon zest, lemon juice, and vanilla until smooth.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Add dry ingredients to wet ingredients and stir just until combined.
- Gently fold in blueberries.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Do not overmix the batter—gentle mixing keeps the bread tender.
- Tossing blueberries in flour helps distribute them evenly.
- Lemon flavor deepens after resting; this bread tastes even better the next day.