Packed with flavor and oh-so-moist, you’ll wonder how you ever lived without this lemon blueberry bread! Grab the recipe, plus our signature tips for making this tasty treat no matter what you have in the pantry.
Spring is in the air! Blueberry season, here we come. Love blueberry muffins? Well, you're in luck because today we’re sharing something even better!
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So, plan a berry picking date, print off this recipe, and get ready for one of the tastiest treats you’ll ever make. This blueberry lemon bread is the perfect mix of tart and sweet. Let’s do this!
EASY WAYS TO MODIFY THIS LEMON BLUEBERRY BREAD RECIPE
If you’re new to shelf cooking, then welcome! We don’t just share drool-worthy recipes around here. We teach you how to cook delicious food using the ingredients you already have in your kitchen. Once you get the hang of it, it’s so easy, and it will save you a TON of money. Here’s how to shelf cook your way through this lemon blueberry bread recipe:
- Greek Yogurt Substitute – We know everyone doesn't keep Greek yogurt around, so if that’s you, sub in some sour cream instead! It moistens up that bread just as well.
- Blueberries – If you don’t have enough blueberries to whip up this bread, you’ve got other options! You can leave them out altogether and enjoy a nice, tart lemon bread. Or, you can try using blackberries, raspberries, or diced strawberries, instead.
- Eggs – All out of eggs? Take a peek at this post for clever egg substitute ideas.
- Lemon – We prefer to use fresh lemon for this bread because the zest adds something special to the flavor. If you’re all out of lemons, you can just use lemon juice, though!
- Icing – It’s so simple to whip up a quick batch of homemade frosting, but if you’re missing powdered sugar, you can use some store-bought vanilla icing.
Want to add an extra crunch to your bread? Add 1/2 cup of your favorite chopped nuts (walnuts would be perfect)!
HOW TO FREEZE YOUR LEMON BLUEBERRY BREAD
If you’d like to double or triple this recipe, we say go for it! This lemon blueberry bread is the perfect freezer dessert! For the best results, we suggest not glazing your bread before you freeze it. Sometimes, the consistency changes from freezing, so we like to add fresh glaze to our bread after it thaws.
After your bread cools, wrap it in plastic wrap, then double wrap it in foil, or drop it in a freezer-safe bag. Don't forget to grab a sharpie and label that loaf! It's best to use this bread within 3-4 months. When you're ready to eat it, thaw overnight in the refrigerator, you can warm each slice individually in the microwave or heat the loaf in the oven at 350°F for a few minutes until it reaches your desired temperature. Start with 15 minutes and then check on it!
WHAT TO DO WITH LEFTOVERS: 5 CLEVER IDEAS
Don’t want to freeze those leftover loaves? We’ve got a few more ideas for using any extras:
- Gift It – Whether you have new neighbors, want to surprise your kids’ teacher, or take a sweet treat to a sick friend, this homemade lemon blueberry is the perfect gift! Wrap a loaf in some cute colored cellophane if you have it, tie a ribbon around it, attach a card, and prepare to wow the giftee.
- Fry it on a Griddle – Slice this bread thin, slather on a bit of butter or margarine, and toss it on a skillet for 2-3 minutes. It turns a little crispy and is so dang good with a slightly smoky flavor!
- Make French Toast – If you’re looking for a dense, decadent, and filling brunch option, turn this bread into French toast. You know the drill. Dip in a batter of egg and milk and go to town! You don’t even need maple syrup for this sweet treat, but we suggest adding a little whipped cream on top.
- Serve it with Ice Cream – You can also serve this bread like a slice of cake. Toss it in a bowl with a scoop of homemade vanilla ice cream and garnish it with a few fresh blueberries for good measure. YUM!
- Mix Those Crumbs in a Milk Shake – Need we say more? Place a small slice in a blender or food processor and pulse. Add the crumbs to your favorite vanilla milkshake recipe. It’s like having a lemon blueberry bread Blizzard! Yes, please.
One last piece of advice. If you’re not freezing your leftover bread, be sure to wrap it tightly in plastic or store it in an airtight container. This bread is best when eaten within 3-4 days, so consider this your excuse to go back for seconds. 😉
LEARN HOW TO MAKE LEMON BLUEBERRY BREAD
Have we piqued your curiosity yet? We bet you’re dying to try this lemon blueberry bread, so let’s get to it! Here’s the super easy recipe for our favorite spring treat!
Lemon Blueberry Bread Recipe
- 1½ cup flour
- 1 tsp baking powder
- ½ tsp salt
- 2 eggs
- 1 cup sugar
- ½ cup Greek yogurt
- ¼ cup lemon juice
- ½ cup canola oil
- 1 tsp vanilla
- 1 lemon, zested
- 1 cup blueberries
- 1 cup powdered sugar
- 2-3 tbsp lemon juice
- Preheat oven to 350°F. Grease a 9”x5” loaf pan or line with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, and salt. In another mixing bowl, combine the eggs, sugar, sour cream, lemon juice, canola oil, vanilla, and lemon zest.
- Incorporate the wet ingredients into the dry, and fold in the blueberries. Pour the batter into the prepared baking dish and bake for 55-60 minutes, until lightly golden and a toothpick comes out clean.
- Allow to cool for one hour before topping with icing.
- To prepare the icing, mix together the powdered sugar and lemon juice. For thicker icing, use less lemon juice. Drizzle over the top and serve.
That's it. Easy peasy, lemon squeezy, huh? And how dang delicious does this one look, you guys? We're giddy over here and SO excited for you to try it!
Take this lemon blueberry bread to your next potluck or cookout, or just make a loaf for the kids to enjoy after school. You really can't go wrong with this versatile treat!
Do you have a favorite spring dessert? We want to hear about it! Drop us a comment below.
Looking for a few more fun recipes to try?
- These ooey-gooey bars are hard to beat!
- We can't even explain how delicious and easy these no-bake cheesecake bites are!
- Looking for something easy? Give these 3-ingredient pumpkin muffins a try!