Fresh lemon zest and juicy blueberries flavor this delicious Lemon Blueberry Bread that brings a pop of summertime flavor any time of year.
I have no idea what the weather is like in your neck of the woods, but based upon the news, I’m going to guess it’s pretty crappy.
It’s been snowing here in Ohio for what seems like 10 days straight and when they say it’s going to let up – it really doesn’t. And I know that we’re pretty lucky when it comes to being able to handle weather like this.
Aside from Elle loving to get outside to play in the snow, I’m pretty much over it and ready for spring. And I’m guessing you might be as well. Which is why I’m sharing this bright, delicious Lemon Blueberry Bread recipe with you in February.
Whether you make it this week for yourself or a friend in need or save the recipe for later, it might just be what you need to brighten up your day a bit.
MY GO-TO LEMON BLUEBERRY BREAD RECIPE
I have always loved blueberries in baked goods, but only in recent years have I begun to love them on their own.
Of course, that doesn’t mean that I don’t also still love blueberries in baked goods, such as Blueberry Doughnut Muffins or Blueberry Muffin Top Cookies, or slathered on top of a slice of vanilla cheesecake in my Homemade Blueberry Sauce.
And this heavenly Lemon Blueberry Bread.
A few years ago I shared my Fresh Strawberry Bread recipe. That recipe quickly became a summer staple recipe year after year. But strawberries are either in season and delicious or out of season and…really not delicious.
Blueberries are easier to find year-round. They’re also easier to freeze yourself or buy already frozen.
So I simply had to make a blueberry and lemon version of that strawberry bread. Something sweet, tart, and perfect for breakfast – or dessert.
HOW TO MAKE LEMON BLUEBERRY BREAD
A lot of my quick bread recipes are made by mixing together all of the wet ingredients, then stirring in all of the dry ingredients.
This blueberry bread recipe is made more like a cake by creaming together the sugar with the fats and eggs, adding the dry ingredients, and ending with buttermilk.
The texture of the bread comes out more like a lemon loaf cake, and I’m not upset about that at all, okay?
To make this bread:
- Mix together the sugar and lemon zest. Beat this mixture with softened butter and softened cream cheese until fluffy.
- Add the eggs one at a time, followed by the vanilla.
- Whisk together the dry ingredients and gradually add them to the butter mixture until just combined.
- Add the buttermilk and mix until just combined. Fold in the blueberries.
- Add the batter to a greased and floured 9×5-inch loaf pan and bake for about an hour!
If you don’t have buttermilk on hand, don’t forget that you can use my easy buttermilk substitute!
If you like, I strongly recommend finishing the bread with a simple lemon glaze. Like…really strongly recommend it.
WHY MIX TOGETHER THE SUGAR AND LEMON ZEST?
You might have noticed that several of my recipes that use citrus zest call for rubbing the zest into the sugar as the first step.
“But Jamie, why?”
Glad you asked! When you mix the sugar with the citrus zest, it releases the oils in the zest. It makes the sugar super fragrant and really boosts the citrus flavor in the final recipe.
So don’t think it’s a silly step and skip it. It really makes a difference in the lemon flavor of this Lemon Blueberry Bread!
Lemon Blueberry Bread
- 1 cup granulated sugar
- zest of one large lemon
- ½ cup unsalted butter softened
- 4 ounces cream cheese softened
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
- 1 ½ cups fresh blueberries
For the Glaze
- 3 tablespoons unsalted butter; melted
- 1 cup confectioners’ sugar; sifted
- ½ teaspoon pure vanilla extract
- 2 tablespoons freshly squeezed lemon juice
- Preheat oven to 350°F. Butter and flour a 9×5 inch loaf pan.
- In a medium bowl, combine sugar and lemon zest, mixing with fingertips until sugar becomes moistened and fragrant. In the bowl of a stand mixer, fitted with the paddle attachment, or with an electric mixer in a large bowl, beat sugar, butter, and cream cheese until fluffy, about 3 minutes. Add eggs one at a time. Mix in vanilla.
- In separate bowl, whisk together the flour, baking powder, baking soda and salt. Gradually add dry ingredients into the butter mixture and mix until flour is incorporated. Add buttermilk and mix until just combined; do not over mix. Gently fold in blueberries.
- Add batter into prepared pan.
- Bake in a preheated oven for 50 to 60 minutes. Allow bread to cool in pan for 20-30 minutes before gently removing bread from pan and to a wire rack to cool completely. Once bread is cool, prepare the lemon glaze.
- In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and lemon juice. Whisk until smooth. Drizzle over cooled lemon blueberry bread. Glaze will slightly harden.