Springy Blueberry Lemon Bread Recipe

Meet your next baking obsession: Springy Blueberry Lemon Bread. This quick bread is positively bursting with juicy blueberries and bright citrus notes, all wrapped up in a tender, bakery-style crumb. With its vibrant flavor, lively lemon glaze, and an irresistible aroma that will fill your kitchen, this loaf is the kind of treat everyone will love—from brunch guests to weeknight dessert cravers. Trust me, after one slice, you’ll be dreaming up excuses to bake it again and again.

this Recipe

Ingredients You’ll Need

The secret to unforgettable Springy Blueberry Lemon Bread lies in its simple yet perfectly balanced ingredients. Each one plays a meaningful role, from creating the plush crumb to packing in fruity zest and tang. Here’s what you’ll need, along with tips to get the most out of every element:

• All-purpose flour: Provides the foundation for the loaf’s soft yet sturdy texture.
• Baking powder: Gives the bread that lovely rise and springiness you crave.
• Baking soda: Reacts with the lemon juice and yogurt for extra fluffiness.
• Salt: Enhances all the sweet and tangy flavors beautifully.
• Unsalted butter (softened): Brings rich flavor and moistness—be sure it’s at room temperature for easy blending.
• Granulated sugar: Adds just the right amount of sweetness without overpowering the fruit and citrus notes.
• Large eggs: Bind the loaf together while providing structure and a golden hue.
• Vanilla extract: Rounds out the lemon and blueberry with subtle warmth.
• Lemon zest: Packs concentrated lemony aroma—always use fresh for maximum zing.
• Fresh lemon juice: Brightens every bite with a refreshing tang.
• Plain Greek yogurt or sour cream: Keeps the loaf tender and springy, and balances the sweetness.
• Fresh or frozen blueberries (tossed with flour): The star of the show! Tossing them in flour helps prevent sinking, so every slice is dotted with juicy bursts.
• Optional lemon glaze (powdered sugar + lemon juice): Adds a glossy, tangy finish and extra wow factor.

How to Make Springy Blueberry Lemon Bread

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F—this ensures your bread will bake evenly from the get-go. Grease a 9×5-inch loaf pan well, getting into every corner so the finished loaf pops out with ease. If you like, line it with parchment for double insurance against sticking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Giving these a quick whisk means even distribution and helps your bread rise to its full, glorious height.

Step 3: Cream Butter and Sugar

Grab a large mixing bowl and use an electric mixer (or plenty of elbow grease) to cream the softened butter and granulated sugar until it’s visibly lighter and fluffy—about 3 minutes. This step adds loads of air to the batter, making your Springy Blueberry Lemon Bread extra light.

Step 4: Add Eggs, Vanilla, and Lemon Goodness

Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract, fresh lemon zest, and lemon juice. The zest especially infuses that unmistakable citrus aroma, so don’t skip it!

Step 5: Incorporate Yogurt or Sour Cream

Stir in your Greek yogurt or sour cream until the batter looks silky-smooth. This magical ingredient keeps your bread plush and helps it stay moist for days.

Step 6: Combine Wet and Dry Ingredients

Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. You want to stop as soon as the last streak of flour disappears to keep your crumb tender and “springy.”

Step 7: Fold in Blueberries

Toss the blueberries with about a teaspoon of flour, then gently fold them into the batter. This little trick helps them stay suspended throughout your loaf instead of sinking to the bottom.

Step 8: Bake

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 50 to 60 minutes, until golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 9: Cool and Glaze

Let the bread rest in the pan for 10 minutes, then transfer onto a wire rack to cool completely. If you’re glazing, whisk powdered sugar with lemon juice and drizzle over the cooled loaf for a glossy, tangy finish that sets this Springy Blueberry Lemon Bread apart!

How to Serve Springy Blueberry Lemon Bread

Garnishes

Dress up each thick slice with a sprinkle of powdered sugar, a few extra blueberries, curls of lemon zest, or even some edible flowers for an elegant touch. The optional lemon glaze really brings out that signature shine and aroma, making the loaf as pretty as it is delicious.

Side Dishes

Serve your Springy Blueberry Lemon Bread alongside creamy Greek yogurt for breakfast, or pair it with a hot cup of tea or cold brew. For dessert, a scoop of vanilla ice cream on the side plays perfectly with the tart berries and citrus.

Creative Ways to Present

This loaf is a showstopper all on its own, but get creative for brunch spreads—try slicing it into cubes for a vibrant trifle, toasting thick slices and spreading with lemon curd, or packaging mini loaves as thoughtful homemade gifts.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, wrap your Springy Blueberry Lemon Bread tightly in plastic wrap or store in an airtight container at room temperature for up to two days. If you want it to last longer, pop it in the fridge where it’ll stay fresh and moist for about five days.

Freezing

To freeze, wrap individual slices or the entire loaf in a couple layers of plastic wrap, then transfer to a freezer-safe bag. It keeps its signature springy texture for up to three months—just thaw at room temperature before enjoying.

Reheating

For that just-baked warmth, microwave slices for 10–15 seconds, or reheat in a 300°F oven for 5–10 minutes. If glazed, take care not to overheat or the glaze could melt away.

FAQs

Can I use frozen blueberries in Springy Blueberry Lemon Bread?

Absolutely! Frozen blueberries work beautifully in this recipe—just toss them with flour as you would fresh, and use them straight from the freezer to prevent bleeding. No need to thaw beforehand.

How do I prevent my blueberries from sinking to the bottom?

Tossing your blueberries with a teaspoon of flour before folding them into the batter helps keep them suspended throughout the bread, so every slice gets an even burst of fruit.

Can this recipe be made gluten-free?

Yes! Substitute your favorite 1:1 gluten-free baking flour for the regular all-purpose flour. The rest of the recipe stays the same, so you can still enjoy every “springy” bite.

What can I use instead of Greek yogurt?

Sour cream is a perfect swap for Greek yogurt; both give the loaf a lovely moist texture and tangy flavor. Regular yogurt will work too, but the batter may be a bit thinner.

Is there a way to make the bread more lemony?

Of course! For extra lemon punch in your Springy Blueberry Lemon Bread, add more zest or a few drops of pure lemon extract to the batter, or be generous with the lemon glaze on top.

Final Thoughts

Once you’ve tasted this Springy Blueberry Lemon Bread, you’ll understand why it’s such a beloved recipe in my kitchen. It’s everything you want in a homemade loaf: eye-catching, moist, bursting with fresh fruit and citrus, and delightfully easy to make. Give it a go—your taste buds will thank you!

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