Lemon blueberry bread is tender, bursting with sweet blueberries, and kissed with just the right touch of lemon. Down here in the South, we love serving dessert breads like this one as a sweet afternoon snack with a cup of tea or coffee. This easy, moist lemon blueberry loaf comes together in no time, and I promise it’ll have everyone coming back for seconds.
Black Southern Afternoon Tea: A Rich Tradition
Black Southern afternoon tea is a treasured tradition that blends European customs with Southern flavors. At the heart of it is community, history, and joy. Sweet tea, often brewed strong with Lipton or Luzianne and served over ice with lemon or fresh mint, is the main drink. It is always accompanied by treats like Southern tea cakes, delicate scones, and cakes that carry Southern flavors.
These gatherings often include touches of soul food such as fried chicken, collard greens, or okra. The combination reflects the rich culinary heritage of the South. From abolitionist meetings to modern church socials, afternoon tea has been a space for storytelling, sisterhood, and celebrating Black culture. Families and friends come together to share food and conversation while passing down recipes and memories through generations.
Serving a slice of lemon blueberry bread continues this tradition. Its sweet, moist texture and bright flavor make it a perfect companion to a glass of sweet tea. It is the kind of treat that brings people together, sparks conversation, and offers comfort in every bite. Making and sharing this bread is more than just baking. It is honoring a tradition that celebrates community, joy, and the love of good food.
Lemon Blueberry Bread Ingredients
Lemon blueberry bread is tender, sweet, and bursting with juicy blueberries and bright lemon flavor. It comes together with simple, pantry-friendly ingredients you probably already have on hand. This easy, moist loaf is perfect for sharing with family, friends, or even just enjoying a quiet moment on the porch with a tall glass of sweet tea.
For the Bread
1 1/2 cups all-purpose flour – Sift the flour before measuring for a lighter, tender loaf.
1 teaspoon baking powder – Make sure it is fresh so your bread rises perfectly.
1 teaspoon salt – Enhances the flavor and balances the sweetness.
1/3 cup unsalted butter, melted – Always use unsalted butter so you can control the sweetness. Let it completely cool before adding to the batter.
1 cup granulated sugar – Sweetens the bread, but you can adjust slightly to taste.
2 eggs, room temperature – Room temperature eggs mix more evenly for a soft, moist bread.
1/2 teaspoon vanilla extract – Adds depth and richness to the flavor.
2 teaspoons freshly grated lemon zest – Use fresh zest for the brightest, most fragrant lemon flavor.
1/2 tablespoon fresh lemon juice – Adds a tangy punch. If your lemon is cold, pop it in the microwave for 10 seconds and roll it under your palm to get the juices flowing. Fresh is always better than bottled.
1/2 cup milk – Room temperature milk ensures the butter and eggs combine smoothly.
1 cup blueberries, fresh or frozen (I used fresh) – Toss in a little flour to prevent sinking to the bottom.
3/4 cup powdered sugar – Use sifted sugar for a smooth, lump-free glaze.
2 tablespoons fresh lemon juice – Fresh juice gives the glaze a bright, tangy flavor.
1/2 teaspoon vanilla extract – Adds a warm, subtle flavor to balance the lemon.
How to Make Lemon Blueberry Bread
Preheat and prep – Preheat your oven to 350°F and grease a 9×5 loaf pan. You can also line it with parchment paper for easy removal.
Mix the dry ingredients – In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
Mix the wet ingredients – In a large bowl, whisk together the cooled melted butter, sugar, eggs, vanilla extract, lemon zest, lemon juice, and milk until smooth.
Combine wet and dry – Slowly add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix, or your bread might turn out dense.
Prepare the blueberries – Toss the blueberries in the 1/2 tablespoon of flour. Then gently fold them into the batter to prevent them from sinking to the bottom.
Pour into pan – Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake – Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, loosely tent it with foil.
Cool before glazing – Let the bread cool in the pan for 10-15 minutes, then transfer it to a wire rack. Make sure it is completely cooled before adding the lemon glaze.
Make the glaze – Whisk together the powdered sugar, fresh lemon juice, and vanilla extract until smooth. Drizzle over the cooled bread.
Serve and enjoy – Slice and enjoy with a glass of sweet tea, coffee, or just on its own for a sweet Southern treat.
FAQs about Lemon Blueberry Bread
Can I make this bread vegan? Yes! Swap the eggs for 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water, let it sit for a few minutes until it gels, and use a plant-based milk like almond or oat milk. Replace the butter with coconut oil or a vegan butter substitute.
Can I use frozen blueberries? Absolutely! No need to thaw them first. Toss them in a little flour to prevent sinking, just like fresh blueberries.
Can I use a different type of berry? Yes! Raspberries, blackberries, or chopped strawberries work well. Just adjust for sweetness if needed, as some berries are more tart.
Why toss the blueberries in flour? Tossing them in a little flour prevents them from sinking to the bottom and keeps them evenly distributed in the loaf.
Do I need to let the butter cool? Yes. If it is too warm, it can cook the eggs and change the texture of your bread.
How do I get the most juice from my lemon? Roll the lemon under your palm before cutting and, if it is cold, pop it in the microwave for 10 seconds. This helps release more juice for a bright, zesty flavor.
Can this bread be frozen? Yes! Wrap the cooled loaf tightly in plastic wrap and aluminum foil, or slice and freeze in an airtight container for up to 3 months. Thaw at room temperature when ready to enjoy.
How should I store it? Keep the bread in an airtight container at room temperature for up to 3 days. If glazed, store in the fridge for up to a week.
How should I serve it? Perfect warm or at room temperature for afternoon tea, dessert, or breakfast. Pair it with sweet tea or coffee for a true Southern treat.
A tender, moist lemon blueberry bread made with simple pantry-friendly ingredients. Perfect for afternoon tea, dessert, or breakfast, and topped with a bright lemon glaze.
Preheat the oven, to 350 degrees and prepare your loaf pan.
In a bowl, combine the dry ingredients (flour, baking powder, and salt) then set the bowl aside.
In a separate bowl, combine the sugar, eggs, vanilla extract, lemon juice, lemon zest, and melted butter. Make sure the butter is completely cooled before adding it to the mix.
Alternate between adding the wet ingredients and milk to the dry ingredients. I usually do this in about 2-3 batches, gently mixing well after adding the wet ingredients and milk.
Toss the blueberries in flour then gently fold them into the batter. The flour will keep them from sinking to the bottom.
Pour the batter into the prepared pan and bake for about 30-40 minutes at 350 degrees or until it passes the toothpick test.
Once you remove it from the oven, let the bread cool for 10 minutes in the pan then remove it from the pan to finish cooling. While it cools, prepare the glaze.
Once the cake is completely cooled, pour the glaze over the lemon blueberry bread and serve!
Notes
Notes
Unsalted butter: Lets you control the sweetness and ensures the flavors shine.
Butter temperature: Make sure melted butter is completely cooled before adding to the batter.
Eggs and milk: Room temperature ingredients help the batter mix smoothly and create a tender loaf.
Blueberries: Toss in a little flour to prevent them from sinking to the bottom.
Lemon juice: Roll your lemon under your palm and microwave 10 seconds if cold to get the juices flowing.
Cooling: Let the bread completely cool before drizzling the glaze to prevent it from running.
Serving: Perfect warm or at room temperature for afternoon tea, dessert, or breakfast.
Storage: Store in an airtight container at room temperature for up to 3 days. Glazed bread can be refrigerated for up to a week. Bread can also be frozen for up to 3 months, thaw at room temperature.
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