Moist Blueberry Lemon Bread Recipe Easy Homemade Crispy Golden Crust
A moist and tender blueberry lemon bread with a crispy golden crust, bursting with fresh blueberries and bright lemon flavor. Perfect for breakfast, brunch, or a cozy treat.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 10-20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (150g) granulated sugar plus 1 tablespoon for topping
- ½ cup (115g) unsalted butter, softened
- 2 large eggs, room temperature
- ½ cup (120ml) whole milk or buttermilk
- Zest of 2 medium lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups (225g) fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray and lightly dust with flour. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt until combined.
- Rinse and gently pat dry the blueberries. Toss them with about 1 tablespoon of flour to coat lightly.
- In a large bowl, beat the softened butter with ¾ cup granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, ensuring each is fully mixed before adding the next.
- Stir in vanilla extract, lemon zest, and lemon juice.
- Add the dry flour mixture in three parts, alternating with the milk, starting and ending with flour. Mix gently after each addition until just combined.
- Fold in the floured blueberries gently with a rubber spatula.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle 1 tablespoon granulated sugar evenly over the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tent with foil after 40 minutes if browning too quickly.
- Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
Notes
Coat blueberries in flour before folding to prevent sinking and color bleeding. Sprinkle sugar on top before baking for a crispy crust. Use room temperature ingredients for best texture. Rotate pan halfway through baking for even browning. Avoid overmixing batter to keep bread tender.
Nutrition
- Serving Size: 1 slice (1/12th of l
- Calories: 200
- Sugar: 16
- Sodium: 150
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 29
- Fiber: 1
- Protein: 3
Keywords: blueberry lemon bread, moist blueberry bread, lemon bread recipe, crispy crust bread, easy homemade bread, blueberry loaf, lemon zest bread