This lemon blueberry bread recipe is the kind of bake that earns a permanent spot in your regular rotation.

The bright tang of fresh lemon zest, the sweet burst of juicy blueberries, and a tender, buttery crumb combine to make a loaf that is almost impossible to stop eating.

It is a classic quick bread, which means no yeast and no complicated techniques are required.

You mix the wet and dry ingredients separately, fold them together gently, and let your oven do the hard work.

In about an hour, you pull out a gorgeous golden loaf ready for a glossy lemon glaze that soaks right into the top.

What makes this recipe stand out is the combination of fresh lemon juice, lemon zest, and sour cream in the batter. The sour cream is the secret weapon here, adding richness and moisture that keeps every slice soft for days.

The lemon zest delivers far more flavor than juice alone, packing in those fragrant essential oils that make the whole loaf taste beautifully citrusy.

Fresh blueberries are tossed in a light coating of flour before folding into the batter, which helps them stay suspended throughout the loaf instead of sinking to the bottom.

The result is perfectly distributed bursts of berry in every single slice.

If you love sweet quick breads with a fruit-and-citrus twist, you will also enjoy this Cranberry Orange Bread Recipe that uses a similar technique with a gorgeous festive combination of flavors.

Table of Contents

Why You’ll Love This Lemon Blueberry Bread Recipe

This bread hits every note you want from a homemade bake: bright citrus flavor, a perfectly moist crumb, and a beautiful presentation that looks bakery-worthy with almost no effort. It is quick to pull together with pantry staples and no special skills, making it ideal for beginner bakers and seasoned ones alike.

Here is what makes this recipe a consistent crowd-pleaser:

It uses sour cream for an incredibly moist, soft crumb that stays tender on day two and three.
Fresh lemon zest provides a vivid, fragrant citrus flavor that lemon juice alone cannot match.
Tossing blueberries in flour prevents sinking, so every slice has that perfect burst of fruit from top to bottom.
The simple lemon glaze adds a beautiful sheen and an extra layer of citrusy sweetness.
It works beautifully as a brunch centerpiece, an afternoon snack, or a light dessert.
The recipe uses fresh or frozen blueberries equally well, making it a year-round option.

Another favorite for berry-and-bread lovers: Blackberry Bread Recipe

Ingredients

Here is everything you need to make this lemon blueberry bread. Simple pantry staples pair with fresh lemons and plump blueberries for a truly impressive loaf.

For the Bread:

2 cups (250g) all-purpose flour, plus 1 tablespoon (8g) reserved for coating the blueberries
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (113g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
2 tablespoons fresh lemon zest (from approximately 2 large lemons)
3 tablespoons fresh lemon juice
½ cup (120g) full-fat sour cream, room temperature
1½ cups (225g) fresh or frozen blueberries (do not thaw if using frozen)

For the Lemon Glaze:

1 cup (120g) powdered sugar, sifted
2 to 3 tablespoons fresh lemon juice (added gradually until the glaze is pourable)

If you end up with extra lemons after making this bread, using them to make a batch of Lemon Curd Recipe is a wonderful idea, as it pairs beautifully spread onto slices of this loaf.

Kitchen Equipment Needed

No specialty gear is needed here. A few reliable baking tools and you are fully set up.

9×5 inch loaf pan (23x13cm)
Microplane zester for getting fine, fragrant lemon zest
Electric hand mixer or stand mixer
Two large mixing bowls
One small mixing bowl (for the glaze)
Rubber spatula
Cooling rack
Parchment paper
Whisk
Toothpick or thin cake tester

You might also enjoy: Chocolate Zucchini Bread Recipe

Recommended Products for This Recipe

These products were selected based on quality and performance to help you get the best possible results from this lemon blueberry bread.

1. Nordic Ware Platinum Collection Loaf Pan

A heavy-gauge aluminum loaf pan distributes heat evenly, which prevents uneven baking and overly dark edges before the center has time to cook through. The nonstick coating makes releasing the finished loaf effortless, so you get a clean, beautiful shape every time. It is a durable investment piece that will serve you through years of quick bread baking.

Get it on Amazon

2. Microplane Premium Classic Zester Grater

Getting the most flavor from your lemons means zesting right down to those fragrant essential oils without scraping into the bitter white pith underneath. A Microplane makes that process fast, precise, and effortless, producing fine, fluffy zest that incorporates beautifully into the batter. It is also useful for zesting citrus over pasta, risotto, cakes, and countless other recipes.

Get it on Amazon

3. KitchenAid 5-Speed Hand Mixer

Properly creaming butter and sugar is the step that creates the air pockets responsible for a light, tender crumb in this bread. A reliable hand mixer with multiple speed settings gives you precise control over that process, ensuring you hit the right texture without overworking the mixture. The KitchenAid model includes a comfortable grip and consistent power across all speeds.

Get it on Amazon

4. Nielsen-Massey Pure Lemon Extract

If you want a bolder lemon flavor beyond what zest and juice already provide, adding a half teaspoon of pure lemon extract to the batter is an easy, effective boost. Nielsen-Massey is widely regarded as a top-tier baking extract brand, using real lemon oil for a clean, authentic flavor rather than an artificial one. A single bottle lasts through many batches.

Get it on Amazon

5. OXO Good Grips Silicone Spatula Set

Folding blueberries gently into the batter without breaking them apart requires a flexible spatula with the right give. A silicone spatula gives you the control to incorporate the berries in just a few strokes, preventing overmixing and keeping the batter from turning purple. The OXO set includes multiple sizes that make this and every other baking task more manageable.

Get it on Amazon

Read Also: Old Fashioned Pumpkin Bread Recipe

Step-by-Step Instructions

1. Preheat the Oven and Prepare Your Loaf Pan

Set your oven to 350°F (175°C). Allow at least 15 minutes for it to fully come up to temperature, since baking in an under-preheated oven can cause the bread to spread unevenly and take longer to rise.
Grease a 9×5 inch (23x13cm) loaf pan thoroughly with softened butter or nonstick cooking spray, covering the bottom and all four sides completely.
Cut a strip of parchment paper wide enough to line the bottom and both long sides of the pan, leaving a generous overhang on each side. This parchment sling makes it easy to lift the baked loaf out cleanly without any sticking.
Press the parchment into the greased pan. The grease helps it adhere so it stays in place when you pour in the batter later.

2. Whisk Together the Dry Ingredients

In a large mixing bowl, measure out 2 cups (250g) of all-purpose flour, 1½ teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.
Whisk everything together for about 30 seconds until the ingredients are evenly distributed. Whisking serves two purposes: it aerates the flour lightly and ensures the baking powder, baking soda, and salt are spread throughout so the bread rises and seasons evenly.
Set this bowl aside. You will come back to it once the wet ingredients are ready.

3. Coat the Blueberries in Flour

Place 1½ cups (225g) of fresh or frozen blueberries into a small bowl. If you are using frozen berries, keep them frozen at this stage and do not thaw them first. Thawed blueberries release a lot of extra moisture that can make the interior of the loaf gummy and discolored.
Add the reserved 1 tablespoon (8g) of all-purpose flour to the blueberries.
Toss the berries gently until they are lightly and evenly coated on all sides. The thin flour coating creates a slightly tacky surface that helps the berries cling to the surrounding batter as the bread rises and bakes, keeping them distributed throughout the loaf rather than collecting at the bottom.
Set the flour-coated blueberries aside while you prepare the batter.

4. Cream the Butter and Sugar

Place ½ cup (113g) of softened unsalted butter into a separate large mixing bowl. The butter should hold a clear indent when pressed with a finger but should not feel greasy or melted. Cold butter will not cream into a smooth, fluffy mixture, and melted butter changes the texture of the final loaf significantly.
Add 1 cup (200g) of granulated sugar to the bowl with the butter.
Using an electric hand mixer or stand mixer, beat the butter and sugar together on medium-high speed for 3 to 4 minutes. Stop the mixer and scrape down the sides of the bowl halfway through. By the end of this step, the mixture should look noticeably pale, fluffy, and almost doubled in volume. This process, called creaming, traps air bubbles that expand in the oven and contribute to a light, tender crumb.

5. Add the Eggs, Vanilla, and Lemon

Crack 2 large room-temperature eggs into a small bowl first (to avoid getting shell fragments directly into the batter), then add them to the creamed butter and sugar one at a time.
After adding each egg, beat on medium speed for about 30 seconds until it is fully incorporated before adding the next. Adding eggs one at a time prevents the emulsion from breaking and keeps the batter smooth and cohesive rather than curdled-looking.
Add 1 teaspoon of pure vanilla extract, 2 tablespoons of fresh lemon zest, and 3 tablespoons of fresh lemon juice to the bowl.
Mix on low speed for about 15 seconds, just until combined. Both the zest and the juice are essential: the juice adds brightness while the zest carries the concentrated essential oils that give this bread its signature vibrant citrus flavor.

6. Mix in the Sour Cream

Add ½ cup (120g) of room-temperature sour cream to the butter, sugar, and egg mixture.
Mix on low speed for 15 to 20 seconds, just until the sour cream is incorporated and no streaks remain. Room-temperature sour cream blends in much more smoothly than cold sour cream, which can create lumps that are hard to work out without overmixing.
The sour cream adds fat and moisture that keep the final loaf tender for days. It also contributes a very subtle tang that balances the sweetness of the sugar and the sharpness of the lemon.

7. Fold in the Dry Ingredients

Take the bowl of whisked dry ingredients and pour them all at once into the wet ingredient mixture.
Switch from the electric mixer to a rubber spatula at this point. Using a mixer once the flour is added will overdevelop the gluten in the flour and result in a tough, chewy loaf rather than a tender one.
Fold the dry ingredients into the wet using large, sweeping circular strokes from the bottom of the bowl up and over the top. Continue folding only until no large visible streaks of flour remain. A few very small streaks are fine and will disappear on their own. Stop folding the moment the batter comes together.

8. Fold in the Flour-Coated Blueberries

Add the flour-coated blueberries to the finished batter.
Using the rubber spatula, fold them in with 3 to 4 gentle strokes, just enough to distribute them throughout the batter without breaking most of them.
Handle this step with care. Pressing or overstirring will burst the berries and release their juice into the batter, turning the whole loaf a streaky purple color. A few broken berries are inevitable, but keeping most of them whole gives you much prettier slices.

9. Pour Into the Pan and Bake

Pour the batter into the prepared loaf pan and spread it into a roughly even layer using the rubber spatula. The batter is fairly thick, so take a moment to smooth the top so it bakes evenly across the surface.
If you like, scatter a small handful of extra fresh blueberries across the top of the batter before baking. They will sink in slightly as the loaf rises and create a gorgeous, berry-studded top.
Place the pan on the center rack of the preheated 350°F (175°C) oven.
Bake for 55 to 65 minutes, until the top is a deep golden brown and a toothpick inserted into the very center of the loaf comes out clean or with only a few moist crumbs attached. If the top is browning quickly but the center is still wet, loosely tent the pan with a sheet of aluminum foil and continue baking, checking every 5 minutes.

10. Cool the Loaf and Add the Lemon Glaze

Remove the pan from the oven and set it on a cooling rack. Allow the loaf to rest in the pan for 15 minutes before attempting to remove it. The loaf is still setting during this time, and removing it too early can cause it to crack or fall apart.
After 15 minutes, grip the parchment sling and gently lift the loaf straight up and out of the pan. Set it directly on the cooling rack and allow it to cool for an additional 20 to 30 minutes before glazing.
To make the lemon glaze, whisk together 1 cup (120g) of sifted powdered sugar and 2 tablespoons of fresh lemon juice in a small bowl. Add lemon juice a teaspoon at a time until the glaze reaches a thick but pourable consistency, similar in texture to heavy cream.
Drizzle the glaze evenly over the top of the cooled loaf and let it set for about 10 minutes before slicing. The glaze will harden slightly on top and soak into the crust just enough to add sweetness in every bite.

If you love citrus baking, the same bright lemon flavor works beautifully in this Lemon Cake Recipe for a showstopping layered dessert that is perfect for celebrations.

Tips for Success

Keep these tips in mind, and this lemon blueberry bread will turn out perfectly every single time.

Use room-temperature ingredients. Cold butter won’t cream properly, and cold eggs can cause the batter to look curdled. Pull butter, eggs, and sour cream from the fridge 30 to 45 minutes before you begin.
Always coat the blueberries in flour. Skipping this step is the most common reason blueberries sink. The flour creates a surface they can grip in the batter.
Do not skip the lemon zest. Lemon juice alone delivers tang, but zest is where the deep, fragrant citrus flavor lives. Use a Microplane for the finest, most flavorful zest.
Stop mixing the moment the flour disappears. Once the dry ingredients are added, fold only until just combined. Overworking the batter leads to a dense, tough texture.
Test doneness with a toothpick, not the color. The top can look fully golden while the center is still underbaked. Always use a toothpick or cake tester before pulling the loaf from the oven.
Let the loaf cool before glazing. Pouring glaze over a hot loaf causes it to run straight off. Waiting until the loaf is just warm (not hot) gives you that perfectly drizzled, slightly absorbed glaze.
Chill soft blueberries before using. If your fresh blueberries are very ripe and soft, place them in the freezer for 10 to 15 minutes before folding them in. This firms them up so they hold their shape better in the batter.

You might also enjoy: Sourdough Discard Blueberry Muffins Recipe

Serving Suggestions

This lemon blueberry bread is delicious on its own, but a few simple pairings turn it into a full and memorable spread. It sits perfectly at home on a weekend brunch table and works just as well as an afternoon snack, a packed lunch addition, or a light dessert.

Here are some of the best ways to serve it:

Slice and enjoy plain alongside a freshly brewed cup of coffee or a pot of herbal tea for a simple, satisfying breakfast.
Spread lightly toasted slices with whipped butter or cream cheese for a richer, more indulgent morning bite.
Top slices with a dollop of lightly sweetened whipped cream and a small scattering of fresh blueberries for an easy, elegant dessert.
Pair with a scoop of vanilla bean ice cream and an extra drizzle of lemon glaze for a summery dessert plate that impresses with minimal effort.
Add the loaf to a brunch spread alongside fresh fruit, pastries, and yogurt for a beautiful, crowd-pleasing table.
Serve with a small dish of lemon curd on the side for dipping, which doubles down on the citrus experience in the most delightful way.

For another delicious way to showcase fresh blueberries at their very best, this classic Blueberry Pie is absolutely worth bookmarking for your next baking session.

Variations to Try

Once you’ve nailed the original, this recipe is wonderfully adaptable. Small tweaks can take it in completely different but equally delicious directions.

Here are some popular variations to experiment with:

Lemon Poppy Seed Blueberry Bread: Add 2 tablespoons of poppy seeds to the dry ingredients before whisking. They add a subtle crunch and a beautifully speckled appearance to each slice.
Cream Cheese Swirl: Beat together 4 oz (115g) cream cheese, 2 tablespoons of sugar, and 1 egg yolk until smooth. Drop spoonfuls onto the batter in the pan and swirl gently with a knife before baking for a creamy, tangy ribbon running through the loaf.
Blueberry Lemon Muffins: Divide the same batter into a greased 12-cup muffin tin and bake at 375°F (190°C) for 18 to 22 minutes. You get 12 individually portioned muffins that are perfect for grab-and-go breakfasts or gifting.
Streusel-Topped Version: Skip the glaze and instead mix 3 tablespoons of cold butter, 3 tablespoons of flour, and 3 tablespoons of sugar together until crumbly. Sprinkle over the batter before baking for a crunchy, buttery topping.
Almond Blueberry Lemon Bread: Replace ¼ cup (25g) of the all-purpose flour with almond flour for a slightly denser, nuttier crumb. A small splash of almond extract in place of half the vanilla pairs beautifully with the lemon.
Dairy-Free Version: Swap the butter for melted coconut oil, replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes), and use full-fat coconut yogurt in place of sour cream.

Storage and Reheating

This lemon blueberry bread stores very well, and many people find it tastes even better the day after baking as the lemon flavor deepens overnight.

Here is how to keep it fresh:

Room Temperature: Wrap the loaf tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. The glaze helps seal in moisture and keeps the crust from drying out.
Refrigerator: Storing in the fridge extends the shelf life to about 5 days. Always bring refrigerated slices to room temperature before eating for the best texture, or warm them briefly to restore the soft crumb.
Freezer: This bread freezes beautifully. Wrap individual slices tightly in plastic wrap, then place them in a labeled zip-top freezer bag. They keep well for up to 3 months without losing quality.
Reheating: Microwave frozen slices for 25 to 30 seconds until warmed through, or let them thaw at room temperature for about 30 minutes. For a slightly crisped exterior, place thawed slices in a 300°F (150°C) oven for 5 to 8 minutes.

If you enjoy easy quick breads with a fruity tropical twist, this Pineapple Quick Bread Recipe is another must-try loaf to add to your baking list.

Nutritional Facts

The following values are approximate per serving, based on cutting the loaf into 10 equal slices with the lemon glaze included. Actual values will vary based on exact brands, ingredient substitutions, and slice thickness.

Nutrient	Amount Per Serving
Calories	295
Total Fat	11g
Saturated Fat	6.5g
Cholesterol	60mg
Sodium	195mg
Total Carbohydrates	46g
Dietary Fiber	1g
Total Sugars	28g
Protein	4g
Vitamin C	5mg
Calcium	65mg
Iron	1.3mg

Another favorite for blueberry lovers: Blueberry Smoothie Recipe Without Yogurt

Health Benefits of Key Ingredients

This lemon blueberry bread is absolutely a treat, but several of its core ingredients bring real nutritional value worth noting. It is a delicious way to include a handful of wholesome ingredients in a homemade bake.

Here is what the key ingredients contribute:

Blueberries are among the most antioxidant-rich foods available. They are packed with anthocyanins, vitamin C, vitamin K, and dietary fiber, all of which support heart health, brain function, and a strong immune system.
Lemons are an excellent source of vitamin C, which supports immune health and helps the body absorb iron from plant-based foods. Lemon zest also contains flavonoids linked to anti-inflammatory benefits.
Eggs provide complete, high-quality protein and are rich in vitamins B12, D, and choline, a nutrient that plays an important role in brain health and liver function.
Sour cream contributes calcium and phosphorus for strong bones, and versions made with live cultures offer probiotics that may support gut health.
Butter delivers fat-soluble vitamins A, D, E, and K, which are essential for immune function, skin health, and proper calcium absorption throughout the body.

For a celebration-worthy dessert that uses the same bright lemon flavor, the Lemon Velvet Cake Recipe is a stunning, impressive option for special occasions.

Frequently Asked Questions

1. Can I Use Frozen Blueberries Instead of Fresh?

Yes, you absolutely can use frozen blueberries in this recipe. Do not thaw them before folding them into the batter.

Thawed blueberries release too much liquid, which can create purple streaks throughout the bread and make the interior gummy. Folding them in straight from the freezer, while still firm and cold, works just as well as fresh.

2. Why Did My Blueberries Sink to the Bottom?

The most common reason blueberries sink is that they were not coated in flour before going into the batter. Tossing them in a tablespoon of flour gives the berries a slightly tacky surface that helps them grip the surrounding batter and stay suspended as the loaf rises and bakes.

Using very large, heavy blueberries can also contribute to sinking, so smaller to medium-sized berries tend to hold their position better in the loaf.

3. What Can I Substitute for the Sour Cream?

Full-fat Greek yogurt is the most reliable swap and produces nearly identical results in terms of texture and moisture. Plain regular yogurt also works, though the loaf may be very slightly less rich.

You can also use buttermilk in a pinch, but reduce the quantity to about 6 tablespoons (90ml) since buttermilk is much thinner than sour cream and will make the batter looser if used in the same amount.

4. How Do I Know When the Bread Is Fully Baked?

Insert a toothpick or thin cake tester into the very center of the loaf. If it comes out clean or with only one or two moist crumbs attached, the bread is done.

If it comes out with wet, gooey batter still clinging to it, the bread needs more time. Cover the top loosely with a sheet of aluminum foil to prevent over-browning, and continue baking in 5-minute increments until the toothpick test passes.

5. Can I Make This Bread Ahead of Time?

This bread actually tastes even better the day after baking, as the lemon flavor deepens and the crumb becomes even more moist as it rests. Bake it a day in advance, cool it completely, and wrap it tightly in plastic wrap without adding the glaze.

Add the glaze the next morning, just before serving, for the freshest and most polished appearance.

Read Also: Cream Cheese Frosting Recipe

Lemon Blueberry Bread

Steven

This bright and tender lemon blueberry bread is packed with fresh citrus flavor, juicy blueberries, and a buttery crumb that stays moist for days, thanks to a secret dose of sour cream in the batter.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Course Breakfast, Brunch, Snack

Cuisine American

Servings 10 slices

Calories 295 kcal

Equipment

9×5-inch loaf pan - 23x13cm
Microplane zester
Electric hand mixer - or stand mixer
Large mixing bowls - two
Small mixing bowl - for the glaze
Rubber spatula
Cooling rack
Parchment paper
Whisk
Toothpick - or thin cake tester

Ingredients

2 cups all-purpose flour - 250g
1 tablespoon all-purpose flour - 8g, reserved for coating the blueberries
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter - 113g, softened to room temperature
1 cup granulated sugar - 200g
2 large eggs - room temperature
1 teaspoon pure vanilla extract
2 tablespoons fresh lemon zest - from approximately 2 large lemons
3 tablespoons fresh lemon juice
1/2 cup full-fat sour cream - 120g, room temperature
1 1/2 cups fresh or frozen blueberries - 225g, do not thaw if using frozen

For the Lemon Glaze

1 cup powdered sugar - 120g, sifted
2-3 tablespoons fresh lemon juice - added gradually until the glaze is pourable

Optional Serving Suggestions

whipped butter - for serving
cream cheese - for serving
lightly sweetened whipped cream - for serving
vanilla bean ice cream - for serving

Instructions

Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly and line the bottom and long sides with a parchment sling for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Toss the blueberries with the reserved tablespoon of flour until lightly coated. Set aside.
In a large bowl, beat the softened butter and sugar on medium-high speed for 3-4 minutes until pale and fluffy.
Beat in the eggs one at a time, then mix in the vanilla, lemon zest, and lemon juice.
Mix in the sour cream on low speed until just incorporated.
Fold the dry ingredients into the wet with a spatula until no large streaks of flour remain. Be careful not to overmix.
Fold the flour-coated blueberries gently into the batter with a few strokes.
Pour the batter into the prepared pan and smooth the top. Bake on the center rack for 55-65 minutes.
Check for doneness with a toothpick; it should come out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
Cool the loaf in the pan for 15 minutes, then lift it out using the parchment sling and cool completely on a rack.
Whisk together the sifted powdered sugar and lemon juice until smooth and pourable. Drizzle over the cooled loaf and let set for 10 minutes.

Notes

Room temperature ingredients: Ensure butter, eggs, and sour cream are at room temperature for a smooth, emulsified batter. Pull them from the fridge 30-45 minutes before you start.
Blueberry tip: Tossing blueberries in flour is essential to prevent them from sinking to the bottom. This creates a surface the batter can grip.
Don’t overmix: Once the flour is added, fold only until just combined. Overmixing develops gluten and results in a tough, dense loaf.
Testing doneness: Use a toothpick to test the center. It should come out clean or with just a few moist crumbs, not wet batter.
Frozen blueberries: You can use frozen blueberries straight from the freezer; do not thaw them, as they will release excess liquid and color the batter.
Substitutions: Full-fat Greek yogurt is an excellent substitute for sour cream and yields a similarly moist crumb.
Storage: Store wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days. This bread also freezes beautifully for up to 3 months.
Make-ahead: This bread tastes even better the day after baking. Bake it a day in advance, cool completely, and add the glaze just before serving for the freshest look.

Keyword blueberry loaf, lemon blueberry bread, lemon dessert, quick bread

Final Thoughts

Lemon blueberry bread is the kind of recipe that never goes out of style.

It is bright, fresh, comforting, and easy enough to pull together any morning of the week without any advance planning or special equipment.

Once you taste that first slice, sweet from the blueberries and zingy from the lemon with that glossy glaze soaked into the crust, you will completely understand why this loaf gets made again and again in so many home kitchens.

Give this recipe a try, and drop a comment below to let me know how it turned out. I would love to hear which variation you tried or if you put your own spin on it.

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