Ok, so first of all… yes, we’re making a bread that takes one bowl, requires zero mixers, and has all the lemony-blueberry vibes your taste buds secretly dream about. Wild, right?
I’m not gonna lie—this recipe was born out of equal parts hunger and laziness. I wanted something cozy, something that felt homemade (but not, like, “elbow deep in flour for 3 hours” homemade), and something that felt like it came with a hug. This bread? It delivered. And then some.
Also, let’s just be real—lemon and blueberry together is one of those combos that never misses. They’re the Beyoncé and Jay-Z of flavor duos. Add a little sugar, a pinch of salt, and boom: you’ve got something soft, tart, sweet, and worthy of bragging to your friends about. Or hiding from them. No judgment either way.
So if you’ve had a long day, or just need something that feels good to eat with your coffee tomorrow morning (or tonight, no one’s checking), this is it. This is the bread. Let’s make it.
What You’ll Need
Let’s break it down nice and easy so you’re not stuck Googling substitutions halfway through. Here’s everything that goes into this little loaf of magic:
| Ingredient | Amount | Notes |
|---|---|---|
| Granulated sugar | 1 cup (200g) | White sugar does the job perfectly here |
| Lemons (zested) | 2 | Wash them well if you’re zesting! |
| Olive oil | ½ cup (118 ml) | You can use any neutral oil |
| Vanilla extract | 1 tsp | Adds warmth, balances the citrus |
| Eggs (large) | 2 | Room temp if possible |
| Lemon juice | 2 Tbsp | Freshly squeezed is best |
| Sour cream or yogurt | ½ cup (120g) | Whole milk kind, please |
| Baking powder | 1½ tsp | Gives it that beautiful lift |
| Kosher salt | ½ tsp | Enhances everything |
| All-purpose flour | 1½ cups (195g) | Regular, unbleached works great |
| Blueberries | 1 to 1½ cups | Fresh or frozen, doesn’t matter |
| Turbinado sugar | For topping | Optional but very recommended |
And no, you don’t need to be a “baker” to make this. If you can stir things and pour things, you can do this.
Let’s Talk Tools
Now because we’re keeping this whole thing in one bowl (bless), you won’t need a whole kitchen full of gear.
Here’s the lineup:
- One big mixing bowl
- A whisk
- Rubber spatula or wooden spoon
- A zester or fine grater
- Measuring cups and spoons
- 9×5 inch loaf pan
- Parchment paper or cooking spray
- Toothpick (for testing doneness)
And if you want to get fancy, a little cooling rack is always nice. But that’s totally optional.
How to Make It (Step-by-Step)
This is where the magic happens. Or at least where the deliciousness begins. Take your time, but honestly, this all comes together faster than you think.
- Preheat your oven to 350°F. Grease or line your loaf pan with parchment paper. You don’t want to wrestle your bread out of the pan later. Trust me.
- Zest your lemons directly into your sugar. Here’s the thing—zest is where all the flavor is hiding. Rub it in with your fingers until the sugar looks a little damp and smells like sunshine.
- Whisk in your olive oil and vanilla. You want everything looking smooth and emulsified. Kind of like a dressing, but, you know, sugar-y.
- Crack in your eggs, one at a time. Whisk after each until the mixture gets pale and creamy. You’re building structure, but also good vibes.
- Add your lemon juice and sour cream (or yogurt). The batter might look a little curdled. That’s ok. Everything is fine. Keep going.
- Sprinkle the baking powder and salt over the surface. Don’t just dump them in—sprinkle. Helps distribute things evenly.
- Add the flour. Now stir gently. You want to stop when things are just combined. If there’s still a tiny streak of flour in there, you did it right.
- Toss in the blueberries. Fold them in carefully. If you’re using frozen ones, don’t thaw them—they’ll stay whole and won’t dye the whole batter purple.
- Pour the batter into your loaf pan. Smooth out the top, then scatter a few blueberries and a generous sprinkle of turbinado sugar over it.
- Bake for 65–75 minutes. The top should be golden brown and a tester should come out clean or with just a few crumbs.
- Cool in the pan for 15 minutes. Then lift it out and let it cool completely on a rack (if you can wait that long).
That’s it. That’s the whole thing. And yes, your kitchen now smells like a little slice of heaven.
Pro Tips to Level You Up
Let’s make your first time with this recipe totally foolproof.
- Use room temp eggs. Cold eggs = a clumpy batter. Set them out 20 mins before, or run them under warm water.
- Rub the zest into the sugar. Don’t skip this step. It’s simple, but gives you that punchy lemon flavor all the way through.
- Don’t overmix once the flour goes in. Stir until combined, then STOP. Overmixing leads to dense bread, and we want tender and fluffy.
- Reserve a few blueberries for the top. It’s prettier. You eat with your eyes first, right?
- Start checking around 60 minutes. Every oven is a little different. Yours might bake a little faster or slower.
Substitutions and Variations
You know I love a good swap. Life’s too short to run to the store for one missing ingredient.
| If you’re missing… | Try this instead |
|---|---|
| Olive oil | Avocado oil, canola oil, or melted butter |
| Sour cream/yogurt | Buttermilk or full-fat Greek yogurt |
| All-purpose flour | 1:1 gluten-free flour blend |
| Eggs | Flax eggs (1 Tbsp flax + 3 Tbsp water per egg) |
| Blueberries | Raspberries, chopped strawberries, or blackberries |
Want to jazz it up? Add a teaspoon of almond extract or fold in a handful of white chocolate chips. You can even turn this into muffins (reduce the bake time to 20–25 minutes).
Make-Ahead Tip (If You’re the Planner Type)
You can absolutely mix the dry ingredients ahead and store them in a sealed container. Then when the craving hits, just add the wet ingredients and bake.
This is also a great one to double. Make one loaf now, freeze one for later. Future You will be so grateful.
Nutrition Breakdown
Let’s do a quick nutrition check-in:
| Per Slice (approx) | Amount |
|---|---|
| Calories | 220–240 |
| Carbs | 30–35g |
| Fat | 10–12g |
| Protein | 3–4g |
| Fiber | 1–2g |
Blueberries bring antioxidants and a bit of fiber, while lemon gives you vitamin C and that bright flavor punch. You can lower sugar by using ¾ cup and adding a bit of maple syrup or honey if needed.
Leftovers and Storage
You made it. You baked it. Now here’s how to keep it fresh:
- Counter: Wrap tightly or store in a sealed container. Good for 2–3 days.
- Fridge: Keeps well for up to a week. Warm a slice before eating.
- Freezer: Slice the cooled loaf, wrap each piece in parchment, then into a freezer bag. Just grab and toast when needed.
Warm it up, add some butter or honey on top, and you’ve got a snack that feels like it came from a cute bakery (but better, because you made it).
FAQ
Can I use frozen blueberries?
Yes! Don’t thaw them. Just toss straight into the batter. Less mess, no bleeding.
Why is rubbing lemon zest into sugar important?
Because that’s where all the lemon oil lives. You want that in your bread, not stuck to the side of a grater.
Can I make muffins out of this recipe?
Totally. Just line a muffin tin and bake for 20–25 minutes. Watch for golden tops and a clean toothpick.
My bread sank in the middle. What happened?
Could be underbaked, or maybe your baking powder was old. Next time, check doneness at the center—it should hit about 200°F.
Can I add a glaze?
Of course. Mix powdered sugar with lemon juice and drizzle away. Or just eat it plain. It’s amazing either way.
Wrap Up
You made it to the end—and you’re dangerously close to having one of the coziest, brightest, most satisfying loaves of bread sitting on your counter. All you need is one bowl, a few pantry staples, and a little curiosity to see what lemon and blueberry can do when they hang out in your oven for a bit.
Try it. Slice it. Take a bite while it’s still warm. Then let me know how it went. I’d love to hear your tweaks, your questions, or if you just want to say “I MADE BREAD AND I’M A LEGEND”… I fully support that energy.
Let’s bake again soon, yeah?
