Blueberry Lemon Tea Bread

Name: Blueberry Lemon Tea Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 1 cup fresh blueberries; 1 lemon, zested and juiced; 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 1 cup powdered sugar; 1 tablespoon lemon juice

Highlighted under: Cozy Favorites

I love starting my mornings with a warm slice of Blueberry Lemon Tea Bread. The combination of tangy lemon and sweet blueberries creates a delightful flavor that wakes up my senses. This quick bread is simple to whip up and perfect for serving with a cup of tea or coffee. The citrusy aroma fills the kitchen as it bakes, and I can hardly wait to slice into it! Trust me, once you make this, it will quickly become a favorite in your household.

Created by

Elodie Fairfax

Last updated on 2026-02-01T16:25:35.671Z

When I first baked this Blueberry Lemon Tea Bread, I was surprised by how quickly it came together. The recipe is quite forgiving, and I loved seeing the batter transform as I folded in the fresh blueberries. My kitchen smelled heavenly as it baked, and the golden crust was just the icing on the cake, or in this case, the bread!

One detail that makes this recipe work so well is the inclusion of lemon zest. It really amplifies the flavor of the blueberries and adds that refreshing zing. If you want an extra burst of citrus, feel free to add a bit more lemon juice to your icing when glazing the bread.

        Why You'll Love This Recipe
        Bright lemon flavor that balances perfectly with juicy blueberries
Moist texture that stays fresh for days
Great as a breakfast treat or an afternoon snack

      

Understanding the Ingredients

The key to the scrumptious flavor of this Blueberry Lemon Tea Bread lies in the freshness of your ingredients. Using fresh blueberries—not frozen—ensures a burst of juicy flavor and a pleasing texture in every bite. When selecting your blueberries, look for firm, plump, and deep blue berries for the best results. If fresh blueberries are unavailable, you can substitute with frozen ones, but be sure to fold them in gently to prevent the batter from turning blue.

Lemon, both zest and juice, are crucial for bringing a bright and refreshing flavor to the bread. The zest contains essential oils that add aromatic notes, while the juice provides the necessary acidity to balance the sweetness of the sugar and blueberries. If you want to enhance the lemon flavor, consider increasing the zest slightly or adding a bit of extra lemon juice, but be cautious with too much liquid, as it can affect the batter's consistency.

Perfecting the Baking Process

Baking this tea bread requires careful attention to mixing. When combining the wet and dry ingredients, mix until just incorporated; overmixing can result in a denser texture, which is not ideal. The batter may appear slightly lumpy, and that’s perfectly fine. It's essential to have everything prepped before starting the mixing process to keep everything efficient and the batter from sitting too long, which can affect the rise during baking.

The baking time for this recipe can vary depending on your oven calibration and the type of loaf pan you use. A dark metal pan may cook faster than a light one. To ensure perfect doneness, start checking the bread at 50 minutes by inserting a toothpick in the center. If it comes out clean or with a few moist crumbs, it's done! The top should be golden and have a slight dome shape.

Storage and Variations

If you want to make this Blueberry Lemon Tea Bread ahead of time, it stores beautifully. Allow the bread to completely cool before wrapping it in plastic wrap and then aluminum foil, which will keep it fresh for up to a week at room temperature. For longer storage, consider freezing individual slices. Wrap them tightly in plastic wrap and place them in an airtight container, where they can last for up to three months. When ready to enjoy, just thaw at room temperature or pop a slice in the microwave for a quick reheat.

Feel free to experiment with variations! You can add nuts such as chopped walnuts or pecans for a delightful crunch, or swap out half of the blueberries for raspberries for a mixed berry lemon bread. If you're looking for a healthier alternative, you could try replacing up to half of the all-purpose flour with whole wheat flour or substituting Greek yogurt for buttermilk. Just keep in mind that these changes may alter the final texture slightly.

Ingredients

For the Bread

1 cup fresh blueberries
1 lemon, zested and juiced
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup buttermilk

For the Glaze

1 cup powdered sugar
1 tablespoon lemon juice

Make sure to use fresh blueberries for the best flavor, but frozen can work in a pinch. Adjust baking time slightly if using frozen.

Instructions

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

Mix Wet Ingredients

In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine Mixtures

Gradually add the dry mixture to the wet mixture, alternating with the buttermilk. Mix until just combined, being careful not to over mix.

Fold in Blueberries

Gently fold in the fresh blueberries until evenly distributed throughout the batter.

Bake

Pour the batter into the prepared loaf pan and bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.

Cool and Glaze

Once baked, remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack. For the glaze, whisk together the powdered sugar and lemon juice, then drizzle it over the cooled bread.

Let the bread sit for a few minutes for the glaze to set before slicing.

Pro Tips

For the best flavor, always use fresh lemons for zest and juice. You can also add poppy seeds for an extra crunch!

Serving Suggestions

Blueberry Lemon Tea Bread is versatile when it comes to serving. It pairs wonderfully with a variety of beverages, particularly a steaming cup of Earl Grey or chamomile tea. You can also enjoy it with a smear of cream cheese or a dollop of lemon curd to enhance the flavors and add a creamy component. This bread is perfect for brunch gatherings or simply as a delightful afternoon pick-me-up.

For an extra treat, consider turning slices of this bread into French toast. Simply dip in an egg mixture and cook on a griddle until golden brown. Serve with fresh berries and a dusting of powdered sugar for a gourmet breakfast experience that’s sure to impress.

Troubleshooting Tips

If your Blueberry Lemon Tea Bread doesn't rise as expected, it could be due to expired baking powder or baking soda. Always check your leavening agents before beginning to ensure they are fresh. If your bread is too dense, overmixing is often the culprit, so remember to mix only until ingredients are combined.

For those who struggle with even baking, rotate your loaf pan halfway through the cooking time. This promotes uniform heat distribution and can help prevent one side from browning too quickly. Also, if the top of your bread becomes too dark while baking, loosely cover it with aluminum foil for the remaining time.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries; just don't thaw them before adding to the batter.

→ How do I store leftovers?

Store leftover bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

→ Can this recipe be doubled?

Absolutely! You can double the ingredients and bake in two loaf pans for a larger batch.

→ What can I substitute for buttermilk?

You can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.