Blueberry Lemon Tea Bread

Name: Blueberry Lemon Tea Bread
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 slices
Ingredients: 1 cup fresh blueberries; 1 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 tbsp lemon zest; ½ cup buttermilk

Highlighted under: Easy Desserts Favorites

I absolutely adore baking, particularly when I can combine the zestiness of lemon with the sweetness of blueberries. This Blueberry Lemon Tea Bread perfectly captures both flavors, creating a delightful treat that I often enjoy with my morning tea. Its soft and moist texture makes it a fantastic snack for any time of day. I've experimented with various lemon and blueberry ratios, and this combination is my favorite, ensuring each bite bursts with juicy blueberries and a hint of citrus. I can't wait for you to try it yourself!

Created by

Ottoline Reeves

Last updated on 2026-02-10T21:29:36.281Z

When I first made this Blueberry Lemon Tea Bread, I was amazed by how the bright flavors meshed together. The fresh blueberries I used offered a juicy burst, while the lemon zest added a refreshing twist that made each slice irresistible. I realized that using fresh ingredients really elevates the flavor, making this bread a standout at any gathering.

Perfectly paired with a hot cup of tea or coffee, this bread is an ideal companion for leisurely mornings. The key to achieving the moist texture lies in not over-mixing the batter; this helps maintain the light crumb while keeping the blueberries intact for added bursts of flavor.

Why You'll Love This Recipe
Sweet blueberries combined with a refreshing zing of lemon
Moist and tender bread that pairs perfectly with tea
A simple recipe that delivers big flavor with minimal effort

The Role of Ingredients

Each ingredient in this Blueberry Lemon Tea Bread serves a specific purpose that contributes to its delightful flavor and texture. The fresh blueberries not only provide natural sweetness but also keep the loaf moist, thanks to their juiciness. Using buttermilk is key here as it adds tenderness and a subtle tanginess, enhancing the overall flavor. If you don’t have buttermilk, you can make a quick substitute by mixing regular milk with a tablespoon of white vinegar or lemon juice, letting it sit for about 5 minutes before using.

Lemon zest may seem like a small addition, but it packs a punch of flavor. The essential oils in the zest release a bright, citrusy fragrance that permeates the bread, making each slice a fragrant delight. When grating lemon, be sure to avoid the white pith, which can impart bitterness. I recommend using a microplane for the finest results, as it helps achieve a smooth texture.

Baking Tips for Success

Proper mixing is crucial to achieving the perfect loaf. When creaming the butter and sugar, ensure you beat them until the mixture is fluffy and light—this usually takes about 3 to 5 minutes. This aeration will help the bread rise beautifully in the oven. When incorporating the dry ingredients and buttermilk, mix just until combined to avoid overworking the batter, which can lead to a denser texture.

Monitoring your baking time is essential. Every oven is different, so start checking for doneness at around 45 minutes by inserting a toothpick in the center. If it comes out clean or with a few moist crumbs, the bread is ready. If not, give it an additional 5 minutes and keep a close eye on it to avoid overbaking, which can dry out the bread.

Ingredients

For the Bread

1 cup fresh blueberries
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp lemon zest
½ cup buttermilk

Instructions

Instructions

Preparation Steps

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and set aside.

Mix Dry Ingredients

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

Cream Butter and Sugar

In another bowl, beat the softened butter and granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition.

Combine Ingredients

Stir in the vanilla extract and lemon zest. Gradually add the dry ingredients alternately with buttermilk, starting and ending with the dry mixture.

Fold in Blueberries

Gently fold in the fresh blueberries, being careful not to overmix.

Bake

Pour the batter into the prepared loaf pan and bake in the preheated oven for 45-50 minutes or until a toothpick inserted comes out clean.

Cool and Serve

Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Enjoy Your Bread!

Pro Tips

For extra flavor, drizzle a simple lemon glaze over the cooled bread using powdered sugar and lemon juice.

Storing and Freezing

To keep your Blueberry Lemon Tea Bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want to extend its shelf life, consider freezing it. Once cooled completely, wrap the bread tightly in plastic wrap, then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When you're ready to enjoy it, let it thaw in the refrigerator overnight or at room temperature for a few hours.

For best results, slice the bread before freezing so you can take out individual pieces as needed. To reheat, simply toast slices in a toaster or warm them in an oven preheated to 350°F (175°C) for about 10 minutes, allowing the flavors to revive.

Serving Suggestions

This bread pairs beautifully with a variety of accompaniments, such as a dollop of lemon curd or cream cheese for a richer flavor. You can also enjoy it plain with a cup of tea or coffee for a delightful breakfast or afternoon snack. For added texture, consider sprinkling a handful of coarse sugar on top before baking for a sweet, crunchy crust.

If you're feeling adventurous, try adding nuts like walnuts or pecans for an extra crunch, or incorporate a tablespoon of poppy seeds for a delightful twist. You could also experiment with different fruits; raspberries or blackberries could serve as excellent substitutes for blueberries, each providing a unique flavor profile that complements the lemon.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries! Just make sure to fold them in gently while still frozen to prevent the batter from turning blue.

→ How should I store leftovers?

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

→ Can I make this bread gluten-free?

Yes! You can substitute all-purpose flour with a gluten-free blend, making sure it contains xanthan gum.

→ What can I serve with this bread?

This bread pairs wonderfully with various spreads, such as cream cheese or a lemon curd, making it a versatile treat.