Blueberry Lemon Tea Bread

Name: Blueberry Lemon Tea Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 1 cup fresh blueberries; 1/2 cup granulated sugar; 1/4 cup unsalted butter, softened; 2 large eggs; 1/2 cup sour cream; 1 tablespoon lemon zest; 1 tablespoon lemon juice; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt

Highlighted under: Cakes & Sweet Treats

I absolutely love making blueberry lemon tea bread, especially on lazy weekends when I have some time to indulge in a baking project. The fresh blueberries combined with the zesty lemon create a delightful balance that makes each slice uniquely refreshing. This recipe has become a staple in my kitchen, not just for its wonderful taste but also because it fills the home with the most incredible aroma while baking. Plus, it’s perfect for an afternoon snack or served alongside a warm cup of tea.

Created by

Noelle Chambers

Last updated on 2026-02-10T18:57:36.600Z

During my numerous attempts at baking, I stumbled upon the idea of combining blueberries and lemon in a tea bread, which was an absolute game-changer. The bright, zesty flavor of lemon enhances the natural sweetness of the blueberries, creating a harmonious blend that dances on your palate. I often recommend opting for fresh berries when possible, as they give the most vibrant flavor and moisture to the bread.

Additionally, I discovered that adding a bit of sour cream into the batter not only keeps the bread moist but also enriches its texture. The key to achieving the perfect loaf is ensuring that you don’t overmix the batter—this step is essential to maintain a tender crumb. It’s a lovely treat for gatherings or simply enjoying at home!

You'll Love This Recipe Because
Fresh blueberries bursting with flavor in every bite
Zesty lemon adds a delightful tang
Perfectly moist and perfect for any time of day

Understanding the Ingredients

Each ingredient in this Blueberry Lemon Tea Bread plays a crucial role in achieving the perfect texture and flavor. The all-purpose flour provides the necessary structure, while the sour cream contributes moisture and tenderness, preventing the bread from becoming dense. The combination of eggs and butter creates a rich flavor, and the baking powder and baking soda work together to achieve that delightful rise you want in quick breads.

Fresh blueberries are a star in this recipe, offering bursts of sweet and tart flavors. When incorporating them, a tip I find helpful is to toss the blueberries in a little bit of flour before folding them into the batter. This helps them distribute evenly throughout the bread and prevents them from sinking to the bottom during baking.

The Baking Process

Baking time is essential when making this bread. You want to keep a close eye on it after the 50-minute mark. It's ready when the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top browns too quickly, you can loosely cover it with aluminum foil to allow the inside to bake without overcooking the crust.

Allowing the bread to cool in the pan for about 10 minutes is important for maintaining its shape. If you let it cool too long, it may stick to the pan. Once you transfer it to a wire rack, this step helps to avoid a soggy bottom, allowing air to circulate and ensuring your bread remains fluffy and dry.

Storing and Serving Suggestions

This Blueberry Lemon Tea Bread can be made ahead of time and stored for a few days at room temperature in an airtight container. For longer storage, consider wrapping it tightly in plastic wrap and then in foil before placing it in the freezer. It will maintain its flavor and texture for up to three months. When you're ready to enjoy it, allow it to thaw at room temperature or warm slices in the microwave for a few seconds.

Serve this delicious bread with a spread of butter or lemon curd for an extra zest. It pairs wonderfully with a cup of herbal tea or a refreshing glass of lemonade. For variations, feel free to experiment with other berries or citrus zests, adjusting the quantities slightly to maintain the bread's moisture balance.

Ingredients

For the Bread

2 cups all-purpose flour
1 cup fresh blueberries
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
2 large eggs
1/2 cup sour cream
1 tablespoon lemon zest
1 tablespoon lemon juice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

Mix Dry Ingredients

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

Cream Butter and Sugar

In a separate bowl, cream the softened butter and sugar until light and fluffy.

Add Eggs and Sour Cream

Add the eggs, sour cream, lemon zest, and lemon juice to the butter mixture, blending well.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, folding until just combined. Be careful not to overmix.

Fold in Blueberries

Gently fold in the fresh blueberries.

Bake

Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean.

Cool and Serve

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Pro Tips

For an extra touch, consider drizzling a simple lemon glaze over the cooled bread to enhance the flavor even further.

Common Troubleshooting

If your bread doesn't rise as expected, it could be due to old baking powder or baking soda. Ensure you're using fresh leavening agents for optimal results. Additionally, if the edges of your bread bake faster than the center, consider lowering the oven temperature by 25°F. This allows the center to catch up without burning the outside.

Another common issue is a dense texture. If your batter was overmixed, it could lead to gluten development, making the bread tough. Mix gently until just combined, and remember, it's okay if the batter looks a bit lumpy – that's perfectly normal!

Ingredient Substitutions

If you're looking to reduce dairy in this recipe, unsweetened applesauce can be used in place of sour cream, yielding a similar moisture content. Additionally, for a vegan option, substitute eggs with flax eggs made from ground flaxseed and water; this provides binding while keeping the texture in check.

For a twist on flavor, you can replace the blueberries with raspberries or blackberries, noting that their varying moisture can subtly change the baking times. If opting for frozen berries instead, don’t thaw them before folding them into the batter; this helps prevent excess moisture from affecting the bread's structure.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just be sure to toss them in a little flour before adding to the batter to prevent them from sinking.

→ How do I store the leftover bread?

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

→ Can I substitute other fruits?

Absolutely! You can substitute the blueberries with raspberries or cranberries for a different flavor profile.

→ Is the recipe easily doubled?

Yes, you can double the ingredients to make two loaves, just ensure you have appropriate baking pans.