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: 2 cups all-purpose flour; 1 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, melted; 1/2 cup plain yogurt; 2 large eggs; 1 tablespoon lemon zest; 1 1/2 cups fresh blueberries

Highlighted under: Dessert Delights

I absolutely adore baking, and this Blueberry Lemon Tea Bread has become a beloved favorite in my kitchen. The combination of tangy lemon zest and sweet blueberries creates a delightful harmony of flavors that we can't resist. It’s perfect for afternoon tea or as a quick breakfast treat. I adore serving it warm with a pat of butter, letting the richness of the bread shine through. Whether you're a seasoned baker or trying your hand at bread for the first time, this recipe is simple yet utterly satisfying, ensuring a perfect result every time.

Created by

Brianna Tate

Last updated on 2026-02-01T18:01:35.641Z

When I first tried to concoct this Blueberry Lemon Tea Bread, I was inspired by the burst of summer flavors. I used fresh blueberries and a generous amount of lemon zest to create a bread that's not only fragrant but also vibrant. By using yogurt in the batter, I found that it gives the loaf an incredibly moist texture, which I always look for in my baked goods.

What I love most about this recipe is how versatile it is. I’ve experimented with adding poppy seeds and even a drizzle of lemon glaze on top for extra sweetness. The key is to not overmix the batter; a few lumps are perfectly fine. This ensures the blueberries don’t break apart and that the bread remains fluffy and light.

Why You Will Love This Recipe
Bright citrus notes complement juicy blueberries perfectly
Moist and tender crumb that melts in your mouth
Perfect for breakfast, snacks, or tea time

Baking Technique Tips

The key to achieving a beautifully moist and tender crumb in your Blueberry Lemon Tea Bread lies in avoiding overmixing the batter. When you combine the wet and dry ingredients, mix just until you see no more dry flour. This can help prevent the bread from becoming dense. I also recommend using a rubber spatula to fold in the blueberries gently, as it will help you distribute them without crushing the delicate fruit.

Another important step is to ensure your Butter is completely melted but not too hot. If the butter is too warm, it can cook the eggs in your mixture, leading to an undesired texture. Let the melted butter cool for a few minutes before whisking it with the yogurt and eggs. You'll know the mixture is ready when it's smooth, glossy, and all ingredients are well-combined.

Ingredient Insights

Fresh blueberries are the star of this recipe, contributing juicy bursts of sweetness that contrast beautifully with the tangy lemon zest. If fresh blueberries are not available, you can substitute them with frozen ones, but make sure to toss them in a little flour before adding to the batter. This prevents them from sinking to the bottom during baking and gives you a better distribution throughout the bread.

The role of yogurt in this recipe should not be overlooked. It enhances the moisture of the bread while giving it a slight tang that pairs wonderfully with the lemon flavor. If you're looking for a dairy-free option, consider using non-dairy yogurt or applesauce, both of which will keep the desired moist texture intact without compromising on flavor.

Ingredients

For the Bread

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup plain yogurt
2 large eggs
1 tablespoon lemon zest
1 1/2 cups fresh blueberries

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, combine the flour, sugar, baking powder, and salt. Whisk them together until evenly mixed.

Combine Wet Ingredients

In a separate bowl, whisk together the melted butter, yogurt, eggs, and lemon zest until smooth.

Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients, and gently mix until just combined. Be careful not to overmix.

Fold in Blueberries

Gently fold in the fresh blueberries, ensuring they are evenly distributed without breaking them.

Bake

Transfer the batter to the prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.

Cool

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 burst of flavor, try adding a tablespoon of lemon juice to the wet ingredients or sprinkle some coarse sugar on top before baking for a lovely crunch.

Make-Ahead and Storage

This Blueberry Lemon Tea Bread can easily be made ahead of time, which is especially handy for busy mornings or unexpected guests. After baking and cooling, wrap the bread tightly in plastic wrap or aluminum foil and store it at room temperature for up to three days. If you want to keep it longer, slice the bread and freeze it in an airtight bag for up to three months. Reheat your slices directly in the toaster for a delicious quick breakfast.

I love to serve this bread warm with butter, but you can also enjoy it plain or slathered with cream cheese for a richer bite. If you're feeling adventurous, try adding a sprinkle of chopped nuts or a drizzle of honey on top to elevate the flavors even further. It's a versatile treat, suitable for breakfast, snacks, or as a delightful addition to your tea time.

Troubleshooting Common Issues

If your Blueberry Lemon Tea Bread comes out too dense, it could be due to overmixing the batter or using too much flour. Always measure flour accurately—spoon it into the measuring cup and level it off with a knife. If you accidentally added too much, consider reducing the flour by a couple of tablespoons next time. Remember, the batter should be thick but not dry.

Sometimes the bread may not rise as much as you'd like. To promote a good rise, make sure your baking powder is fresh; it should produce bubbles when mixed with liquid. If you're unsure, test your baking powder by adding a teaspoon to warm water; it should fizz immediately. Also, avoid opening the oven door during baking, as this can cause temperature fluctuations that affect the bread's rise.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries! Just be sure to fold them into the batter while still frozen to prevent them from bleeding into the bread.

→ How should I store the bread?

Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate it to extend its freshness.

→ Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend, but be sure to check the mix's recommendations for liquid adjustments.

→ What can I pair this bread with?

This delicious tea bread pairs beautifully with tea or coffee, and can be served with butter, cream cheese, or a light glaze.