Lemon Blueberry Bread Made Easy—No Kneading Required

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Introduction

Raise your hand if you love recipes that look like they took hours of effort but secretly only required a bowl, a spoon, and a few minutes of your time. 🙋‍♀️ Yep, I’m right there with you. That’s why I’m so excited to share this recipe for Lemon Blueberry Bread Made Easy—No Kneading Required.

This bread is everything I love about baking: simple, stress-free, and absolutely bursting with flavor. Imagine a tender, moist loaf, lightly tangy from fresh lemon juice and zest, perfectly balanced with the natural sweetness of juicy blueberries. It’s a bread that feels like sunshine baked into every slice.

Here’s the best part: you don’t need yeast, you don’t need a stand mixer, and you definitely don’t need to knead. This is a classic quick bread, which means baking soda and baking powder do all the heavy lifting for you. It’s basically magic. ✨

I first baked this loaf on a lazy Sunday when I had a handful of blueberries in the fridge and one lonely lemon sitting on my counter. Instead of making muffins (again), I thought, “Why not try something new?” The result was this golden loaf that quickly disappeared in my household. Now, it’s my go-to recipe when I want something bright, sweet, and easy to share.

Whether you serve it for brunch, an afternoon snack, or dessert with a dollop of whipped cream, this bread is guaranteed to be a crowd-pleaser. Let’s dive in!

Ingredients

Here’s everything you’ll need for Lemon Blueberry Bread Made Easy—No Kneading Required:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted (or coconut oil for dairy-free)
  • 3/4 cup granulated sugar (swap with coconut sugar for less refined sweetness)
  • 2 large eggs
  • 1/2 cup plain Greek yogurt (or non-dairy yogurt for vegan)
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 cup fresh or frozen blueberries (don’t thaw if frozen)
  • 1 tsp vanilla extract

Optional Glaze (highly recommended):

  • 1/2 cup powdered sugar
  • 1 tbsp lemon juice

Substitution Ideas

  • Gluten-Free: Use a 1:1 gluten-free flour blend.
  • Vegan: Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and swap yogurt for coconut yogurt.
  • Low-Sugar: Use a sugar alternative like monk fruit or erythritol.
  • Berry Swap: Try raspberries, blackberries, or even chopped strawberries.

Step-by-Step Instructions

This bread is truly beginner-friendly. Here’s how to whip it up:

Step 1: Prep the pan

Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Mix the dry ingredients

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

Step 3: Combine the wet ingredients

In a large mixing bowl, whisk melted butter and sugar until smooth. Add the eggs one at a time, mixing well after each. Stir in Greek yogurt, lemon juice, lemon zest, and vanilla extract.

Step 4: Bring it together

Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix—this keeps the bread tender and soft.

Step 5: Add the blueberries

Toss the blueberries with a teaspoon of flour (this prevents them from sinking to the bottom). Gently fold them into the batter.

Step 6: Bake

Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool and glaze

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Once fully cooled, whisk together powdered sugar and lemon juice to create a glaze. Drizzle over the bread for that bakery-style finish.

Extra Tips

✨ Serving Suggestions

  • Serve warm with a smear of butter or cream cheese.
  • Pair with tea or coffee for a cozy afternoon snack.
  • Dress it up with a scoop of vanilla ice cream for dessert.

✨ Storage

  • Store at room temperature in an airtight container for up to 3 days.
  • Refrigerate for up to a week.
  • Freeze slices individually in plastic wrap, then place in a freezer bag for up to 2 months. Just thaw at room temp or warm in the microwave.

✨ Variations

  • Lemon Poppy Seed Twist: Add 1 tbsp poppy seeds.
  • Citrus Mix-Up: Use lime or orange zest instead of lemon.
  • Nutty Crunch: Stir in 1/2 cup chopped walnuts or almonds.

Nutritional Information (per slice, approx.)

  • Calories: 230
  • Protein: 4g
  • Carbohydrates: 32g
  • Fat: 10g
  • Fiber: 2g
  • Sugar: 18g

(Source: The East Coast Kitchen)

FAQ Section

Q: How long does Lemon Blueberry Bread Made Easy—No Kneading Required take to make?
A: About 15 minutes of prep and 50–60 minutes of baking. So you’ll have warm, fresh bread in just over an hour.

Q: Can I substitute the blueberries?
A: Absolutely! Raspberries, blackberries, or even diced peaches work beautifully.

Q: Can I freeze this bread?
A: Yes! Wrap individual slices or the whole loaf tightly in plastic wrap, then freeze. Thaw overnight in the fridge or reheat gently in the oven.

Conclusion

There you have it—Lemon Blueberry Bread Made Easy—No Kneading Required, a recipe that’s as simple as it is delicious. It’s bright, tangy, sweet, and bursting with blueberries, all wrapped up in a soft, tender loaf. Best of all, it’s quick and fuss-free, making it perfect for both beginner bakers and seasoned pros looking for a no-stress recipe.

So go ahead—grab those lemons, toss in some blueberries, and bake up a loaf of sunshine. And when you do, don’t forget to share a photo, tag me on social media, and leave a comment below. I can’t wait to see your beautiful loaves and hear how you enjoyed this recipe. Happy baking! 🍋💙