We Taste Tested Pepperidge Farm’s New Lemon Blueberry Bread

I don’t eat bread at home because, unfortunately, I am a product of ‘90s diet culture, but if I did, I would always have a loaf of frozen garlic bread in the freezer and a loaf of sweet bread in the fridge for breakfast. Is there any tastier, easier morning meal than a slice of subtly sweet cinnamon raisin bread toasted and slathered with salted butter? I don’t think so. If you feel the same way, I have good news: There’s a new Pepperidge Farm bread in town to give you an alternative to cinnamon raisin toast.

pepperidge farm lemon blueberry bread review

New Product

Pepperidge Farm Swirl Lemon Blueberry Bread

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First of all, this bread is very lovely to look at. The thick slices are a beautiful lemony yellow—kind of like a brioche—with purplish berries embedded in the body of the bread, both within and apart from the blueberry swirl. And the aroma is outrageous. If you like lemon danish or lemon poppy seed muffins, you gotta feast your nostrils on this bread. I’m pleased to report that the flavor lives up to the aesthetics and smell.

Pros: This new Pepperidge Farm bread is sweet without being too sweet. It’s definitely bread, not cake, although it is certainly a bit denser than a light bread like brioche. I love how thick the slices are and how natural the citrus flavor tastes. Would I take more blueberries? Sure, who wouldn’t? That said, the two slices I absolutely inhaled—one room temp, one toasted—had plenty of squishy berries (the ingredients indicate they might actually be cranberries, but I didn’t notice a district cranberry tang). When it’s toasted, this bread has excellent chew. It’s a real pleasure to eat.

Cons: This is barely a con, but I do think the lemon flavor becomes somewhat more subdued when the bread has been toasted. But that didn’t prevent me from enjoying my hot, buttered slice one dang bit.

Rating:

9.5/10

Sporks

About the Author

Howdy! I’m Gwynedd, Sporked’s managing editor. I live in Los Angeles and have access to the best tacos the U.S. has to offer—but I’m a sucker for a crunchy Old El Paso taco night every now and then. I’ve been at Sporked since 2022 and I’m still searching frozen mozzarella sticks that can hold a candle to restaurant sticks. Why you should trust me: I’ve been a journalist for 20 years (yikes), a consumer of food for 40-plus years, and I’m truly hard pressed to think of foods I don’t like (or that I can’t tolerate at the very least). Oh and one time I cooked my way through Guy Fieri’s cookbook and wrote about the journey through Flavortown. What I buy every week: Trader Joe’s Original Savory Thins. Fat free plain yogurt (usually Fage or Nancy’s). Honeycrisp apples. Sweet cream coffee creamer for my at-home Americanos. A frozen cauliflower crust pizza and some jarred mushrooms to top it with. Old El Paso Stand ‘N Stuff taco shells and Gardein Ground Be’f, even though I think “be’f” is a nightmarish contraction. Favorite ranking: Stouffer’s frozen dinners. I don’t own a microwave (I get my cancers the old fashioned way!), so I love taste testing things that I don’t really buy to eat at home. Least favorite ranking: Soy sauce. Don’t get me wrong, I love soy sauce—but consuming that much sodium in one sitting is probably illegal in some countries. Our frozen enchilada taste test was a close second; the smell of microwaved corn tortillas still haunts me.