Lemon blueberry bread made with freshly squeezed lemon juice, lemon zest and baked to perfection!
This easy Lemon blueberry bread makes a great sweet breakfast!
It’s an easy bread recipe – takes about 15 minutes to make, and you can use either fresh or frozen blueberries.
It’s quite refreshing to have a slice of this lemon blueberry bread for breakfast with a cup of hot tea or coffee! It works great as a coffee cake!
Make sure to coat the berries in flour before folding them into the batter – it will help prevent them from sinking!
If you have trouble retrieving your breads from the bread pan in one piece, I suggest greasing the pan with butter, then lining the bottom and 2 sides of it with parchment paper, and greasing the parchment paper too:
Then, add the cake batter to the pan. It should be about this much full:
And bake your blueberry lemon bread to perfection until tester comes out clean and the top is golden-brown:
Great breakfast and dessert! Super easy to make, this cake looks beautiful and is super tasty. This lemon blueberry bread might become of your favorite recipes!
- 1/3 cup butter melted
- 1 cup white sugar
- 1/4 cup lemon juice freshly squeezed
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup milk
- 2 tablespoons lemon zest grated
- 1 cup blueberries fresh or frozen
- 2 tablespoons all-purpose flour
- Preheat oven to 350 degrees F (175 degrees C).
- Butter an 8x4 inch loaf pan, line the bottom and two sides of the pan with the parchment paper, as shown in the photo.
- In a mixing bowl, beat together butter, 1 cup sugar, lemon juice and eggs.
- In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk.
- In the same bowl where you combined flour, add blueberries and toss them in 2 tablespoons of flour. This will help prevent blueberries from sinking.
- Fold in lemon zest, and blueberries into the batter. Pour batter into prepared pan.
- Bake in preheated oven for about 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 40 minutes on a wire rack.
Adapted from AllRecipes
Perfect every time substituting almond milk and Earth Balance spread for dairy free. It has become the most requested loaf from family and friends.
Thank you so much for this recipe.
I am so happy to hear that! Thank you for your comment!
Made this recipe exactly. Needed to add an additional 20 minutes of cook time as the middle was raw after 60 minutes. Otherwise, this was a perfect recipe
I am glad you liked this recipe! Thank you for your feedback!
Made this for breakfast and it was delicious
Thank you!
I made this for breakfast this morning and it was so good!!
So happy to hear that!
Just made this and it is AMAZING!! My family loved it too. I substituted all-purpose flour for 1-1 gluten free flour because I have celiac. Thanks!! 🙂
So glad you liked it! And so happy to hear that you were able to make this recipe gluten-free!
Blueberry bread is probably one of my favorite meals to have for breakfast. This recipe is perfect and even the kids who won’t eat fresh blueberries love it.
I am so glad this recipe was a success for you! 🙂
I’m on a Keto diet. Can I substitute almond flour and stevia sugar replacement in this recipe ?
Hi Diane! I’ve never used almond flour, so unfortunately, I do not know what changes are needed.
I’m going to try that and see how it works, I’ll let you know though.
Can I use cake flour instead of all purpose flour?
Yes, you can use cake flour in this recipe!
can it be baked in mini loaf pans??
Yes, you can! Just watch the baking times since the bread in mini loaf pans might bake faster than in a single large loaf pan.