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:
Lemon blueberry bread
Ingredients
- â…“ cup butter melted
- 1 cup white sugar
- ¼ cup lemon juice freshly squeezed
- 2 eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup milk
- 2 tablespoons lemon zest grated
- 1 cup blueberries fresh or frozen
- 2 tablespoons all-purpose flour
Instructions
- 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.
Notes
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Delicious! and so easy to make it.
Gigi, glad you enjoyed it! 🙂
Why did most of my blueberries sink to the bottom I mixed them in flour like it said
Make sure that the blueberries are completely and generously coated with the flour before adding them to the cake batter. Also, coat some additional blueberries generously and thoroughly with flour and add them on top of the bread right before you put it in the oven.
Can I use any berry into this recipe?
Blueberries, raspberries, blackberries - all these will work great!
My husband loves this recipe!!
Beth, I am so pleased to hear that!
If I wanted to make muffins instead of the bread loaf, would I have to change the cooking time?
I’ve made this before & it was delicious! However, I have a blueberry compote. Do you think I could fold it into the batter? Would they sink? I realize this has been pinned for awhile, any advice would be appreciated!
Thanks!
It came out perfectly moist. I used greek yogurt and it was the perfect choice for the flavor. Also added extra lemon because i prefer a super lemony bread. So yummy! Also thanks for the tip on putting flour on the blueberries
It was really good but I decreased the sugar and increased the lemon. I cup of sugar would have been too sweet. I used a little less than 3/4 cup.
Made this loaf twice. Simply delicious and easy to follow. My grandkids loved it.
I going to try this recipe, it looks delicious. I like that it doesn’t take so
Much butter.
I love how easy this recipe is! Came together so quickly with items I already had on hand. The bread is still in the oven but I couldn't wait to leave a review because I TASTED THE BATTER and oh my. I can hardly wait another hour to try the bread!
Thank you, Brianna, for such a sweet comment! Glad you like this recipe!