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.
MY OTHER VIDEOSIt’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
I made this last night with frozen strawberries and bluberries. So, so good! I also put lemon icing on it, because I ice everything. I have a major sweet tooth. Thank you for this recipe, it seriously is lovely!
You’re so welcome! So glad you liked it! Adding strawberries sounds delicious!
Very good. Took a little longer to bake than 60 min.
Glad you liked it! 🙂
Have you tried to freeze this? Is it good after? Thanks
Yes, this will freeze well.
I made this bread and only baked it 45 minutes I think 2 hrs is too much and it was delish
I baked this bread for 60 minutes, but 45 minutes will work for certain ovens too. Individual ovens can have variances in temperatures and how the heat circulates, etc.
I just tried this last week, and just put up a little blog post about it. Loved the recipe! Will absolutely try it again 🙂
Thank you!
This is so easy and delicious!! Have made a double batch TWICE in 3 days! Thank you so much!
I just made this for my family and everyone LOVED it. It was perfectly light and moist and absolutely amazing. Thank you so much!!
WONDERFUL! We used Pamela’s GF Baking Mix and didn’t add the baking powder or salt (already in the mix.) I used 1/2 kefir and 1/2 almond milk for the milk addition. Husband and kids LOVED it!
Thank you, Laurel, for your feedback! So good to know that Pamela’s GF Baking Mix works right out of the box in this recipe. I am gluten free right now, and have to try this version! 🙂
Found this recipe last year on Pinterest. I’ve made it for the third time tonight. It is so delicious. It is now a staple everytime I find fresh blueberries on sale. So good!!!
Thanks, Elizabeth! Glad to hear you like this recipe! 🙂