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Lemon blueberry bread

June 27, 2014 by Julia 68 Comments

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Lemon blueberry bread made with freshly squeezed lemon juice, lemon zest and baked to perfection!

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This easy Lemon blueberry bread makes a great sweet breakfast!

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It’s an easy bread recipe – takes about 15 minutes to make, and you can use either fresh or frozen blueberries.
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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!

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Make sure to coat the berries in flour before folding them into the batter – it will help prevent them from sinking!

Lemon Blueberry BreadIf 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:

Bread loaf panThen, add the cake batter to the pan.ย  It should be about this much full:

Lemon Blueberry Bread, how to make blueberry lemon breadAnd bake your blueberry lemon bread to perfection until tester comes out clean and the top is golden-brown:

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4.5 from 4 votes
Print
Lemon blueberry bread
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

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!  

Course: Breakfast, Dessert
Cuisine: American
Servings: 10 people
Calories: 236 kcal
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Butter an 8x4 inch loaf pan, line the bottom and two sides of the pan with the parchment paper, as shown in the photo.
  3. In a mixing bowl, beat together butter, 1 cup sugar, lemon juice and eggs.
  4. In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk.
  5. 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.
  6. Fold in lemon zest, and blueberries into the batter. Pour batter into prepared pan.
  7. 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.
Recipe Notes

Adapted from AllRecipes

Nutrition Facts
Lemon blueberry bread
Amount Per Serving
Calories 236 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 50mg 17%
Sodium 305mg 13%
Potassium 106mg 3%
Total Carbohydrates 39g 13%
Dietary Fiber 1g 4%
Sugars 22g
Protein 3g 6%
Vitamin A 5.3%
Vitamin C 6.5%
Calcium 4.2%
Iron 6.5%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: Baking, Blueberry, Bread, Breads, Breakfast, Dessert, Recipe

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« Quinoa salad with spinach, strawberries, and blueberries
Crepes with strawberries, bananas, and peanut butter »

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Comments

  1. Claire

    April 5, 2018 at 3:11 pm

    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!

    Reply
    • Julia

      April 6, 2018 at 4:37 pm

      You’re so welcome! So glad you liked it! Adding strawberries sounds delicious!

      Reply
  2. Marilyn

    March 4, 2018 at 3:36 pm

    Very good. Took a little longer to bake than 60 min.

    Reply
    • Julia

      March 7, 2018 at 1:30 am

      Glad you liked it! ๐Ÿ™‚

      Reply
  3. Jessica

    February 11, 2018 at 9:22 am

    Have you tried to freeze this? Is it good after? Thanks

    Reply
    • Julia

      February 24, 2018 at 12:13 am

      Yes, this will freeze well.

      Reply
  4. Robert vincent

    October 26, 2017 at 1:09 pm

    I made this bread and only baked it 45 minutes I think 2 hrs is too much and it was delish

    Reply
    • Julia

      October 30, 2017 at 5:27 pm

      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.

      Reply
  5. Sanna

    August 22, 2017 at 2:21 pm

    I just tried this last week, and just put up a little blog post about it. Loved the recipe! Will absolutely try it again ๐Ÿ™‚

    Reply
    • Julia

      November 3, 2017 at 6:40 pm

      Thank you!

      Reply
  6. Melody

    July 3, 2017 at 4:12 pm

    This is so easy and delicious!! Have made a double batch TWICE in 3 days! Thank you so much!

    Reply
  7. Ruby

    April 19, 2017 at 4:30 pm

    I just made this for my family and everyone LOVED it. It was perfectly light and moist and absolutely amazing. Thank you so much!!

    Reply
  8. Laurel

    February 15, 2017 at 9:07 pm

    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!

    Reply
    • Julia

      March 12, 2017 at 11:10 pm

      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! ๐Ÿ™‚

      Reply
  9. Elizabeth

    February 2, 2017 at 8:25 pm

    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!!!

    Reply
    • Julia

      February 6, 2017 at 3:12 am

      Thanks, Elizabeth! Glad to hear you like this recipe! ๐Ÿ™‚

      Reply
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