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
- ⅓ 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
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.
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!