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 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:
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