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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
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.
Made this recipe a little while ago and my family loved it. Even my dad who isn't a big lemon fan asked me to bake it again. Definitely worth the time. Thanks!
I love this recipe! The strong lemon and blueberry flavor is great. My didn't brown very well though. Maybe it's just my oven? Either way, it was devoured by my family in one day.
Made this yesterday and it turned out absolutely perfect! What a great recipe 🙂 This will become one of my go-to's.
Thanks!
Rachel
I am way late to this party, but I love blueberry bread and this just looked so great. I had some fresh blueberries that I froze to keep from going bad, normally throw them in shakes, but since I could spare one cup I decided to make this bread. I used 2% Lactaid milk and in place of lemon zest used 2 Tbsp ground flax seed (zest would be a problem as I have major swallowing issues) also baked additional 15 mins. Everything else was the same and it came out great. Oh yeah, also used half cup regular sugar and half cup Xylitol. It is still moist and delicious.
There are blueberries all over it, great flour tip. Thank you.
Hi Julia!
These look delicious. Do you happen to know the calorie count?
Just made this! Delicious! Substituted GF flour and used almond milk - added additional blueberries to the top about half way through baking. Great recipe!!
I made this today. I guess I was hoping for something a bit sweeter (more like a muffin taste) but this bread didn't have much sweetness except for the blueberries. I won't be making this one again.
My cake came dense aswell I don't know what happened I just made exactly the same recipe:(
Made this recipe into muffins (12 standard size). Came out great! I used coconut oil in place of butter and baked for 18 minutes. Yum, thank you!
my came out dense and did not rise, what did I do wrong?
I took this out of the oven just a bit ago and ate my first slice while it was still warm. I decided after my first bite to leave you a glowing review. Besides being beautiful, the balance of blueberry and lemon in this recipe is perfect. I used fresh blueberries and real lemon juice/zest; no artificial flavors in this loaf! I've been looking for a recipe like this for a while, and I love how it's not too sweet, yet light and refreshing. If I don't eat it all
tonight, my family can have some for breakfast tomorrow. Thanks for the recipe!
I have the ingredients to make this. I made some blueberry loaf before and it was not sweet. Is this sweet enough without adding something else? I'm going to make this tonight and let you know 🙂 Thanks for the recipe - looks delicious.
When I printed out the recipe, it printed out all the comments and other stuff I did not need! What a waster of paper and ink!
thank you for the recipe. I had to use wholegrain flour as I had no other available but it came out super!!!!!