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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.
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! 🙂
Great recipe. Everyone who tries it (and sees it) is amazed. The milk addition is a must, in my opinion - it gives the loaf an edge in both flavor and texture. I didn't use the lemon zest and much prefer it that way. Some folks add icing as well, but I much prefer it as-is and not overly sweet. Agreed with the comments about giving this 15 extra minutes, for a total of 75 min @ 350.
Thank you, Izzy! I am glad you liked the recipe! And thank you for all your tips! 🙂
This recipes does not compute. Followed to the t and 1 hr later had nothing but soup in my loaf pan. So hate to waste food like nobody knows. Will not use any other recipe a from here.
Made this recipe last night and it came out dense..what a waste of lemons and berries!
This bread is wonderful. Super moist and pretty browning on top. Easy to follow recipe. If you have a sweet tooth you would want to add a glaze or something, but it was perfect for us!
Thank you, Heather! So glad you enjoyed this recipe! 🙂
I've got this in the oven right now, it smells so good I can't wait to try it!!! I'm gonna bring it to a party tomorrow, I hope everyone will enjoy it
I made this today and can't believe hoe beautiful it came out and the taste!! My gosh the taste!Perfect cake!!!!!
Apologies but can anyone see when the milk is used. It's not in the instructions
At the end of step 4 is when you add the milk. You had it to the lemon mixture alternating with the flour mixture. Made it tonight for Easter, and hoping it is a hit tomorrow!
This was pretty good. I think it could go without the lemon zest completely. It was almost over kill and left a funny after taste. Lemon juice is more than enough. I would probably reduce the juice by half if I were to make this again. And where is the Vanilla? I added a teaspoon and a half after reading some of the negative reviews about lacking flavor and i'm glad i did because there was plenty of flavor. I cooked for about an hour and 10 mins and it came out nice and moist and a perfect crispy brown on top.
I've made this bread several times and it has always been a success! You can taste the lemon flavor but it's not overwhelming. Delicious!
I picked fresh blueberries for this. I wasted my time. The cake looked nothing like picture, and tasted bad. Gross!
I agree with all comments that had poor results. This came out of the oven a few hours ago and it's the worst bread I've ever made. Dense, didn't brown. Gross, lacking flavor. Wasted nice lemons from my tree 🙁
I've never added milk to a quick bread recipe and I think that's the problem here. Is it supposed to be a tablespoon or two of milk vs. a half cup?
I'm promptly un-pinning this from my Pinterest board.