Lemon Blueberry Bread
Lemon and Blueberries and the perfect pairing in this delicious homemade recipe or Lemon Blueberry Bread!
Why we Love It
- Simple to Make
- Bright and delicious flavor
- Perfect for Spring and Summer
- Moist and tender
- Freezes well
Ingredients
Here’s a quick look at our star ingredients! You can find the full, printable recipe at the bottom of this post.
- White Sugar
- Unsalted Butter (we used unsalted as we add the salt separately)
- Eggs, room temperature
- All Purpose Flour
- Baking Powder, Salt
- Milk (we prefer whole milk or 2 percent)
- Lemon Juice, Lemon Extract, and Zest (We recommend not skipping the extract as it gives a great boost of flavor!)
- Blueberries (Fresh or Frozen works)
How to Make Lemon Blueberry Bread
This recipe comes together very easily. Find the full recipe below! Here’s a quick summary of our steps.
- Mix the melted butter, sugar, and eggs in a mixing bowl until well combined.
- Combine these dry ingredients and set aside: flour, baking powder, and salt
- Combine these wet ingredients and set aside: milk, lemon juice, lemon extract, and lemon zest.
- Finally, add the dry and wet ingredients to the egg mixture alternately. Mix just until well combined. Fold in the blueberries. Pour into the prepared pan and bake in the preheated oven until golden brown and an inserted toothpick comes out clean or with just a few crumbs attached.
- Cool in the pan on a wire rack for ten minutes before turning out.
- Once cooled, you can add the easy lemon sugar glaze if you’d like to dress it up a bit!
Thanks so much for stopping by today! We hope that you enjoy this recipe as much as we have.
If you give it a try, we would love to hear what you think. Make sure to check out our full collection of Recipes! You may also like our Cream Cheese Banana Bread and Apple Bread recipes!
Lemon Blueberry Bread
Lemon and Blueberry are the perfect match in this moist and delicious Lemon Blueberry Bread!
Ingredients
- 1 cup sugar
- 5 tablespoons unsalted butter, melted
- 2 large eggs, room temperature (place in a bowl of warm water for 5 minutes if in a hurry)
- 1½ cups All Purpose Flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup milk (We prefer 2 percent or whole milk)
- ¼ cup lemon juice (amount in one lemon)
- 1 tablespoon lemon extract (smell before using to make sure it hasn't gone bad)
- zest of one lemon
- 1 cup blueberries (frozen are fine also) (Frozen Wild Blueberries are the least likely to sink because of their smaller size)
Lemon Glaze (optional)
- ½ cup confectioners sugar
- 2 teaspoons lemon juice (or milk) Start with two teaspoons and add more bit by bit as needed.
- pinch of salt
Instructions
- Preheat over to 350 degrees F and grease and flour an 8×4 inch loaf pan.
- On medium speed, mix the melted butter, sugar, and eggs in the mixing bowl until well combined.
- Next, in a medium sized bowl, combine these dry ingredients: flour, baking powder, and salt. Whisk to combine.
- In a small bowl, combine these wet ingredients: milk, lemon juice, lemon extract, and lemon zest. Set aside.
- Stir the Flour Mixture alternately with the Milk Mixture into the mixing bowl that contains the sugar/butter/egg mixture. Start and end with the dry ingredients. Mix just until blended– be careful not to overmix.
- Next, fold in the blueberries. Pour the batter into the prepared pan. Bake at 350 degrees F for 60-70 minutes or until an inserted toothpick comes out clean or with just a few moist crumbs attached.
- After baking, cool in the pan on a wire rack for 10 minutes before turning out. Add the lemon glaze once the loaf has cooled.
- Store in an airtight container or under a cake dome at room temperature. This cake can be wrapped and frozen for up to three months.
Lemon Glaze
- Combine ingredients until smooth. If the consistency is too thick, add a bit more lemon juice or milk. If the consistency is too thin, add a bit more powdered sugar. Drizzle over the cake with a spoon, or spoon it into a disposable piping bag with the tip snipped away and drizzle over the loaf.
Notes
This lemon blueberry loaf can be frozen for up to three months. We like to wrap it in plastic wrap followed by foil. Freeze. To thaw, move to the refrigerator (still wrapped) the day before. The next morning, move to the kitchen counter to continue thawing.
Tried this recipe?Let us know how it was!
