Lemon Blueberry Bread Recipe
This lemon blueberry bread recipe brings together the tangy brightness of fresh lemon with the sweetness of blueberries, creating a perfectly balanced and moist loaf that’s ideal for breakfast, brunch, or a light dessert. With fresh lemon zest and juicy blueberries, it’s a crowd-pleaser that’s easy to make and full of refreshing, natural flavors.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf
- Category: Bread, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- ½ cup milk
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a bowl, mix flour, baking powder, and salt. Set aside.
- In a separate bowl, beat sugar and butter until fluffy. Add eggs, one at a time, beating well. Add lemon zest and juice.
- Gradually add dry ingredients, alternating with milk, mixing until just combined.
- Fold in blueberries gently. Pour batter into prepared loaf pan.
- Bake for 55–60 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Toss blueberries in a bit of flour before folding in to prevent them from sinking.
- Use fresh lemon juice and zest for the best flavor.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for a longer shelf life.
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
Find it online: https://cookingwithjessica.com/lemon-blueberry-bread-recipe/