Lemon Blueberry Bread

This quick bread is loaded with fresh lemon flavor and juicy plump blueberries. Easily use fresh or frozen blueberries. Perfect for a dessert or a delicious snack cake. It truly is the moistest Lemon Blueberry Bread you’ll ever eat!

Lemon and Blueberries!!! Two of my favorite flavors together. This Lemon Blueberry Bread is a quick bread that you will want to make over and over. It’s loaded with so much fresh lemon flavor and bursting with blueberries. It’s sooo deliciously hard to resist! Serve it as a snack cake served with some tea or as a dessert cake topped with a dollop of fresh whipped cream.

INGREDIENTS TO MAKE LEMON BLUEBERRY BREAD

• Unsalted butter, melted
• Granulated sugar
• Large eggs, room temperature
• Fresh lemon juice
• Lemon zest
• All-purpose flour
• Baking powder
• Salt
• Whole milk
• Fresh or frozen blueberries
• Powdered sugar

HOW TO MAKE LEMON BLUEBERRY BREAD

• Preheat the oven to 350°F (177°C).
• Grease a 8×4-inch (20.32×10.16-cm) loaf pan with butter or baking spray; set aside.
• In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
• Using a stand mixer or a large bowl and a handheld mixer, beat the butter and sugar; scrape the bowl with a rubber spatula.
• Add the lemon juice, lemon zest, and eggs; mix until just combined.
• Add half the flour mixture and half the milk; mix until combined, then add the remaining flour mixture and milk.

• Using a rubber spatula, gently fold in the blueberries. Pour batter into the prepared loaf pan.
• Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
• Cool on a wire rack for 10 minutes before removing from the pan.

• While the loaf is cooling in the pan make the glaze.
• In a small bowl, combine the fresh lemon juice and powdered sugar.
• Pour the lemon glaze over the loaf and remove the loaf from the pan to cool completely on the wire rack.

NOTES

• FRESH or FROZEN BLUEBERRIES: Don’t forget that you can easily use either fresh or frozen blueberries. Of course, I always recommend using fresh but seasons don’t always permit finding fresh berries at the market. If using frozen blueberries, there is no need to defrost them. Just toss them in the batter and gently fold in with a rubber spatula.
• ICING: I’m a huge fan of icing or frosting on cake. My recipe for Snow White Icing is the perfect icing to top this bread.
• TO STORE: Keep refrigerated in an airtight container for up to one week or frozen for up to 3 months.

MOIST QUICK BREAD TIPS

• ROOM TEMPERATURE EGGS: For the moistest Lemon Blueberry Bread, have your eggs at room temperature. This is because room temperature eggs are less viscous than cold eggs, meaning they will mix better and rise more easily. If cold eggs are used when a recipe calls for room temperature eggs, then it will take longer to bake and possibly dry out.
• WHOLE MILK: Whole milk contains about 3.5% fat compared to skim milk which contains no fat. Milk helps bind dry ingredients together but also acts as a tenderizer and adds moisture. This is why it important to use whole milk in baked goods instead of non-fat or skim milk. 2% milk is okay but for the moistest quick bread, I recommend using whole milk.
• TOP WITH A GLAZE: A glaze is a simple way to add more moisture to a quick bread and MORE FLAVOR! Topping Lemon Blueberry Bread with the glaze when it is warm, will ensure it to soak into the bread.