Go Back
–+ servings
Print Recipe

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!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Bread, Cake, Dessert
Cuisine: American
Keyword: blueberry, lemon, loaf
Servings: 8 to 16 slices
Author: Louise Rio

Ingredients

  • ⅓ cup (75.63 g) unsalted butter, melted
  • 1 cup (66.95 g) granulated sugar
  • 2 large eggs, room temperature
  • 4 Tbsps fresh lemon juice
  • 2 Tbsps lemon zest
  • 1 ½ cups (187.73 g) all-purpose flour
  • 1 ½ tsps baking powder
  • ½ tsp salt
  • ½ cup (4 fl oz) whole milk
  • 1-1 ½ cups (9 oz/255 g) fresh or frozen blueberries

Lemon Glaze

  • 2 Tbsps fresh lemon juice
  • ¼ cup (30.22 g) powdered sugar

Instructions

  • Preheat the oven to 350°F (177°C). Grease a 8x4-inch (20.32x10.16-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.