Best Lemon Blueberry Bread

Lemon Blueberry Bread. The most edible version of sunshine possible! I haven’t found another bread that brightens my spirit or palate quite like it can. These cold and cloudy January days have had me down, so I decided to make my favorite bread. I am in charge of bringing brunch to my Mom’s Chair group at church (kind of like MOPS), so I thought this would be a welcomed treat. Sure enough, the ladies loved it and I went home empty handed. Here is the easy recipe:

If you’ve been following my blog, you’d know by now that I rarely make single batches. I usually double recipes because I can either freeze it, share it, or eat it for leftovers. Such is the case with lemon blueberry bread. It is too addicting to only make one loaf. So I will give you the measurements for a single loaf, but know that my pictures will show double portions.

First, you need to heat your oven to 350 degrees and grease a loaf pan with shortening. Cooking spray works too but I prefer shortening because it adheres better to the pan. Sometimes cooking spray can still cause pieces of the bread to pull off. Just a personal preference. 😉

Grab a lemon and zest the entire peel. Then juice the inside making sure to pull out the seeds. Since I decided to make two loaves of lemon blueberry bread, I busted out the juicer. It made things a lot easier!

In a large bowl, beat together 1/3 cup of melted butter, 1 cup of sugar, and 2 eggs, and 3 tablespoons of lemon juice.

In a separate bowl, combine 1 and a half cups of flour with 1 teaspoon each of baking powder and salt. Once mixed, sprinkle a little into a cup of fresh blueberries. This coating is important because it keeps the blueberries from sinking to the bottom of the loaf.

Slowly add the flour mixture into the egg mixture in 3 batches, alternating with 1/2 cup of lowfat milk. Mix the batter thoroughly between each addition. In other words, it should go flour, stir, milk, stir, flour, stir, milk…you see the pattern.

When the batter is smooth and creamy, fold in the blueberries and the lemon zest from earlier. Don’t overmix!

Pour the batter into the greased loaf pan and bake it at 350 degrees for 60 to 70 minutes. Let the lemon blueberry bread cool completely in the loaf pans before attempting to pull them out. Once the bread is cooled, you can drizzle on a delicious lemon glaze made of 3/4 cup of powdered sugar and 1-2 tablespoons of lemon juice.

See how the blueberries stayed evenly layered throughout the bread? There is nothing better than a bright burst of blueberry in every bite!

And how pretty is this platter? Whether it’s a bridal shower, mother’s day banquet, baby shower, or brunch, lemon blueberry bread just has a way of catching the eye and making every table setting pretty.

These loaves also make great gifts. Cranberry Orange Bread, Cinnamon Zucchini Bread, and Pumpkin Muffins with Vanilla Frosting are also delicious edible gifts.

To reference this recipe later, save this pin on Pinterest or share it to Facebook using the social media icons below the printable recipe. You may want to follow my Bangin’ Baked Goods board while you’re at it. Happy cooking y’all!

Best Lemon Blueberry Bread

Heidi Davison

Lemon Blueberry Bread is bursting with bright colors and flavors! The recipe is easy to make and comes with a lemony glaze.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Breakfast/Dessert

Cuisine American

Servings 8

Ingredients

  

• Zest of one lemon
• 1/3 cup melted butter
• 1 cup sugar
• 2 eggs
• 3 Tbsp lemon juice plus 1-2 more for glaze
• 1 1/2 cup all purpose flour
• 1 tsp each baking powder and salt
• 4 oz or 1 cup fresh or frozen blueberries
• 1/2 cup lowfat milk
• 3/4 cup powdered sugar

Instructions

 

• Heat the oven to 350 degrees and grease a loaf pan.
• Zest and juice one lemon. Add more lemon juice to the juice of the lemon to equal 3 Tbsp.
• Beat together the eggs, sugar, and butter, and lemon juice until smooth.
• In a separate bowl, combine the flour, baking powder, and salt.
• Sprinkle a little of the flour mixture over the blueberries to coat them.
• Slowly add 1/3 of the flour mixture to the egg mixture and combine thoroughly.
• Add a small amount of the milk and mix.
• Alternate the rest of the flour with the milk, stirring between each addition.
• Carefully fold in the blueberries and lemon zest. Don't overmix.
• Pour the batter into the greased loaf pan and bake for 60-70 minutes.
• Let the lemon blueberry bread cool completely in the pan.
• Remove the bread and mix the powdered sugar with 1-2 Tbsp of lemon juice.
• Drizzle the glaze on top of the bread.