Lemon Blueberry Bread

Lemon Blueberry Bread is your go-to recipe for a perfectly moist and flavorful quick bread, bursting with zesty lemon and sweet blueberries. This incredibly useful recipe is ideal for breakfast, brunch, or a delightful afternoon treat, offering an easy way to elevate your baking game.

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Prep Time 20

Cook Time 1

Cooling Time 15

Total Time 1 20

Servings: 1

Course: Breakfast, Brunch, Dessert

Ingredients Equipment Method Notes

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter softened
1 cup granulated sugar
2 large eggs at room temperature
1 teaspoon vanilla extract
2 large lemons zest of (about 2 tablespoons)
1/4 cup fresh lemon juice
1/2 cup milk (whole or 2%)
1 1/2 cups blueberries fresh or frozen (if using frozen, do not thaw)
1 tablespoon granulated sugar for topping

Equipment

Loaf Pan (9x5 inch)
Electric mixer
Wire rack

Method

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
In a large mixing bowl, cream the softened unsalted butter and 1 cup of granulated sugar together using an electric mixer on medium speed until light and fluffy.
1/2 cup unsalted butter, 1 cup granulated sugar
Beat in the two large eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and the lemon zest.
2 large eggs, 1 teaspoon vanilla extract, 2 large lemons
In a small bowl, whisk together the fresh lemon juice and milk. Gradually add half of the dry ingredients to the butter mixture, mixing on low speed until just combined. Then, add the milk and lemon juice mixture, mixing until just combined. Finally, add the remaining dry ingredients and mix until just incorporated. Be careful not to overmix; a few streaks of flour are okay.
1/4 cup fresh lemon juice, 1/2 cup milk
If using fresh blueberries, gently toss them with 1 tablespoon of the flour mixture. This helps prevent them from sinking to the bottom of the bread. Carefully fold the blueberries (fresh or frozen) into the batter using a spatula until they are evenly distributed.
1 1/2 cups blueberries
Pour the batter evenly into the prepared loaf pan. Sprinkle the reserved 1 tablespoon of granulated sugar evenly over the top of the batter for a delightful crunchy crust. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
1 tablespoon granulated sugar
Let the Lemon Blueberry Bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This allows the bread to set properly.

Notes

Once completely cooled, wrap the Lemon Blueberry Bread tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh and delicious for up to 3 days. For the best texture, avoid cutting into the loaf until you're ready to serve to help maintain its moisture.