Lemon blueberry bread is one of the easiest quick bread recipes. Feel free to use fresh blueberries or frozen blueberries in this delicious blueberry bread but do not skip using fresh lemon juice and lemon zest.
The flavors of lemon and blueberry complement each other beautifully. I wish I had blueberry bushes at my house. While I don't have them I DO have sage bushes and use them to make dried sage.
Lemon Blueberry Bread Ingredients:
- flour
- salt
- baking soda
- baking powder
- butter
- lemon zest
- sugar
- eggs
- vanilla extract
- milk combined with lemon juice
- blueberries
How to make lemon blueberry bread
- Preheat the oven to 375, spray a 9 x 5 inch loaf pan with non stick pan spray.
- Zest the lemon and squeeze the juice from the lemon.
- Add the lemon juice to the milk.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
- Combine the lemon zest and sugar in a mixing bowl to make a lemon infused sugar.
- Add the butter and beat on medium-high until light a fluffy.
- Add the eggs to the mixer.
- Stop the mixer and scrape down the bowl.
- Add the vanilla to the batter along with the lemon juice/ milk mixture and stir to combine.
- Add ⅓ of the flour mixture to the bowl and stir on low speed. Add a second ⅓ of the flour mixture to the bowl and stir on low speed until incorporated.
- Toss the blueberries with the last ⅓ of the flour mixture to coat the berries. Add the last ⅓ of the flour mixture and the flour-coated blueberries to the batter.
- Gently fold using a wooden spoon or spatula to stir until well incorporated.
- Transfer the batter to the non stick sprayed loaf pan.
- Bake in the oven and baked for 70-75 minutes.
- Remove the bread from the oven and allow to cool for 10-15 minutes before transferring from the pan to a wire rack.
FAQ's and Tips
Fresh is always best but fresh blueberries are not always available. If you have followed my instructions on how to freeze blueberries, you are more than welcome to use frozen blueberries. Use fresh or frozen but do not skip the step of coating the berries in a portion of the flour mixture.
Be sure to coat the blueberries in a portion of the flour mixture, this will help keep them from bleeding blue streaks into the batter. Also be sure to be gentle when folding in the blueberries. Do not whip, mash or beat the batter when folding in the berries.
One of the most frustrating parts about blueberry bread is that sometimes the blueberries have sunk to the bottom of the pan and not scattered throughout the bread. To solve this problem, be sure to coat the blueberries in a portion of the flour mixture. This coating will help keep them suspended in the batter.
This lemon blueberry bread can be frozen and thawed for future use. Just be sure to wrap in plastic wrap and then a layer of foil. This will help keep the moisture in and the air out. To thaw, allow the bread to come to room temperature naturally by letting it thaw on a countertop for a few hours.
Ingredients
- ½ Cup Butter
- 1 zest lemon
- 1 Cup Sugar
- 2 Egg
- 2 Cups Flour, All Purpose
- ½ Teaspoon salt
- ¼ Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- 1 Teaspoon pure vanilla extract
- ½ Cup Milk
- ¼ Cup Lemon Juice
- 2 Cups blueberries
Instructions
- Preheat the oven to 375, spray a 9 x 5 inch loaf pan with non stick pan spray.
- Zest the lemon and squeeze the juice from the lemon. Measure ¼ cup of lemon juice, add bottled juice if one lemon is not enough.
- Add the lemon juice to the milk to make a homemade buttermilk.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
- In the bowl of a stand mixer (or a large bowl and hand mixer), combine the lemon zest and sugar in a mixing bowl to make a lemon infused sugar.
- Add the room temperature butter to the lemon sugar mixture and beat on medium high until light a fluffy.
- Add the eggs to the mixer, one at a time, allowing to fully incorporate before adding in the next egg.
- Stop the mixer and scrape down the bowl.
- Add the vanilla to the batter along with the lemon juice/ milk mixture and stir to combine
- Add ⅓ of the flour mixture to the bowl and stir on low speed.
- Add a second ⅓ of the flour mixture to the bowl and stir on low speed until incorporated.
- Toss the blueberries with the last ⅓ of the flour mixture to coat the berries.
- Add the last ⅓ of the flour mixture and the flour coated blueberries to the batter.
- Gently fold using a wooden spoon or spatula to stir until well incorporated.
- Transfer the batter to the non stick sprayed loaf pan.
- Bake in the oven and baked for 70-75 minutes.
- If the bread begins to become too brown, place a piece of aluminum foil loosely over the top to prevent burning.
- The lemon blueberry bread is done when a toothpick inserted in the center comes out clean.
- Remove the bread from the oven and allow to cool for 10-15 minutes before transferring from the pan to a wire rack.
Nutrition
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.
Felix says
Perfection! Just like my grandmother use to make. The zest makes all the difference.
Renee Goerger says
I'm a huge fan of lemon and blueberries together. This bread is perfect!
Sarah says
SAME! It is like they were made for each other!
Dara Michalski says
I couldn't wait to make this bread - blueberries and lemon is one of my favorite combos. So great with a cup of coffee!
Sarah says
I know!! The perfect treat to have with mid afternoon coffee.