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Sarah Mock· May 13, 2019 · Last Modified: February 20, 2021

The Most Amazing Lemon Blueberry Bread Recipe

Bread Recipes, Breakfast Recipes, Easter Recipes

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Lemon Blueberry Bread graphic with blue text square at the bottom
Lemon Blueberry Bread

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.

tight shot of Lemon Blueberry Bread slices

The flavors of lemon and blueberry complement each other beautifully. 

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loaf of Lemon Blueberry Bread with slices on a white rectangle plate

Lemon Blueberry Bread Ingredients:

  • flour
  • salt
  • baking soda
  • baking powder
  • butter
  • lemon zest
  • sugar
  • eggs
  • vanilla extract
  • milk combined with lemon juice
  • blueberries
horizontal image of slices of Lemon Blueberry Bread

How to make lemon blueberry bread

  1. Preheat the oven to 375,  spray a 9 x 5 ­ inch loaf pan with non stick pan spray.
  2. Zest the lemon and squeeze the juice from the lemon.
  3. Add the lemon juice to the milk.
  4. In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
  5. Combine the lemon zest and sugar in a mixing bowl to make a lemon infused sugar.
  6. Add the butter and beat on medium-high until light a fluffy.
  7. Add the eggs to the mixer.
  8. Stop the mixer and scrape down the bowl.
  9. Add the vanilla to the batter along with the lemon juice/ milk mixture and stir to combine.
  10. Add 1/3 of the flour mixture to the bowl and stir on low speed. Add a second 1/3 of the flour mixture to the bowl and stir on low speed until incorporated.
  11. Toss the blueberries with the last 1/3 of the flour mixture to coat the berries. Add the last 1/3 of the flour mixture and the flour-coated blueberries to the batter.
  12. Gently fold using a wooden spoon or spatula to stir until well incorporated.
  13. Transfer the batter to the non stick sprayed loaf pan.
  14. Bake in the oven and baked for 70-­75 minutes.
  15. Remove the bread from the oven and allow to cool for 10-15 minutes before transferring from the pan to a wire rack.
Lemon Blueberry Bread

Pin To Pinterest:

Lemon Blueberry Bread graphic with blue text square at the bottom
Should I use fresh blueberries or frozen blueberries for this bread?

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.

How to I keep the blueberries from bleeding into the batter.

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.

How to you keep the blueberries from sinking to the bottom of the bread?

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.

Can lemon blueberry bread be frozen?

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.

Lemon Blueberry Bread sliced on a white plate with sliced lemons for garnish

Lemon Blueberry Bread

Sarah Mock
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.
4.53 from 21 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins
Prevent your screen from going dark, toggle to button to the right to turn GREEN
Course Dessert Recipes
Cuisine American
Servings 1 loaf
Calories 292 kcal

Ingredients
  

  • 1/2 cup butter
  • 1 zest lemon
  • 1 cup sugar
  • 2 large eggs
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk combined with
  • 1/4 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 1/4 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 1/3 of the flour mixture to the bowl and stir on low speed.
  • Add a second 1/3 of the flour mixture to the bowl and stir on low speed until incorporated.
  • Toss the blueberries with the last 1/3 of the flour mixture to coat the berries.
  • Add the last 1/3 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.

Video

Notes

  1. If the bread begins to become too brown, place a piece of aluminum foil loosely over the top to prevent burning
  2. The bread is done when a toothpick inserted in the center comes out clean.
Can lemon blueberry bread be frozen?
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.
How to I keep the blueberries from bleeding into the batter.
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.
How to you keep the blueberries from sinking to the bottom of the bread?
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.
Should I use fresh blueberries or frozen blueberries for this bread?
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.

Nutrition

Serving: 1gCalories: 292kcalCarbohydrates: 45gProtein: 5gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 63mgSodium: 258mgFiber: 2gSugar: 23g
Tried this recipe?Let us know how it was!
Sarah Mock of savoringthegood.com headshot 2018

Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.

    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.

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    Reader Interactions

    Comments

    1. Dara Michalski says

      May 13, 2019 at 12:43 pm

      I couldn’t wait to make this bread – blueberries and lemon is one of my favorite combos. So great with a cup of coffee!

    2. Sarah says

      May 13, 2019 at 12:46 pm

      I know!! The perfect treat to have with mid afternoon coffee.

    3. Renee Goerger says

      May 13, 2019 at 1:36 pm

      I’m a huge fan of lemon and blueberries together. This bread is perfect!

    4. Sarah says

      May 13, 2019 at 8:00 pm

      SAME! It is like they were made for each other!

    5. Felix says

      May 26, 2019 at 2:14 am

      Perfection! Just like my grandmother use to make. The zest makes all the difference.

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