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    Home | Breakfast Recipes

    Lemon Blueberry Bread

    Dated: May 13, 2019 Last Modified: September 4, 2022 by Sarah Mock 5 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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

    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

    How to make lemon blueberry bread

    horizontal image of slices of 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 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.
    11. 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.
    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.

    📝 Frequently asked questions, answers and tips:

    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.

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    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.
    4.58 from 28 votes
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    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
      

    • ½ cup butter
    • 1 zest lemon
    • 1 cup sugardomino sugar.
    • 2 large eggs
    • 2 cups flour
    • ½ teaspoon salt
    • ¼ teaspoon baking soda
    • ½ teaspoon baking powder
    • 1 teaspoon pure vanilla extract
    • ½ cup Milkmilk, carton
    • 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.

    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: 1Calories: 292kcalCarbohydrates: 45gProtein: 5gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 63mgSodium: 258mgFiber: 2gSugar: 23g

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

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    👩🏻‍🍳 Sarah Mock

    CEO/Owner/Founder/Culinary Blogger

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

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      Recipe Rating




    1. Felix

      May 26, 2019 at 2:14 am

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

    2. Sarah

      May 13, 2019 at 8:00 pm

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

    3. Renee Goerger

      May 13, 2019 at 1:36 pm

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

    4. Sarah

      May 13, 2019 at 12:46 pm

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

    5. Dara Michalski

      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!

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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