Real Recipes From Real Home Cooks ®

lemon blueberry bread

Recipe by
Beth Pierce
Ofallon, MO

An easy sweet quick bread made with fresh lemon juice and plump blueberries all topped with a two ingredient lemon glaze. Double the recipe and make an extra loaf for the family later in the week.

yield 10 serving(s)
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For lemon blueberry bread

  • 1 3/4 c
    all purpose flour
  • 1/2 tsp
  • 2 tsp
    baking powder
  • 1/2 c
    butter softened
  • 1/2 c
    packed brown sugar
  • 1/4 c
  • 1/2 c
  • 2
    eggs warmed to room temperature
  • 1 tsp
    vanilla extract
  • 3 Tbsp
    lemon juice
  • 2 c
  • 1 Tbsp
  • 1 1/2 Tbsp
    lemon zest
  • 1/2 c
    powdered sugar
  • 1 1/2 Tbsp
    lemon juice

How To Make lemon blueberry bread

  • 1
    Preheat oven to 350 degrees. Coat a 9×5 inch loaf pan with nonstick baking spray.
  • 2
    In a small bowl whisk together flour, salt and baking powder. Using mixer cream butter, brown sugar and sugar until light and fluffy. In a large measuring cup or bowl whisk together milk, eggs, vanilla extract and lemon juice. Add the wet and dry ingredients to the butter mixture in three intervals alternating between the two starting with the wet ingredients first. Mix just until incorporated.
  • 3
    Toss blueberries with 1 tablespoon of flour (except reserved blueberries). Remove blueberries from flour and add to batter. Gently fold in lemon zest and blueberries. Spoon into prepared pan. Top with reserved blueberries pressing in slightly. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before inverting on to a cooling rack.
  • 4
    Mix powdered sugar and lemon juice to desired consistency. Drizzle over fully cooled bread.