Lemon Blueberry Bread

4.18 from 29 votes

Lemon Blueberry Bread is such a treat! It is light, fluffy and so flavorful. Plus, it looks beautiful. Really can’t go wrong with this gem.

Prep Time20

Cook Time1

Course: Breads, Breakfast, Dessert, Quick Breads

Cuisine: American

Keyword: lemon blueberry bread, quick bread

Servings:

Calories: 326kcal

Author: Melissa Griffiths

Preheat oven to 350 degrees Fahrenheit. Either spray a 9x5 inch bread pan with cooking spray or line the pan with parchment paper.
In a large-sized bowl, cream together the butter and sugar.
Add in eggs and milk and continue to beat on medium speed.
Stir in 1 tablespoon of the lemon juice.
In a separate bowl, combine the flour, baking powder, salt and lemon zest.
Add the flour mixture to the butter mixture and stir until combined but do not over mix.
In a small bowl, toss the blueberries with the tablespoon of flour. Reserve ¼ cup of the blueberries and set aside. Fold the remaining one cup of blueberries into the batter.
Pour the batter into a greased or lined 9x5 bread loaf pan. Sprinkle the remaining ¼ cup of blueberries on top of the batter.
Bake for 50-60 minutes or until a toothpick comes out clean. Cool completely.
In a small bowl, mix the powder sugar with the remainder of the lemon juice and beat with a fork until smooth. Pour the glaze over the loaf and allow to set for 10-15 minutes.

You can use frozen blueberry for this recipe, you made need to increase the cooking time by 5-10 minutes.
If you want a little extra lemon flavor add ½ teaspoon lemon extract to the batter when you stir in the lemon juice.