Lemon Blueberry Bread

Learn how to make Lemon Blueberry Bread with fresh blueberries, freshly squeezed lemon juice, and lemon zest! This quick bread recipe, with no yeast, is so moist and bursting with fresh flavor. You will love how beautiful this bread bakes up with fresh lemon flavor and juicy pockets of blueberries.

Course bread

Cuisine American

Keyword lemon blueberry bread

Prep Time 25

Cook Time 1

Total Time 1 25

Servings

Calories 286kcal

Author Jessica - Together as Family

Equipment

Ingredients

Blueberries

1 cup fresh blueberries washed & dried
1 tablespoon all-purpose flour

Lemon Blueberry Bread

1½ cups all-purpose flour sifted
1 teaspoon baking powder
¼ teaspoon kosher salt
1/3 cup butter softened
1 cup granulated sugar
2 large eggs room temperature
2 tablespoons lemon zest
1/4 cup fresh squeezed lemon juice
1/2 cup whole milk room temperature

Honey Lemon Glaze

1 cup powdered sugar sifted
2-3 tablespoons fresh squeezed lemon juice
2 teaspoons honey

Instructions

Preperation

Begin by putting 2 large eggs and measuring 1/2 cup of whole milk, and set them on the countertop. By the time you need them, they will be close enough to room temperature to use.
Preheat the oven to 350° F. Spray a 8x4 loaf pan with cooking spray or line with parchment paper. Set aside.
Add the washed & dried blueberries into a small bowl along with 1 tablespoon of flour. Mix together, gently, until all the berries are coated in the flour. Set aside.

Lemon Blueberry Bread

In a small mixing bowl, add the sifted flour, baking powder, and salt. Stir with a wire whisk to combine.
In a larger mixing bowl with a hand mixer, or use a stand mixer with the paddle attachment, beat the butter on medium speed for about 30 seconds or until it's creamy. Add the granulated sugar and beat on medium speed for 1-2 minutes.
Add the eggs, one at a time, beating after each egg.
Add the lemon zest and lemon juice, mix until combined into the batter. The batter will look curdled once you add the lemon and that's ok.
Add half the flour mixture along with half of the milk. Beat on low speed just until incorporated.
Add remaining flour mixture and remaining milk. Beat on low speed just until combined and incorporated. Be careful not to overbeat.
Add 1/3 of the batter into the bottom of the prepared 8x4 loaf pan. Sprinkle with 1/3 of the flour coated blueberries. Repeat this two more times, layering the batter and blueberries.
Bake for 50-60 minutes. You will know it's done when a toothpick inserted into the top middle of the loaf comes out clean, or with moist crumbs.
Allow the bread to cool in the loaf pan for 30 minutes. Remove the loaf from the pan and let it continue cooling on a cooling rack.

Honey Lemon Glaze

Add all the glaze ingredients into a small bowl and stir together with a fork or whisk until combined. Use more or less lemon juice depending on the consistency you want.
Use a fork to drizzle the glaze over top of the bread OR you can put the glaze into a Ziploc bag and snip the corner off and drizzle it that way.

Notes

Blueberries : For best results, do not use frozen blueberries in this recipe. They will add more moisture, which will affect the texture of the bread, and they will bleed a purplish-gray color into the batter while baking.

Sifting : It may seem unnecessary, but you need to sift the flour and powdered sugar to ensure that there are no lumps in the batter and glaze. If you don't have a sifter and don't want to buy one, you can stir it well with a wire whisk until it looks smoother.

Lemons : You will need about 6 lemons for this recipe. Be sure and zest the lemons before juicing them. A tip for juicing lemons is to press and roll the lemons between your palm and the counter top. This will make the lemon juicier. When zesting, only zest the very outermost layer of the skin. Any deeper and you start getting really bitter flavors. If 2 tablespoons is too much, only use 1 tablespoon.

Nutrition