Go Back

Lemon Blueberry Bread

A sweet and tangy delight that combines the flavors of lemon and juicy blueberries in a soft, moist loaf.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1 loaf
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Basic Ingredients
  • 1.5 cups 1.5 cups all-purpose flour
  • 0.5 teaspoon 0.5 teaspoon salt
  • 1.75 teaspoons 1.75 teaspoons baking powder
  • 0.33 cup 0.33 cup unsalted butter, melted and slightly cooled Use high-quality unsalted butter for the best flavor.
  • 0.75 cup 0.75 cup granulated sugar Replace with monk fruit sweetener for a lower-calorie version.
  • 2 large 2 large eggs, at room temperature Can be replaced with flaxseed meal mixed with water.
  • 0.5 cup 0.5 cup whole milk, at room temperature Substitute with almond or oat milk for a vegan option.
  • 2 tablespoons 2 tablespoons fresh lemon juice
  • 1 tablespoon 1 tablespoon lemon zest Add more for a stronger lemon flavor.
  • 1 teaspoon 1 teaspoon pure vanilla extract
  • 1 cup 1 cup fresh blueberries Toss in flour to prevent sinking.
  • 1 tablespoon 1 tablespoon all-purpose flour for coating Use to coat the blueberries.
  • 0.5 cup 0.5 cup powdered sugar
  • 2 to 3 tablespoons 2 to 3 tablespoons fresh lemon juice for glaze

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and line a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together 1.5 cups of all-purpose flour, 0.5 teaspoon of salt, and 1.75 teaspoons of baking powder until well combined.
  3. In a large bowl, whisk together the 0.33 cup of melted butter and 0.75 cup of granulated sugar until you see a velvety texture. Add the 2 large eggs one at a time, mixing after each until the batter is smooth.
  4. Stir in the 0.5 cup of whole milk, 2 tablespoons of fresh lemon juice, 1 tablespoon of lemon zest, and 1 teaspoon of vanilla extract until the mixture is unified.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The batter should be thick and creamy.
  6. Toss the 1 cup of fresh blueberries in 1 tablespoon of flour to coat them, then gently fold them into the batter.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Baking
  1. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
  2. Cool in the pan for 10 minutes, then carefully transfer to a wire rack.
Glazing
  1. For the glaze, whisk together 0.5 cup of powdered sugar and 2-3 tablespoons of fresh lemon juice until a smooth, drizzly consistency forms.
  2. Drizzle over the warm loaf once slightly cooled.

Notes

Slice the bread thick, and serve it warm with a dusting of powdered sugar. Pairs beautifully with herbal tea or lemonade. Store in an airtight container for up to 3 days at room temperature or a week in the refrigerator.