Lemon Blueberry Bread
This bright and tender lemon blueberry bread is a classic treat that my family asks for all year round.
recipesbynani.comThere is something so special about the combination of tart lemon zest and sweet blueberries. This bread is incredibly moist and it stays soft for days after you bake it. I love serving it warm with a little bit of butter for a cozy afternoon snack.
My best tip is to toss your blueberries in a little bit of extra flour before adding them to the batter. This simple trick keeps the berries from sinking to the bottom of the pan while the loaf bakes in the oven.
🧺 Ingredients
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 and 1/2 cups fresh blueberries
- 1 tablespoon extra sugar for the topping
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and grease a standard loaf pan.
- 2
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
In a separate bowl, stir together the melted butter, eggs, milk, lemon juice, lemon zest, and vanilla.
- 4
Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- 5
Toss the blueberries with a teaspoon of flour and then gently fold them into the batter.
- 6
Pour the batter into your prepared loaf pan and sprinkle the extra sugar over the top.
- 7
Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- 8
Let the bread cool in the pan for 10 minutes before moving it to a wire rack to cool completely.
💡 Tips
Store your leftover bread in an airtight container at room temperature for up to three days. You can also wrap the loaf tightly in plastic wrap and freeze it for up to two months for a quick breakfast on busy mornings.
Made this recipe? Let us know how it went.
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