Lemon Blueberry Bread

         Imagine a loaf of perfectly moist lemon blueberry bread. That is what this one is. I love baking with fresh fruit that is in season. I know it is almost time to start the pumpkin and apple desserts, which I love too, but I do not want to lose out on the remaining fresh fruit of the summer season.

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This may be an old recipe for me, but it is still one of the most requested quick breads that I have put recipes out for.

            Yes, it is a quick bread, but it is so simple to make. I really think you all love this as much as I do. For the new ones here, I am betting this will become one of your favorites also.

This delightful fruity bread is great to have at baby showers, wedding showers, potlucks, almost anything you can think of.

Frequently Asked Questions:

            Can I freeze this bread?

Ideally! Allow the bread to cool completely before sticking in a freezer safe bag or airtight container and then into the freezer. You can keep it frozen for up to 3 months. Which is ideal for those cold winter months, this will help you remember that summer is coming.

            Can I use a different berry?

Personally, I am so in love with the flavor of blueberry and lemon, I have not tried any other berry. I have heard that strawberries or blackberries are really good substitutes for this bread.

            Can I use frozen berries?

Yes, they can be used in place of fresh. Thaw out and drain first.

            How do I store this?

This quick bread can be stored in the refrigerator once it is wrapped in plastic. It can also be wrapped in plastic wrap and left on the counter.

What do you need to make Lemon Blueberry Bread

            1 ½ cups plus 1 tbsp all purpose flour

            2 tsp baking powder

            3 large eggs

            1 cup granulated sugar

            1 cup plain yogurt or sour cream

            ½ tsp salt

            ½ tsp vanilla

            ½ cup vegetable oil

            2 tsp lemon zest

            1 ½ cups fresh or frozen blueberries

Lemon Glaze/Syrup:

            2 to 3 tbsp lemon juice

            1 cup sifted confectioner’s sugar

How to make Lemon Blueberry Bread

FIRST STEP:

Preheat the oven to 350*

Grease the sides and bottom of a loaf pan

SECOND STEP:

Sift together all dry ingredients for the bread

a)

b)

c)

In a large bowl, mix together all the moist ingredients

a)

b)

c)

d)

e)

f)

g)

h)

i)

j)

k)

THIRD STEP:

Slowly add in the dry ingredients

In a separate bowl, add the tbsp of flour to the blueberries and fold gently into the batter

FOURTH STEP:

Pour the batter into the prepared pan

a)

b)

Bake for 50 to 55 minutes. If a toothpick comes out clean the bread is done

a)

b)

FIFTH STEP:

Remove from the oven and let cool for 10 minutes

Remove loaf from pan and allow to cool on a cooling rack

SIXTH STEP:

In a small saucepan on low heat, add the powdered sugar to the lemon juice and let it dissolve. Simmer for 3 minutes

a)

b)

c)

d)

e)

Using a toothpick, poke holes all over the loaf, top and sides

SEVENTH STEP:

Use a pastry brush to brush the lemon syrup on the top and the sides.

Let harden for 15 minutes before serving

Enjoy!

YUM!

Lemon Blueberry Bread

Lemon Blueberry Bread

Yield: 10
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Ingredients

  • 1 ½ cups plus 1 tbsp all purpose flour
  •             2 tsp baking powder
  •             3 large eggs
  •             1 cup granulated sugar
  •             1 cup plain yogurt or sour cream
  •             ½ tsp salt
  •             ½ tsp vanilla
  •             ½ cup vegetable oil
  •             2 tsp lemon zest
  •             1 ½ cups fresh or frozen blueberries
  • Lemon Glaze/Syrup:
  •             2 to 3 tbsp lemon juice
  •             1 cup sifted confectioner’s sugar

Instructions

FIRST STEP:

Preheat the oven to 350*

Grease the sides and bottom of a loaf pan

SECOND STEP:

Sift together all dry ingredients for the bread

In a large bowl, mix together all the moist ingredients

THIRD STEP:

Slowly add in the dry ingredients

In a separate bowl, add the tbsp of flour to the blueberries and fold gently into the batter

FOURTH STEP:

Pour the batter into the prepared pan

Bake for 50 to 55 minutes. If a toothpick comes out clean the bread is done

FIFTH STEP:

Remove from the oven and let cool for 10 minutes

Remove loaf from pan and allow to cool on a cooling rack

SIXTH STEP:

In a small saucepan on low heat, add the powdered sugar to the lemon juice and let it dissolve. Simmer for 3 minutes

Using a toothpick, poke holes all over the loaf, top and sides

SEVENTH STEP:

Use a pastry brush to brush the lemon syrup on the top and the sides.

Let harden for 15 minutes before serving

Enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 40Total Fat: 14gSaturated Fat: 8gTrans Fat: 6gCholesterol: 40mgSodium: 28mgCarbohydrates: 60gSugar: 18gProtein: 8g