Blueberry Lemon Bread

Fresh blueberries paired with lemon is a perfect combination in this blueberry lemon bread.

I just can’t help myself.  I combined blueberries and lemon again. First was my blueberry lemon popsicles and now this blueberry lemon bread.  

I like to have options.  Options for how best to make something quick and delicious and options for using fresh blueberries!

Just because both recipes have blueberries and lemon doesn’t mean they are the same thing….nope….totally different.  Well, except for the blueberries and the lemon.  That part is the same!

Can I use frozen blueberries?

I used fresh blueberries in this recipe but frozen blueberries work perfectly as well.  If you use frozen berries, increase the cooking time 5-10 minutes. 

I use fresh if I have them, otherwise frozen blueberries work well. I do the same when I make blueberry muffins. 

We usually stock our freezer at the end of summer with bags of blueberries we’ve picked.  We eat blueberries all winter long.

I love eating fresh blueberries, but frozen ones are a great treat.  There is no difference once the berries are cooked up in a bread or dessert.  If using frozen berries, don’t thaw before adding to batter. Just fold them in frozen.

How long do you bake blueberry lemon bread?

Blueberry lemon bread bakes for one hour in a 350 degree oven. 

Can I make mini loaves?

Yes, you can make mini loaves. You will use two small bread pans instead of one regular sized bread pan. Reduce cooking time to 45 minutes. 

Other Great Recipes to Try:

• Oatmeal Banana Muffins
• Cranberry Orange Muffins
• Lemon Poppy Seed Muffins
• Raspberry Lemon Muffins
• Buttermilk Biscuits
• Blackberry Muffins
• Triple Berry Muffins

5 from 2 votes

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Blueberry Lemon Bread

Prep Time

20 mins

Cook Time

1 hr

Total Time

1 hr 20 mins

 

Quick bread with blueberries and lemon

Course: Breakfast, Snack

Cuisine: American

Keyword: blueberry bread, blueberry lemon bread, quick bread with blueberries

Servings: 1 loaf

Calories: 273 kcal

Author: Kathy

Ingredients

• 4 Tablespoons butter melted
• 3/4 Cup sugar
• 1/2 Cup milk
• 2 whole eggs
• 1 Tablespoon lemon zest
• 2 Tablespoons lemon juice
• 2 1/4 cups flour
• 2 teaspoons baking powder
• 1 cup blueberries

Instructions

1. In a mixing bowl combine butter and sugar.
2. Add milk, eggs, lemon zest and lemon juice. Mix until combined.
3. Add flour and baking powder. Mix until combined.
4. With a spatula gently fold blueberries into mixture.
5. Pour mixture into a greased loaf pan.
6. Bake at 350 for 60 minutes.
7. Check for doneness with a toothpick inserted in the center.
8. Remove from oven and let cool in pan on a cooling rack for 15 minutes.
9. Carefully remove from pan and continue cooling on rack.

Recipe Notes

Can use fresh or frozen blueberries.
If adding frozen, do not thaw before adding.
Cooking time might be increased when using frozen berries.
Recipe adapted from The New Basics Cookbook.

Nutrition Facts

Blueberry Lemon Bread

Amount Per Serving

Calories 273 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 3g 15%

Cholesterol 17mg 6%

Sodium 58mg 2%

Potassium 172mg 5%

Total Carbohydrates 49g 16%

Dietary Fiber 1g 4%

Sugars 21g

Protein 4g 8%

Vitamin A 4.2%

Vitamin C 5.1%

Calcium 6.8%

Iron 9.8%

* Percent Daily Values are based on a 2000 calorie diet.