Fresh blueberries paired with lemon is a perfect combination in this blueberry lemon bread. This quick bread is perfect for breakfast or a midday snack and can be made with fresh or frozen blueberries.
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 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
- Rhubarb Bread
- Blueberry Buckle Cake – from Amanda’s Cookin’
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my bread recipes!
Blueberry Lemon Bread
- In a mixing bowl combine butter and sugar.
- Add milk, eggs, lemon zest and lemon juice. Mix until combined.
- Add flour and baking powder. Mix until combined.
- With a spatula gently fold blueberries into mixture.
- Pour mixture into a greased loaf pan.
- Bake at 350 for 60 minutes.
- Check for doneness with a toothpick inserted in the center.
- Remove from oven and let cool in pan on a cooling rack for 15 minutes.
- Carefully remove from pan and continue cooling on rack.
If adding frozen, do not thaw before adding.
Cooking time might be increased when using frozen berries.
Recipe adapted from The New Basics Cookbook.