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 or even served as a dessert.
Whip this quick bread together in just about 10 minutes. Fresh or frozen blueberries can be used which means you can make this delicious bread year round!
Why make this bread
Quick breads are very similar to muffins. They can be mixed together in just 10 minutes and then baked. Breads do take much longer to bake than muffins, but once cooled the bread can be sliced up and served.
Blueberries and lemon are a classic pairing. They just go perfectly together. I also have a recipe for blueberry lemon popsicles and I have blueberry lemon bars!
Steps to make bread
- Combine melted butter and sugar together in a bowl
- Add milk, eggs, lemon zest and lemon juice. Mix until combined
- Fold in flour, baking soda and salt
- Add blueberries and fold gently.
- Put in a greased bread pan and bake.
Tips for making quick bread
- Do not overmix batter
- Bake in a fully preheated oven
- Test bread for doneness by inserting a toothpick into the center of the loaf. If toothpick comes out with just a few crumbs, bread is cooked through. If toothpick comes out with wet crumbs or batter, the bread needs to cook longer
- Allow bread to fully cool before slicing
Fresh or frozen berries
I use fresh if I have them, otherwise frozen blueberries work well. Using frozen berries makes it possible to enjoy this bread all year 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 and increase the baking time by 5-10 minutes.
Mini loaves
You can make this bread into mini loaves. You will use two small bread pans instead of one regular sized bread pan.
Reduce cooking time to 45 minutes. I often make small loaves because I like the size and each slice makes a perfect sized snack. The small loaves make perfect gifts too!
FAQs
Yes, this bread is perfect for freezing. Allow bread to fully cool then place in a freezer bag and freeze for up to a month. I like to slice my bread before freezing, but you can freeze whole as well.
Yes, fresh or frozen blueberries may be used. If you use frozen berries, do not thaw the berries first. Increase the cooking time 5-10 minutes.
More great recipes with blueberries
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
Equipment
Ingredients
- ¼ Cup butter (melted)
- ¾ Cup sugar
- ½ Cup milk
- 2 eggs
- 1 Tablespoon lemon zest
- 2 Tablespoons lemon juice
- 2 ¼ cups flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup blueberries
Instructions
Regular Loaf
- Preheat oven to 350 degrees.
- Spray a loaf pan with a non-stick spray.
- In a mixing bowl combine butter and sugar.
- Add milk, eggs, lemon zest and lemon juice. Mix until combined.
- Add flour. baking powder and salt. Mix until combined.
- With a spatula gently fold blueberries into mixture.
- Pour mixture into prepared loaf pan.
- Bake at 350 for 60 minutes.
- Remove from oven and let cool in pan on a cooling rack for 15 minutes.
- Carefully remove from pan and continue cooling on rack.
Mini Loaf
- Follow instructions above for making bread batter.
- Place batter in two greased mini loaf pans.
- Bake for 45-50 minutes in a preheated 350 degree oven.
Notes
- Can use fresh or frozen blueberries.
- If adding frozen, do not thaw before adding.
- Cooking time will increase by about 10 minutes when using frozen berries.
- Do not overmix batter
- Bake in a fully preheated oven
- Test bread for doneness by inserting a toothpick into the center of the loaf. If toothpick comes out with just a few crumbs, bread is cooked through. If toothpick comes out with wet crumbs or batter, the bread needs to cook longer
- Allow bread to fully cool before slicing
Nutrition
Recipe adapted from The New Basics Cookbook.
This recipe was originally published in May of 2016. Many of the photos and the post have been updated.
Kaylene @ The Links Site says
This looks delicious Kathy! I have to confess, I don't think that I have ever had lemon with blueberries! This is something that I will have to rectify!
Kathy says
It's time to give it a try! 🙂
Adina says
Perfect looking cake, I would love a slice right now. I love both blueberries and lemon, so this just made it on the to-do list.
Kathy says
I love to-do lists when they involve baking....and not cleaning! 🙂 Enjoy!
Megan - The Emotional Baker says
I love this loaf! My mom used to make the best lemon blueberry muffins & I'm sure this loaf is just as delicious 😉 If I can't get her to make a batch this summer, I'll have to try this loaf!
Kathy says
Thanks!
Amanda says
I'm definitely not complaining about the lemon blueberry combo. This would be such a great breakfast!
Kathy says
It is great for breakfast!
Balvinder says
I have been craving a lemon blueberry treat so I just had to try this one.
Kathy says
Hope you loved it as much as we did!
Jessica @ Sweetest Menu says
Oooh I love blueberries in baked goods, especially with lemon! This looks so lovely Kathy - love those big beautiful pictures too!
Kathy says
I love blueberries in just about everything! 🙂
geraldine | Green Valley Kitchen says
You always have the best quick breads, Kathy. Love the combo of blueberry and lemons - I have a bunch of lemons to use up so will be making this and bringing it in to work! Thanks!
Kathy says
Lucky coworkers!
Manali @ CookWithManali says
such a classic combination, the bread looks wonderful Kathy!
Kathy says
Two great flavors that are always great together.
Ashley says
haha I can't help myself either when it comes to blueberry and lemon! They just go so well together! This bread sounds delicious!
Kathy says
Glad you agree! 🙂
Nicole @ Young, Broke and Hungry says
Lemon and blueberries is a combination I can never get sick of.
Kathy says
Me too....just keep 'em coming!