Lemon Blueberry Bread
Total TimePrep: 15 min. Bake: 1 hour + cooling
Makes1 loaf (16 slices)
- 1/3 cup butter, melted
- 1 cup sugar
- 3 tablespoons lemon juice
- 2 large eggs, room temperature
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup 2% milk
- 1 cup fresh or frozen blueberries
- 1/2 cup chopped nuts
- 2 tablespoons grated lemon zest
- 2 tablespoons lemon juice
- 1/4 cup sugar
- In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest.
- Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
- Combine glaze ingredients; drizzle over warm bread. Cool completely.
Lemon Blueberry Bread Tips
How do you keep this moist?To keep this lemon blueberry bread moist, avoid using low-fat milk; stick to 2% or whole milk. Also, bring the eggs to room temperature before using. The glaze applied after baking will absorb into the warm bread, providing even more moisture. When cool, store the bread in an airtight container to keep prevent it from drying out. Be sure to follow these bread storage tips, too.
Any tips to prevent the edges of the bread from overcooking?Breads typically bake from the outside in. If you notice during baking that the edges of your bread are browning quickly, tent the bread with a piece of aluminum foil. You might also want to bake your lemon blueberry bread either in a glass or light-colored metal pan as opposed to a dark metal pan, which absorbs more heat. Read more about baking in dark pans.
How can I make variations to this bread?This quick bread is wonderfully versatile when it comes to varying the flavors and ingredients because of its lemon base (make sure you're juicing lemons the easy way!). For a delicious lemon raspberry bread, swap out raspberries for the blueberries. Turn this into an orange cranberry bread by using orange juice and cranberries. Cherries and almonds also pair beautifully with either lemon or orange. Love Baking? Join Bakeable, Taste of Home's community dedicated to the joy of baking. Subscribe to the Bakeable newsletter and join the Facebook group where you’ll find recipes, tips and monthly challenges.
Nutrition Facts1 slice: 181 calories, 7g fat (3g saturated fat), 38mg cholesterol, 149mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 3g protein.
Aug 16, 2020
Loved it! Used gluten free flour instead of regular Flour. Otherwise flowed recipe and it came out great!
Aug 16, 2020
No comment left
Aug 13, 2020
Can I freeze this bread?
Aug 9, 2020
This is absolutely the best lemon blueberry bread in the world. Followed recipe as is but left out nuts. Didn’t need glaze. Yummly!
Aug 9, 2020
Didn't have baking powder so I substituted with a mix of vinegar and baking soda. Used frozen blueberries. The quick bread turns a beautiful golden color for 60 minute cook time in my gas oven. I admit I didn't use a glaze and it was still superb! Will be making this one again!
Aug 8, 2020
I thought this was a delicious recipe. I used frozen blueberries, full cream milk and a pecan walnut blend. It was superb. Cooked a a toy an hour and was crunchy in the outside, light and fluffy inside. Not sure why some people are saying it’s dense and heavy, maybe not enough baking powder? I wouldn’t change a thing although I’m keen to try it with variations. Orange, raspberry and macadamia anyone? Thank you.
Aug 6, 2020
I am new to baking and my bread turned out perfect. Everyone enjoyed it! Thank you.
Aug 5, 2020
This recipe was excellent thank you ! For the ones that mention the butter for the glaze obviously didnt read the recipe properly ! It says glaze ingredient :sugar and lemon juice! If you going to complaint when a chef kindly share their work then maybe you need to remove yourself from their following !
Aug 5, 2020
I made this yesterday and it tasted ok but was denser than I thought it should be. I did use frozen blueberries so that made of made a difference. Not a repeat at our house.
Aug 4, 2020
When I pull up the recipe, the glaze ingredients list lemon juice only. Am I missing something?