This blueberry lemon bread with fresh blueberries is the perfect sweet bread for breakfast or dessert. Packed with plump fresh blueberries & a hint of lemon it’s refreshing and fluffy. If you’re having a brunch you need to include this.
If you love comfort food in the morning, this is great for breakfast, brunch or dessert. Using fresh fruit is the key to this one to get it as moist as possible. You can make into mini muffins as well if you’d rather.
Ingredient Notes
The best fresh blueberry recipe here, not frozen is really the key to this fluffy sweet bread and the perfect summertime recipe when they’re plump and ready to be picked. It’s a little bit addicting if you ask me.
- You are going to start out with some all purpose flour.
- Eggs are best organic, free range, and added at room temperature to keep it as moist as possible
- Butter should be salted, just to add a touch, and I love Kerrygold the best. If you needed to use a dairy free alternative that would be fine too
- Sugar should be white granulated. I haven’t tried this with a sugar free alternative but I imagine it would be just fine
- Fresh blueberries – we were able to pick blueberries in Temecula
- Lemon is best freshly squeezed but you can buy a bottle at the store if necessary
- Baking powder will allow it to rise nicely to become fluffy, make sure it hasn’t expired
- Buttermilk is great for making it really moist vs. milk but you can make it with milk and lemon juice
Ever since I was little I loved anything blueberry flavored. Fresh fruit was even better but during the winter frozen are second best. I recently made these easy bite sized blueberry pie filling dump cake cupcakes that were incredible and incorporated blueberries with cake mix.
Substitutions and Variations
Of course you can skip the lemon juice and lemon zest if you choose but a little is tasty. Bake and serve it in an adorable loaf pan and put it right out to eat! Makes a great gift made in smaller sizes or muffins in a cute bowl wrapped with cellophane with a ribbon!
You can make some easy delicious lemon glaze with just some powdered sugar, enough milk to thin and some lemon flavor extract. Using fresh lemon juice is best but whatever you have on hand. Let loaf cool completely. In your bowl whisk together glaze and pour on top, or on each piece when served.
If you want to know how to half a recipe to make less, read this post. Tip: Spray your pan with non stick spray to clean a pot.
with Cake Mix
Now there is an easier method. You could start out with our cake mix blueberry muffins recipe but add some lemon juice in for some of the necessary liquid. In this you don’t need fresh fruit, rather you use a can of pie filling instead!
with Muffin Mix
We have also made blueberry muffin mix cake which is yet another option. Add the lemon juice and zest into the batter for the duo of flavors you want in this case too.
Blueberry Lemon Bread Recipe
Equipment
- 1 9×5 loaf pan
- 2 bowls
Ingredients
- 1.5 cup all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/3 cup butter
- 1 cup sugar
- 2 large eggs
- 1/2 tsp vanilla
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 1/2 upc buttermilk
- 1 1/4 cup blueberries, fresh is best
- 1 tbsp flour, only to be used to coat blueberries
Instructions
- Preheat oven to 350 degrees.
- Whisk together flour, salt, baking powder, and set aside.
- Blend together melted butter, sugar, eggs, vanilla, lemon juice and zest. Mix until well combined.
- Slowly add some of the flour mixture and a little buttermilk and gently stir. continue doing this until everything other than blueberries are combined.
- Rinse blueberries. Add 1 tbsp of flour to the berries in a bowl and use hands to mix until they are coated (will help so they don’t sink to the bottom).
- Gently fold berries into batter.
- Spray non stick spray into a loaf pan and put batter in. Put into oven for about 50 minutes or until toothpick in the middle comes out clean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to tell if your blueberry lemon bread is done?
I say your toothpick should be mostly clean because totally dry means that it won’t be as moist and tender. The best way to test is really with your finger. Really. Just gently touch in the center. If it sinks, you need more time in the oven. If it immediately springs back then it is ready and take that baby out to cool on a rack!
Other Brunch Ideas You’ll Love
Looking for other great brunch menu ideas? I mean this one is fantastic but we have made other fabulous options. If you want to fill out your table when guests come over I have a couple of others that will go along with this very theme, and pretty too.
Coconut banana bread is amazing, but if you want to use the same flavors as this here but in another form we have one for you with our Lemon Blueberry Cookies!! Then try our Instant Pot blueberry muffins. Fruit strudel pastry with fresh fruit is great. Frozen blueberry muffins, homemade without any other fruit are killer and easy grab and go breakfasts y’all.
Have you heard of this 4 ingredient banana bread made with cake mix? But along the lemon route, these lemon crinkle cookies are the bomb. You can see them below. Homemade is how we made these but with cake mix is possible too. Both options are available in that one. Sometimes we don’t always have the time to go all the way from scratch, I get it y’all.
FAQ
Whether you are making blueberry bread or muffins you will want to follow this tip and trick so they won’t sink. If you want your berries to remain in the middle and top of your batter, rinse, and then toss in a bit of flour. Coating the outside will keep them in place as you want them to be.
