Name: Blueberry Lemon Bread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 2 1/4 cups all-purpose flour; 1 tsp baking powder; 1 tsp salt; 1 cup unsalted butter, softened; 1 cup granulated sugar; 4 large eggs; 2 cups fresh or frozen blueberries; 1 tsp grated lemon zest; 2 tbsp freshly squeezed lemon juice

There’s something magical about biting into a freshly baked loaf of bread, the soft crumb giving way to a burst of citrusy flavor. It’s a sensory experience that never gets old, and one that I’ve had the pleasure of perfecting in this simple yet delicious Blueberry Lemon Bread recipe.

If you’re anything like me, you’re a sucker for a good lemon-poppy seed muffin. But what if I told you that you could take that same flavor profile and turn it into a moist and indulgent bread that’s perfect for breakfast or snack time? Sounds too good to be true, right? But trust me, it’s not. Check out our related recipe for a Lemon Poppy Seed Cake that’s sure to satisfy your citrus cravings.

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2 1/4 cups all-purpose flour

1 tsp baking powder

1 tsp salt

1 cup unsalted butter, softened

1 cup granulated sugar

4 large eggs

2 cups fresh or frozen blueberries

1 tsp grated lemon zest

2 tbsp freshly squeezed lemon juice

Why This Recipe Works

This recipe works because it utilizes the perfect balance of sugar and citrus, allowing the flavors to shine without overpowering each other.
Using a combination of white and brown sugar adds depth and complexity to the bread, while the lemon zest provides a lovely texture and flavor contrast.
The addition of fresh blueberries adds natural sweetness and a burst of freshness to each bite.

Key Ingredients

When it comes to baking, using high-quality ingredients is essential for achieving the best results. For this recipe, I recommend using the following key ingredients:

First, make sure to use fresh, high-quality blueberries. If using frozen blueberries, thaw them first and pat dry with paper towels to remove excess moisture.

BLUEBERRY LEMON BREAD - Simple & Delicious

Recipe Courtesy of Our Kitchen

Blueberry Lemon Bread

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 1/4 cups all-purpose flour

1 tsp baking powder

1 tsp salt

1 cup unsalted butter, softened

1 cup granulated sugar

4 large eggs

2 cups fresh or frozen blueberries

1 tsp grated lemon zest

2 tbsp freshly squeezed lemon juice

Directions

Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or aluminum foil, leaving some overhang for easy removal.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

With the mixer on low speed, gradually add the flour mixture to the wet ingredients and mix until just combined, being careful not to overmix.

Storage & Reheating

To store leftover Blueberry Lemon Bread, allow it to cool completely and then wrap it tightly in plastic wrap or aluminum foil. Store at room temperature for up to 3 days or freeze for up to 2 months. When reheating, wrap the bread in a damp paper towel and microwave for 20-30 seconds or until warm and toasty.