Blueberry Lemon Bread is soft, moist, tender and made with a full cup of fresh blueberries, fresh lemon juice and butter.
We love quick fruit breads like Classic banana bread, banana nut bread and even classic vanilla pound cake that we love to top with Strawberry topping and Whipped cream for an easy strawberry shortcake recipe.
Blueberry Lemon BREAD
It may be cold outside but this Blueberry Lemon Bread will make you feel like it is already spring. With a full cup of blueberries (that I promise do NOT sink to the bottom of the loaf pan) and lots of fresh lemon juice and lemon zest this quick bread is bursting with fresh fruit flavor.
We love this recipe for it’s easy and impressive flavors but you can even pump the flavors up with the addition of cream cheese! We made a similar recipe with pumpkin about a year ago.
A pumpkin chip cream cheese bread had a package of cream cheese that is lightly sweetened that is added to the middle of the bread and baked. The result is completely delicious and in this recipe (you don’t need the chocolate chips here) would be AMAZING.
Can you use frozen blueberries in this recipe:
You can use frozen blueberries, it will make the color of the bread run significantly more. If you can gently rinse and dry the blueberries you can help prevent excess running of the color. Just try to minimize how much you stir the blueberries.
Sometimes if using frozen blueberries I will sprinkle them in layers over the batter and spoon the batter into the loaf pan rather than pouring them all in to minimize color bleeding.
If you’re making this recipe in the summer and you are up to your eyeballs in extra zucchini you can even add in a zucchini to this recipe in a pinch. And if you’re looking for a crunch for a bit of texture you can add some sliced almonds to the top of the bread.
There are so many fun options you can take to make this recipe your own, but this classic Blueberry loaf is a perfect bite with a cup of tea or coffee for your morning breakfast as is. You can make it the ultimate treat by kicking it up a notch.
Toppings and Mix-ins:
- Almonds: Top with sliced almonds or finely chopped almonds
- Glaze: Mix powdered sugar with just a tablespoon of water until barely able to mix then dip the bread upside down into it.
- Lemon Glaze: Make the glaze as directed above except instead of using water use lemon juice in its place for a punch of extra lemon flavor.
- White Chocolate Chips: White Chocolate Chips is a great muted addition to the flavors of the blueberries and lemon.
- Sour Cream: In a pinch you can substitute sour cream for the milk with 2 tablespoons of water.
- Greek Yogurt: As directed above for sour cream you can also use greek yogurt as a substitute.
- Buttermilk: Substitute buttermilk in place of the milk.
- Raspberries: Add in addition to or in place of blueberries.
- Poppyseed: The addition of poppyseeds to this recipe would add great texture and be delicious, they’re great paired with lemons and blueberries.
- Candied Lemon Peel: If you want even more lemony flavor, add candied lemon peel to the top of the bread with a glaze.
To make these into Lemon Blueberry BREAD Muffins:
Scoop the batter into muffin liners with an ice cream scoop and bake for 18-20 minutes in a 350 degree oven. Remove from the muffin pan and cool on a wire rack.
To make the quick bread into a bundt cake:
Double the recipe and bake in a bundt pan at 325 degrees for 65-75 minutes.
Blueberry Lemon Bread
- Yield: 8 servings
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Course: Dessert
- Cuisine: American
- Author: Sabrina
Note: click on times in the instructions to start a kitchen timer while cooking.
Preheat the oven to 350 degrees and butter and flour an 8x4 inch loaf pan.
In a stand mixer cream your butter and sugar until light and fluffy, about 2-3 minutes.
Add the lemon juice, lemon zest, vanilla and eggs until fully combined.
In a separate bowl sift together the flour and baking powder before adding it into the stand mixer on low speed, alternating with the milk until just combined.
Toss the blueberries in the cornstarch then stir them in by hand until just combined and pour into the pan and bake for 60 minutes until a toothpick comes out clean.
Yield: 8 servings, Amount per serving: 295 calories, Calories: 295g, Carbohydrates: 48g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 68mg, Sodium: 172mg, Potassium: 134mg, Fiber: 1g, Sugar: 27g, Vitamin A: 6.8g, Vitamin C: 6.5g, Calcium: 5.2g, Iron: 7.8g
All images and text © for Dinner, then Dessert.