Lemon Blueberry Bread
Blueberry recipes are some of my favorites. As long as they are in season, I tend to keep them in my fridge all the time. My boys love to snack on them, especially little Jack.
I want to share with you this Lemon Blueberry Bread recipe that I made for my family last week for breakfast.
We ate it hot out of the oven with some smeared butter on each slice.
Let me just tell you, this was phenomenal.
NEED TO SAVE MONEY
ON YOUR GROCERY BILL?
So here is what happened… my husband ran to Sam’s one day last week to grab some ingredients to go with the dinner he was making.
They did not have what he needed, but he did see a copy of the Magnolia Journal, Joanna Gaines magazine.
He was so excited to bring it home for me.
As I was thumbing through I found her recipe for blueberry lemon bread and I knew I had to make it.
The ingredient list was simple and likely will be things you have on hand.
I added double the blueberries to mine and more than double the lemon zest. My version of the recipe is below.
Trust me, make this once and you will be hooked!
Large Family Costco Grocery Haul and Meal Plan
Here is what a large family grocery haul looks like for our family of seven. Also get a quick look at out meal plan for the week.
And, if you love this decadent recipe, you will love my husband’s Easy Custard Cake and Blueberry Cream Pie.
I also love this blueberry cake mix cobbler from my friend Kelli. So good!
Ingredients for Lemon Blueberry Bread
- 1 c of granulated sugar
- 2 c all purpose flour
- 1/2 t salt, I used table salt
- 2 tsp baking powder
- 2 eggs
- 1/2 c milk
- 1/2 c butter, melted (Kerrygold is my favorite)
- zest of one medium lemon
- 1 1/2 c fresh blueberries, washed
Spray the inside of a loaf pan with cooking spray. I like this coconut oil spray.
Preheat your oven to 350 degrees.
In a large bowl add all of the dry ingredients; granulated sugar, flour, salt and baking powder.
Use a zester and grate into the dry ingredients bowl the zest of the entire lemon. If you don’t want a lot of lemon flavor you can just do half or less.
If you don’t have a lemon you can certainly do lemon extract instead.
Use a spoon to mix those dry ingredients and zest together.
Set the bowl aside.
In a small bowl, crack and whisk your eggs.
Add in the milk and whisk it into the eggs.
Pour the egg and milk mixture into the flour mixture. Begin to combine it.
Now you can add the melted butter. I don’t like to add melted butter into the eggs because you do not want it to cook the eggs, ideally. If you want to add the butter to the egg and milk mixture you can, but just be mindful especially if it is really hot butter.
Combine the batter. I like to just use a large wooden spoon.
Pour the batter into the prepared bread pan and pop it in the oven for sixty minutes or until a toothpick inserted in the middle comes out clean.
Now that all of this is combined it will be easy to gently fold the fresh blueberries in. Be gentle you don’t want to smash the berries.
I love quick bread recipes like this!
Once it was done I removed it from the pan right away. You can choose to let it cool if you want, but I wanted to eat it hot.
I used a butter knife and ran it alone the edge of the pan to ensure the bread would release easily.
I sliced it up and added butter to each slice.
The entire loaf was gone in minutes and it was the perfect homeschool breakfast for our family of eight.
How I Made the Lemon Blueberry Bread
Here is a video of me making this bread at home. This should show you how easily it comes together.
What Does It Mean To Fold Blueberries Into the Batter
When cooking, folding means you are being gentle and not crushing the fruit. Usually people like to use a rubber spatula when folding fresh fruits into a batter. Just be light in your motions and don’t stir or over blend.
Can You Use Frozen Blueberries Instead of Fresh
You can, but I would ensure they are 100% thawed before adding them to the batter.
Since they are frozen they might be a bit mushy, so be careful when you are folding them into the batter.
Can I Use Room Temperature Butter?
For this recipe you do not want to use room temperature butter. You want to use melted butter just as the recipe says. Changing the consistency of the butter will change your batter and your end results.
Can I Use a Glass Bread Pan
Glass or metal pans for this recipe will be fine. It will not change the way your bread turns out.
If you love blueberry recipes, you should check out our Instant Pot Blueberry Cheesecake recipe.
Lemon Blueberry Bread
I love slicing into a warm, fresh loaf of lemon blueberry bread. So soft and the smell--divine!
Ingredients
- 1 c of granulated sugar
- 2 c all purpose flour
- 1/2 t salt, I used table salt
- 2 tsp baking powder
- 2 eggs
- 1/2 c milk
- 1/2 c butter, melted (Kerrygold is my favorite)
- zest of one medium lemon
- 1 1/2 c fresh blueberries, washed
Instructions
- Spray the inside of a loaf pan with cooking spray. I like this coconut oil spray.
- Preheat your oven to 350 degrees.
- In a large bowl add all of the dry ingredients; granulated sugar, flour, salt and baking powder.
- Use a zester and grate into the dry ingredients bowl the zest of the entire lemon. If you don't want a lot of lemon flavor you can just do half or less.
- If you don't have a lemon you can certainly do lemon extract instead.
- Use a spoon to mix those dry ingredients and zest together.
- Set the bowl aside.
- In a small bowl, crack and whisk your eggs.
- Add in the milk and whisk it into the eggs.
- Pour the egg and milk mixture into the flour mixture. Begin to combine it.
- Now you can add the melted butter. I don't like to add melted butter into the eggs because you do not want it to cook the eggs, ideally. If you want to add the butter to the egg and milk mixture you can, but just be mindful especially if it is really hot butter.
- Combine the batter. I like to just use a large wooden spoon.
- Now that all of this is combined it will be easy to gently fold the fresh blueberries in. Be gentle you don't want to smash the berries.
- Pour the batter into the prepared bread pan and pop it in the oven for sixty minutes or until a toothpick inserted in the middle comes out clean.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 239Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 306mgCarbohydrates: 37gFiber: 1gSugar: 19gProtein: 4g
I love your combination of lemon and blueberry for this delicious bread! Thanks so much for sharing your post with us for our special St. Patrick’s Day Full Plate Thursday! Have a great week and come back soon.
Miz Helen
I don’t understand why every recipe I see that’s made in a loaf pan never gives the dimensions of the loaf pan! It’s just like if making a cake: a 13 x 9 pan needs different directions than the same cake made in a 9 x 9 pan! Does no one but me think of this? The recipe looks good, but I have no idea what size pan to make it in: an 8 x 4, a 9 x 5, it something larger or smaller.
I’m sorry for the rant, I think I just finally reached my limit of never getting pan sizes! The recipe looks wonderful though!!
Just know, online publishers spend their time creating content for free for people to rant over.
The solution is simple- cook it until it is done. I have no idea what the dimensions are.
Can I add lemon juice for a bit more lemon flavor?
sure
Great recipe, I made it this morning. I substituted unsweetened applesauce for all of the butter, used 1 cup of wheat flour and 1 cup of white flour, and it came out beautifully! So delicious. Thanks again for sharing. ?
Love these substitutions! Thank you so much for sharing and Im glad you liked!!