Lemon Blueberry Bread

4.93 from 228 votes

This Lemon Blueberry Bread is fresh and bright! It's an easy-to-make quick bread with simple ingredients. The loaf is moist, fluffy & packed with flavor!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Calories 259kcal

Author Yumna Jawad

Equipment

Ingredients

2 ½ cups + 2 tablespoons all-purpose flour divided
1 ½ teaspoon baking powder
½ teaspoon salt
3 large eggs at room temperature
1 cup granulated sugar
½ cup milk at room temperature
½ cup butter melted
4 tablespoons lemon zest
¼ cup lemon juice
1 cup blueberries

Instructions

Preheat the oven to 350°F and line an 8x4-inch loaf pan loaf pan with parchment paper.
In a medium bowl, whisk together the 2 ½ cups flour, baking powder and salt. Set aside.
In another large bowl, beat the eggs, sugar, milk, butter and lemon zest and juice with a hand mixer until combined.
Transfer the dry ingredients on top of the wet ingredients and mix until no streaks remain.
In a small bowl, toss the blueberries with the remaining flour to prevent them from sinking into the loaf. Gently fold the blueberries into the batter.
Pour the batter into the prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean. If necessary, tent the pan with foil after 45 minutes of baking to prevent the top from browning too much.
Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing.

Notes

Storage: Store in an airtight container at room temperature or in the refrigerator for up to 4 days. You can freeze the bread for up to 3 months. Just thaw overnight in the fridge and bring to room temperature before serving.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

Instead of milk, you can use sour cream or greek yogurt.
I tested this recipe with all purpose flour and whole wheat white flour, and both worked great.
To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.

This recipe was updated, but if you loved the original, here it is!

Ingredients

1 ¾ cups all-purpose flour plus more for coating the blueberries

1 teaspoon baking powder

½ teaspoon salt

2 large eggs at room temperature

½ cup maple syrup or granulated sugar

¼ cup milk at room temperature

¼ cup butter melted

¼ cup lemon juice

3 tablespoons grated lemon zest

¾ cup blueberries fresh or frozen

Instructions

Preheat the oven to 350°F and line an 8x4-inch loaf pan loaf pan with parchment paper.

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

In another large bowl, beat the eggs, maple syrup, milk, butter and lemon juice with a hand mixer until combined.

Transfer the dry ingredients on top of the wet ingredients and mix until no streaks remain.

In a small bowl, toss the blueberries with flour to prevent them from sinking into the loaf. Gently fold the blueberries into the batter along with the lemon zest.

Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. If necessary, tent the pan with foil after 40 minutes of baking to prevent the top from browning too much.

Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing.

Nutrition