Blueberry Lemon Bread Recipe -
Blueberry Lemon Bread Recipe
  • READY IN hrs

Blueberry Lemon Bread

Recipe by  

"You'll love this zesty lemon quick bread! It's the perfect treat for a Sunday morning. When blueberries are out of season you can use frozen blueberries instead."

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Ingredients Edit and Save

Original recipe makes 1 - 8x4 inch loaf Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. Dredge the blueberries in 2 teaspoons flour; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Stir in eggs one at a time, beating well with each addition. Mix in the lemon zest. In a separate bowl combine flour, baking powder and salt.
  3. Stir the flour mixture into the egg mixture alternately with the milk. Fold in the blueberries. Pour batter into prepared loaf pan.
  4. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Allow bread to cool for 10 minutes before removing from pan.
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Reviews More Reviews

Most Helpful Positive Review
May 09, 2005

Blueberries and lemon really go well together. I like to top my loaf with a glaze made by mixing 1 tb lemon juice and 2 tb sugar. I brush it on the hot loaf and return it to the oven for 5 minutes.

Most Helpful Critical Review
Mar 28, 2003

While the bread is delicious, the blueberries still sank to the bottom of the pan and the loaf stuck to the bottom of the pan. My husband and I used forks to eat the bread that stuck to the pan! Next time I'll try more flour on the berries and I will grease and line the pan with greased wax paper.

Mar 28, 2003

Quick, wonderful recipe! I had added another 1/2 cup of blueberries that I didn't want to go to waste, and it was too much. Made the bread too chock full of blueberries - it was almost blue, and a little too heavy. GREAT taste though - will definitely make it again (just won't add more than a cup of blueberries!). Thanks for the recipe!

Jul 24, 2007

I had a ton of blackcap raspberries, so I substituted them for the blueberries. Since I was making two loaves, I made 'buttermilk' using lemon (1 tbl. lemon juice to one cup milk) and an additonal tsp. of grated lemon zest to add to the lemon flavor. Also added vanilla extract. Here's a helpful hint to eliminate the berries falling to the bottom of the loaf: spread a small amount of batter in bottom of pan before mixing in the frozen berries. Then with a very gentle hand, mix the berries into the remaining batter, then spread in pan. It seemed to help a lot. Also topped with lemon glaze (is it obvious we like lemon ... a lot?)

Jan 30, 2012

I made this recipe with my oldest son. I didn't bother flouring the blueberries, we just tossed them in when we added the flour. We did make these a little different than the recipe asks--we combined all the wet ingredients, then the dry with the blueberries folded in with the flour. It was just easier that way. We got 12 smallish muffins out of one recipe. My son wanted to make them a little prettier so he sprinkled a quarter teaspoon of sugar over each muffin mound before baking. These turned out well but lacking in blueberries. I think next time we make this recipe we'll double the blueberries.

Mar 28, 2003

This bread was quick and tasted good. It could have used a little more flavour so I made a lemon glaze and drizzled it over top of the bread and helped it out with the little bit of sweetness I was looking for.

Mar 28, 2003

Love this recipe -- the loaf came out picture perfect, moist, and delicious. I even altered the recipe (didn't happen to have butter or milk at the time) and used vegetable oil and water, and it still turned out great. Best of all, the blueberries were evenly dispersed through the loaf. Thanks for this keeper!

Mar 28, 2003

Light lemon flavor, excellent cake-like texture, full of blueberries.


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  • Calories
  • 193 kcal
  • 10%
  • Carbohydrates
  • 31.4 g
  • 10%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 81 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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