Blueberry Lemon Bread

Blueberry Lemon Bread

"The delightful combination of lemon and blueberries really jazz up this quick loaf cake."
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1 h 30 m servings 315 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 54.7g
  • 18%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 286 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
  2. In a medium bowl, mix flour, baking powder and salt together and set aside.
  3. In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, beating well after each addition. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared pan.
  4. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
  5. For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over bread while still warm.


  1. 229 Ratings

Most helpful positive review

I was able to save on fat/sugar by doubling all ingredients except for eggs, of which I used only 3 total and sugar, of which I used 1 1/2 cups total, and making 2 loaves. I also omitted the gl...

Most helpful critical review

Good taste, weird texture - very dense. I don't think the butter should be melted - creaming it with the sugar might give it a lighter texture. I will also try making smaller loaves - a full s...

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I was able to save on fat/sugar by doubling all ingredients except for eggs, of which I used only 3 total and sugar, of which I used 1 1/2 cups total, and making 2 loaves. I also omitted the gl...

Hubs said it best when he remarked that this was not what he was expecting when I told him this was Blueberry Lemon BREAD. Make no mistake - in our minds this was a tart/sweet, lemony, buttery,...

I have made this bread before (posted pic) and it was really good! This recipe is almost the same as the Lemon Blueberry Bread on this site, which I have also made. It is nice to know that one l...

I chose to make muffins out of this recipe, instead of baking it in loaf form. I followed the recipe exact only I did not make the glaze. I just sprinkled each muffin lightly with sugar before p...

Very good. The lemon added to the fresh blueberries. Will definitely be a keeper!

I didn't have a lemon, so I used 4 TBS of bottled lemon juice and 1 teaspoon of lemon extract. I also increased the butter to a full stick. It turned out absolutely delicious! The lemon flav...

This was excellent. Only thing I did different was I didn't melt the butter like it states in the ingredients section. I just used soft butter added the sugar till light and fluffy. I didn't c...

This was such a great combination of flavors. I followed the recipe exactly except that I only had 1 tablespoon of lemon zest. It still turned out great! Next time I'm going to bake it at a l...

This recipe was delicious...I added slightly more lemon zest, since we love lemon in our house. I also used frozen blueberries, and they didn't sink at all. I baked mine in an 8x8 square pan and...

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