Go Back

Lemon Blueberry Bread

A moist and tender quick bread bursting with fresh blueberries and bright lemon flavor. Finished with a simple lemon glaze, this loaf is perfectly balanced between sweet and tangy.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Baked Goods, Breakfast, Dessert, Quick Breads, Snacks
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 1/3 cup butter melted
  • 1 cup white sugar
  • 3 tbsp lemon juice
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup milk
  • 2 tbsp lemon zest grated
  • 1/2 cup walnuts chopped
  • 1 cup blueberries fresh or frozen
  • 2 tbsp lemon juice for glaze
  • 1/4 cup white sugar for glaze

Method
 

  1. Preheat oven to 350°F and lightly grease an 8x4-inch loaf pan.
  2. In a bowl, beat together melted butter, 1 cup sugar, lemon juice, and eggs until combined.
  3. In another bowl, combine flour, baking powder, and salt. Add to wet mixture alternately with milk, mixing gently.
  4. Fold in lemon zest, chopped walnuts, and blueberries. Pour batter into prepared pan.
  5. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool in pan for 10 minutes. Meanwhile, mix lemon juice and 1/4 cup sugar for glaze.
  7. Remove bread from pan, drizzle with glaze, and cool completely on a wire rack before slicing.

Notes

Skip walnuts for a nut-free version. Toss blueberries in a little flour before adding to prevent sinking.