Lemon Blueberry Loaf

This lemon blueberry bread recipe is one of my favorite ways to use the blueberries we pick in Michigan every summer. These sweet, bursty berries are so tasty that we eat most of them plain, but I always try to save enough for a loaf of this delicious quick bread too. It’s moist, tender, and loaded with berries, and plenty of lemon zest gives it a pop of bright flavor.


Enjoyed alongside a cup of coffee or tea, a slice of this lemon blueberry bread is the perfect light breakfast. For a sweeter treat, drizzle it with a simple lemon glaze and call it dessert.



1/3 cup melted butter

1 cup sugar

3 tablespoons of lemon juice

2 eggs

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/2 cup milk

2 tablespoons of grated lemon peel

1/2 cup chopped walnuts optional

1 cup of fresh or frozen blueberries


2 tablespoons of lemon juice

1 tablespoon melted butter

1 cup confectioners’ sugar

How To Make Lemon Blueberry Bread

In a mixing bowl, blend the butter with a cup of sugar, juice, and eggs. Mix the flour, baking powder and salt. Stir in the egg mixture, alternating with the milk. Add lemon peel, nuts and berries. Pour the mixture into a greased loaf pan. Baking at 350 about 61 to 71 min

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