Blueberry Lemon Bread
This scrumptious Blueberry Lemon Bread recipe is a perfect treat for breakfast or an afternoon snack. Bursting with tangy lemon zest and sweet blueberries, this bread is moist, fluffy, and easy to make.
Check out our step-by-step instructions and bake this bread to perfection in no time. Get ready to impress your family and friends with this delightful treat that will leave them craving for more!
Recipe Notes:
I recommend checking on the bread at the 40 minute mark. If the top gets too brown, cover with a piece of foil until the time is up. The bread should be placed in the middle of the oven rack.
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The batter will be very sticky, and will have a texture similar to a bubblegum. It may take a bit of time to distribute it evenly in the loaf tin.
Blueberry Lemon Bread
- Preheat the oven to 350 F. In a large bowl, beat eggs on low with an electric mixer. Add sugar, butter, beat until smooth. Stir in milk.
- In a medium bowl toss blueberries with cornstarch. They should all be covered well in it.
- In a separate mixing bowl combine dry ingredients.
- Add mixed dry ingredients to wet ingredients. Mix on low until everything combines. Stir in lemon zest and blueberries.
- Pour the batter into a 9 x 5 inch loaf tin (greased or lined with parchment paper or foil). The batter will be sticky! Make a small cut lengthwise about ½ inch deep in the center of the bread.
- Bake for 1 hour and 15 minutes (or it may take you slightly more, depending on the oven!) until the toothpick inserted into the center comes out clean or with a few breadcrumbs.
- Let the bread cool in the tin for 10 minutes, transfer to a wire rack to cool completely.
- Make the glaze by combining all the ingredients. Drizzle over the bread with a spoon or a fork and let set.
- Cut into 10-12 thick pieces and enjoy.
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Blueberry Lemon Bread
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Ingredients
- 1/2 cup unsalted butter melted
- 1 cup white granulated sugar
- 2 eggs room temperature
- 4 tablespoons milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 ½ – 2 cups blueberries frozen or fresh (or a mix of both!)
- 2 tablespoon cornstarch
- 1/2 teaspoon salt
- 2 heaping tablespoons of lemon zest
- 2 cups all purpose flour
- 1 teaspoon vanilla extract
Glaze
- 2 cup powdered sugar
- 1/4 cup lemon juice
Instructions
- Preheat the oven to 350 F. In a large bowl, beat eggs on low with an electric mixer.
- Add sugar, butter, beat until smooth. Stir in milk.
- In a medium bowl toss blueberries with cornstarch. They should all be covered well in it.
- In a separate mixing bowl combine dry ingredients and add to wet ingredients. Mix on low until everything combines. Stir in lemon zest and blueberries.
- Pour the batter into a 9 x 5 inch loaf tin (greased or lined with parchment paper or foil). The batter will be sticky! Make a small cut lengthwise about ½ inch deep in the center of the bread.
- Bake for 1 hour and 15 minutes (or it may take you slightly more, depending on the oven!) until the toothpick inserted into the center comes out clean or with a few breadcrumbs.
- Let the bread cool in the tin for 10 minutes, transfer to a wire rack to cool completely.
- Make the glaze by combining all the ingredients. Drizzle over the bread with a spoon or a fork and let set.
- Cut into 10-12 thick pieces and enjoy.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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