Blueberry Lemon Bread
Soft and sweet, this Blueberry Lemon Bread is a crowd-pleasing treat. Drizzled with a simple lemon glaze and bursting with fresh blueberries, this quick bread will be gone in no time.
Go big or go home, that’s good advice for boob jobs and baking with lemon. Silicone implants and citrus don’t belong in the same thought, but my brain goes weird places when it’s sugar deprived. In my mind, plastic surgery takes a cup size from Double A to Double Damn just like lemon zest does for a recipe. Only you don’t have to buy a new bra after baking.
Unless, of course, things go horribly wrong in the kitchen.
Lingerie isn’t cheap, so you might as well get your money’s worth if you’re making the switch from natural to supernatural. The same can be said for lemons. Always splurge on the biggest bag; if your Victoria’s Secret cup doesn’t overfloweth then at least your fruit bowl can.
Tart and juicy, fresh lemons are a mouthwatering ingredient meant for summer baking. And while most lemon recipes lack a lemony punch, this blueberry lemon bread does not disappoint. Triple infused with lemon from grated zest, freshly squeezed juice and a sweet lemon glaze, get ready to pucker up for this picture perfect bread.
Before sharing the recipe for Blueberry Lemon Bread, here are a few tips and tricks to help you out:
Fresh blueberries are recommended but you can substitute frozen blueberries in a pinch. Be sure to drain excess moisture from frozen berries before adding to batter. Note that you may need to bake a few additional minutes if using frozen berries due to extra moisture content.
Prevent berries from sinking to the bottom of the loaf by dusting with a tablespoon of flour before adding to batter.
Always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which will result in dry, dense bread.
Bake in a 9 x 5 metal loaf pan. Glass pans require longer bake times and, therefore, are not recommended for this quick bread recipe.
Store homemade bread in an airtight container at room temperature up to 3 days.
To make ahead just bake, cool and wrap bread first in plastic then in aluminum foil and freeze up to 3 months. Thaw overnight in the refrigerator then serve at room temperature.
I hope you enjoy this easy recipe for Blueberry Lemon Bread. Please leave a comment and a rating at the bottom of this blog when you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.
Finally, if you love lemon and blueberry together check out The Best Recipe for Lemon Blueberry Pie. Swirled with scratch-made blueberry sauce, this bright and creamy lemon pie sits atop a buttery shortbread crust. This pie is a sweet and citrusy summertime classic.
Blueberry Lemon Bread
Recipe details
- 1 loaf
- Prep time: 15 Minutes Cook time: 50 Minutes Total time: 1 hr 5 min
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