Description
This blueberry lemon bread is moist, zesty, and bursting with juicy berries in every bite. Perfect for breakfast, brunch, or a sweet afternoon treat, it’s the kind of loaf that disappears fast once it hits the table.
Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup fresh blueberries
- 1 tablespoon all-purpose flour (to coat blueberries)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- In a medium bowl, whisk together 1 and 1/2 cups flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
- Add in milk, vanilla extract, and lemon zest. Mix until combined.
- Gradually add the dry ingredients to the wet, mixing just until incorporated. Do not overmix.
- In a small bowl, toss the blueberries with 1 tablespoon flour, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Coating the blueberries in flour helps keep them from sinking to the bottom.
- Use fresh lemon zest for the brightest flavor.
- This bread can be wrapped tightly and frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: blueberry lemon bread, lemon loaf, fruit bread, blueberry loaf, easy quick bread