Blueberry Lemon Bread Recipe

Name: Blueberry Lemon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE BATTER; 1 1/2 cups flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 6 tablespoons unsalted butter, softened; 1 cup sugar; 2 large eggs; 2 teaspoons lemons, rind of, Grated; 1/2 cup milk; 1 1/2 cups blueberries, fresh or frozen; ICING; 1/3 cup sugar; 2 tablespoons lemon juice

Servings: persons

CAKE BATTER
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
2 teaspoons lemons, rind of, Grated
1/2 cup milk
1 1/2 cups blueberries, fresh or frozen
ICING
1/3 cup sugar
2 tablespoons lemon juice

1
Preheat oven to 325 degrees F. Butter 8 1/2 x 4 1/2 x 2 1/2 loaf pan.
2
Combine first 3 ingredients in small bowl.
3
Using electric mixer, cream butter with 1 cup sugar in large bowl until mixture is light and fluffy.
4
Add eggs one at a time, beating well after each addition.
5
Add lemon peel. Mix in dry ingredients alternatively with milk, beginning and ending with dry ingredients.
6
Fold in blue berries.
7
Spoon batter into prepared loaf pan.
8
Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour 15 minutes.
9
Meanwhile, bring 1/3 cup sugar and lemon juice to boil in small saucepan, stirring until sugar dissolves.
10
Pierce top of cake all over with toothpick. Pour hot lemon mixture over loaf in pan.
11
Cool 30 minutes in pan on rack.
12
Turn bread out of pan and cool completely on rack.

698

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: CAKE BATTER, 1 1/2 cups flour, 1 teaspoon baking powder, 1/4 teaspoon salt, and more.

Yes, Blueberry Lemon Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Lemon Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions