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Lemon Blueberry Bread

Lemon Blueberry Bread

Lemon Blueberry Bread is a delightful summer treat that harmonizes the zesty brightness of lemon with the sweetness of plump blueberries. This quick bread is incredibly easy to make, making it perfect for brunches, afternoon snacks, or even as a light dessert. Each slice is soft and moist, beautifully topped with a luscious lemon glaze that adds a burst of flavor. Whether served warm or at room temperature, this irresistible bread is sure to impress your family and friends.

  • Total Time: 1 hour 10 minutes
  • Yield: Approximately 10 servings 1x

Ingredients

Scale
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • Juice and zest of 1 lemon
  • 1.5 cups fresh blueberries

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a large bowl, whisk together flour, baking powder, sugar, and salt.
  3. In another bowl, combine milk, oil, egg, vanilla extract, lemon juice, and lemon zest.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined; gently fold in 1 cup of blueberries.
  5. Transfer the batter into the prepared pan and sprinkle with remaining blueberries.
  6. Bake for about 55 minutes or until golden brown and a toothpick comes out clean.
  7. Allow cooling for 10–15 minutes before removing from the pan.
  • Author: Natalia
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (70g)
  • Calories: 220
  • Sugar: 10g
  • Sodium: 180mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg

Keywords: Use fresh blueberries for optimal taste. Avoid overmixing to keep the bread light and fluffy. For added flavor variations, consider incorporating spices like cinnamon.