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Lemon Blueberry Bread #BreadBakers

Easy to make lemon blueberry quick bread loaf is perfect for breakfast, with coffee or tea or as an easy lunch pack-in for a light sweet treat.
Lemon Blueberry Bread

Lemon Blueberry Bread

By Sue Lau | Palatable Pastime

My recipe of the day is for Lemon Blueberry Bread  with the #BreadBakers blogging group as we meet up on the second Tuesday to bake up delicious recipes for all types of breads and this month the topic is on quick breads.

I decided to bake up a lemony blueberry bread as it is one of my favorite things at this point  in Spring with Summer almost upon us: to mix up the blueberries of Spring with my beloved Summer lemons.

How to Serve?

I suppose everyone has their fav way to eat quick  bread but mine is mostly for breakfast, spread with very cold butter. It’s perfect that way, with the bread even also slightly chilled for  me. With a small family, we will have plenty, so there will be tons around for afternoon coffee or tea, and this makes a fabulous base for macerated blueberries with whipped cream for a shortcake.

As the days pass and it gets stale, it even makes a handy French toast, dipped in beaten eggs and griddled until golden. With all these choices, maybe a second loaf? And if you change your mind mid-stream, it freezes well too.

Lemon Blueberry Bread

Bread Bakers

June 2019: Quick bread Loaves

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

Lemon Blueberry Bread

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Lemon Blueberry Bread

Prep Time12 mins
Cook Time55 mins
Course: Bread, Quick Bread
Cuisine: American
Keyword: Blueberry, Lemon
Author: Sue Lau

Ingredients

  • 2-1/4 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 lemon
  • 1/2 cup softened butter
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup milk
  • 1 tsp vanilla
  • 1-1/2 cups fresh blueberries tossed with 1 tablespoon flour

Instructions

  • Preheat oven to 375°F.
  • Liberally grease or spray with nonstick spray a one pound loaf pan and set aside.
  • In a mixing bowl, combine the flour, baking powder, salt, and the zest of one lemon, reserving the juice.
  • In another small bowl cream together the butter and sugar until smooth, then add eggs one at a time, then stir in the milk, vanilla, and reserved lemon juice to create a batter.
  • Rinse the blueberries and drain, then toss with one tablespoon of flour to coat.
  • Fold berries into the batter.
  • Spread batter evenly in the prepared loaf pan and bake for 55-65 minutes.
  • Cool in pan ten minutes, then turn out and finish cooling on a wire rack.

Lemon Blueberry Bread

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7 responses

  1. Your loaf is lovely just as it is, Sue, but the French toast idea is brilliant! Or how about toasted with a scoop of ice cream? This would be very popular at our house.

  2. That is one heavenly loaded bread with blueberry. I can just imagine how delicious it would be with lemon and blueberry. yum

  3. Pingback: Zucchini Bread #BreadBakers ~ Simply Inspired Meals

  4. Pingback: Picarones - Peruvian Pumpkin & Sweet Potato Doughnuts for #BreadBakers - The Schizo Chef

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