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Lemon Blueberry Bread

Sue Lau
Prep Time 12 mins
Cook Time 55 mins
Course Bread, Quick Bread
Cuisine American


  • 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


  • 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.
Keyword Blueberry, Lemon