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The BEST Lemon Blueberry Bread Loaf Recipe

 

I love sweet bread with my coffee in the morning and let me tell you, this is the BEST Lemon Blueberry Bread Loaf recipe I’ve ever made, and it’s such an easy recipe too!

It comes together fairly quickly and has this wonderful lemon flavor – and the lemon glaze is the icing on the cake – literally!

Mixed with yummy juicy blueberries and that lemon flavor, it’s just so good!

So EASY, this is the Best Lemon Blueberry Bread

The BEST Lemon Blueberry Bread Loaf Recipe

I’ve also tried this same blueberry lemon bread recipe in muffin tins and they turn out nicely as well, in the event that you would rather do that than make loaves.

Muffins are definitely easier for grab and go but the loaves are perfect for weekend breakfasts and they also make nice little gifts.

Who doesn’t love a yummy loaf of homemade bread?

Ingredients

1 cup salted butter, softened
1 cup granulated white sugar
4 eggs, beaten
2 tablespoons fresh lemon zest
2 ¼ cups self-rising white flour, sifted
¼ cup ground almonds
2 tablespoons lemon juice, or juice of one lemon
2/3 cups fresh blueberries

Topping: 4 tablespoons fresh lemon juice (or juice of 2 lemons) and 1 cup powdered sugar

Lemon Bread

How to make Lemon Blueberry Bread

1. Preheat oven temperature to 350 degrees f. Spray a loaf pan with non-stick cooking spray.

2. For best results, cream together the butter and sugar in a large mixing bowl and then add in the beaten eggs. Add in the lemon zest.

3. Fold in flour and ground almonds and then stir in the lemon juice and blueberries.

4. Pour batter into loaf pan, scattering a few extra berries over the top.

5. Bake for one hour, checking for doneness with a toothpick in the center of the loaf. Cool warm bread on a wire rack.

6. In a small bowl, mix lemon juice and powdered sugar to make a simple glaze, Add additional extra lemon juice if a thinner glaze is desired.

7. Cut into 8 slices and then cut each slice into 6 bars, which makes the perfect size for serving on a dessert tray or cookie platter.

Makes 48 servings.

This lemon blueberry bread recipe also makes a wonderful little addition to a bake sale. We’ve made the tiny loaves and sold them for a couple bucks each and this one is always a best seller, especially if you package it really cute with a little yellow bow.

Store in aluminum foil or in an airtight container. This is one of my favorite things to serve on the weekends so sometimes I’ll make it or banana bread (or both!) the night before to have it fresh in the morning. Such a great recipe – an easy bread recipe that never disappoints!

Pro tip: Sometimes I’ll add a couple tablespoons of sour cream or greek yogurt for an added tangy lemon flavor (it really brings it out!) and helps to make an extra moist lemon blueberry loaf.

Serve this bread with a cup of coffee, a cup of tea – or a huge glass of milk. The end result – heavenly! While this recipe looks a little complicated, it’s not!! In fact, my hubby often calls it Lemon Blueberry Quick Bread in an attempt to get me to hurry up and make a loaf – aside from the baking time, it really is a quick bread to make! 

If you are looking for more delicious recipe ideas, don’t forget to check out my other favorite breakfast recipes. I’m always looking for lemon recipes, blueberry recipes and bread recipes are my favorite!

Lemon Bread Loaf

Lemon Blueberry Bread

The BEST lemon blueberry bread recipe

Print the Recipe for Lemon Blueberry Bread

So EASY, this is the Best Lemon Blueberry Bread

The BEST Lemon Blueberry Bread Loaf Recipe

Yummy and so easy to make, this is the BEST Lemon Blueberry Bread Loaf recipe and it goes amazing with a breakfast brunch and great with a cup of coffee!

Ingredients

  • 1 cup salted butter, softened
  • 1 cup granulated sugar
  • 4 eggs, beaten
  • 2 tablespoons lemon zest
  • 2 ¼ cups self-rising flour, sifted
  • ¼ cup ground almonds
  • 2 tablespoons lemon juice, or juice of one lemon
  • 2/3 cups fresh blueberries
  • Topping: 4 tablespoons lemon juice (or juice of 2 lemons) and 1 cup powdered sugar

Instructions

    1. Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking spray.

    2. Cream together the butter and sugar and then add in the beaten eggs. Add in the lemon zest.

    3. Fold in flour and ground almonds and then stir in the lemon juice and blueberries.

    4. Pour into loaf pan, scattering a few extra berries over the top.

    5. Bake for one hour, checking for doneness with a toothpick.

    6. Mix lemon juice and powdered sugar to make a glaze, Add additional lemon juice if a thinner glaze is desired.

    7. Cut into 8 slices and then cut each slice into 6 bars, which makes the perfect size for serving on a dessert tray or cookie platter.

Did you make this recipe?

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Keri Lyn
Meet the author – Keri Lyn

The creative and frugal mind behind She Saved for over 12 years now, Keri Lyn shares her adventures in parenting along with her love for family travel, country living and brand marketing. A self-proclaimed “brand loyalist”, Keri Lyn is known for her strong and enthusiastic voice when it comes to the products and brands that she loves. She Saved has become a community for like-minded consumers who appreciate saving money, time and sanity by getting the best deals on quality products and experiences.

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4 Comments

  1. Ugh. Anything with lemon zest – Jesus take the wheel! Especially this time of year., when winter is so so cold. Thinking about anything lemon-y makes waiting for summer all the easier. 🙂

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