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I made three loaves of this last month. It’s now on my go-to list of recipes to bring new moms. So, so easy to make and so delicious!
Elizabeth Morrill
This recipe is sponsored by Land O’Lakes
Le-mon-bread! Le-mon-bread! Zest that lemon, whisk in those eggs, add a handful of blueberries and it is over. Done deal. Thank you and goodnight.
One of the single greatest things about spring, in my opinion, is LEMON BREAD in all its varieties. I’ve been having a moment with the slices of lemon bread that you can get at coffee shops – you know the ones. They are at least five inches thick and they usually have a nice creamy layer of frosting over the top? YEAH, THOSE. Lemon bread is spring in breakfast/snack/dessert form.
So enter this new lemon bread recipe. It’s not, like, going to blow the roof of the internet or anything. No bells and whistles and extra fancy things. It’s just a basic blueberry lemon bread – just the right amount of density and weight, a golden crust on top, that lemon-cake taste, and juicy blueberries throughout. But basic is where it’s at. Basic, lemony, and so, so good.
Let’s go over some lemon bread essentials real quick.
Watch How To Make Our Blueberry Lemon Bread:
Blueberries. I bought some fresh ones the other day and they tasted like little balls of nothing. If you don’t have access to good, fresh blueberries right now, you can be like me and use frozen berries. Don’t thaw them out – just stir them in straight from the freezer. No probs.
Yes, that’s white sugar. I prefer honey and natural sweeteners most of the time, but in this case, I did extensive testing (like, 6 batches worth) and did not find any natural sweetener or combination of sweeteners that came anywhere near as delicious as the traditional white sugar in this recipe. I don’t know, I just think if you’re going to have lemon bread, you might as well have it be LEMON BREAD. Know what I mean? White sugar reigns supreme here.
Butter. But, like, spreadable. We use Land O Lakes® Butter on the reg around here (see also: this recipe, this recipe, and this recipe), but for this lemon bread recipe, and quick breads in general, I really like to have a soft spreadable butter situation for shmearing on the slices of bread. It adds a little creaminess that just takes it next level. And how cool is this – Land O’Lakes, butter lovers that they are, came up with a spreadable product that is, in fact, made with just sweet cream, olive oil, and salt. This is kind of like margarine, but definitely not the same as margarine. It’s a tasty combo that is always smooth and creamy straight out of the fridge. Yes. Yum. I am down with this.
Chill it out. I know it’s weird and, to be honest, it almost feels wrong, but I always chill this bread and eat it cold. After sitting in the fridge for a minute, it is the perfect heaviness – not too crumbly, not too dense, just substantial and satisfying – and the slices cut nice and clean when it’s kept in the fridge. I mean, warm bread isn’t, like, terrible, either, if you must. But chilled blueberry lemon bread, man. I’m tellin ya.
This lemon bread is my love song to spring! Birds are chirping. The sun is shining. Sage is laying out in the yard trying to catch a few rays which is lols because there is still snow everywhere. I am wearing flats today! And there is a loaf of blueberry lemon bread in my oven as we speak.
Long live spring! Xo
Springy Blueberry Lemon Bread
- Total Time: 1 hour 15 minutes
- Yield: 8–10 slices 1x
Description
Blueberry Lemon Bread – loaded with juicy lemon and blueberries. SO YUMMY with the perfect thick, soft texture!
Ingredients
- 1/2 cup Land O Lakes® Butter, room temperature
- 1 cup white sugar
- juice and zest of one lemon
- 2 eggs
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup milk
- 1 cup blueberries – I used frozen without thawing them
- Land O Lakes® Butter with Olive Oil and Sea Salt for topping!
Instructions
- Prep: Preheat the oven to 350 degrees. Line a loaf pan with parchment paper.
- Mix Part One: Cream the butter and sugar until fluffy. Mix in the lemon juice, lemon zest, and eggs.
- Mix Part Two: Stir in the flour, baking powder, salt, and milk until the batter is mixed. Gently fold in the blueberries.
- Bake: Pour batter into prepared pan. Bake for about one hour – the top should be golden brown and spring back when you touch it.
- Serve: Let cool. Slice, slather on the butter with olive oil, and serve!
Notes
I actually LOVE this bread chilled, so I will often stick in the refrigerator and then slice it up and eat it when it’s cold! It gets nice and dense and it cuts into super clean slices. It’s my favorite.
I used frozen blueberries since fresh ones aren’t quite in season yet here. When using frozen, I did not thaw them. I also didn’t stir them more than 1-2 times because it colors the batter as you stir. If the batter turns a little purple, that’s okay. The bread should still be lemony-yellow when it’s done baking. Fresh blueberries should work just as well here, too!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: American
Keywords: lemon bread, lemon blueberry, lemon recipe, blueberry bread
Thank you to Land O’Lakes for sponsoring this post!
One More Thing!
This recipe is part of our collection of easy brunch recipes. Check it out!
This was so easy and so delicious! I will definitely make this again, I have already been asked for the recipe multiple times
What size loaf pan for the lemon blueberry bread? Thank you
Such a foolproof recipe! This is such a springy treat and gets eaten so quickly in our house!
I love this recipe. I like it sweet so I add a little drizzle of vanilla icing.
We love your recipes & this one was a big hit too. It is perfection! Sunday mornings were made for this type of happiness! : )
Rave review! I found this recipe a few years ago. Family and friends beg me to make it at all times throughout the year. My husband loves taking a frozen mini loaf in his lunch box, it’s perfectly cool when he’s ready to eat it.
It’s blueberry season here and baking day at my house today. Thank you for this recipe.
I prefer to use grass fed New Zealand butter from Costco. Can I use that in place of the Land O Lakes and will using regular butter be the same amount to use 1/2 C?
Thank you.
Yes, that should work in its place just fine!
Oh my god this is so good. I don’t think I can stop eating it. Mine isn’t springy, I think my idea to add extra blueberries (because why not?) now has been answered 😅 (I think the blueberries weigh it down). But it doesn’t matter. This is so good!!!
I’ve made this bread twice now and absolutely love it. I took it to a brunch, thought I would have leftover for my kids, and the ladies ate it up! It’s so good and easy to make. Thank you!
Yum!! The easiest and most perfect loaf. I swirled about a tablespoon of blueberry jam on the top before baking.
I am considering making this for Easter brunch. What else would you serve with this??
Your Blueberry Bread recipe looked delicious ! I just put it in the oven to bake. The recipe had the baking powder crossed out but the directions had it written in, so I added the 1 tsp.. also it didn’t say the loaf pan size, I used an 8×4 pan but I think a 9×5 might have been better. The bread turned out great and the lemon juice and zest really made it Taste better than the other lemon blueberry ones I tried, I will stick with this one. thank you for the recipe !
I frequently store this bread in the fridge, slice it up, and enjoy it cold because I actually LOVE it that way! It becomes very dense and cuts into very crisp slices. My favorite is it.
I’ve made this at least 20 times. It’s the best.
Just the practical breakfast recipe I’ve been looking for
Just the practical breakfast recipe I’ve been looking for <3
Delightful
Thanks
Browsing casually on a Sunday… and there is this recipe! I have lemon that needs to be used up, but I neither like or have any blueberries-but I have some frozen cranberries! Oh, and I found some poppy seeds in my pantry-so there it is, Lemon-Poppyseed-Cranberry loaf is what morphed from Lemon Blueberry loaf.
I love cooking, I love improvising, and I love the result.
Lemons are wonder food – I make my own lemon curd regularly too. Long live Lemons!
My first thought was baking powder, even though I used it in the first ones that came out perfect. I bought a new can just in case and it made no difference.
great!!
I love this recipe. The first 3 times I made it, it came out perfect. Now, 4 tries later and every time it’s heavy and doesn’t rise?? The flavor is good but for the life of me I can not figure out what’s going wrong. Room temp butter, fresh baking powder, fresh eggs, fresh flour. Please please please, any suggestions would be appreciated.
Hi Jodi! Sorry to hear that. Is it possible your baking powder is old?
Made this exactly as written!! Worked wonderfully with some fresh blueberries that were slightly past their prime. The entire family loved it!!
Awesome, Alisha! So glad your family enjoyed it!
This came out amazing! The batter was so silky and smooth while blending. I did use frozen blueberries as it is February, in Colorado. I used them straight out of the freezer and just knocked off any ice particles as not to add any extra water into the batter. I made sure the batter was fully mixed and waited until right before putting it into the loaf pan. I very carefully folded in the blueberries, making sure to only stir a couple of times as to not turn the batter bluish green. I found no need to flour them first. Cooked for exactly an hour and it came out beautifully! The blueberries are evenly mixed throughout and the bread/cake is so nicely dense and has such a great texture. I make lemon loaf cake that I am kind of famous for and it is process compared to this. Different for sure, but I am really happy with this quick method. Thanks for the great recipe! Just found your site and can’t wait to check out other recipes!
So glad you enjoyed the bread, Elissa! Thanks for the comment!
So delicious! Made two loaves, freezing one for a camping trip next weekend!
My daughter caught me scrolling through the website and saw this recipe. She immediately requested that I make it. Yesterday was her first day of high school so I made for an after school treat and she loves it. She had it after school, another slice after dinner and again for lunch today. Thanks for the great recipe.
Perfect treat after the first day of school!