Blueberry Lemon Bread – loaded with juicy lemon and blueberries. SO YUMMY with the perfect thick, soft texture!
Springy Blueberry Lemon Bread
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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
Scale
- 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!
April 5, 2018
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
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ahh <3 definitely needed spring comfort food!
Much love to lemons and blueberries! Match made in heaven! Great recipe – can’t wait to try!
Hope you enjoy it!
Yes to this. A few months ago at the market, trays of blueberries were going for only $8 so I bought a tray and froze them. I realised I never eat blueberries so they have been waiting for a purpose – blueberry lemon bread here I come!
Yay! Hope you enjoy it! 🙂
I love recipes with ingredients I already have in my fridge. No special trips to the store… Simple and awesome, I love it!
Sometimes with white sugar versus natural sweeteners, the real deal takes the crown. You can’t go wrong with a more indulgent recipe that uses high-quality ingredients that really value taste and composition. This blueberry lemon bread truly embodies that!
Thanks, Cassie! 🙂
Snack time perfection right here! Thanks for another amazingly inspirational post, Lindsay!
Do you think I could use coconut milk instead of milk?
That flavor combo though! There’s something about lemon and summertime that are just perfect together.
Right??? So good!
Can I use coconut milk instead of milk?
Hi Lindsay ! I discovered your blog few days ago and I just LOVE your recipes ! I already cooked 3 of your listing so far and they just came perfect. A quick tip for the frozen blueberries not to color the batter : coat them in flour 😉
This also helps them not sink to the bottom!
This lemon bread looks delicious, what’s not to like about lemon and blueberies? I was wondering if I should flour my blueberries? Thanks.
We don’t think it’s necessary, but it’s up to you!
Lemon bread is always so gorgeous and I’m just riding my new found love for blueberries. Brilliant combination. I can’t wait to make this.
http://simplehealthstyle.com
Hope you enjoy it!
This sounds absolutely delicious, and the edition of the salty butter on top pushes it over the edge!
So good!
This looks delicious! Is it a bread like consistency or can you had a glaze and make it a blueberry lemon cake?
Definitely works for both!
Can this recipe be used to make muffins?
Yep, should be just fine! Just will be less bake time.
if you’ve got leftovers.. make it into french toast. 🙂
Okay that sounds amazing!
That’ll definitely give Mrs. Field’s a run for her money in terms of competing for sales. Your Lemon bread looks awesome! 🙂
Quick bread is my weakness! I went on a 3-month bender last year where I almost made a different one each week, actually, I think I did… This one is gonna happen in my kitchen ASAP!
Can’t wait to try this. Quick question: Does this recipe use salted or unsalted butter?
Salted!
We Like Food !
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Let more people to share their own cookbook too !
I made this epic bread Friday night after my fianceé fell asleep on the couch lol. I’m not a super confident baker but it turned out delicious. I think I’ll be making it again this week 🙂
Treat time excellence here! Thanks for another remarkably inspiring post,
Made this last night. Followed the recipe to a tee other than the fact that I added more blueberries and lemon zest. It’s SO good!!! Thanks for sharing!
Glad to hear that, Dana!
um YUMMM drooling over here! I know you said white sugar is the queen here, but you’ve inspired me to try to come up with a sugar-free version of this now! Off to my kitchen to experiment…
Keep us posted! 🙂
This looks SO yum. Been craving it since last night. Can I substitute the flour with oat/almond flour?
We’ve never tried so can’t really say! Would love to hear how it goes if you give it a try.