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
Blueberry Lemon Bread – loaded with juicy lemon and blueberries. SO YUMMY with the perfect thick, soft texture!
- 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!
- 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!
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!
Thank you to Land O’Lakes for sponsoring this post!