This week, I decided to test out a blueberry lemon bread recipe because we had leftover blueberries and homegrown Meyer lemons (our sapling out back is still producing!). I tend to stay away from overly sweet things when making fruit breads, and this recipe produced a delightfully tart, soft bread. Using the Meyer lemons gave it a slightly different tang – you can really get the spiciness and the hint of orange. But any lemon will work in this quick and easy blueberry lemon bread recipe that is perfect for spring and summer.
Blueberry Lemon Bread Recipe Ingredients
200 Grams All-Purpose Flour (Note: I used White Lily for a softer flour)
1 Teaspoon Baking Powder
½ Cup White Cane Sugar
½ Teaspoon Salt
125 Grams Whole Milk
70 Grams of Avocado Oil (Note: Any vegetable oil will work)
1 Large Room Temperature Egg
1 Teaspoon Vanilla Extract
1 Meyer Lemon (Note: Use both the zest and the fresh juice)
1 + 1/3 Cups Fresh Blueberries (Note: Save 1/3 Cup for topping)
Step 1 Preheat oven to 350 degrees F.
Step 2 Lightly spray a standard 9-inch x 5-inch loaf pan with cooking oil – we used avocado oil so there wouldn’t be a clash of oils in the recipe.
Step 3 Whisk the dry ingredients together in a large mixing bowl (flour, baking powder, sugar, and salt). Set it aside.
Step 4 Whisk together the milk, oil, egg, vanilla, lemon zest, and fresh lemon juice. The addition of the lemon juice should make the wet ingredients look a little frothy (don’t worry about the air bubbles).
Step 5 Form a well in the dry ingredients and then pour in the wet. Using your favorite spatula, blend the wet and dry ingredients together until they are just combined. Too much mixing will result in a drier, denser bread, so only mix until you eliminate the flour streaks.
Step 6 Gently fold in 1 cup of blueberries.
Step 7 Pour the batter into your prepared loaf pan.
Step 8 Add the remaining blueberries to the top of the batter to ensure an even distribution of blueberries.
Step 9 Bake between 55 and 60 minutes, depending on your oven. We pulled it out at 57 minutes, and the top was just starting to get golden brown. Always test the interior with a toothpick (or knife) to ensure the middle is cooked entirely.
Step 10 Let it cool in the pan for 15 minutes.
Step 11 Turn out the loaf to finish cooling on a cutting board or finishing rack.
Blueberry Lemon Bread Serving Instructions
We particularly liked this recipe warm, although we were careful to wait until it was mostly cooled so as not to bite into a too-hot blueberry. If you prefer treats to be sweeter, you can add a lemon glaze to it after cooling. You can find ingredients and steps for creating lemon icing here.
For More Recipes
For more lemon and/or blueberry recipes, check out: