Lemon Blueberry Loaf

The boys and I decided to go to the farmer's market on Saturday morning, here in Virginia. There were beautiful fresh-looking blueberries out that we could not resist picking up a few containers of and helping a local farmer out. The flavor fresh blueberries straight from the farm can not be beaten!

We had no plans yet for these blueberries, but I knew I would come up with something with the 4th of July approaches. However, this recipe would be good for just about any occasion.

I woke up Sunday morning and decided we should use the blueberries and make a Lemon Blueberry Loaf for breakfast. It was so fresh with the blueberries and zesty with the hint of lemon inside made it refreshing.

Can you add a lemon glaze to the top?

Of course, it would make it sweeter and I have a recipe for a Lemon Glaze over on the Cranberry Lemon Cake.

However, because my kids get a little crazy when they have too much sugar I didn't put it on. Syrup on pancakes and waffles is sometimes a little overkill, and my patience can be shot by 9 am.

Does a Blueberry Loaf freeze well?

Yes, so if you wish to go ahead and make double the recipe and have it on hand for the next special occasion.

Lemon Blueberry Loaf

Fresh blueberries and zesty lemon come together to make a tasty loaf.

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Prep Time 20 mins

Cook Time 1 hr

Rest Time 10 mins

Total Time 1 hr 30 mins

Course Bread, Breakfast, Brunch

Cuisine American

Servings 10 Slices

Ingredients

  

1x2x3x

• 1 ½ c All-purpose flour
• 1 c Fresh or Frozen Blueberries We used fresh from the farmers market.
• ½ c 2% Milk
• ⅓ c Butter, melted
• 1 c Sugar
• 3 tbsp Lemon Juice
• 2 Eggs, room temperature
• 1 tsp Baking powder
• ½ tsp Salt

Instructions

 

• Preheat the oven to 350 degrees
• In a large bowl, beat the butter, sugar, lemon juice and eggs.
• Add in the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition.
• Fold in the blueberries using a spatula.
• Transfer to a lightly greased 8x4-in. loaf pan.
• Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean.
• Cool for 10 minutes before removing from pan to a wire rack.

Notes

- Room temperature eggs help the batter mix more evenly

- Try to use freshly squeezed lemon juice when preparing this bread. Bottled lemon juice, which is from concentrate, won’t provide the same bright, fresh flavor.

Keyword Blueberries, Blueberry, Lemon, Lemon Blueberry, Lemon Blueberry bread, Zucchini loaf

Tried this recipe?Let us know how it was!

I hope you enjoy it! I have also made some healthy blueberry muffins that you may enjoy too!

Please let me know if you have any questions or suggestions.