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Lemon Blueberry Loaf

Lemon Blueberry Loaf

Fresh farmer's market blueberries and zesty lemons come together to make a tasty and refreshing loaf that will keep you coming back for more.
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour
Rest Time 10 minutes
Total Time 1 hour 30 minutes
Course Bread, Breakfast, Brunch
Cuisine American
Servings 10 Slices

Equipment

Ingredients
  

  • 1 ½ c All-purpose flour
  • 1 c Fresh or Frozen Blueberries We used fresh from the farmers market.
  • ½ c 2% Milk
  • 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
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