Lemon Blueberry Bread
Lemon Blueberry Bread is a delightful fusion of tart lemons and sweet blueberries, making it the perfect treat for any occasion. This moist, golden loaf features a crispy crust and bursts with juicy blueberries, creating an irresistible aroma that fills your kitchen. Whether enjoyed warm with a pat of butter or toasted for breakfast, this easy-to-make bread will impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 large eggs (room temperature)
- 1 cup buttermilk
- ½ cup unsalted butter (melted, cooled)
- Zest of 1 lemon
- ¼ cup fresh lemon juice
- 1 cup fresh blueberries (tossed in flour)
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat eggs and mix in buttermilk, melted butter, lemon zest, and lemon juice until smooth.
- Combine wet ingredients into dry ingredients; stir until just mixed. Gently fold in blueberries.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes until golden brown and a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
- Serving Size: 1 slice - approx. 60g
- Calories: 215
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Use fresh blueberries for the best flavor; if using frozen, be aware they may alter texture slightly. Experiment by adding nuts or swapping blueberries for other berries. Store leftovers in an airtight container at room temperature for up to three days.