Blueberry Lemon Bread
I’m having a hard time starting this post…
Hubby is sitting next to me moaning between bites…
“This bread is killer…this bread is evil…I could eat the whole thing right now…this is the best thing you’ve ever made”
See what I mean? He’s so distracting sometimes!
Truth is – this bread IS killer and it is one of the best recipes I have!
It’s a light lemony bread bursting with blueberries, touched with a tart sugary lemon glaze.
You start out with a basic cake bread recipe that is laced with lemon zest…
Toss the blueberries with a bit of flour so they don’t sink in the batter.
Gently fold in the blueberries into the batter…
Spread into a loaf pan and bake for an hour.
Remove from the oven and while still warm, poke holes in the loaf and pour the lemony sugar glaze all over it!
Let cool…
Indulge!
You seriously cannot have just one piece…seriously!
Make it – make it for your family, make it for your friends, make it for your office, make it for your neighbors…
Just make it!
ONE YEAR AGO I WAS MAKING: Pineapple Cupcakes
- 1½ cup all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 6 tbs unsalted butter, room temperature
- 1⅓ cup granulated sugar, divided use
- 2 large eggs
- 2 tsp grated lemon peel
- ½ cup milk
- 1½ cup fresh blueberries
- 3 tbs lemon juice
- Preheat oven to 325 degrees.
- Butter and sugar a 8½ x 4½ x 2½” loaf pan; set aside.
- Whisk together flour, baking powder and salt in a small bowl; set aside.
- Using an electric mixer, cream the butter and 1 cup of the sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add the lemon peel.
- Slowly mix in the flour mixture alternatively adding the milk beginning and ending with the flour mixture.
- Lightly coat blueberries with a small amount of flour.
- Gently fold in blueberries into the batter.
- Spoon batter into loaf pan.
- Bake for about one hour until golden brown and a wooden toothpick inserted into the center comes out clean.
- Meanwhile, bring remaining ⅓ cup of sugar and lemon juice to boil in a small saucepan, stirring until sugar dissolves.
- Once removed from the oven, pierce the top of the hot loaf several time without touching the bottom of the loaf in pan.
- Pour the hot sugar mixture over the loaf.
- Cool for 30 minutes in pan on a wire rack.
- Turn bread out of pan and cool completely on rack.
23 comments on “Blueberry Lemon Bread”
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I wish I was eating that for breakfast! Your pictures have caused my dry toast to lose its appeal….
It was *note: I say WAS* delicious!
You sold me! Sounds delish.
Wow, this looks so incredibly fluffy!! Will have to try this ASAP.
Do! You can thank me later
I have been in the mood for this all day and didn’t even know it! Looks delicious!
Ha! You will become addicted!
It looks amazing and I can understand why your husband was moaning. I recently made a similar cake with lemon and blueberry and Mr. Hungry Couple was going on and on about it!
A question- what does butter, flour and sugar a loaf pan mean? I’ve seen buttering and flouring, or buttering and sugaring, but not both at once. Can you explain how to do this? Thanks!
Oops! It’s supposed to be butter and sugar – thanks for the catch!
Just made this tonight, no alterations, and it was absolutely delicious. Thank you so much for a perfect recipe!
Glad you tried it!
This bread looks crazy good. I’ll have to try it.
Oh my gosh. Like oh my gosh. These photographs are absolutely amazing and make this bread recipe took to die for. Seriously, this bread looks crazy good I totally would moan and ache after taking a bite of this. I will be trying this soon. Like, within the next ten minutes soon.
LOL Enjoy! Your comment made my day!
Tried this a few days ago.. It was soo great. DELICIOUS recipe (but everyone kept calling it cake =s)
Glad you liked it! It is one of my best recipes!
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Made this twice in 3 days because it was just that good! So delicious
Mmmh! This one looks really yummy!!! I’ve been looking for a recipe of this kind for quite some time!
This is the best lemon bread recipe I have tried so far! We are trying it (again :)) today with coconut oil instead of butter. Kudos to a version that is soft and moist without being mushy, and sweet but not over kill!
So glad you like it! I will have to try coconut oil since I’ve become a bug fan of coconut oil!
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