Description
Bright, buttery, and bursting with juicy blueberries, this springy lemon bread is the perfect treat for any time of day. It’s soft, fluffy, and kissed with citrus zest in every bite.
Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 cup fresh blueberries
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk eggs, melted butter, milk, lemon juice, zest, and vanilla until combined.
- Toss blueberries in a spoonful of the flour mixture to coat.
- Fold the wet ingredients into the dry ingredients just until combined. Gently fold in the blueberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Don’t overmix the batter to keep the bread soft and fluffy.
- Tossing blueberries in flour prevents them from sinking.
- For extra flavor, drizzle with a simple lemon glaze once cooled.
Nutrition
- Serving Size: 1 slice
- Calories: 225
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: blueberry lemon bread, spring bread, lemon loaf, quick bread, blueberry loaf