Can I use frozen blueberries?

Yes, you can use frozen blueberries. Do not thaw them before adding them to the batter; add them frozen. This helps prevent the color from bleeding into the batter.

Can I use a different type of flour?

While all-purpose flour is recommended for the best texture, you can substitute with a 1:1 gluten-free flour blend if needed

How do I prevent the blueberries from sinking to the bottom?

Toss the blueberries with a tablespoon or two of flour before folding them into the batter. This helps them stay suspended throughout the bread.

Lemon Blueberry Bread – Easy, Moist & Zesty Quick Bread Recipe

Description

This Lemon Blueberry Bread is intensely lemony, bursting with juicy blueberries, and baked to perfection with a moist, tender crumb. A slice of sunshine that’s easy to make and impossible to resist.

Ingredients

Scale

3 cups (360g) all-purpose flour, plus extra for dusting the pan
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (113g) unsalted butter, softened
1 1/2 cups (300g) granulated sugar
2 large eggs
2 tablespoons lemon zest (from about 2 large lemons)
1/4 cup freshly squeezed lemon juice
3/4 cup milk
1 1/2 cups blueberries (fresh or frozen, do not thaw if frozen)
Optional Lemon Glaze: 1 cup powdered sugar, 2–3 tablespoons lemon juice

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line with parchment paper.
In a bowl, whisk together flour, baking powder, and salt.
In a separate bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then stir in lemon zest and lemon juice.
Gradually add the dry ingredients, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
Fold in blueberries gently.
Pour batter into prepared pan and spread evenly.
Bake 50–60 minutes, until a skewer inserted comes out clean or with moist crumbs. Tent with foil if browning too quickly.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional: Whisk powdered sugar and lemon juice to make glaze. Drizzle over cooled bread before slicing and serving.

Notes

For best results, don’t thaw frozen blueberries before adding to the batter to prevent bleeding. Cool completely before glazing or slicing.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 25g
Sodium: 160mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg