Blueberry Lemon Bread Recipe

Slices of lemon blueberry bread with lemon slices next to them.

5 from 1 vote

Blueberry Lemon Bread Recipe

As a mom of 5, recipes like this Lemon Blueberry Bread has been my go-to way to make weekend breakfast feel extra special without a crazy amount of work. The whole house smells like a bakery, and the loaf comes out super tender with a buttery crumb topping layered with that bright pop of lemon. You can use fresh or frozen blueberries, and it doubles like a dream, perfect for saving a loaf for later.

Prep Time15

Cook Time55

Total Time1 10

Course: Bread, Breakfast, Brunch, Easter

Cuisine: American

Servings: slices

Calories: 290kcal

Author: Danielle

Equipment

Ingredients

Streusel Topping

¾ granulated sugar
1 tablespoon zest - about 1 large lemon
⅓ cup all purpose flour
4 tablespoon butter melted

Lemon Blueberry Batter

⅓ cup butter melted
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 tablespoon lemon zest about 2 large lemons
⅓ cup milk
2 tablespoon lemon juice
1 ½ cup all purpose flour
2 teaspoon baking powder
¾ teaspoon salt
1 cup blueberries fresh or frozen
2 tablespoon all purpose flour

Instructions

Topping

Place sugar and lemon zest in a small bowl. Use your fingers or the back of a spoon to mix them together. Add in the flour and melted butter. Mix together and place in the fridge until needed.
¾ granulated sugar, 1 tablespoon zest - about 1 large lemon, ⅓ cup all purpose flour, 4 tablespoon butter

Loaf

In a large bowl whisk together butter, sugar, eggs, lemon zest, and vanilla until evenly mixed. Add in the milk and the lemon juice.
⅓ cup butter, 1 cup granulated sugar, 2 eggs, 1 teaspoon vanilla, 2 tablespoon lemon zest, ⅓ cup milk, 2 tablespoon lemon juice
Gently whisk in the flour, baking powder, and salt. Use gentle pressure
1 ½ cup all purpose flour, 2 teaspoon baking powder, ¾ teaspoon salt
In a separate bowl toss together the blueberries and 2 tablespoon of flour. Add to the batter and fold in gently.
1 cup blueberries, 2 tablespoon all purpose flour
Place into a prepared 9x5 loaf pan. Sprinkle the streusel on top. Bake for 55-65 minutes. Allow to cool in the pan for 15 minutes. Turn out onto a wire rack and allow to cool completely.

Notes

Tips & Tricks

Once the flour is added, use a gentle hand. This is key to a tender crumb instead of a dense loaf.
Use a metal pan with 8.5 x 4.5 x 2.75 dimensions for best results. Glass or ceramic pans will give a thicker, tougher crust.
Make sure the topping has plenty of time to chill before adding it to the batter. Cold crumble means a topping that stays crisp and crunchy instead of melting into the loaf.
Always use aluminum-free baking powder to ensure there is no metallic aftertaste.

Nutrition