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Blueberry Bread is the perfect way to enjoy fresh blueberries. With a hint of lemon, this moist, tender bread is the perfect amount of sweet.
Why You’ll Love This Recipe
Flavor Combo. The combination of blueberries and lemon is one of my favorite flavor combos. This bread is a fun twist on my favorite lemon blueberry muffin.
Easy Recipe. This easy blueberry bread recipe comes together in minutes and will be one of your favorite quick bread recipes.
Freezes Well. This is lemon blueberry bread freezes really we and will last in the freezer for up to 3 months. You can also freeze it by the slice. Wrap each slice in plastic wrap and then aluminum foil. You can then place directly in the freezer or put slices into a freezer bag or airtight container.
Ingredients Needed
- Butter. I use salted butter, have butter at room temperature.
- Sugar. Granulated sugar
- Eggs
- Lemons. You could also use oranges if you prefer.
- Flour. I prefer unbleached all purpose flour
- Baking powder
- Salt
- Blueberries. I prefer using fresh blueberries but you could also use frozen.
How to Make Blueberry Bread
- Mix together softened butter, sugar and eggs in the bowls of a stand mixer or a large mixing bowl and mix by hand or with an electric hand mixer.
- Add in dry ingredients including flour, baking powder and salt.
- Gently fold in blueberries.
- Pour batter into a greased 9 x 5 x 3 loaf pan.
- Bake at 350 degrees for one hour or until a toothpick comes out clean.
- While bread is baking, mix up glaze.
- Combine lemon juice, and sugar in a small pan. Heat to dissolve sugar.
- Remove blueberry bread from oven, place on a wire rack and drizzle glaze over the top of hot bread.
Tips from leigh Anne
- The glaze will pool around the bread, don’t worry. It will soak in as the blueberry bread cool but If I’m worried about the glaze absorbing I will run a knife around the edge of the bread to loosen it a bit and allow the glaze to absorb down into the sides of the bread.
- Allow bread to stand in pan for about 10 -15 minutes to allow the glaze to absorb into the bread.
- Remove the bread from the pan and allow to cool completely before slicing.
Frequently Asked Questions
When using frozen blueberries in blueberry bread, I like to let them thaw and then pat them dry. I also will give them a light coating of flour to help stop them from bleeding into the bread batter.
You can change up the bread by using raspberries, diced strawberries or blackberries.
Use your favorited chopped nut such as walnuts or pecans. I would add in 1/2 cup when adding in berries.
Check out more of my yummy blueberry recipes:
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Blueberry Bread
Ingredients
- ½ cup butter
- 1 cup sugar
- 2 eggs
- 1 lemon zest and juice
- 2 cups flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup blueberries
Glaze
- 1 lemon juiced
- ¼ cup sugar
Instructions
- Mix together butter, sugar and eggs.
- Stir in rind and juice.
- Add in flour, baking powder and salt.
- Mix until combined and moistened.
- Pour into a greased 9 x 5 x 3 loaf pan.
- Bake at 350 degrees for 1 hour or until toothpick comes out clean
Glaze
- Combine juice and sugar in a small pan. Heat to dissolve sugar.
- Pour glaze over top of hot loaf.
- Let stand for 10-15 minutes before removing from pan.
Tips & Notes:
- The glaze will pool around the bread, don’t worry. It will soak in as the blueberry bread cool but If I’m worried about the glaze absorbing I will run a knife around the edge of the bread to loosen it a bit and allow the glaze to absorb down into the sides of the bread.
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Nutrition Facts:
Vera Lima says
I love this combination: Blueberry and Orange !!
I have to try it next week.
Marilyn says
I LOVE the combo of lemon and blueberry but I’ve never tried orange and blueberry…….but I’ll be trying it now! I host a monthly spice themed party with a link party and spice giveaway and I’d love for you to stop by and link up and enter to win some yummy spices! You can link up here
http://www.4you-withlove.com/2013/07/party-thyme-beat-heat-link-party-and.html
Thanks again for the inspiration and have a wonderful weekend!
Sinea Pies says
LOVE this recipe.
It is going on my “gotta make this” list. Perfect for the holidays (though I might not be able to wait that long) 🙂
Thanks so much for sharing it.
Hey, will you stop by my Wonderful Wednesday Blog Hop today and share it with everybody?
That’d be so great!
Thanks ?
Sinea