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Lemon and Blueberry Loaf Recipe

This lemon and blueberry loaf recipe is a wonderful quick bread to make during blueberry season.

Trivia: According to Wikipedia, the blueberry has a diverse range of micronutrients.

Tip #1: To convert these measurements to metric, please refer to this online Cooking Converter

Lemon and Blueberry Loaf Recipe

This recipes makes two loaves when baked in two 7" by 4" by 3" pans.


1 cup of sugar
1/2 cup of soft butter
2 eggs
rind of one lemon, grated
1/4 teaspoon of salt
1 1/2 teaspoons of baking powder
1 1/2 cups of flour
1/2 teaspoon of vanilla
1/2 cup of milk
1 1/2 cups of blueberries, fresh, washed and picked over to remove stems
additional 2 teaspoons of flour
juice from one lemon
additional 1/4 cup of sugar


Preheat the oven to 350 °F.

Prepare your loaf pans by spraying lightly with a cooking spray.

In your first bowl, add the butter and sugar and cream these two together. Next, add the eggs and lemon rind and beat this in well.

In a separate small bowl, mix together the milk and vanilla.

In a third bowl, combine the flour, salt and baking powder.

In yet another bowl, dust the blueberries with the additional 2 teaspoons of flour.

Add the dry ingredients and the milk mixture to the creamed batter. Mix this in lightly, alternating. Do not over mix.

Fold in the floured blueberries.

Pour this into your loaf pans and bake for approximately 35 minutes. Test by inserting a toothpick or cake tester in the middle. The lemon and blueberry loaf is done when the tester comes out dry. Remove from oven.

Mix together the lemon juice and the additional 1/4 cup of sugar. Drizzle this mixture over top the warm loaf then enjoy!

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