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Lemon Blueberry Bread


A nice blueberry bread with tons of berries and a thick, sweet crust.

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Rate this recipe 4.5/5 (22 Votes)


  • Topping:
  • 1/2 c sugar
  • 4 Tbsp butter, room temperature
  • 1/3 c all purpose flour
  • 1 tsp grated lemon zest
  • 1/2 tsp cinnamon
  • Bread:
  • 2 c all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 c sugar
  • 4 Tbsp butter, room temperature
  • 1/2 c milk, room temperature
  • 1 egg, room temperature
  • 1 Tbs grated lemon zest
  • 2 c fresh blueberries, or thawed berries



Step 1

1. Lay out butter, milk and eggs to warm to room temperature. Lay out frozen blueberries, if needed.

2. Zest lemon. 1 large or 2 small lemons will make enough zest. Wash berries and set aside.

3. Preheat oven to 375 and grease a 9x5 loaf pan.

4. In a small bowl, mix sugar and butter with a fork or pastry blender. Add flour, lemon zest and cinnamon. Mix until crumbly. Set aside.

5. In a medium bowl, mix flour, baking powder and salt.

6. In a large bowl, mix sugar and butter completely. Add milk and egg, whisking to combine. Add lemon zest. Mix flour into wet ingredients to form a soft dough.

7. Fold in berries gently. Transfer to loaf pan. Pour topping on top of mix.

8. Bake until topping is browned and forms a crust on top, about 50-55 minutes. Cool 5-10 minutes in pan. Transfer to a wire rack to finish cooling.


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