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Lemon Blueberry Bread is a delicious treat that combines the tangy freshness of lemon with the sweet

note of blueberries, all baked in a tender, moist bread. It’s perfect for breakfast, brunch or an

afternoon snack. This recipe will help you create a wonderfully flavorful bread that is sure to impress.





• 1 and 3/4 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/3 cup melted unsalted butter


• 1 cup granulated sugar

• 2 large eggs

• 1/2 teaspoon vanilla extract

• Zest of 2 lemons (about 2 tablespoons)

• 2 tablespoons lemon juice


• 1/2 cup milk

• 1 cup fresh blueberries (if using frozen, see note below)

• 1 tablespoon all-purpose flour (to coat the blueberries)


• 1 cup powdered sugar


• 2-3 tablespoons lemon juice

• Optional: additional lemon zest for decorating

LEMON BLUEBERRY BREAD new york times recipes


Preheat oven and prepare skillet:

Preheat oven to 350°F (175°C). Grease and flour a 23 x 12 cm loaf pan or line it with baking paper.

Mix dry ingredients:

In a medium bowl, whisk together 1 and 3/4 cups flour, baking powder, and salt. Put aside.

Mix wet ingredients:

In a large bowl, whisk together the melted butter and granulated sugar.Add eggs, vanilla extract,

lemon zest and lemon juice, mixing well after each addition.


Mix the wet and dry ingredients:

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and

ending with the flour mixture. Stir until everything is well mixed.

Prepare the blueberries:

Mix the blueberries with 1 tablespoon of flour. This prevents the berries from sinking to the bottom of

the bread while baking.Add the blueberries:

Gently add the smashed blueberries to the batter. Be careful not to over mix.


Pour the dough into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a

toothpick inserted into the center comes out clean or with a few moist crumbs.


Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool

completely.Make the lemon glaze:

While the bread is cooling, stir together the powdered sugar and lemon juice to make the glaze.

Adjust the consistency with more lemon juice or powdered sugar as needed.

Glaze and Serve:

Once the bread has cooled completely, drizzle the lemon glaze over it. Garnish with additional lemon

zest if desired. Allow the glaze to set before cutting and serving.Notes:

Frozen Blueberries: If using frozen blueberries, do not thaw them before adding them to the batter.

Coat them in flour like you would fresh berries.

Storage: Lemon Blueberry Bread can be stored in an airtight container at room temperature for a few

days or refrigerated for longer freshness. It also freezes well.

Enjoy your homemade lemon and blueberry bread, a beautiful flavor combination that makes it a

refreshing and filling treat!

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