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Lemon Blueberry Bread
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5 from 8 votes

Lemon Blueberry Bread

This Lemon Blueberry Bread is one of the quickest bread I have baked.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Bread, Dessert
Cuisine: American
Diet: Vegetarian
Servings: 12 slices
Calories: 191kcal


  • Oven
  • Stand Mixer


  • 1 ½ cups All-purpose flour
  • 1 teaspoon Baking powder
  • 1 cup Sugar
  • ½ teaspoon Salt
  • cup Butter Melted
  • 2 Eggs Large
  • ½ cup Milk
  • 2 tablespoon Lemon juice
  • 1 cup Blueberries Fresh or frozen
  • 2 teaspoon Lemon zest


  • Preheat the oven to 350 F. Grease an 8 x 4 standard loaf pan and keep it ready.
  • In a bowl, combine the flour, baking powder, and salt.
  • In the mixer bowl, place the eggs, butter, sugar, and lemon juice. Beat in high until the mixture is thick and creamy (about 2 minutes).
  • Add the flour mixture alternating with the milk and beat well after each addition.
  • Add the lemon zest and give a quick mix to combine.
  • Fold the blueberries into the batter. If using frozen blueberries, make sure to keep it frozen until ready to use and also fold it in very quickly so as to not discolor the batter.
  • Transfer the batter to the prepared loaf pan and bake for about 60 to 70 minutes or until the toothpick inserted in the center comes out clean. It took me 70 minutes to bake.
  • Remove the loaf pan from the oven and let it sit for about 15 minutes before removing the bread from the pan.
  • Cool the loaf of Lemon Blueberry Bread completely before slicing.


Calories: 191kcal | Carbohydrates: 31g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 193mg | Potassium: 55mg | Fiber: 1g | Sugar: 19g | Vitamin A: 221IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg