Go Back
+ servings
Two slices of lemon blueberry bread on a plate, ready to enjoy.

Lemon Blueberry Bread Recipe

Print Recipe
Easy to make, with just the right amount of sweet and tart flavor…you might mistake this lemon blueberry bread with citrus glaze for cake!
Course Breakfast
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 247
Author Cheryl Najafi

Ingredients

cake

soaking liquid

glaze

Instructions

  • Spray or line bread pan with parchment paper and preheat oven to 350 degrees.
  • Cream butter and sugar together until light and fluffy. Then add eggs and beat thoroughly. Scrape sides of bowl, mix in lemon juice, lemon zest and buttermilk.
  • Sift flour, baking powder, baking soda and salt; add to wet ingredients. Mix until just incorporated but do not over-mix. Stir in vanilla and almond extracts.
  • Toss blueberries with additional 1 tsp flour until coated then fold them carefully into the batter. Transfer batter into prepared bread pan and smooth the top of batter.
  • Bake 45−55 minutes until golden on top and tester comes out clean. Allow to cool 10 minutes in pan, then remove from pan.
  • Prepare soaking liquid by microwaving lemon juice and sugar just until hot (10-15 seconds). Stir to dissolve sugar completely.
  • Poke holes in top of bread with toothpick or skewer and spoon liquid over warm bread. Allow the bread cool completely
  • Stir together ingredients for glaze and add a drop of water or lemon juice if glaze is too thick. Pour glaze over cooled bread and allow to set (15-20 minutes). Slice and enjoy!

Notes

Make this recipe in cute, disposable foil pans when making hostess gifts!

Nutrition

Calories: 247kcal | Carbohydrates: 41g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 56mg | Sodium: 193mg | Potassium: 60mg | Fiber: 1g | Sugar: 28g