Lemony Blueberry Bread

Lemony Blueberry Bread

Lemon and blueberries are such a great combination that I had to try them together in a quick bread. I love making quick breads because they are so easy and they always turn out nice and moist. Since blueberries are plentiful in my part of the world and this recipe works well with frozen blueberries, I thought I’d let all of you in on this great recipe. I’ll be making this for some family events and who knows, maybe it will take over the lead from banana bread as the family favorite!! This recipe is the result of looking at a bunch of different recipes and mixing and matching parts of several to make this one.


1 C. butter
2 C. granulated sugar
3 eggs
3 C. flour
1/2 t. baking soda
1/2 t. salt
2/3 C. buttermilk
2 T. fresh lemon grated lemon zest, (from 2 large lemons)
2 T. fresh lemon juice
2 C. fresh or frozen blueberries

1/2 C. sugar
1/4 C. fresh lemon juice (from 2 large lemons)

1. Preheat oven to 325 degrees.
2. Grease and flour two loaf pans or one bundt cake pan
3. Cream softened butter and sugar
4. Add eggs and beat until smooth
5. Add buttermilk
6. Mix dry ingredients together and add them to the buttermilk mixture
7. Mix well
8. Mix in lemon juice and zest
9. Gently fold in blueberries and only mix until incorporated
10. Pour batter into two loaf pans or a bundt cake pan
11. Bake for about an hour. Insert toothpick in center of loaf and if it comes out clean the bread is done.
Meanwhile, while the bread is baking mix together the sugar and fresh lemon juice until the sugar is dissolved. When bread is taken out of the oven punch holes in it all over with a toothpick or wooden skewer and brush with half of the glaze. Let the bread cool for 30 minutes and remove from pan. Poke wholes in what is now the top of the cake and brush with the second half of the glaze. Let cool thoroughly before slicing.
Serves 16

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