Baking || Blueberry Lemon Bread

During the summer I always want to bake something lemony, and although the blueberry is definitely the more dominate flavor, this quick bread that I adapted from Julia’s Album is a winner!  



Blueberry Lemon Bread

Prep Time: 15 minutes

Cook Time: 60 minutes


1/3 cup melted butter

1 cup white sugar

1/4 cup lemon juice

2 eggs

1 1/2 cups all-purpose flour (+ 2 more tablespoons for dusting blueberries)

1 teaspoon baking powder

1 teaspoon salt

1/2 cup milk

1 carton blueberries


  • Preheat oven to 350° Fahrenheit (or 175° C)
  • Grease loaf pan with butter
  • Coat blueberries in extra flour before you add them to the mix.
  • Mix butter, sugar, eggs, and lemon juice together thoroughly.
  • If you have a stand mixer, just keep adding the remaining ingredients , if not do the following:
    • Mix flour, baking powder, and salt in a separate bowl, and then fold the dry ingredients into the wet ingredients while alternating with the milk so that it incorporates well.
  • Fold blueberries into the complete mixture.
  • Bake for approximately 60 minutes or until a toothpick inserted in the center comes away clean.
  • Cool in pan for 30+ minutes before slicing.


  • Be sure to coat your blueberries in flour because they will all sink to the bottom otherwise.
  • The original ingredients also suggested adding 2 tablespoons of lemon zest to add to the lemon flavor. (I didn’t have any fresh lemons on hand.)



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