Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
weight vs volume
thanksgiving baking
christmas cookies
christmas baking
christmas candy
apple recipes
pumpkin recipes
healthy baking
candy recipes
cranberry recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
lemon recipes
trifle recipes
ice cream recipes
strawberry recipes
blueberry recipes
halloween baking
valentine's baking
easter baking
baking history


Join Our New  Recipes & Videos Email List


4 Time Winner

Lemon Blueberry Bread Recipe & Video

Printer Friendly Page

Pin It

The name 'Lemon Blueberry Bread' says it all. This lovely tea bread is bursting with juicy sweet blueberries and brushing on a hot lemony glaze just as it comes out of the oven, not only infuses the bread with a nice citrus flavor but it also makes the bread tender and moist. It is really a pound cake, which makes it perfect any time of the day.

Lemons have the ability to bring out the best in any fruit they are paired with. A lot of recipes call for lemon zest (the outer yellow skin) as this is where the lemon hides most of its flavor. For this very reason I try to buy organic lemons for some commercially grown lemons are sprayed with insecticides. But, either way, it is good practice to always wash your lemons thoroughly, that means with soap and water, before using.

Wild blueberries are excellent in this quick bread as are their cultivated cousins. Blueberries are rich in antioxidants, high in fiber, high in potassium, and low in sodium. Because blueberries are now sold in plastic containers, check the underside of the container for any wet spots or staining. I usually open the container to make sure that the blueberries are a nice dark blue color with a dusty white bloom, and that they are firm, plump, and fragrant. The white bloom is the blueberry's natural protection against the sun and is a sign of freshness. When folding fresh blueberries into any batter use a light hand so they don't crush and stain the whole batter blue. Tossing the blueberries in a little flour helps to prevent them from falling to the bottom of the bread during baking. Try to use small blueberries as this also to prevent this from happening.

Related Recipes You May Like

Banana Bread (Low Fat)

Blueberry Cake

Banana Streusel Bread

Banana Bread

Lemon Poppyseed Bread

Cranberry Orange Bread

Lemon Blueberry Bread Recipe: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). 

In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest. Remove 1 tablespoon of the flour mixture. Place the blueberries in a separate bowl and toss the berries with the 1 tablespoon flour (this will help prevent the blueberries from sinking to the bottom of the pan during baking.)

In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy (2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.

Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

Lemon Glaze: In a small microwaveable bowl, stir the sugar with the lemon juice. Place in the microwave for about 20 seconds or just until sugar has dissolved.

When the bread is done, remove from oven and place on a wire rack. Pierce the top of the hot loaf with a wooden skewer or toothpick and then brush with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. This bread is best served on the day it is made, but it can be stored several days or frozen.

Makes 1 loaf.

View comments on this recipe on YouTube

Lemon Blueberry Bread Recipe:

1 1/2 cups (195 grams) all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon grated lemon zest (outer yellow skin of the lemon)

1 cup (240 ml) fresh blueberries

1/2 cup (113 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup (120 ml) milk

Lemon Glaze:

2 tablespoons (25 grams) granulated white sugar

1 tablespoon fresh lemon juice




New Videos



Top 40 Video Recipes of 2014

1. Vanilla Cake

2. Cake Pops

3. Red Velvet Cake

4. Simple Chocolate Cake

5. Red Velvet Cupcakes

6. Pancakes

7. Brownies

8. American Sponge Cake

9. Peanut Butter Balls

10. Pound Cake

11. Cake Doughnuts

12.Banana Chocolate Cupcakes

13. French Macarons 14. Carrot Cake 15. Vanilla Cupcakes
16. Royal Icing 17. New York Cheesecake 18. Chocolate Chiffon Cake 19. Orange Chiffon Cake 20. Crêpes
21. Caramels 22. Black Forest Cake 23. Shortbread Cookies 24. Cinnamon Rolls 25. Lemon Curd
26. Chocolate Chip Cookies 27. Chocolate Cupcakes 28. Peanut Butter Cups 29. Homemade Doughnuts 30. Spritz Cookies 
31. Cream Puffs 32. Apple Pie 33. Biscuits 34. Whipped Cream Frosting 35. No Bake Cheesecake
36. Cream Cheese Pound Cake 37. Chocolate Eclairs 38. Chocolate Banana Cake 39. Sugar Cookies 40. Fruit Tart

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains,, the Facebook Page, @joyofbaking on Twitter, the RSS Feed, the email list the Joyofbaking1 YouTube Channel and any emails sent from are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski,  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC