lemon blueberry bread recipe (full of yum!)

One day I was at Ralph’s and I was in the mood to bake something.

A bread, since I’ve been obsessed with them lately.

I roamed the aisles, trying to find some inspiration.

On a whim, I went over to look at the fruit. Lo and behold, they had big baskets of fresh blueberries on sale for $1.99! Like, the BIG baskets! I got so excited I bought two baskets.

I froze one basket and the other I used to make some this AWESOME lemon blueberry bread.

I also used Meyer lemons from our backyard of course.

Everyone should have a Meyer lemon tree. It’s like the best tree EVER.

The blueberries were very, very sweet. I ate a handful before making this bread.

I think I’m going to make a pie with the frozen ones. This recipe caught my eye. I think I could still use those frozen berries.

Anyway. This bread! It’s got a lovely punch of lemon and the blueberries are perfectly sweet in this. This bread went away very quickly. I wish I had made two loafs at once.

I’ve learned my lesson. Make more bread at once!

The original recipe called for a glaze, which I skipped. I didn’t want the extra sugar, but feel free to glaze away, my friends. I also used oil instead of butter so it would be a little moister for my tastes and omitted the nuts.

Lemon Blueberry Bread
(adapted from Taste of Home)

  • 1/3 cup canola oil
  • 1 cup sugar
  • 3 tablespoons lemon juice
  • 2 eggs
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons grated lemon peel
  • 1 cup fresh or frozen blueberries

Preheat oven to 350 degrees. Grease and flour a loaf pan – 8-in. x 4-in. Combine flour, baking powder, and salt in a bowl and set aside.

Mix oil and sugar until light and fluffy. Add eggs and lemon juice. Add dry ingredients until blended, then add milk.

Put the blueberries into a bowl with a couple of tablespoons of flour. Coat the blueberries in flour. This helps them stay afloat in the batter.

Add flour dusted blueberries and lemon peel to the batter. Fold in gently.

Pour into greased loaf pan and bake for 60 minutes. Toothpick should come out clean – that’s when you really know it’s done and ready!


Author: Mary

Mary is a San Diego native and has been a food blogger for 11+ years. She is an avid reader, a lover of puppies, and loves trying new food. Foods she loves: sweets, peanut butter, pasta, Triscuit crackers with cream cheese, and extra nuts on top of her sundaes. Food she dislikes: pickles, really spicy food, runny eggs, olives, and too much arugula.

6 Replies to “lemon blueberry bread recipe (full of yum!)

  1. Oh Mary, this bread looks fantastic! And I totally agree everyone should have a Meyer lemon tree! Mine is constantly full will fruit so I end up giving away most of it. If you hadn’t said it was bread, I would have guessed it was some kind of blueberry pound cake.

  2. i have so many lemons in my back yard (not meyer though like carol’s) so i better put them to use! i like how easy this recipe is too! the bread does look like a poundcake. i totally want to make this!

  3. Hi Carol – Thank you! It’s probably about 2 steps away from being a pound cake – just a slightly different texture, I think. I try to use up our lemons in a lot of dishes, the Meyer lemon just gives dishes that extra “oomph”.

    Hi Kirbie – Thanks! You’ll definitely need to get a lemon tree – totally a must!

    Hi CC – The recipe does come together easily and the blueberry just make it so nice. I hope you get to make it some time!

  4. Is it a lemon bread the way banana bread is “bread” but not “cake”?

    We have a lemon tree (I don’t know if it’s a Meyer or regular lemon) and it is ALWAYS overflowing with lemons. All year long. Even after taking in bags to work, we still have more than I know what to do with. Maybe I need a Lemon Cookbook. However, it is fantastic to never run out of lemons or have to run to the store for zest or juice in a recipe.

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