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A lemon blueberry loaf recipe bursting with fruity flavor! This berry bread uses fresh lemon zest for a perfect summer treat this blueberry season!
What You'll Need:
Ingredients:
- Flour (I used whole wheat and all-purpose)
- Ground Flaxseed, optional
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Milk
- Eggs
- Vanilla extract
- Juice and zest of lemon
- Blueberries (frozen or fresh)
Equipment:
- Mixing bowls
- 8 ½ x 4 ½ loaf pan
- Whisk, rubber spatula
How to Make this Lemon Blueberry Loaf Recipe:
This recipe for blueberry lemon loaf is so simple! First, grease the loaf pan set it aside, and preheat the oven to 350 degrees Fahrenheit.
The next step is combining the wet ingredients, Start with beating or whisking the sugar and butter together in a large bowl and adding the remaining wet ingredients.
Combine the dry ingredients in a medium bowl and add to the large bowl of wet ingredients.
Lastly, fold or stir in the blueberries to the batter! Transfer to the oven and bake! The loaf is done once a knife or toothpick inserted in the middle of the bread comes out clean.
How to Store it:
Quick bread can be stored and wrapped in paper towels (or plastic wrap) in a resealable bag or stored in an airtight container for a few days on the counter or in the refrigerator. Make sure to let it cool before wrapping. The paper towels help retain excess moisture. Freeze the bread for up to 3 months.
Variations:
This loaf can be made gluten-free using your favorite flour, such as almond flour or King Arthur's Measure for Measure Flour.
To make Dairy-Free substitute non-dairy milk and butter for the milk and unsalted butter used, such as Earth Balance or Miyoko's vegan butter.
For a vegan recipe, use dairy-free milk and butter, and replace the eggs with flax eggs or a vegan egg replacer.
A low-fat version can be made by replacing the butter with applesauce using a 1:1 ratio.
No blueberries? No problem! Try different berries, such as raspberries, blackberries, or strawberries!
Blueberry Season:
Blueberry season varies based on your climate zone, and mainly starts in June and lasts through August. In warmer climates, some blueberries can pop up as early as March! The most common varieties you'll see are highbush, lowbush, and rabbit eye.
As I have learned living in Colorado, blueberries love acidic soil. I have switched to growing mine in containers and they seem to be doing better already!
I hope this recipe for blueberry lemon loaf was a big hit at home! This simple and easy loaf can be made ahead and stored in the freezer for the next few months. And, if I inspired you to pick your own berries this blueberry season, even better!
Other Recipes to Try:
GF Blueberry Cobbler with Peaches
Here's to wishing you all a very happy and healthy summer this blueberry season!
XOXO Bunny
PrintLemon Blueberry Loaf Recipe
A lemon blueberry loaf recipe bursting with fruit flavor! This berry bread uses fresh lemon zest for a perfect summer treat!
- Prep Time: 5
- Cook Time: 45
- Total Time: 50 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
¾ cup whole wheat flour
¾ cup all-purpose flour
¼ cup flaxseed, ground
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, melted
⅓ cup granulated sugar
¼ cup milk
2 large eggs
1 teaspoon pure vanilla extract
Juice and zest of one lemon
2 cups blueberries, thawed if frozen
Instructions
Preheat oven to 350 degrees Fahrenheit. Set aside a greased loaf pan (8 ½ x 4 ½).
In a medium mixing bowl, whisk the dry ingredients. Set aside.
In a large mixing bowl, beat the butter and sugar to combine. Mix in the milk, eggs, vanilla extract, lemon juice and zest. Stir to combine. Transfer the dry ingredients and stir to combine. Fold in the blueberries. Gently pour the batter into the loaf pan. Bake for 45-50 minutes or until a knife or toothpick comes out clean in the center of the loaf.
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