Servings
Font
Back
0 from 3 votes

Get the Recipe: Lemon Blueberry Bread

This lemon blueberry bread is soft, thick, moist, and perfectly sweet! The lemon and blueberry combination is incredibly delicious. This loaf is great for breakfast, brunch, an afternoon snack, or dessert. You will love the creamy blueberry frosting!

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 8 slices
Calories: 392 kcal
Course: Dessert , Breakfast , Snacks
Cuisine: American

Ingredients

Bread
  • 1 tbsp lemon zest
  • 1 cup granulated sugar
  • 1 ¼ cups gluten free flour or all purpose flour
  • 1 tsp baking soda
  • ½ tsp sea salt
  • ¾ cup unsalted butter slightly softened
  • 3 eggs
  • 1 tbsp lemon juice
  • 3 tbsp milk dairy free or regular
  • 1 cup fresh blueberries
Frosting
  • 1 cup vanilla frosting
  • ¼ cup blueberry jam

Instructions

    Cup of Yum
  1. First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch by 4 inch bread pan with parchment paper.
  2. In a large bowl, combine the lemon zest, sugar, gluten free flour, baking soda, and sea salt. Stir together.
  3. Using a hand mixer, add in the butter. Mix until crumbly and until no clumps of butter remain.
  4. Then, add in the eggs, lemon juice, and milk. Stir.
  5. Toss the blueberries in 1 tablespoon of gluten free flour. Then, carefully fold into the batter.
  6. Transfer the batter into the prepared pan. Smooth into an even layer.
  7. Bake for 50 minutes or until a toothpick inserted comes out clean. Allow the bread to fully cool before making the frosting.
  8. Once the bread has fully cooled, make the frosting. Combine the vanilla frosting and jam in a small bowl. Frost the bread and slice!

Notes

  • Use fresh lemon zest and juice for the best flavor.
  • Use a hand mixer or stand mixer to beat the butter into the batter.
  • Tossing the blueberries with the flour helps prevent them from sinking.
  • Bake until a toothpick inserted comes out clean.
  • Store leftovers in an airtight container for up to 4 days.
  • kitchen favorites
  • If you are not gluten free, feel free to use all purpose flour.
  • Use fresh lemon zest and juice for the best flavor.
  • Use a hand mixer or stand mixer to beat the butter into the batter.
  • Tossing the blueberries with the flour helps prevent them from sinking.
  • Bake until a toothpick inserted comes out clean.
  • Store leftovers in an airtight container for up to 4 days.
  • Check out all of my kitchen favorites!

Nutrition Information

Calories 392kcal (20%) Carbohydrates 54g (18%) Protein 5g (10%) Fat 19g (29%) Saturated Fat 8g (40%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 108mg (36%) Sodium 353mg (15%) Potassium 72mg (2%) Fiber 3g (12%) Sugar 51g (102%) Vitamin A 641IU (13%) Vitamin C 4mg (4%) Calcium 39mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 392

% Daily Value*

Calories 392kcal 20%
Carbohydrates 54g 18%
Protein 5g 10%
Fat 19g 29%
Saturated Fat 8g 40%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 108mg 36%
Sodium 353mg 15%
Potassium 72mg 2%
Fiber 3g 12%
Sugar 51g 102%
Vitamin A 641IU 13%
Vitamin C 4mg 4%
Calcium 39mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.