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Lemon Blueberry Bread

Made with fresh blueberries, lemon juice, and lemon zest, this Lemon Blueberry Bread is ultra moist with a sweet yet tart flavor. Enjoy with tea or coffee in the morning or as dessert!

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 20 mins
Servings: 1 loaf
Calories: 3040 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup granulated sugar
  • 1-2 Tablespoons lemon zest (zest of 2 lemons)
  • 1/4 cup lemon juice freshly squeezed
  • 1/2 cup vegetable oil
  • 1/2 cup whole milk
  • 1/4 cup full-fat sour cream
  • 2 large eggs
  • 1/2 teaspoon lemon extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 1 cup fresh whole blueberries
  • Optional: 1 tablespoon coarse sanding sugar for the top of the bread

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Grease or line a loaf pan with parchment paper.
  2. In a large mixing bowl, combine the lemon zest and the granulated sugar. Use your fingers or the back of the spoon to mix the zest into the sugar. This step is optional, but it helps the fragrance and flavor of the lemon oil to permeate the sugar and the finished bread.
  3. Beat in lemon juice, oil, milk, sour cream, eggs, and lemon extract until thoroughly mixed. A whisk will work fine, you don’t need to use an electric mixer.
  4. Sift together the flour, salt, and baking powder.
  5. Prepare the blueberries by gently rinsing and drying them.
  6. Add the blueberries to the flour mixture and toss to coat them in flour. Alternately, toss a tablespoon of the flour mixture into the blueberries and shake to coat them. This helps the blueberries to keep a more even distribution rather than sinking to the bottom of the loaf.
  7. Gently fold the flour mixture into the wet ingredients. Add in the blueberries if they are still separate. Stir just until wet and dry ingredients are mostly stirred. It is fine to have some streaks of flour left in the mixture.
  8. Pour batter into the prepared loaf pan. Sprinkle a few blueberries over the top if desired and sprinkle with coarse sugar.
  9. Bake for 60-70 minutes or until a toothpick inserted into the center of the bread comes out clean.
  10. Remove from oven and cool for 20 minutes in the loaf pan.
  11. Remove loaf from the pan and allow to cool the rest of the way.
  12. Serve warm or cooled.
  13. Wrap and store in plastic wrap. The loaf can be stored on the counter or in the refrigerator for up to 3 days or frozen for up to 3 months.

Notes

  • This lemon blueberry loaf is packed with flavor. If you want a more subtle lemon flavor, omit the lemon extract or reduce the amount of zest. Don’t adjust the amount of lemon juice as we want to maintain the correct proportion of wet ingredients. The bread is soft, dense, and ultra-moist. The blueberries add moisture to the bread also. Be sure to coat the blueberries with flour to help them stay afloat. You could whisk together lemon juice/water and powdered sugar to make a glaze if you don’t have/want the coarse sugar on top. Or leave it without a glaze/topping - it is plenty flavorful and moist without a glaze. Use fresh lemons for the zest and juice. You could substitute vanilla extract for the lemon extract, but I love the extra boost of flavor from the lemon extract

Nutrition Information

Calories 3040kcal (152%) Carbohydrates 429g (143%) Protein 44g (88%) Fat 133g (205%) Saturated Fat 26g (130%) Polyunsaturated Fat 66g Monounsaturated Fat 31g Trans Fat 1g Cholesterol 367mg (122%) Sodium 1366mg (57%) Potassium 1445mg (41%) Fiber 11g (44%) Sugar 225g (450%) Vitamin A 1151IU (23%) Vitamin C 46mg (51%) Calcium 577mg (58%) Iron 14mg (78%)

Nutrition Facts

Serving: 1loaf

Amount Per Serving

Calories 3040

% Daily Value*

Calories 3040kcal 152%
Carbohydrates 429g 143%
Protein 44g 88%
Fat 133g 205%
Saturated Fat 26g 130%
Polyunsaturated Fat 66g 388%
Monounsaturated Fat 31g 155%
Trans Fat 1g 50%
Cholesterol 367mg 122%
Sodium 1366mg 57%
Potassium 1445mg 31%
Fiber 11g 44%
Sugar 225g 450%
Vitamin A 1151IU 23%
Vitamin C 46mg 51%
Calcium 577mg 58%
Iron 14mg 78%

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