Easy and Delicious Lemon Blueberry Bread

lemon blueberry bread

I am admittedly no June Cleaver in the kitchen, however I can whip up a mean loaf of quick sweet bread! I love my Great Aunt Lucille’s classic banana bread recipe (if she were living today she’d be over 100 years old!) as well as my mom’s pumpkin bread in the fall. With blueberries so fresh and so readily available now at the grocery store I decided to whip up a loaf of lemon blueberry bread a couple of weekends ago. It was easy and delicious, a true win/win for the fam! Honestly making something this simple and yummy for my family makes me feel like a little bit of a domestic winner even if during the week I tend to order pizza rather than whip up a home cooked meal.

This is a slightly modified from a recipe from Taste of Home. I did not use lemon zest and left off the glaze. This is so great served warm with a smidge of real butter and a cup of coffee. I can guarantee if I can make this, you can!

Easy Lemon Blueberry Bread


Ingredients



  • 1/3 cup butter, melted
  • 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
  • 1 cup fresh (you can use frozen but definitely not in the summer!)


Directions


In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries.

Transfer to a greased 8-in. x 4-in. loaf pan (I like to use mini pans instead). Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.



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