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Easy Lemon Blueberry Bread is a sweet bread full of tart lemon and juicy blueberry flavors. This is an easy recipe that is ready in about an hour. Perfect for a snack or a Easter brunch.
This quick bread is one of our family classics. I make it in the Spring and have taken it to Easter dinners where it is gone in a flash.
Step 1. Preheat oven to 350F. Set eggs out to come to room temperature. Use a small amount of shortening to grease the inside of the loaf pan. Set aside. Wash blueberries and check for and remove any stems. Set aside.
Step 2. Add shortening and sugar to a mixing bowl. Use a hand mixer to cream together. Add eggs, one at a time. Beat well after each egg.
Step 3. In a separate bowl, combine flour, baking powder, and salt. Add a portion of the flour mixture to shortening. Mix well. Add a portion of milk to the shortening and mix. Continue to alternate additions of flour and milk until all blended.
Fold in blueberries.
Step 4. Pourlemon blueberry batter into the prepared loaf pan. Spread batter evenly in the pan. Place pan on the bottom rack of the oven. Bake for 45 minutes. Check for doneness with a toothpick in the center of the loaf. The loaf is done when the toothpick comes out clean. Place loaf on a wire rack.
Step 5. While bread is baking, use a grater to grate the lemon peel. Cut lemon in half and squeeze juice.
Add powdered sugar to bowl.
Add lemon peel and juice. Use a whisk to combine powdered sugar and lemon juice until a smooth glaze forms.
Step 6. Pour glaze over warm bread. Let bread cool completely before removing loaf from pan.
Step 7. Options: Add a dusting of powdered sugar to top of loaf once cool.
Frequently Asked Questions
When completely cool, wrap loaf in plastic wrap. Then wrap in foil. Store on counter for up to 2 days and then in the refrigerator for up to a week.
What to Serve with Lemon Bread
Lemon Blueberry Bread is a perfect dessert to take to a Sunday dinner or holiday brunch. Serve with coffee or tea and there won't be a crumb left.