Blueberry Lemon Loaf is a quick bread, breakfast bread and dessert bread all in one.
The baking isle. I’m sure you’ve been there. Row after row of boxed cake and bread mix. Jell-O cheesecake mixes. Pre-made pie crust.
Some of that stuff is useful, but this Blueberry Lemon Loaf is a recipe that takes only a few more steps to make than what a boxed mix requires but takes 100 times better.
Originally I had another recipe with different ingredients here, but after finding a bread recipe that was uber delicious, I came back to this bread and adapted it. This Blueberry Lemon Loaf is similar to my Cranberry Orange Bread recipe. I happened to have frozen blueberries from some time at the end of the blueberry season when I remade the recipe, but you can find frozen blueberries or fresh ones at the store, depending on where you are.
Blueberry Lemon Loaf
- 1 large egg
- 3/4 cup whole milk
- Juice from one lemon, about 1/4 cup
- Zest of one lemon
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup white granulated sugar
- 4 tbsp unsalted butter
- 1 cup blueberries
- Scant flour
Preheat the oven to 325 degrees.
In a small bowl, whisk the egg with the whole milk, lemon juice and lemon zest.
In the bowl of a stand mixer or a large bowl, whisk the flour, baking powder, baking soda, salt and sugar together. Cut the butter into small pieces and mix with the dry ingredients until the butter is just about incorporated or at least not huge chunks in the dry ingredients.
Slowly add the bowl of wet ingredients and fold until it just comes together (you don’t want to over mix). Mix the blueberries with the scant flour in a small bowl, then toss them into the mixer bowl and fold lightly.
Grease a bread pan with cooking spray and pour in the batter. Bake for 50-55 minutes or until golden brown and a toothpick comes out clean.