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Blueberry lemon bread loaf with a sliced piece showing blueberry pockets and lemon zest crumb

Blueberry Lemon Bread with Fresh Blueberries and Lemon Zest

Blueberry lemon bread is a tender, buttery loaf filled with bright citrus flavor and juicy blueberry pockets. This easy homemade bread is perfect for a fresh breakfast treat, snack, or simple dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 216
Ingredients Method Notes

Ingredients
  

Bread
  • 1/2 cup butter, room temperature
  • 1 cup white sugar
  • juice and zest of one lemon
  • 2 eggs
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1 cup blueberries
Topping
  • Butter with olive oil and sea salt for topping

Method
 

Preparation
  1. Preheat oven to 350°F / 175°C. Line a loaf pan with parchment paper.
  2. Beat the butter and sugar together until light and fluffy. Add the lemon juice, lemon zest, and eggs, mixing until combined.
  3. Stir in the flour, baking powder, salt, and milk until the batter comes together. Gently fold in the blueberries.
Baking
  1. Transfer the batter to the prepared loaf pan. Bake for about 1 hour, until the top is golden and the loaf springs back when lightly touched.
  2. Allow the bread to cool. Slice and serve with butter with olive oil and sea salt.

Notes

I love this bread chilled, so I often refrigerate it before slicing. The colder texture becomes pleasantly dense and makes it easy to cut clean slices. Frozen blueberries work well without thawing; fold them gently and avoid excessive stirring to limit color spreading. A slight purple tint in the batter is normal, and the finished loaf should still have a lemony-yellow appearance. Fresh blueberries can also be used.