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I have always had a weakness for blueberry bread of just about any kind. As I perfected my baking skills this blueberry lemon bread has become one of my go-to recipes when we get a batch of blueberries in!
When I was just a teenager living on my own for the first time and well counting every penny I would buy the cheap boxes of Jiffy Blueberry muffin mix. The boxes you can score for 40¢ each or less and make them as bread for breakfast and it would fill me up for most the day.
Was it the healthiest thing to do? No. But it sure did stretch my budget! Now that I’m a bit older and much wiser I have come up with one of my favorite recipes to make and my kids love it as much as I do.
In the recipe, you need lemon zest. I want to share a new tool I am in love with. This lemon zester is amazing. It catches the lemon zest and is super easy to clean.
Related: Lemon Depression Cake Recipe
Easy Blueberry Lemon Bread Recipe
This recipe will make one 9 x 5 pan of quick bread:
1 ¾ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 stick butter softened
¾ cup granulated sugar
2 large eggs
½ cup milk (buttermilk is best for moistness; otherwise, use whole)
1 teaspoon of lemon zest
½ teaspoon ground cinnamon
1 cup fresh or frozen blueberries
Coarse sugar for sprinkling (optional)
Preheat oven to 350 degrees and grease the 9×5 loaf pan.
In a large bowl, stir together the flour, baking powder, and salt. Set aside.
In a medium mixing bowl, add the butter and sugar together and beat on medium speed until fluffy.
Add the eggs, milk, lemon peel, and cinnamon and mix well until combined.
Add wet ingredients to the dry ingredients, stirring until just moistened.
Gently fold in the blueberries.
Fill pan with the batter and sprinkle with coarse sugar on the top.
Bake for 45-50 minutes or until an inserted toothpick comes out clean.
Cool loaf pan on a wire rack.