🍋🫐 Blueberry Lemon Bread
Bright, moist, and slightly tangy—this loaf balances sweet blueberries with fresh lemon flavor. It’s a reliable “tea cake” that’s hard to mess up.
🧾 Ingredients
For the bread
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup butter (softened) or ⅓ cup oil
- ¾ cup sugar
- 2 eggs
- 1 tbsp lemon zest (from ~1–2 lemons)
- 2 tbsp fresh lemon juice
- ½ cup milk or yogurt
- 1 cup blueberries (fresh or frozen)
Optional lemon glaze 🍯
- ½ cup powdered sugar
- 1–2 tbsp lemon juice
👩🍳 Instructions
1. Prep
- Preheat oven to 175°C (350°F)
- Grease or line a loaf pan
2. Mix dry ingredients
- In a bowl: flour, baking powder, salt
3. Cream & combine
- In another bowl:
- Beat butter + sugar until light
- Add eggs one at a time
- Mix in lemon zest + lemon juice
4. Bring it together
- Add dry ingredients alternately with milk/yogurt
- Mix gently (don’t overmix)
5. Add blueberries
- Toss blueberries in a little flour (prevents sinking)
- Fold into batter
6. Bake
- Pour into pan
- Bake 50–60 minutes
- Toothpick should come out clean
7. Cool & glaze
- Let cool 15–20 minutes
- Mix glaze and drizzle on top
🍽️ Result
- Texture: soft, moist, tender crumb
- Flavor: sweet blueberries + bright lemon
- Perfect for: breakfast, tea, dessert
🔥 Tips for Best Results
- Don’t thaw frozen blueberries (prevents bleeding)
- Use fresh lemon zest—it makes a big difference
- Yogurt makes it extra moist
- Let it cool fully before slicing for clean cuts
⏱️ Overview
- Prep: 15 minutes
- Bake: ~55 minutes
- Total: ~1 hour 10 minutes
If you want, I can also give you:
- A bakery-style version with crumb topping
- Or a healthier low-sugar / high-protein version