Recipe: Lemon-Blueberry Bread

This sweet, tangy bread is perfect for breakfast


Looking for the perfect breakfast bread to go with your morning coffee? We’ve got a great recipe for you to try. My co-worker is a super-talented baker, and today she brought in this Lemon-Blueberry Bread to share with us.


The bread isn’t too dense, like some fruit loaves can be. The lemon gives it a nice brightness, and the burst of blueberries complements the sweetness perfectly. Give this recipe a try and let us know how you like it!

Lemon-Blueberry Bread

(Modified from a Taste of Home recipe)

Makes approximately 16 servings


  • 1/3 cup butter, melted
  • 1 cup sugar
  • 3 tablespoons lemon juice
  • 2 eggs
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons grated lemon peel


  1. In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries and lemon peel.
  2. Transfer to a greased 8-in. x 4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  3. Cool completely and serve.


Do you have a favorite sweet bread recipe for spring? Share it with us below!

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