Dig into a thick slice of this beautiful Lemon Blueberry Bread. Lemon zest, lemon juice, lemon syrup, and fresh blueberries give this bread tons of flavor. It bakes up moist with a tender crumb and is topped with an easy lemon glaze.
If you’re a fan of the combination of lemon and blueberry we have a fantastic new recipe you’ll love! This bread joins our Lemon Blueberry Bars, Lemon Blueberry Muffins and Lemon Blueberry Bundt Cake as an immediate favorite. Every bite is bursting with the fresh flavors of lemon and blueberry.
Why you’ll love this recipe
- Flavor: Fresh lemon, a touch of almond extract, fresh blueberries, and a sweet and tangy lemon icing.
- Texture: The cake is slightly dense (like a pound cake) with a moist crumb.
- Ease: No fancy techniques or ingredients. The batter comes together in about 15 minutes.
- Size: This loaf cake serves 6-10, which makes it perfect for small gatherings or enjoying as a snack cake.
Start by beating the butter, sugar, and lemon zest. Add the eggs and almond extract.
Add the dry ingredients (flour, baking powder, and salt) and the wet ingredients (buttermilk and lemon juice).
Toss the blueberries with a bit of flour. Stir the blueberries into the batter. Add to a greased loaf pan and bake.
Why this recipe works
Buttermilk helps keep the cake moist and works well with the tang of fresh lemon.
Lemon is added in the form of zest, juice, and lemon syrup ensuring plenty of lemon flavor all throughout.
Drizzling the cake with a fresh lemon syrup when it is still warm allows the syrup to be easily absorbed into cake. This adds flavor and moisture.
The addition of almond extract makes this bread taste like it came from a bakery. The smooth and sweet flavor of almond extract pairs wonderfully with the bright and fresh flavor of lemon. Be sure sure to use pure almond extract, not imitation flavoring.
You can use one of these buttermilk substitutes. I have the best luck with the kefir, yogurt, or sour cream options.
I recommend at least 3 medium-large lemons.
Sure. I would recommend replacing it with 1 teaspoon pure vanilla extract.
I highly recommend fresh blueberries (if possible), but you can use frozen blueberries. Leave the blueberries frozen, and toss with a bit of flour. Note: bake time will probably be a few minutes longer.
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Lemon Blueberry Bread
- 1 ⅔ cups all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tablespoon finely grated lemon zest (about 1 large lemon)
- 2 large eggs, room temperature
- ½ teaspoon pure almond extract
- 3 tablespoons fresh lemon juice
- ⅔ cup buttermilk
- 1 generous cup fresh blueberries
- 1 tablespoon all purpose flour, for the blueberries
- 1 tablespoon fresh lemon juice
- 2 tablespoons water
- 3 tablespoons granulated sugar
- ¾ cup powdered sugar, plus more, if needed
- 1-2 drops pure almond extract
- 1-2 tablespoons fresh lemon juice, plus more, if needed
- Preheat oven to 350°F with a rack in the middle of the oven. Grease a 9×5 loaf pan and set aside.
- In a medium bowl, combine flour, baking powder, and, salt.
- In a separate bowl, using a stand mixer fitted with the paddle attachment (preferred) or a hand mixer beat butter, sugar, and lemon zest on medium speed for 2-3 minutes, until light and fluffy. Add the eggs, one at a time, beating well between each addition and scraping the sides and bottom of the bowl and beater as necessary. After both eggs have been added beat in the almond extract.
- In a liquid measuring cup combine the buttermilk and lemon juice.
- Alternate adding the dry ingredients and the buttermilk into the butter mixture. Add one third dry ingredients, beat until almost combined. Add half buttermilk, beat until almost fully combined. Follow with half of the remaining dry ingredients, the remaining buttermilk, then the remaining dry ingredients. Beat between each addition until just combined and scrape the bowl and beater as needed. Once everything has been added, beat the whole mixture on medium-high speed for about 15 seconds. Toss the blueberries with 1 tablespoon flour then gently stir the blueberries into the batter.
- Pour batter into prepared loaf pan and smooth the top. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean (be careful not to overbake). Rotate the pan halfway through bake time to ensure even browning. Place the pan on a rack to cool for 15 minutes. Proceed with the syrup.
- In a glass measuring cup or bowl, heat lemon juice, water, and sugar in the microwave until the sugar dissolves, about 30 seconds. Stir well.
- After the cake has cooled for 15 minutes, carefully remove it from the pan (I run a thin knife around the outside, between the cake and pan). Place the cake on the wire rack. Place a paper towel or wax paper under the wire rack. Brush/drizzle the lemon syrup on the top and sides of the warm cake, allowing it to soak in. Cool completely.
- Whisk all ingredients until smooth. Add more powdered sugar to thicken or more lemon juice, to thin. Drizzle the icing over the top of the cooled cake.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
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