Blueberry-Lemon Bread Tutorial

My mother-in-law has two gigantic blueberry bushes on her property. So every summer I always go home with gallon bags full of fresh-picked blueberries and I'm always on the lookout for recipes. This is one of my favorites. It goes great with a cup of coffee in the morning and makes a great dessert, too.

Blueberry-Lemon Bread


6 Tbs unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp lemon zest
1/2 cup buttermilk (or plain milk)
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 1/2 cups fresh blueberries, rinsed
1/3 cup granulated sugar
3 Tbs lemon juice

Step 1

Preheat oven to 325 degrees. Butter a loaf pan and set aside. In a mixer, beat the 1 cup of sugar and softened butter until light and fluffy. Add the eggs, one at a time, beating well after each egg. Then add the lemon zest.

Step 2

Combine the flour, baking powder, and salt in a bowl. Add the flour mixture alternately with the buttermilk, starting and ending with the flour.

Step 3

Fold in the blueberries.

Step 4

Pour batter into buttered loaf pan, smooth out the top with a spatula.

Step 5

Bake at 325 degrees for 1 hour and 15 minutes, until toothpick inserted in the center comes out clean. Heat the remaining 1/3 cup of sugar and lemon juice until dissolved and pour over the hot loaf, serve warm.


Well, now that looks delicious! enjoy!
Megan said…
oh my goodness!!! that looks so yummy - we have a few quarts fresh blueberries so I am going to make it today!
also, when not in blueberry season, can you use frozen blueberries?
Anonymous said…
how do you get "printer friendly" versions of these recipes?
Janeen said…
quick I missing a step? I see where we go from the sugar/softened butter/eggs and lemon zest to the mixing of the buttermilk (or reg milk) w/the dry ingredients. When do we mix the two together? The recipe goes from the one with the lemon zest, to combining the dry w/buttermilk, then folding in the blueberries but when do we mix the two together?
In step two, you are adding the buttermilk and flour alternately INTO the creamed butter and eggs. :)

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