Blueberry Lemon Bread
Banana, Zucchini & Fruit Loaf Breads
Bright, tangy lemon bread bursting with juicy blueberries. A summer favourite using Canadian wild blueberries.
Prep Time
15 min
Bake Time
55 min
Servings
10
Calories
235
Ingredients
- 1¾ cups all-purpose flour
- ¾ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 2 large eggs
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- 1
Prepare
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- 2
Mix Wet
Combine butter, sugar, eggs, and vanilla.
- 3
Add Dry
Add flour, baking soda, and salt. Fold gently until just combined.
- 4
Add Fruit
Fold in the featured fruit or mix-ins.
- 5
Bake
Pour into pan. Bake 50–55 minutes until a toothpick comes out clean. Cool 10 minutes, then turn out.
Baker's Notes
“Toss fruit in a tablespoon of flour before folding into the batter — it prevents the fruit from sinking to the bottom of the loaf.”
— Baker Thomas Moreau
Nutrition Facts
235
cal
8g
Protein
4g
Fat
28g
Carbs
2g
Fiber
342mg
Sodium
Tips & Tricks
- •Toss fruit in a tablespoon of flour before folding in to prevent sinking.
- •Let the bread cool completely before slicing — cutting too early releases steam and changes texture.
- •Fruit breads freeze beautifully for up to 3 months.
Reviews (5)
Bakery-quality bread at home. I followed the recipe exactly and it turned out amazing. The proofing tips really helped.
Made this for a dinner party and everyone wanted the recipe. The bread was the star of the table — warm, crusty, and absolutely delicious.
Five stars! The crust was perfectly crispy and the crumb was soft and airy. I'll never buy store-bought bread again.
This is now our go-to bread recipe. The house smelled incredible while it was baking. My kids couldn't wait to tear into a warm slice.
Just like from the bakery! The crust is crispy and the crumb is soft. Bravo for this extraordinary recipe.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
