Mega Moist Lemon Blueberry Bread Recipe Is Chef Approved Bread/Muffins Desserts Snacks Breakfast Low Sodium Recipes Fruit

The flavor combination of lemons and blueberries is simply mouth-watering. That's why this delicious blueberry lemon loaf recipe shared by chef Zipora Einav, author of Recipe for a Delicious Life, is just so amazing. The zest of lemon combined with the sweetness of blueberry blends perfectly to create a delicious lemon blueberry bread that you'll want for breakfast, snack or dessert.

Here's your shopping list for this moist blueberry lemon loaf recipe: flour, baking powder, sugar, lemons, buttermilk, coconut oil, eggs, vanilla extract and fresh blueberries. The lemony batter is baked in a loaf pan for about one hour or until golden. It smells amazing as it bakes in the oven.

This easy blueberry bread would make a wonderful gift for friends and family or for Mom on Mother's Day.

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Cuisine: American
Prep Time: 30 minutes
Cook Time: 65 to 70 minutes
Total Time: 95 to 100 minutes
Servings: 12

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup granulated sugar
• 2 tablespoons lemon peel
• 3/4 cup buttermilk
• 1/2 cup coconut oil
• 2 large eggs
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

Lemon Glaze

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice

Helpful Products

• Recipe for a Delicious Life Cookbook
• Loaf Pans
• Toothpicks
• Lemon Juicer
• Measuring Cups
• Measuring Spoons
• Whisk
• Rubber Spatula
• Mixing Bowl
• Nonstick Cooking Spray
• Parchment Paper
• Airtight Containers

Recipe Notes

• Use a vegetable peeler to remove the peel from the lemon.

• Fresh is always best when it comes to lemon juice. Squeeze your own fresh if you can. If a pinch, bottled lemon juice would be OK.

• Store the bread in an airtight container to keep it fresh. 

Here’s how to make it:

1. Preheat oven to 350 degrees F. Spray an 8.5x4-inch bread pan with olive oil.
2. In a bowl, mix flour, salt and baking powder.
3. In another bowl, combine the sugar and lemon peel. Rub together with your fingers until the mixture feels like sand. Then add to the dry ingredients and mix well.
4. In a second bowl, combine the buttermilk, coconut oil, eggs, lemon juice and vanilla extract. Mix well and then slowly add to the dry ingredients. Gently fold in the fresh blueberries, and don’t over-mix.
5. Pour the mixture into the bread pan. Bake 65 to 70 minutes until a toothpick comes out clean. Cool on rack for 15 minutes, then remove the cake from the loaf and continue to cool.
6. To make the lemon glaze, in a bowl mix the powdered sugar and lemon juice. Spread onto the cooled blueberry loaf.

Nutrition Facts Per Serving

Calories: 211

Total Fat: 6.3g

Saturated Fat: 4.4g

Cholesterol: 62mg

Sodium: 134mg

Total Carbohydrate: 31.1g

Dietary Fiber: 1.1g

Total Sugars: 19.8g

Protein: 4g

Vitamin D: 6mcg

Calcium: 43mg

Iron: 1mg

Potassium: 161mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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