Blueberry Lemon Bread

A fragrant, delicate tea bread full of plump, fresh blueberries nestled alongside subtle notes of lemon. Dusted with a sprinkling of sugar and baked until golden, this quick bread is sure to brighten any day!

Even in the winter there are rows and rows of fresh berries on display in the markets and they are very hard to resist! I first made this gorgeous bread when I was headed to Birmingham, to make good on a specific request for blueberry bread from one of our youngest family members. So, I knew what my choice would be.

I found the basis of this recipe after digging through dozens of my Mom’s books and notes. It’s a basic tea bread, also known as a quick bread. It starts with butter creamed with sugar and whole eggs. Milk is blended in with flour plus baking powder for a light lift and a touch of kosher salt. Stir in pure vanilla extract and lemon extract plus fresh lemon zest and a splash of lemon juice, before folding in those sweet blueberries.

Fresh blueberries are easy to find most any time of the year, but in a pinch you can certainly use frozen. Just add them to the batter while they’re still frozen because once thawed, fruit tends to become very soft and easily crushed. With fresh berries, tossing them in a small amount of flour before folding them into the batter will help keep them from sinking to the bottom of this light loaf.

The layers of lemon create a luscious backdrop for this favorite fruit, creating flavors that mingle nicely on your tongue.

It’s delicate and delightfully balanced. Perfection!

Blueberry Lemon Bread

1 cup unsalted butter, room temperature

2 cup sugar, plus 1 teaspoon, divided

4 extra-large eggs, room temperature

4-½ cups flour, plus 2 teaspoons, divided

1 teaspoon kosher salt

4 teaspoons baking powder

1 cup milk

2 teaspoons pure lemon extract

2 teaspoons pure vanilla extract

Zest of 4 lemons, about 4 teaspoons

2-½ cups blueberries, preferably fresh

Preheat the oven to 350-degrees. Grease and flour 2 large metal loaf pans (9”x 5”x 3”) or spray with a cooking spray and line the pans with a sheet of parchment paper. Beat the butter on medium speed until creamy, about 1 to 2 minutes.

Slowly add the sugar and continue beating until fluffy, about 2 minutes. Add the eggs one at a time, mixing into the butter and sugar on medium speed.

After all the eggs have been added continuing beating for about 2 minutes, until very light and fluffed.

In a small bowl whisk 4-½ cups of the flour with the kosher salt and the baking powder. Scoop about ¼ of the flour mixture into the batter.

Mix in using low-speed, blending just until the flour disappears. Alternate the flour with the milk, beginning and ending with the flour.

Blend in the lemon and vanilla extracts along with the lemon zest and lemon juice, using low-speed.

Combine the blueberries with the remaining 2 teaspoons flour, tossing lightly to coat the blueberries.

Using a spatula, gently fold in the blueberries into the batter taking care not to break the berries. Divide the batter between the loaf pans and sprinkle the remaining teaspoon of sugar over the top of the loaves.

Bake in a 350-degree oven for 50 to 60 minutes or until the bread tests done with a toothpick inserted in the center. Cool in the pan on a rack for 10 minutes then remove the bread and finish cooling on a wire rack.

As with any tea bread or quick bread – once you begin adding the flour, do it gently or your bread will be tough! Makes 2 large loaves.