It’s blueberry season, and this lemon blueberry bread is a delicious and easy way to use them up. To me, bread is less putzy to make than muffins and there’s less cleanup (don’t you hate cleaning muffin tins?). Don’t let the lemon fool you. It’s very mild – although you can add more lemon flavor if that’s your thing. Enjoy!
Lemon Blueberry Bread
1/3 C. butter, softened
1 C. sugar
3 Tbsp. lemon juice from concentrate
2 eggs
1 1/2 C. flour
1/1 tsp. salt
1 tsp. baking powder
1/2 C. milk
1 C. fresh blueberries
Glaze:
2 Tbsp. lemon juice from concentrate
1/4 C. powdered (confectioners) sugar
Preheat oven to 350 degrees. In a bowl, mix butter, sugar, lemon and eggs until well-combined. In a separate bowl, combine dry ingredients. Add them to the butter/sugar mixture gradually. Add milk, then fold in the blueberries. Pour the batter into a greased/floured bread pan. Bake for 50-60 minutes or until golden brown on top. Drizzle with glaze and serve.
Inspired by Taste of Home
Is lemon concentrate the same as lemon juice? I’ve never heard of that.
It’s lemon juice from concentrate, not fresh-squeezed. It comes in a bottle.
I’m hoping it is lemon juice b/c that’s what I used. Batter tasted delicious. It is in the oven baking now. I also substituted a gluten free flour mix. Looks to be baking up nicely.
Let me know how it turned out, Holly!
I used fresh lemon juice, because I had a lemon on hand, and we had this for breakfast this morning. Yum! It wasn’t very lemony, other than the glaze, and my husband requested I make more glaze for it. Thanks for the recipe!
Would lemon extract work instead of lemon juice from concentrate?
It may, but lemon extract would be much more concentrated flavor and you’d have to adjust accordingly.