Lemon Blueberry Bread is moist, soft, and full of sweet berries. With just 10 ingredients, this is an easy spring dessert our readers can make again and again.
As the weather warms up this spring, I’ve noticed a shift in my dessert cravings. It’s been a while, chocolate. Right now I want everything bright and citrusy. For all the desserts on Love & Lemons, there’s one thing our readers can’t stop making this spring: Lemon Blueberry Bread.
Joe wrote: “I’ve made this several times now…everyone who tries it loves it!” And Lisa said: “This bread makes me miss spring. I will definitely make it again!” This will happen again in my kitchen this season.
Here’s why I love this lemon blueberry bread.
- It couldn’t be easier. The recipe requires 10 simple ingredients, and the batter can be mixed in minutes. The oven does the rest!
- It’s full of refreshing lemon scent. I use a tablespoon of lemon peel on the loaf itself. Once cooled, drizzle with a two-ingredient lemon glaze and top with more zest for a citrusy twist.
- It’s not just for dessert. I love snacking on this Lemon Blueberry Bread in the afternoon with a cup of coffee or tea. I would never turn down a piece for breakfast!
Get the recipe:
Want to make this recipe? Here are some tips:
- Frozen blueberries are fair game. I almost always have frozen blueberries in the freezer, and I’ve used them several times in this recipe. You can add it directly to frozen dough. Note that you may need to bake the bread for a few more minutes.
- The glaze hangs on top. If you want a super lemony treat, don’t skip the glaze on top of this bread. It adds the perfect citrus pop!
- Leftovers freeze perfectly. Wrap tightly or store in an airtight container and freeze for up to 3 months! It melts well at room temperature. I like to cut up chunks before freezing so I can thaw one piece at a time.
If you are someone who loves lemon desserts in spring, try making this dessert. L&L reader Karen wrote: “I made this about 6 to 8 times. It’s delicious!” I hope it will be a good gift for you too.
