{"id":45374,"date":"2025-06-24T12:17:40","date_gmt":"2025-06-24T06:47:40","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=45374"},"modified":"2025-06-24T12:17:43","modified_gmt":"2025-06-24T06:47:43","slug":"blueberry-and-lemon-bread","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/blueberry-and-lemon-bread\/","title":{"rendered":"Blueberry And Lemon Bread"},"content":{"rendered":"\n

Blueberry and lemon bread<\/strong> is a quick bread recipe that comes together in just 20 minutes<\/em>. Easy to make. Impossible to stop eating. It\u2019s soft, super moist, packed with juicy berries, and has that zesty lemon kick that makes you want another bite after bite!<\/p>\n\n\n\n

\"Sliced<\/figure>\n\n\n\n

If you love lemon as much as I do (I\u2019ve even made lemon tiramisu<\/a>), then this lemon blueberry bread is going to sweep you right off your feet. It\u2019s packed with tangy lemon zest and juicy, sweet blueberries in every bite. I use a clever mixing trick to make sure the berries don\u2019t sink!<\/p>\n\n\n\n

The crumb? Moist and light, like a good tea cake should be. Perfect for breakfast, snacking, or gifting (if you can part with it). Just whisk, fold, and bake. No fancy tools, no fuss.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love The Recipe<\/h2>\n\n\n\n

\u2728First off, blueberry lemon bread is a stunner. The pop of blueberries makes this loaf look as good as it tastes. It\u2019s the kind of recipe you can proudly bring to brunch or gift to a friend\u2014and it always gets compliments.<\/p>\n\n\n\n

\u2728It\u2019s ridiculously moist, thanks to the combo of oil and milk in the batter. Even after a couple of days on the counter, it stays soft and delicious, so it\u2019s great for making ahead of time.<\/p>\n\n\n\n

\u2728You don\u2019t need any fancy ingredients or equipment. The blueberry lemon bread recipe is super straightforward, making it perfect for when you want something homemade and impressive without effort.<\/p>\n\n\n\n

\u2728And let\u2019s be honest: this is cake you can eat for breakfast. With coffee? Heaven. With peach iced tea<\/a>? Perfection. Treat yourself to a lemon pound cake<\/a> next!<\/p>\n\n\n\n

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Reader Love \u2764\ufe0f<\/h2>\n\n\n\n
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Absolutely delicious!! This loaf is now at the top of my list & will make often!
It was easy to pull together and baked exactly as you described, beautiful!
I like the way you confirmed ingredients following each step, made it easy to not accidentally miss anything as cab happen when in a hurry.
My husband said it was his new favourite loaf. Great with coffee.
Thank you\ud83e\uddd1\ud83c\udffb\u200d\ud83e\uddb3<\/p>\n<\/blockquote>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n
\"Ingredients<\/figure>\n\n\n\n

Flour<\/strong> is the base of the blueberry and lemon loaf. Keeps it soft but gives just enough structure to hold all those juicy berries. I used all-purpose flour. You can use whole wheat flour as I did for my pumpkin bread<\/a>, or a mix of two.<\/p>\n\n\n\n

Baking powder<\/strong> helps the bread puff up beautifully without yeast.<\/p>\n\n\n\n

Eggs<\/strong> bring everything together and give the loaf its soft, tender crumb.<\/p>\n\n\n\n

Milk<\/strong> adds moisture and richness. Use full-fat or 2%. Or go for a dairy-free version using almond milk<\/a>, cashew milk<\/a>, or oat milk<\/a>.<\/p>\n\n\n\n

Oil k<\/strong>eeps the blueberry and lemon bread ultra-moist. I used sunflower oil, but any vegetable oil you prefer will work. Coconut oil or olive oil are great choices too. I\u2019ve used olive oil in rosemary lemon cake<\/a>, and it turned out delicious.<\/p>\n\n\n\n

Lemon <\/strong>is the real star here. Zest adds fragrant citrusy oils, and the juice gives that unmistakable tang. My recommendation? Use fresh for the classic flavor combo with blueberry that everyone loves.<\/p>\n\n\n\n

Blueberries<\/strong>: Fresh or frozen, both work.<\/p>\n\n\n\n

Sugar<\/strong>: I used regular granulated sugar. Cane or raw sugar works too.  <\/p>\n\n\n\n

Please see the recipe card for full information about ingredients and<\/em> quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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Variations<\/h2>\n\n\n\n

If you\u2019re anything like me and love a good fruit-studded loaf \u2013 from fig bread<\/a> to cranberry walnut bread<\/a> - you\u2019ll want to try some fun twists on this recipe too:<\/p>\n\n\n\n