Lemon Blueberry Bread


This cake reminds me of lemon and blueberry muffins from when I was a kid. Soft, gooey blueberries in moist and warm cake that leaves a lemony aftertaste… Drool.


  • 1/3 cup of room temperature butter (or heat briefly in the microwave for about 30 sec)
  • 1 cup of granulated sugar
  • 2 eggs
  • 1 tbsp of lemon zest (I used about 2 lemons)
    • It’s easiest to zest the lemons and then juice them. Hanging onto a whole lemon while grating its rind is easier than a slippery peel.
  • 1/4 cup of lemon juice (about 1 lemon), remove the seeds
  • 1.5 cups of flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 package of fresh blueberries, washed and tossed in 2 tbsp of flour
    • Tossing the blueberries in flour keeps them from sinking to the bottom of the pan
  • 1/2 cup of milk


  1. Preheat the oven to 350F.
  2. Butter or grease the bread pan. I used a 10.5″ x 4.5″ x 3″ pan.
  3. Beat the eggs, butter, sugar, and lemon juice in a mixing bowl. Try not to overbeat the eggs.
  4. Separately mix the dry ingredients: flour, baking powder, salt.
  5. Alternately combine the dry mix and milk in the butter-egg mixture. Stir to combine.
  6. Fold the lemon zest and blueberries into the batter.
  7. Pour into the bread pan.
  8. Bake for 60 minutes. Check for done-ness by inserting a toothpick or wooden kabob skewer or (if you grew up in an Asian house) wooden chopstick in the middle of the bread. It should come out clean, without any clumps.
  9. Cool for 10 minutes in the pan.
  10. Slide a knife around the edges of the pan (careful not to scratch the bottom of the pan) to loosen the bread.
  11. Invert the pan to remove the bread.
  12. Set on a wire rack to cool for another 10-20 minutes. Enjoy!