THE RECIPE JOURNAL · Breakfast
Lemon and Blueberry Bread by Cindy
This bright and zesty bread is perfect for a cozy morning or afternoon treat. Bursting with fresh lemon flavor and juicy blueberries, it’s a delicious way to brighten up your day.
FROM THE KITCHEN • Lemon and Blueberry Bread by Cindy
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 375°F (190°C) and grease a 9x5-inch loaf pan so the bread doesn’t stick. In a small bowl, mix together the sugar, flour, butter, lemon zest, and cinnamon — this will be the crumbly topping. In another bowl, whisk the sugar, milk, melted butter, and egg until everything’s combined. Then, add the flour and baking powder to the wet ingredients and stir just until mixed. Gently fold in the blueberries and extra lemon zest for a burst of flavor. Pour the batter into your prepared pan, sprinkle the topping evenly over the top, and pop it in the oven. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean. Let it cool a bit before slicing and enjoying!
Why you’ll love it
This bread is a perfect balance of sweet and tangy flavors. The fresh blueberries add bursts of juiciness, while the lemon zest brings a bright, refreshing citrus note. It’s moist, tender, and great for any time of day.
How to serve
This bread is delicious served warm with a pat of butter or a drizzle of honey. It also pairs well with a cup of tea or coffee for a cozy breakfast or afternoon snack.
Storage & leftovers
Store the bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and freeze for up to two months. Thaw at room temperature before serving.
