I made three loaves of this last month. It’s now on my go-to list of recipes to bring new moms. So, so easy to make and so delicious!
Le-mon-bread! Le-mon-bread! Zest that lemon, whisk in those eggs, add a handful of blueberries and it is over. Done deal. Thank you and goodnight.
One of the single greatest things about spring, in my opinion, is LEMON BREAD in all its varieties. I’ve been having a moment with the slices of lemon bread that you can get at coffee shops – you know the ones. They are at least five inches thick and they usually have a nice creamy layer of frosting over the top? YEAH, THOSE. Lemon bread is spring in breakfast/snack/dessert form.
So enter this new lemon bread recipe. It’s not, like, going to blow the roof of the internet or anything. No bells and whistles and extra fancy things. It’s just a basic blueberry lemon bread – just the right amount of density and weight, a golden crust on top, that lemon-cake taste, and juicy blueberries throughout. But basic is where it’s at. Basic, lemony, and so, so good.
Let’s go over some lemon bread essentials real quick.
Watch How To Make Our Blueberry Lemon Bread:
Blueberries. I bought some fresh ones the other day and they tasted like little balls of nothing. If you don’t have access to good, fresh blueberries right now, you can be like me and use frozen berries. Don’t thaw them out – just stir them in straight from the freezer. No probs.
Yes, that’s white sugar. I prefer honey and natural sweeteners most of the time, but in this case, I did extensive testing (like, 6 batches worth) and did not find any natural sweetener or combination of sweeteners that came anywhere near as delicious as the traditional white sugar in this recipe. I don’t know, I just think if you’re going to have lemon bread, you might as well have it be LEMON BREAD. Know what I mean? White sugar reigns supreme here.
Butter. But, like, spreadable. We use Land O Lakes® Butter on the reg around here (see also: this recipe, this recipe, and this recipe), but for this lemon bread recipe, and quick breads in general, I really like to have a soft spreadable butter situation for shmearing on the slices of bread. It adds a little creaminess that just takes it next level. And how cool is this – Land O’Lakes, butter lovers that they are, came up with a spreadable product that is, in fact, made with just sweet cream, olive oil, and salt. This is kind of like margarine, but definitely not the same as margarine. It’s a tasty combo that is always smooth and creamy straight out of the fridge. Yes. Yum. I am down with this.
Chill it out. I know it’s weird and, to be honest, it almost feels wrong, but I always chill this bread and eat it cold. After sitting in the fridge for a minute, it is the perfect heaviness – not too crumbly, not too dense, just substantial and satisfying – and the slices cut nice and clean when it’s kept in the fridge. I mean, warm bread isn’t, like, terrible, either, if you must. But chilled blueberry lemon bread, man. I’m tellin ya.
This lemon bread is my love song to spring! Birds are chirping. The sun is shining. Sage is laying out in the yard trying to catch a few rays which is lols because there is still snow everywhere. I am wearing flats today! And there is a loaf of blueberry lemon bread in my oven as we speak.
Long live spring! Xo
