Lemon Blueberry Bread Tips
How do you keep this moist?
To keep this lemon blueberry bread moist, avoid using low-fat milk; stick to 2% or whole milk. Also, bring the eggs to room temperature before using. The glaze applied after baking will absorb into the warm bread, providing even more moisture. When cool, store the bread in an airtight container to keep prevent it from drying out. Be sure to follow these
bread storage tips, too.
Any tips to prevent the edges of the bread from overcooking?
Breads typically bake from the outside in. If you notice during baking that the edges of your bread are browning quickly, tent the bread with a piece of aluminum foil. You might also want to bake your lemon blueberry bread either in a glass or light-colored metal pan as opposed to a dark metal pan, which absorbs more heat. Read more about
baking in dark pans.
How can I make variations to this bread?
This quick bread is wonderfully versatile when it comes to varying the flavors and ingredients because of its lemon base (make sure you're
juicing lemons the easy way!). For a delicious lemon raspberry bread, swap out raspberries for the blueberries. Turn this into an orange cranberry bread by using orange juice and cranberries. Cherries and almonds also pair beautifully with either lemon or orange.
Reviews
Yummy! Lemon and blueberry are a match made in Heaven loved this quick and easy to make bread!
Delicious, and a quick easy recipe. Made recipe exact, just had to sub 3 teaspoons of lemon extract for the lemon zest as I didn’t have any lemons on hand. Also didn’t make the glaze, personal preference.A definite keeper. Thanks Julianne
My family loved it!
Excellent flavor! I had to bake 10 minutes extra.
Made to enjoy on Thanksgiving morning while watching the parade. No changes to recipe - it was great as is. Will make this a Tradition for when we are able to share our Thanksgiving again with family.
I used frozen huckleberries in mine & omitted the nuts. It baked up very moist and tender. Thank you for the recipe!
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This bread was very moist. The flavors developed more as it sat, so we enjoyed it more the next day. I followed the recipe exactly.
I have tried a couple blueberry lemon loaf recipes but this is the one I've returned to! I find it to be more cake/dessert like or a yummy snack. I use frozen blueberries and it works perfect. I mixed icing sugar with lemon juice to make the glaze and it keeps the loaf moist and adds an extra punch of lemon. Definitely my go-to Blueberry Lemon Loaf!!
Followed recipe exactly. Yummy and a fan favorite.