This lemon blueberry bread | lemon blueberry loaf cake with lemon glaze is moist, light, and very flavorful! It is packed with fresh jammy, sweet blueberries along with lemon zest and juice for those bright citrusy notes.
It’s been a while since I baked bread or cake of sorts! However, I did try baking cakes in the Instant Pot. I originally made this really soft, and fluffy vanilla cake using a bundt pan. But when I tested that same recipe in my 7-inch springform pan, let’s just say it was a disaster. Bummer!
I didn’t feel like venturing into baking another cake in the Instant Pot. It was interesting to note how the same recipe does not work well for different sized pans in the Instant Pot, even though the quantity is the same. I know, I know, there is probably some science, surface area and maybe hundreds of things, but it didn’t work out well for me.
Anyway, I am not the kind to give up so easily if you know me by now. So I will definitely try making a cake in the IP later and share a recipe that I feel confident about, so you don’t have to go through the trials! For now, I just didn’t feel like sparing any more ingredients, even though it was a basic vanilla cake.
Enough of ranting I guess! Coming to this post, I had picked up fresh blueberries the other day since they were on sale. So I didn’t have to spend a lot of time trying to figure out what I was going to bake, moist lemon blueberry loaf it was going to be!
We all love blueberry treats and this delicious quick bread has the right balance of sweetness with a hint of lemon flavor. It goes down well with the kids too, especially if it is topped with the sweet lemon glaze, that is reminiscent of the popular Starbucks lemon cake!
Summer is not far off anyway, but really who needs to wait for summer to enjoy this blueberry lemon bread? Although it is good to make this delicious loaf when lemons and blueberries are in season, I really see no reason why you can’t enjoy this bread all year round.
Especially if you manage to find blueberries on sale as I did! It would be the perfect opportunity to bake this beautiful lemon loaf studded with blueberries.
As gorgeous as this lemon blueberry bread is to look at, it is equally delicious as well. The lemony notes scream summer! You don’t even need those ready-made boxed mixes to make this blueberry lemon bread, it is much more flavorful when made from scratch!
For a change, you can top it with some crumb or streusel topping and bake. Yumminess all the way 😀
- You may also enjoy these fruity bakes
- How to make lemon blueberry bread – Step by step instructions
- Lemon Blueberry Bread Recipe | Lemon Blueberry Loaf Cake
You may also enjoy these fruity bakes
- Eggless Orange Cupcakes
- Eggless Mango Loaf
- Moist Banana Bread
- Eggless blueberry crumb bars
How to make lemon blueberry bread – Step by step instructions
Step 1: Prepare the loaf pan
Preheat the oven to 350 degrees F/180 degrees C, position a rack in the middle of the oven. Grease a 9 x 5-inch loaf pan with little butter and dust with flour to coat the pan, or you may use parchment paper with an overhang to remove the bread with ease. {My loaf pan dimensions- 25.5 cms x 11.5 cms (10 x 5 inches), height of 7 cms}.
Step 2: Whisk dry ingredients
In a medium mixing bowl, sieve 1.5 cups flour, 1.5 tsp baking powder, and 1/4 tsp baking soda. Add 1/2 tsp salt, whisk the dry ingredients until well combined. Set aside.
Step 3: Coat blueberries with flour
Coat 1 cup of blueberries with 1/2 tablespoon of flour, set aside.
Step 4: Cream butter and sugar
In the bowl of your stand mixer fitted with the paddle attachment beat 1/2 cup unsalted butter and 1 cup sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
Step 5: Add eggs
Add in the eggs one at a time, continue beating on medium-high speed.
Step 6: Vanilla extract, lemon zest and juice
In goes 1 tsp vanilla extract, 1 tbsp lemon zest, and 3 tbsp lemon juice. Beat on medium speed for another 30 seconds.
Step 7: Add dry ingredients and milk alternately
Now reduce to the lowest possible speed , alternately add the dry ingredients and 1/2 cup milk, starting with flour and ending with flour. ( DO NOT OVERMIX ).
Step 8: Fold in blueberries
Sift the blueberries to remove excess flour. Add the blueberries. Fold it gently in the batter.
Step 9: Bake
Transfer the batter to the baking pan. Gently tap it on the counter 2-3 times to remove the air bubbles. Bake on the middle rack for 60 minutes or until the toothpick inserted in the center of the bread comes out clean. If the bread is browning quickly, cover the tin loosely with an aluminum foil after 40-45 minutes and continue baking until the bread is cooked.
Step 10: Cool the loaf on a wire rack
Transfer the bread to a cooling rack. Let it cool down in the tin for 10 minutes, then remove from the tin and cool on the rack completely.
Step 11: Lemon glaze
For the lemon glaze: Add confectioner’s sugar and lemon zest (if using) in a bowl, add the lemon juice, little at a time until it reaches the desired consistency. If it’s too runny, add a little confectioner’s sugar, if it is too thick, add some more lemon juice. Drizzle over the cooled loaf. Enjoy a slice of this l emon blueberry quick bread with tea or coffee!
Notes
- This recipe has the right sweetness and lemon flavor for us. If you like a less sweet lemon blueberry bread, reduce the sugar to 3/4 cup.
- If you want more lemon flavor, add 2 tbsp lemon zest in total. You can also skip the vanilla extract and use 1 tsp of lemon extract instead.
- Double the lemon glaze if you want to cover the entire cake with the glaze.
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Lemon Blueberry Bread Recipe | Lemon Blueberry Loaf Cake
Ingredients1x2x3x
For the lemon blueberry bread
- 1 & 1/2 cup / 7.5 oz / 214 grams all-purpose flour, spooned and leveled
- 1 cup / 7.4 oz / 210 grams sugar
- 1/2 cup / 4 oz / 113 grams unsalted butter
- 2 large eggs
- 1 & 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt, skip if using salted butter
- 1 teaspoon pure vanilla extract
- 3 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1/2 cup milk
- 1 cup blueberries + 1 tbsp to top the loaf
For the lemon glaze
- 1/2 cup confectioner’s sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Preheat the oven to 350 degrees F/180 degrees C, position a rack in the middle of the oven. Grease a 9 x 5-inch loaf pan with little butter and dust with flour to coat the pan, or you may use parchment paper with an overhang to remove the bread with ease. {My loaf pan dimensions- 25.5 cms x 11.5 cms (10 x 5 inches), height of 7 cms}.
- In a medium mixing bowl, sieve flour, baking powder, and baking soda. Add salt, whisk the dry ingredients until well combined. Set aside.
- Coat the blueberries with 1/2 tablespoon of flour, set aside.
- In the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
- Add in the eggs one at a time, continue beating on medium-high speed.
- In goes the vanilla extract, lemon zest, and lemon juice. Beat on medium speed for another 30 seconds.
- Now reduce to the lowest possible speed, alternately add the dry ingredients and milk, starting with flour and ending with flour. (DO NOT OVERMIX).
- Sift the blueberries to remove excess flour. Add the blueberries. Fold it gently in the batter.
- Transfer the batter to the baking pan. Gently tap it on the counter 2-3 times to remove the air bubbles. Bake on the middle rack for 60 minutes or until the toothpick inserted in the center of the bread comes out clean. If the bread is browning quickly, cover the tin loosely with an aluminum foil after 40-45 minutes and continue baking until the bread is cooked.
- Transfer the bread to a cooling rack. Let it cool down in the tin for 10 minutes, then remove from the tin and cool the bread on the rack completely.
- For the lemon glaze: Add confectioner’s sugar and lemon zest (if using) in a bowl, add the lemon juice, little at a time until it reaches the desired consistency. If it’s too runny, add a little confectioner’s sugar, if it is too thick, add some more lemon juice. Drizzle over the cooled loaf. Enjoy a slice of this lemon blueberry quick bread with tea or coffee!
Notes
- This recipe has the right sweetness and lemon flavor for us. If you like a less sweet lemon blueberry bread, reduce the sugar to 3/4 cup.
- If you want more lemon flavor, add 2 tbsp lemon zest in total. You can also skip the vanilla extract and use 1 tsp of lemon extract instead.
- Double the lemon glaze if you want to cover the entire cake with the glaze.
- Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
Nutrition
Lemon Blueberry Bread Recipe | Lemon Blueberry Loaf Cake
Ingredients
For the lemon blueberry bread
- 1 & 1/2 cup / 7.5 oz / 214 grams all-purpose flour, spooned and leveled
- 1 cup / 7.4 oz / 210 grams sugar
- 1/2 cup / 4 oz / 113 grams unsalted butter
- 2 large eggs
- 1 & 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt, skip if using salted butter
- 1 teaspoon pure vanilla extract
- 3 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1/2 cup milk
- 1 cup blueberries + 1 tbsp to top the loaf
For the lemon glaze
- 1/2 cup confectioner’s sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Preheat the oven to 350 degrees F/180 degrees C, position a rack in the middle of the oven. Grease a 9 x 5-inch loaf pan with little butter and dust with flour to coat the pan, or you may use parchment paper with an overhang to remove the bread with ease. {My loaf pan dimensions- 25.5 cms x 11.5 cms (10 x 5 inches), height of 7 cms}.
- In a medium mixing bowl, sieve flour, baking powder, and baking soda. Add salt, whisk the dry ingredients until well combined. Set aside.
- Coat the blueberries with 1/2 tablespoon of flour, set aside.
- In the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
- Add in the eggs one at a time, continue beating on medium-high speed.
- In goes the vanilla extract, lemon zest, and lemon juice. Beat on medium speed for another 30 seconds.
- Now reduce to the lowest possible speed, alternately add the dry ingredients and milk, starting with flour and ending with flour. (DO NOT OVERMIX).
- Sift the blueberries to remove excess flour. Add the blueberries. Fold it gently in the batter.
- Transfer the batter to the baking pan. Gently tap it on the counter 2-3 times to remove the air bubbles. Bake on the middle rack for 60 minutes or until the toothpick inserted in the center of the bread comes out clean. If the bread is browning quickly, cover the tin loosely with an aluminum foil after 40-45 minutes and continue baking until the bread is cooked.
- Transfer the bread to a cooling rack. Let it cool down in the tin for 10 minutes, then remove from the tin and cool the bread on the rack completely.
- For the lemon glaze: Add confectioner’s sugar and lemon zest (if using) in a bowl, add the lemon juice, little at a time until it reaches the desired consistency. If it’s too runny, add a little confectioner’s sugar, if it is too thick, add some more lemon juice. Drizzle over the cooled loaf. Enjoy a slice of this lemon blueberry quick bread with tea or coffee!
Notes
- This recipe has the right sweetness and lemon flavor for us. If you like a less sweet lemon blueberry bread, reduce the sugar to 3/4 cup.
- If you want more lemon flavor, add 2 tbsp lemon zest in total. You can also skip the vanilla extract and use 1 tsp of lemon extract instead.
- Double the lemon glaze if you want to cover the entire cake with the glaze.
- Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
Nutrition
This blood orange salad dressed in creamy and zesty blood orange vinaigrette makes for a delicious side or a light and refreshing meal. If you need something different to perk up your salad then this blood orange vinaigrette will sure do the trick. It is fresh, bright and so easy to make! Make the most of these gorgeous blood oranges while the season lasts, and this salad is one of the many ways you can enjoy this exotic citrus fruit!
It’s how funny how the weather plays games! Just when I plan on posting a salad that I prepared assuming it would be warm and sunny, the weather totally flips and it’s cold, thanks to the Arctic cold front! Sigh!
Blood oranges have a red colored flesh due to the presence of anthocyanin pigment. They are sweet with a hint of raspberry flavor. Blood oranges are in stores now until May. And If I spot them, I inadvertently pick up some. Then the thought crosses my mind, which I’m sure is very common amongst food bloggers, as to what you can do with that ingredient. Of course, you can just eat it, right? But no, we still want to make something with it.
Last year, I made this delicious blood orange marmalade which was really so good! And since it was a small batch, it was wiped out in a matter of days. This time I used up some of the blood oranges to make this blood orange salad dressing . As I mentioned, I’m incorporating more salads in my diet these days, so it’s all about experimenting with different salad dressing recipes. As good as a simple olive oil and vinegar dressing is, you are bound to get bored with it.
Blood oranges are used two ways in the gorgeous blood orange salad. One, they are zested and juiced to make an amazing vinaigrette and second, they are then peeled and sliced to make the salad.
Citrus fruits are amazing in salad dressings, I love their fresh, zingy, flavors! This blood orange olive oil dressing is such a cinch to make at home. It will brighten up even the most boring and uninteresting salad. The gorgeous and pretty pink shade is a treat to look at! For me, food is all about eating with my eyes first!
- INGREDIENTS NEEDED TO MAKE BLOOD ORANGE VINAIGRETTE
- STEP BY STEP INSTRUCTIONS TO MAKE BLOOD ORANGE VINAIGRETTE
- HOW TO MAKE BLOOD ORANGE SALAD WITH BLOOD ORANGE VINAIGRETTE?
- Blood Orange Salad With Blood Orange Vinaigrette
INGREDIENTS NEEDED TO MAKE BLOOD ORANGE VINAIGRETTE
You ought to make this refreshing blood orange vinaigrette often now that blood oranges are in season. It doesn’t need a truckload of ingredients to make this simple citrusy dressing. You will only need,
Blood Oranges: The zest and freshly squeezed juice of the blood oranges.
Vinegar: I’ve used red wine vinegar for this blood orange vinaigrette recipe. The sharp taste of the red wine vinegar complements the naturally sweet blood oranges. Balsamic vinegar would also be great but it would offset the color of the blood oranges and the resultant salad dressing would not have such a pretty color. If the color is of least concern to you, feel free to use a good quality balsamic vinegar. A good, aged balsamic vinegar also pairs well with the blood oranges, but you will have to add some lemon juice to increase the acidity and sharpness. Other good options to use are apple cider vinegar, white wine vinegar or white balsamic vinegar.
Oil: I prefer to use extra virgin olive oil in most of my salad dressings, but you could also use avocado oil, grapeseed oil, or any other nut-based oil.
Salt & freshly cracked pepper
Other ingredients: If you like a zestier salad dressing add some lemon juice. You can also add finely chopped shallots, onions, or freshly minced garlic, herbs etc. I’ve shared important notes on the storage of salad dressings with fresh garlic and herbs. Please refer to this balsamic vinaigrette post for details.
WHAT’S IN THIS BLOOD ORANGE SALAD?
You will need blood oranges of course! But if you can’t find them, any other variety of orange will work just as well.
Besides that, you will need some greens , spring mix, lettuce anything you like.
And some nut or seeds : I’ve used walnuts today! Almonds, cashew nuts or pistachios are also lovely here! For a nut-free option, you may use sunflower or pumpkin seeds, or even some croutons for crunch.
Cheese : I had picked up some mozzarella pearls that were sitting in the refrigerator! So I added them in this salad. Feta cheese, Gorgonzola or goat cheese are my other go-to options for a flavor variation in this blood orange salad
Optional ingredients:
Avocado: I actually wanted to add avocados, but I just forgot to pick some up! So I skipped it, I highly recommend you add some if you have. The creaminess adds a nice contrast to the citrusy flavors.
Red onions: I usually love to add red onions in my salads, but I skipped it this time.
Fennel: The licorice flavor of fennel works in harmony with any citrus fruit.
Beet: Roasted beets are great in this salad too. The earthy, sweetness of the beets pairs well with citrus fruits too.
That’s all there is to make this easy blood orange salad! I hope you will give this easy salad with blood orange vinaigrette a go. Especially, the dressing, you must definitely try that, it’s so good on any salad.
MORE SALAD RECIPES TO TRY
- Strawberry Spinach Salad
- Caprese Salad
- Watermelon Cucumber Feta Salad
- Mediterranean Quinoa and Chickpea Salad
STEP BY STEP INSTRUCTIONS TO MAKE BLOOD ORANGE VINAIGRETTE
FOR THE BLOOD ORANGE VINAIGRETTE
2.Shake well until emulsified. Alternatively, add all the ingredients except the olive oil in a medium-sized bowl. Avoid using a steel bowl. Slowly stream in the olive oil, and whisk until the dressing is emulsified. or add everything in a blender and blend until emulsified. Taste the dressing by dipping a salad green and adjust accordingly.
FOR THE BLOOD ORANGE SALAD
1.Make sure the greens are dry. Add 2 to 3 tablespoons of the vinaigrette and toss the greens gently with your hands.
2.Transfer the greens to the serving platter, place blood orange slices, sprinkle nuts, cheese and other ingredients (diced avocado/sliced fennel/red onions etc), if using all over the greens.
3.Drizzle some more dressing and serve immediately. Do not dress the greens/salad until ready to serve or else the greens will wilt. Prep all the ingredients and prepare the salad just before serving. You will need about 1/2 of the dressing quantity for this recipe, you may refrigerate the remaining up to a week or scale the dressing recipe to half.
HOW TO MAKE BLOOD ORANGE SALAD WITH BLOOD ORANGE VINAIGRETTE?
Blood Orange Salad With Blood Orange Vinaigrette
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
Blood Orange Salad
- 4 oz mix spring greens
- 8 oz blood oranges, about 2 medium
- 3 tbsp mozzarella pearls, or any other cheese of choice
- 2 tbsp toasted walnuts
Optional ingredients for the salad
- 1 bulb of fennel, halved lengthwise, cored, and thinly sliced
- 1 avocado, pitted and diced
- 1/4 cup thinly sliced red onion
For the blood orange vinaigrette
- 1/4 cup blood orange juice,
- 1 tsp blood orange zest
- 2 tbsp red wine vinegar
- 1/3 cup extra virgin olive oil
- 1 tsp honey, optional
- 1 tsp Dijon or whole-grain mustard
- 1/4 tsp salt, or to taste
- 1/4 tsp freshly cracked black pepper
Instructions
- Zest the blood orange and juice about 2 medium blood orange or one large blood orange. You will need about a 1/4 cup of blood orange juice.
- Slice the top and bottom of the orange, then slice the peels and pith using a pairing knife, trying to avoid as much of the flesh as possible. Slice the oranges or separate into segments. Remove the seeds if any.
FOR THE BLOOD ORANGE VINAIGRETTE
- Add all the ingredients in a jar, close with a tight-fitting lid.
- Shake well until emulsified. Alternatively, add all the ingredients except the olive oil in a medium-sized bowl. Avoid using a steel bowl. Slowly stream in the olive oil, and whisk until the dressing is emulsified. or add everything in a blender and blend until emulsified. Taste the dressing by dipping a salad green and adjust accordingly.
FOR THE BLOOD ORANGE SALAD
- Make sure the greens are dry. Add 2 to 3 tablespoons of the vinaigrette and toss the greens gently with your hands.
- Transfer the greens to the serving platter, place blood orange slices, sprinkle nuts, cheese and other ingredients (diced avocado/sliced fennel/red onions etc), if using all over the greens.
- Drizzle some more dressing and serve immediately. Do not dress the greens/salad until ready to serve or else the greens will wilt. Prep all the ingredients and prepare the salad just before serving. You will need about 1/2 of the dressing quantity for this recipe, you may refrigerate the remaining up to a week or scale the dressing recipe to half.
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Regards,
Freda
