Lemon Blueberry Bread

By Chef Megan Joy / March 31, 2013

Happy Easter everyone! With the warm temperatures we’ve been having this week in the mountains, coupled with the fact that March is just about over, I’m feeling upbeat and excited for summer. I know we still have a ways to go, but I’m ready.

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A lot of snow has melted and now I can actually go out onto my patio. The last few mornings I like to go out there with my coffee and something to read, while I soak up some warm Colorado sunshine.

Looking through an old cookbook one morning, I came across this recipe. My mom used to make this bread in the summertime, and it was one of my favorites. There is just something about the classic pairing of lemon and blueberry- wonderfully tart yet sweet, and despite being a quick bread, the lemon makes it seem light.

This bread isn’t too sweet, so if you’re seeking something a bit more indulgent, whisk together some fresh squeezed lemon juice (and/or milk) and powdered sugar until you get a thick but viscous consistency. Drizzle it over the cooled bread.

Like any quick bread, this recipe tastes better the second day. I usually bake my quick breads in the evening so they are good to go for breakfast. Since there is no oil in the recipe, this bread doesn’t taste heavy.

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How to make this high altitude adjusted recipe:

Lemon Blueberry Bread
Adapted from Taste of Home

Lemon Blueberry Bread
Recipe type: High Altitude Baking
 
Ingredients
  • ⅓ cup unsalted butter, melted
  • ½ cup + ¼ cup + 1 tablespoon sugar
  • ¼ cup fresh squeezed lemon juice
  • 2 eggs
  • 1 teaspoon vanilla
  • 1½ cups + ½ tablespoon all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup whole milk
  • 1 cup fresh blueberries
  • 2 tablespoons lemon zest
Instructions
  1. Preheat your oven to 350 F.
  2. Grease a 9 x 5" loaf pan and line the bottom with a strip of parchment paper.
  3. In a bowl, whisk together the melted butter, sugar, lemon juice, eggs, and vanilla.
  4. In another bowl, combine the 1½ cups flour, baking powder, and salt.
  5. Alternately whisk the flour mixture and milk into the butter/egg mixture, stirring until just combined. Some flour streaks are fine.
  6. Toss the blueberries with the ½ tablespoon of flour. This prevents them from sinking to the bottom of the bread while they bake.
  7. Fold the blueberries and lemon zest into the batter, taking care not to over mix.
  8. Pour the batter into the prepared pan and bake for 45-50 minutes, or until the bread is a light golden brown on the edges and a skewer poked into the center comes out clean.
  9. Cool in the pan for 5 minutes, then invert onto a cooling rack to cool completely.
  10. Once cooled, wrap well in plastic wrap.
 

Note: This recipe was adjusted for high altitude baking. To make at sea level, increase the sugar to 1 cup, reduce the lemon juice to 3 tablespoons, and increase the baking powder to 1 teaspoon.

About the author

Chef Megan Joy

15comments
Eric - April 21, 2013

Hi Megan,

This looks unbelievably good! 2 quick questions. I really try to avoid gluten as much as possible. Would this recipe work with a different type of flour than wheat? Also, I try to minimize my sugar intake as well. Would substituting splenda or some other sweetner work okay?

Thanks for your site. It’s outstanding!

Thanks,
Eric

Reply
    Chef Megan Joy - April 21, 2013

    Hi Eric- If you’re trying to avoid gluten, try substituting an equal amount of “Cup4Cup” brand flour alternative for the all-purpose. It should work fine. Unfortunately I’m not that familiar with sugar substitutes, that may be something you’ll want to experiment with on your own. Happy baking!

    Reply
Elise - May 22, 2014

I just made this and it’s maybe 2 inches thick. Is that how it’s supposed to be? Either way, looks and smells wonderful!

Reply
    Chef Megan Joy - May 31, 2014

    Hi Elise, unfortunately, no, it should be higher than 2″. Sounds like some more chemical leavener in your recipe would help.

    Reply
Dean Randall - June 22, 2014

Another great recipe
Question: why do show the sugar quantity as 1/2 1/4 1 tablespoon
Dean

Reply
    Chef Megan Joy - June 22, 2014

    The sugar quantity is 1/2 cup + 1/4 cup + 1 tablespoon because it was adapted for high altitude baking. Sometimes the original recipe formulations for sea level don’t work at high altitude and must be adjusted, often times as odd amounts.

    Reply
Kim - June 29, 2014

Hi Chef Megan:

Mine also turned out to be about 2 inches thick. What would you recommend? If increasing the amount of baking soda, how much? I’m in Broomfield, CO. Baked two loaves (one last night, the other this morning) and they turned out exactly the same.

Reply
    Chef Megan Joy - July 2, 2014

    Hi Kim, I am thinking back to when I made it- it isn’t a super high loaf to begin with- maybe 2.5″ or so. This can be fixed by baking the bread in a smaller pan, or increasing the batter. Broomfield is about 5,400 ft so I’d suggest using 3/4 teaspoon of baking powder. And mix your ingredients only until they’re just combined, otherwise you’ll get a denser loaf. I hope this helps.

    Reply
Kim - June 29, 2014

P.S. and just to correct myself, I did used baking powder, not soda…should I increase the amount to 1 tsp?

Reply
    Chef Megan Joy - July 2, 2014

    Try 3/4 teaspoon first. The original recipes calls for a full 1 teaspoon, and at 5,400 feet that may not have the best results.

    Reply
Nancy vest - September 29, 2014

I live in Edwards,Co. At 8300 ft. I am craving good old southern cornbread. When I baked it it turned out dry and flat. How do I make it more moist?
Thanks for any help you can give me.

Reply
    Chef Megan Joy - October 14, 2014

    Hi Nancy, have you tried our recipe for Mountain Cornbread? This recipe works great in Vail and should work for Edwards as well. In general, when I want to make a product more moist, I’ll add an extra egg or egg yolk, increase the liquid ingredients slightly, or reduce the oven temperature.

    Reply
Jenn Lyons - December 17, 2014

For some reason I can’t read the other comments, so I apologize if the question has already been asked. Can I use frozen blueberries and sub skim milk for the whole? We don’t drink whole so it would be a waste for me to buy a bunch of it and then only use it in this recipe.

Reply
    Chef Megan Joy - December 17, 2014

    You can definitely use frozen blueberries, just add them frozen right into the batter. Skim milk would work but the bread may not be as moist. Do you have any half and half? That would also work great. Happy baking!

    Reply
Jenn Lyons - December 22, 2014

Thanks! I tried it today with the skim and fresh blueberries. It turned out great :). I do have half & half so I’ll try it that way too. This will make a great gift for someone to enjoy Christmas morning 🙂

Reply
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