This tender blueberry lemon bread is loud with the flavors of fresh blueberries, lemon juice, and lemon zest.
This is one of those quick bread recipes that tows the line between being a breakfast or a dessert. We served warm slices of this bread for breakfast - either plain, with butter, or with a drizzle of honey.
The lemony crumble topping bakes up with a nice crunch, offering an interesting contrast in texture from the soft bread beneath.
This is a freezer friendly blueberry bread recipe. To freeze: cut the entire loaf into slices, wrap each individual slice in cling wrap, and place into a Ziploc freezer bag. The slices will thaw quickly on the counter, or you can unwrap them and microwave at 30% power in 30-second increments until they are thawed and warmed to your liking.Print
Save this recipe for later! Use the Pinterest-friendly image below. Just hover your mouse over the photo and click the button that pops up.