What do you do when you have left over blueberries from breakfast? Bake bread of course!

Blueberry lemon bread

Preheat oven to 350 and lightly spray loaf pan with nonstick spray

  • 1 C fresh blueberries coated w/ 2 TB flour (coating fresh blueberries with flour keeps the color and juice from bleeding into batter as well as keeping your blueberries from sinking)
  • 5 TB unsalted butter, melted
  • 2 eggs
  • 1 C sugar
  • 1 lemon, zested and juiced
  • 1 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/4 tsp vanilla
  • 1 tsp salt
  • 1/2 C buttermilk


  • 2 TB fresh lemon juice
  • 1 C powdered sugar
  • Dash vanilla

In a medium mixing bowl combine melted butter, sugar, eggs, vanilla, lemon zest and juice. In another bowl, sift together flour, salt, baking powder and cinnamon; add alternating with buttermilk to the butter mixture. Fold in blueberries and pour into prepared pan. Bake 60-70 minutes or until a toothpick inserted comes out clean. Cool on rack for 10 minutes then pour glaze over the top letting it drizzle over the sides.