Marry Pioneer Woman Lemon Blueberry Bread Recipe — soft, lemony, sweet but not annoyingly sweet. it’s got this burst of blueberry and a little crunch if you add the nuts (which, yeah, you should). easy to make. no weird stuff. smells unreal while baking. like, you’ll hover by the oven.
Jump to RecipeIngredients Needed
- 1 cup white sugar – makes it sweet. obviously.
- 1/3 cup melted butter – not softened. melted. changes the texture.
- 2 large eggs – keeps it together.
- 3 tbsp lemon juice – brings the tang. fresh is best.
- 1½ cups all-purpose flour – the base.
- 1 tsp baking powder – rise. just a little.
- 1 tsp salt – don’t skip. it’s not optional.
- 1/2 cup milk – any kind.
- 1 cup blueberries – fresh or frozen. frozen = a little messier but still works.
- 1/2 cup chopped walnuts – optional. adds crunch.
- 2 tbsp grated lemon zest – more lemon. more life.
- 1/4 cup white sugar (for glaze) – sweet topping.
- 2 tbsp lemon juice (for glaze) – zingy.
How To Make Pioneer Woman Lemon Blueberry Bread
Mix the wet stuff:
Beat sugar, butter, eggs, lemon juice. Don’t overthink it. Just smooth-ish.
Dry ingredients next:
Flour, baking powder, salt. Mix that in, slowly, with milk.
Add the extras:
Blueberries, walnuts, lemon zest — fold, don’t stir like a maniac.
Bake it:
Pour into greased loaf pan. Bake at 350°F for 60–70 min. Check at 55. Toothpick test.
Cool off:
10 min in the pan, then lift it out. Let it breathe on a wire rack.
Glaze time:
Mix lemon juice and sugar. Drizzle when the bread is completely cool. Not before. You’ll regret it.
Recipe Tips
- Don’t overmix or you’ll get weird dense bread.
- Use fresh berries if you can. Less sog.
- Grease the pan. Like, properly.
- Cool before slicing or it’ll crumble and make you mad.
How to Store & Reheat
- Room Temperature: Nah. goes bad too fast.
- Fridge: Up to 3 days, sealed tight.
- Freezer: 3 months. Slice first if you’re smart.
Nutrition Facts (Approx. per serving)
- Calories: 334
- Sodium: 429.8mg
- Protein: 3.4g
- Fat: 15.6g
- Carbs: 46.3g
- Fibre: 0.4g
- Sugar: 21.9g
FAQs
Can I skip the walnuts?
Yes. Won’t ruin it. Just less texture.
Can I use bottled lemon juice?
Technically yes. But fresh hits different.
My bread sank. Why?
Could be underbaked or too much mixing. I’ve done both.
How do I keep blueberries from sinking?
Toss them in flour before adding. Old trick, still works.
Can I make this gluten-free?
Try a 1:1 gluten-free flour blend. Some brands are better than others though.
Pioneer Woman Lemon Blueberry Bread Recipe
Course: DessertCuisine: AmericanDifficulty: Easy12
servings15
minutes1
hour10
minutes334
kcalButtery, lemony loaf filled with juicy blueberries and topped with sweet lemon glaze — perfect with tea or just on its own.
Ingredients
1 cup white sugar
1/3 cup melted butter
2 large eggs
3 tbsp lemon juice
1½ cups all-purpose flour
1 tsp baking powder
1 tsp salt
1/2 cup milk
1 cup blueberries
1/2 cup chopped walnuts
2 tbsp lemon zest
1/4 cup white sugar (for glaze)
2 tbsp lemon juice (for glaze)
Directions
- Preheat oven to 350°F and grease 8×4″ loaf pan.
- Mix sugar, melted butter, eggs, lemon juice.
- Stir in flour, baking powder, salt — alternate with milk.
- Fold in blueberries, walnuts, zest.
- Pour in pan. Bake 60–70 min. Cool 10 min, remove.
- Stir glaze ingredients and drizzle over cooled bread.
Notes
- Don’t overmix the batter.
- Grease the pan fully or it’ll stick.
- Use fresh blueberries if possible.
- Let it cool completely before glazing or slicing.
