This is for those in need of a last minute Mother’s Day brunch recipe! This breakfast bread that tastes exactly like a giant blueberry muffin. And who doesn’t like a giant muffin?! No one. It’s so good slathered with salted butter that I can’t even stand it.
Happy early Mother’s Day to all the mamas out there! This has been the longest I’ve ever gone in my life without seeing my mom and I’m so excited to see her soon at the wedding!!
You can get this recipe over at PBS Food. Enjoy!
Averie @ Averie CooksMay 11, 2013 at 1:48 am
I recently made a blueberry muffin-top tasting bread with cream cheese in it – but yours has me beat in the blueberry department. It’s stuffed to the max and I love it!
JennSMay 11, 2013 at 4:08 am
Love… Jenna i must say.. The pop up ads on your blog are super annoying.
Luv What You DoMay 11, 2013 at 4:26 am
I’m a huge fan of blueberry lemon muffins and just saw my lemon extract yesterday which reminded me i needed to make some. Love the idea of making it into a loaf. I bet this makes awesome French Toast!
Jodea @ chillichocolatelove.comMay 11, 2013 at 6:35 am
That looks amazing! The idea of the salted butter with it made my mouth water!
Lauren @ Dallas Duo BakesMay 11, 2013 at 6:38 am
Wow, look at all those blueberries! Looks amazing. I have a banana blueberry bread recipe, but I like how yours has lemon. Must be tasty!
Megan @laughlovefoodMay 11, 2013 at 7:52 am
Wow! This looks so delicious! Perfect spring treat!
Whitney @ The Newlywed ChefsMay 11, 2013 at 1:31 pm
YES. This recipe looks fab and arrived just in time for all the Mother’s Day brunches that will be happening tomorrow. Yum.
Bianca @ Confessions of a ChocoholicMay 11, 2013 at 1:43 pm
Lemon and blueberry are perfect together. Yum!
LizMay 11, 2013 at 1:56 pm
Salted butter is just… butter. Yes? (I mean, I know you can also buy unsalted butter, but salted is the default.)
MollyMay 12, 2013 at 10:42 am
Actually unsalted butter is the default in recipes. Different salted butters have different salt content. Unsalted butter lets the recipe itself can control the salt.
LizMay 26, 2013 at 8:15 am
I’m not referring to the butter used in baking, but the butter “slathered” on it afterwards. For years and years, unsalted butter was actually pretty hard to find (even though obviously it’s the more natural state) and the default “table” butter, if you will, has always been salted. I’ve never heard anyone specify spreading something with salted butter, or that the idea of having salted butter with something makes their mouth water. It just sounded a little odd when Jenna mentioned it, and more so when another commenter commented on it… it makes it sound like some trendy new gourmet thing like salted caramels.
Katie @ Talk Less, Say MoreMay 11, 2013 at 4:54 pm
Great minds think alike – I’ve been thinking about making a lemon blueberry bread for a couple weeks! 🙂
TieghanMay 11, 2013 at 6:29 pm
I just make some caramelized blueberry muffins and they blew my world!! I am now craving all blueberries recipes! This one is next!
KimMay 11, 2013 at 9:53 pm
Yum!! Now that I have gluten-free all purpose flour, coconut sugar, and a bread pan in my life, I can make these! Woot!
OldTime MamaMay 12, 2013 at 8:48 am
I just made french toast with the loaf of this I made yesterday. Awesome! No syrup or powdered sugar required.
Katrina @ Warm Vanilla SugarMay 12, 2013 at 2:21 pm
This looks so fabulous!
Emily @ Life on FoodMay 12, 2013 at 4:27 pm
So many blueberries in your bread. Love it. Would be worth turning my blue a couple of shades of purple for sure!
SarahMay 12, 2013 at 4:42 pm
This looks so good… like eat if with my hands while it’s still hot out of the oven good. Slathered with a little more butter. Drool.
Heather KneislerMay 13, 2013 at 6:21 am
JackiMay 13, 2013 at 12:55 pm
HeatherMay 13, 2013 at 3:46 pm
I made this yesterday, it was just too yummy looking and perfect since my mom is in town visiting. I had to use frozen blueberries unfortunately, but it still turned out great. Perfect amount of lemon and the texture is just like a muffin. Mine looks almost like the picture too.
Heather @ Health, Happiness, and HopeMay 15, 2013 at 4:52 pm
This looks incredible! I love lemon-baked-anything! And all those blueberries??? Perfection! 🙂
princeMay 16, 2013 at 8:34 pm
Sad to say We never met by my mom the day of mothers day. So I plan to have something for her after my OJT, something favorite of my mom. Exactly blueberry is her favorite flavor to any food. Actually in ice cream, cupcake, candy and drinks.
I don’t know if I can do this because I don’t have idea to bake. But I will do this for my mom. Best Effort!
Jenna do you have other recipes for blueberry? So I can do that for my mom.
Thank you so much Jenna for sharing this recipe. I hope you can share more recipes about Blueberry.
Thanks a lot!
JennSMay 17, 2013 at 7:25 am
I just made this and followed directoons to the T but it didnt turn out:-( the batter was too thick and bread dry. What could be the problem? I did use frozen blueberries…
MikeMay 22, 2013 at 5:55 pm
Aw man, I wish I saw this recipe before Mother’s Day! 🙁 My mom loves anything blueberry (as do I) so I’m sure she would have loved this! But hey, now I have an excuse to make it over the long Memorial Day weekend!
StaceyMay 28, 2013 at 7:00 pm
Oh wow. Perfect recipe for the summer blueberries!
Nicole @InfiniteLittlePleasuresMay 29, 2013 at 11:57 am
This looks like an amazing recipe! I featured it in my blogpost here: http://infinitelittlepleasures.blogspot.com/2013/05/lemon-blueberry.html 🙂
PrinceMay 30, 2013 at 8:57 pm
Thank you so much for sharing that site, You know what because of you I discover that there’s a Blueberry Lemon Coffee Cake! I really really love it.
Again thank you Nicole!
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GBJune 29, 2014 at 10:27 am
Played recipe straight up and came out photo perfect. Cooked a couple slices as French toast this a.m. It brought out blueberry and lemon favors. Very good. Recommend recipe.
SharlynApril 4, 2015 at 10:29 am
Hi Jenna – This looks tasty! I write for ParentMap.com and would love to include this idea in a roundup article of Farmer’s Market Recipes. We would describe the recipe in our own words, and link back/credit your site and use one image. Would you be OK with this?