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Blueberry Lemon Bread in the Neal Pottery Bread Baker

5 from 1 vote


  • 1 1/2 cups all purpose flour
  • 1/2 cup sugar
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp lemon extract or lemmon zest
  • 1 cup blueberries (frozen or fresh)
  • 1 tsp vanilla extract
  • 2/3 cup melted butter
  • 2 large eggs


  • In a small bowl, mix dry ingredients together. Flour, sugar, salt, baking powder
  • In a large bowl, mix together eggs, vanilla, lemon and melted butter
  • Add dry ingredients to wet ingredients and mix
  • When above is mixed well, fold in the blueberries until just mixed
  • Pour into a well greasted Neal Potter Bread Baker
  • Place the baker into a cold oven and set the temperature to 375 degrees
  • Bake for 1 hour and 15 minutes
  • Allow to cool for 10-15 minutes before removing from the baker.
  • Allow to further cool for 10 minutes once removed from the baker
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