Lemon Blueberry Raspberry Bread

This bread is so moist and is a favorite at the farmer’s market. We always sell out of this bread. All of the flavors make you want to have more than one slice! 

It is super easy to make and fast – that’s why they call them “quick breads”. 


  • 2 eggs (farm fresh eggs make the bread yellower than store bought eggs)
  • 1 cup sugar
  • 1.5 tsp vanilla
  • 3 tbsp lemon juice
  • 1 tbsp grated lemon zest
  • 5 tbsp melted butter
  • 1.5 cups flour (plus extra to coat berries)
  • 1.5 tsp baking powder
  • 1 tsp salt
  • 1/2 cup milk
  • 2 tbsp vinegar
  • 1/2 cup blueberries*
  • 1/2 cup raspberries*

* you can add a little more to make it moist, but not too much to where the loaf won’t form. 

How to make:

  1. Preheat oven to 350 degrees. Combine eggs, sugar, vanilla, lemon juice, lemon zest, and melted butter in a mixer with a paddle attachment until combined. (You can also make it without one) Turn off mixer.   
  2. In another bowl, sift together flour, baking powder, and salt. Set aside.  
  3. In a liquid measuring cup, measure out milk and then put in the vinegar – let sit until it has a lumpy consistency.    
    Before Vinegar
    After Vinegar
  4. Turn back on mixer and alternate pouring in flour mixture and milk mixture until combined. Turn off mixer.     
  5. In the old flour bowl, put berries together and add flour to coat. Take bowl off mixer and mix in berries by hand.       
  6. Pour into a greased loaf pan. Bake 45-50 minutes or until it doesn’t jiggle when moved and toothpick comes out clean. The top will also become a light brown color.  
  7. Let cool on baking rack for 15 minutes in the pan and then take out of pan and cool for another 15 minutes or until it is cool enough to cut without it falling apart. Makes one yummy loaf.       

Ginger Yellow Squash Bread


So before we start anything – let me ease your fears. You’re thinking “Squash!?!?!?” – well let me tell you – this bread is to DIE for. There’s nothing really “squashy” about it. Very decadent bread that makes you want to eat the whole loaf. So yummy. If you have tons of yellow squash from your garden that are overgrown like some of mine, this recipe will at least handle one of them. I took the recipe for zucchini bread here and concocted it into my own recipe. It was a big hit at the farmer’s market and I am sharing it with everybody here:

What you will need are two bowls – one for wet (large) and one for dry (small) ingredients.

Sift flour, salt, baking soda, baking powder, ginger, cinnamon, and nutmeg together and stir.

Add in ground flax seed and mix together.

In the large bowl, beat eggs, olive oil, and sugar.


Mix in the flour mixture until combined.

Stir in yellow squash, nuts, and raisins.


Pour into loaf pans and bake!


End result: yummy goodness.

Actual recipe:
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground nutmeg
1/8 cup ground flax seed
3 eggs
1 cup olive oil
2 1/4 cup sugar (could probably be partially replaced by apple sauce)
3 tsp vanilla extract
2 cups yellow squash
1 cup chopped pecans
1/2 cup raisins (optional)
A few pats of butter

1. Grease with butter and flour two 8″x4″ loaf pans. Preheat oven to 325 degrees.
2. Sift flour, salt, baking soda, baking powder, ginger, cinnamon, and nutmeg into a medium bowl. Mix in flax seed.
3. In a large bowl, beat eggs, olive oil, and sugar. Mix in flour mixture until combined. Stir in yellow squash and pecans. Pour into pans.
4. Bake 40-60 minutes, or until toothpick comes out clean. Cool in pans for 15 minutes and transfer to cooling racks. Eat slightly warmed with butter or completely cooled.