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Blueberry Lemon Bread

Blueberry Lemon Bread

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Jessica

Jessica

The delightful combination of lemon and blueberries really jazz up this quick loaf cake.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 54.7g
  • 18%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 286 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
  2. In a medium bowl, mix flour, baking powder and salt together and set aside.
  3. In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, beating well after each addition. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared pan.
  4. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
  5. For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over bread while still warm.
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Reviews

mommymeggy
63

mommymeggy

7/24/2007

I was able to save on fat/sugar by doubling all ingredients except for eggs, of which I used only 3 total and sugar, of which I used 1 1/2 cups total, and making 2 loaves. I also omitted the glaze. It turned out both moist and sweet even with the cutbacks. I'd recommend to those having trouble with sinking blueberries to beat a longer time after the addition of each egg - it fluffs up the batter more and hold the berries in place.

naples34102
61

naples34102

5/30/2011

Hubs said it best when he remarked that this was not what he was expecting when I told him this was Blueberry Lemon BREAD. Make no mistake - in our minds this was a tart/sweet, lemony, buttery, moist CAKE. I had to settle for only about 1-1/2 tsp. of lemon zest - it was all I had. But the cake didn't seem to be compromised by it at all - in fact, I might just use that same amount the next time I make this - because it was good, just as I made it. The crowning touch is the lemon glaze. To ensure the sugar was dissolved I made a syrup of the lemon juice and sugar, heating it to a boil. Worked perfectly and the resulting syrup was gorgeous. Rather than drizzling it over the cake I brushed in on gradually as it absorbed into the cake. Besides for contributing great flavor and moisture, it made the cake shiny and pretty. This is lovely.

dayna~rae
34

dayna~rae

7/26/2007

I have made this bread before (posted pic) and it was really good! This recipe is almost the same as the Lemon Blueberry Bread on this site, which I have also made. It is nice to know that one lemon juiced is about 3 tbspns., and that you could reduce the salt to 1/2 a tsp. and it wouldn't hurt the chemistry of the recipe. Thanks for the post! ~Tan~

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