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Blueberry Lemon Loaf

Blueberry Lemon Loaf

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    2 h 15 m
TABLESPOON

TABLESPOON

A family recipe for our favorite blueberry lemon bread. No mixer required! Like most sweet loaves, it tastes best when allowed to sit for a day, wrapped in plastic wrap.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 175 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  2. Grate the zest from the lemon onto a small plate. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar in a small bowl. Set aside.
  3. Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside.
  4. Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.
  5. Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter. Pour the batter into the prepared pan.
  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
  7. Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
  8. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Sarah Jo
26

Sarah Jo

3/31/2009

This was incredibly easy to make. I sifted all the dry ingredients together then added the wet all at once. I just mixed until moistened, didn't overmix. I did add 1 tbsp. of lemon juice to the milk to make it like buttermilk and I had to add a little more milk as the batter was a bit dry. I liked this, it's like something you'd buy at Starbucks to go with your coffee. If I made this again, I'd add a little vanilla and double the glaze. This is a very eye-pleasing loaf. Bakes up beautifully.

Janet
22

Janet

3/31/2009

This was a big hit at Church, I had coffee hour and made all breads. I followed the recipe exactly. Good lemon flavor along with the blueberries. Wonderful!! This will be a permanent in my recipe box.

britt
19

britt

8/24/2009

I would only recommend that if this bread is not going to be eaten within a day or so, not putting the lemon glaze on top; it seemed to make the bread top a bit soggy. Over all though, an absolutely fabulous bread, wonderful flavor and I enjoy sharing it with everyone!

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