Blueberry Lemon Bread66 Reviews
- Prep: 15 min
- Cook: 1 hr
- Ready In: 1 hr 15 min
“You'll love this zesty lemon quick bread! It's the perfect treat for a Sunday morning. When blueberries are out of season you can use frozen blueberries instead.” - by CHERYL FISCHER
Original recipe yields 1 - 8x4 inch loaf
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- Dredge the blueberries in 2 teaspoons flour; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Stir in eggs one at a time, beating well with each addition. Mix in the lemon zest. In a separate bowl combine flour, baking powder and salt.
- Stir the flour mixture into the egg mixture alternately with the milk. Fold in the blueberries. Pour batter into prepared loaf pan.
- Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Allow bread to cool for 10 minutes before removing from pan.
Amount Per Serving (12 total)
- 193 cal
- 6.4 g
- 31.4 g
Based on a 2,000 calorie diet
Reviews (66)Rate This Recipe
"Blueberries and lemon really go well together. I like to top my loaf with a glaze made by mixing 1 tb lemon juice and 2 tb sugar. I brush it on the hot loaf and return it to the oven for 5 minutes...." See more"
"Quick, wonderful recipe! I had added another 1/2 cup of blueberries that I didn't want to go to waste, and it was too much. Made the bread too chock full of blueberries - it was almost blue, and a li..." See morettle too heavy. GREAT taste though - will definitely make it again (just won't add more than a cup of blueberries!). Thanks for the recipe!"
"While the bread is delicious, the blueberries still sank to the bottom of the pan and the loaf stuck to the bottom of the pan. My husband and I used forks to eat the bread that stuck to the pan! Nex..." See moret time I'll try more flour on the berries and I will grease and line the pan with greased wax paper."
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