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Informs Julianne Johnson of Grove City, Minnesota, "Of all the quick breads we had growing up, this beautifully glazed berry-studded loaf is the best!"
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutritional Facts 1 serving (1 slice) equals 181 calories, 7 g fat (3 g saturated fat), 38 mg cholesterol, 149 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Lemon Blueberry Bread in Taste of Home February/March 1995, p45
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Reviewed on Apr. 29, 2013 by candyripp
This recipe is amazingly refreshing and highly recommended! The smell and taste is great for the whole family! Yummy
Reviewed on Apr. 12, 2013 by psalm134_2
I've made this several times now and it's gone before it has time to cool. I use extra lemon in both the bread and the glaze to give it a yummy tart flavor.
Reviewed on Nov. 18, 2012 by thin4life
I substituted orange juice and orange zest since I am not a lemon person and it was wonderful, will definitely make again!
Reviewed on Nov. 15, 2012 by roodootwo
THIS IS A FIVE STAR PERSONAL FAVORITE
Reviewed on Nov. 12, 2012 by ButterLovingGirl
Rave reviews from church members!
Reviewed on Nov. 05, 2012 by momof29
I've been making this one since the early 90's!
Reviewed on Aug. 04, 2012 by pspmags
I rate this 5 stars!
My 2nd time making this.Only thing I did different was reduce the sugar to a heaping 3/4 cup and 1 1/2 tbsp lemon juice (instead of 3). Was way too lemony for my taste buds the 1st try as written. Also, if you're allergic to nuts you can substitute with poppy seeds or leave it out altogether. Great find! This recipe is a keeper. Thanks!
My 2nd time making this.
Only thing I did different was reduce the sugar to a heaping 3/4 cup and 1 1/2 tbsp lemon juice (instead of 3). Was way too lemony for my taste buds the 1st try as written. Also, if you're allergic to nuts you can substitute with poppy seeds or leave it out altogether. Great find! This recipe is a keeper. Thanks!
Reviewed on Mar. 31, 2012 by Saa108
Wonderful pound cake like texture Great flavor .Tweaked a bit used oil instead of butter(prefer a finer crumb + health/calorie benefits).Also used pulp from lemons as well to pump up flavor.no nuts in pantry.thank you for a great recipe.
Reviewed on Jan. 28, 2012 by mrssimptom
This is one of those 'perfect' recipes - - exactly as it is written. Made my first loaf yesterday and my second one a few minutes ago - - to share (maybe!).
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