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Blueberry Lemon Bread Recipe

This bread has a nice balance of lemon and blueberry flavor, with the texture of pound cake. For a special touch, serve with honey butter or lemon curd.
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling YIELD:6 servings

Ingredients

  • 2 tablespoons butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon grated lemon peel
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup 2% milk
  • 1/2 cup fresh or frozen blueberries
  • TOPPING:
  • 1 tablespoon sugar
  • 1 teaspoon lemon juice

Directions

  • 1. In a small bowl, cream butter and sugar. Add egg and lemon peel; beat well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. Pour into a greased 5-3/4-in. x 3-in. x 2-in. loaf pan.
  • 2. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine topping ingredients; spread over warm bread. Yield: 1 mini loaf.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts

1 slice equals 207 calories, 5 g fat (3 g saturated fat), 46 mg cholesterol, 187 mg sodium, 37 g carbohydrate, 1 g fiber, 4 g protein.