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Lemon Blueberry Bread Recipe
Lemon Blueberry Bread Recipe photo by Taste of Home

Lemon Blueberry Bread Recipe

Read Reviews (32)
4.94 32
Publisher Photo
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!"
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES: 16 servings

Ingredients

  • 1/3 cup butter, melted
  • 1 cup sugar
  • 3 tablespoons lemon juice
  • 2 eggs
  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries
  • 1/2 cup chopped nuts
  • 2 tablespoons grated lemon peel
  • GLAZE:
  • 2 tablespoons lemon juice
  • 1/4 cup sugar

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.

Directions

  1. In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon peel.
  2. Transfer to a greased 8-in. x 4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  3. Combine glaze ingredients; drizzle over warm bread. Cool completely. Yield: 1 loaf (16 slices).
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Lemon Blueberry Bread in Taste of Home February/March 1995, p45

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.

Reviews for Lemon Blueberry Bread(32)

AVERAGE RATING
   (35)
RATING DISTRIBUTION
5 Star
 (33)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 24, 2014

I love this bread and so do my children

MY REVIEW
Reviewed Oct. 19, 2013

wanderful blueberry bread made this today

MY REVIEW
Reviewed Sep. 25, 2013

Wonderful recipe. Was perfect to mix up quick with a cup of leftover blueberries. I left out the nuts and added a teaspoon of the lemon zest to the glaze. Yum!

MY REVIEW
Reviewed Aug. 22, 2013

Wow!! Fantastic recipe! Baked a loaf last evening (without the nuts) for a carry-in at work today and it rapidly disappeared plus received several requests for the recipe. This is definitely a recipe I'll make many more times.

Although the glaze is fantastic, I'll probably omit it unless I'm going to serve this "bread" as a dessert, just to save a few calories. I took another reviewer's advice and greased and floured the pan plus I lined the bottom of the pan with waxed paper to make removal a snap. I would recommend this additional step to all. It's so frustrating when your loaf won't come out of the pan in one piece. Amazing recipe!!! You won't be disappointed.

MY REVIEW
Reviewed Aug. 10, 2013

Really delicious! Followed the recipe except used 1/2 cup whole wheat flour and 1 cup flour. Love the lemon glaze - it's so simple and really adds a nice touch!

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