Lemon Blueberry Bread Recipe
- 1/3 cup butter, melted
- 1 cup sugar
- 3 tablespoons lemon juice
- 2 eggs
- 1-1/2 cups 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
- 2 tablespoons lemon juice
- 1/4 cup sugar
- 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 8x4-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).
1 slice: 181 calories, 7g fat (3g saturated fat), 38mg cholesterol, 149mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 3g protein.
Reviews for Lemon Blueberry Bread
"I just made this today exactly as directed. It turned out perfect and is absolutely delicious. It really filled that 8x4 pan and I was worried it would spill over but it didn't. I set the timer for 50 minutes and it wasn't quite done so I left it in for close to 10 minutes longer. This is a keeper. I read after it was in the oven about coating the blueberries with flour but luckily didn't have problems with then sinking to the bottom."
"I make this during summer blueberry season, with fresh berries and fresh lemon juice. It's a huge hit everywhere, and lots of people have asked for the recipe. The glaze makes it really awesome. Hint - gently shake blueberries with 1 T. of flour from the recipe, to keep them from sinking. I use a slightly larger loaf pan than what is called for. Definitely a keeper!"
"I am making this for the second time today. It is very flavorful and moist. I am going to try a powdered sugar and lemon glaze this time on a cooled loaf just to experiment."
"This is easy and tastes soooooooooooo delicious! I will file this under " Best ""
"Great recipe! Everyone who i make this for loves it. I used the throwaway aluminum container and it worked perfectly fine. i found it needed to cook a bit longer (but my oven is a bit off). Couple of tips- when the top was getting a bit brown, i put a piece of aluminum foil on top, and it ruined the beautiful top when i took it off, so i decided to just lower the temp a bit and it seemed to do the trick. next time i wont put any foil on top. also flour the blueberries before mixing in so they dont fall to the bottom :)"
"Excellent!! Made bread and glaze according to recipe. First time I made it in metal loaf pan and evidently did not grease pan adequately-lost the entire top of bread. Now I use a Pyrex loaf pan and spray bottom and sides. Also need to wait t least 10 minutes before inverting., It is easy and delicious! I Before serving-I warm it a few seconds in the microwave and put a little butter mixed with a good quality blueberry jam on it----really good!!"
"Added a few extra blueberries, it was delicious!"
"This bread is outstanding! I've made it numerous times since the recipe was first published in 1995 and it always brings plenty of compliments. It's definitely a family favorite! As a volunteer Field Editor for TOH, I highly recommend it."
"I made the blueberry bread into Blueberry Muffins. I didn't made the glaze for the top. I did add more berries then the recipe call for. They were delicious, my husband took them to work and passed them out to co-workers. Several people ask for the recipe. This will be my go to recipe for Blueberry Muffins. Thanks, Taste of Home cooks."
"Can't say I followed the recipe to a T as I had half a lime and didn't know what to do with it. I followed the recipe as written but used lemon-lime juice and peel. This is a wonderful recipe and will definitely make again!"
"Fabulous! Turns out perfectly every time."
"Great use of bananas & blueberries. Yummy!"
"Fabulous bread. I was out of milk so used 1/2 c nonfat plain Greek yogurt 1/2 t baking soda. Also I didn't use the lemon rind, but with the lemon glaze it was VERY (deliciously) lemony. I did heat the glaze until the sugar dissolved. Only baked it for 35 minutes (but split the recipe into 2 smaller pans).This was the best sweet bread I have ever tasted! Was so light - we ate two loaves in one afternoon (Mom and 3 kids!). Will definitely make it again."
"This bread turned out really yummy. Took advise of other reviewers and cut cooking time to 50 minutes. Also covered the loaf pan with aluminum foil during the last ten minutes to ensure the top didn't brown too much. Unlike one other reviewer I thought the lemon flavor really came through. I did increase the blueberries to 1 1/2 cup and cut the sugar to 2/3 cup."
"i did everything the recipe said except i only had to bake it 50 minutes. the top came out hard..not crusty but hard and chewy. i couldnt taste any of the lemon flavoring. next time i will add alittle more lemon juice...if i make it at all. i was very disappointed"
"Loved this cake! Very lemony and moist. Used frozen blueberries from our patch and followed recipe exactly. I agree with one of the other reviewers to start checking for doneness after about 45 minutes. Thanks for another great recipe!"
"This is the absolute best blueberry bread! The lemon juice and zest very nicely complements the blueberries. Regardless of the size of your loaf pan, I suggest setting the timer to 45 minutes then checking thereafter, as 60 minutes is too long as a starting point."
"Very good. I used only 3/4 cup of sugar in the bread and used powered sugar for the glaze."
"I substitute sliced cranberries instead of blueberries in the fall!!"
"I recall making this bread and if I remember correctly, I'd used 5" miniature loaf pans.I greased and floured the loaf pans used. If using other pans, I suggest one to two 7-1/2x3-1/2" loaf pans, greased and floured! I'd used the peel of 1 large lemon, 1-1/2 cups fresh or frozen blueberries with 1/8 cup all-purpose flour mixed in with the berries to prevent them from sinking to the bottom of the loaves! I'd used 1/4 cup lemon juice and1/4 cup sugar and I cooled the bread at least 20 minutes so that bread had a chance to settle! I glazed the loaves as soon as they came out of oven. I'd probably bake the miniature loaves 40 to 45 minutes and the 7" loaves at least 45 to 50 minutes. I used my cake tester to test the loaves and made sure that the cake tester came out clean! This recipe is a good one! Thank you for sharing this recipe! delowenstein"
"Absolutely the best blueberry bread I have ever eaten. It was out of the oven and we ate it up so fast, I just made a 2nd loaf. :)PS: To the person who commented that her blueberries fall to the bottom of the pan, I used frozen blueberries in my recipe (did not need to thaw them out) and the blueberries stayed put and did not sink to the bottom."
"Delicious. Added 1 tbs. vanilla, it was amazing!"
"Made these today. Very moist and delicious!!"
"This was a fantastic recipe. Followed directions exactly and bread disappeared quickly. To the reviewer who said their blueberries fell to bottom of the pan. The solution is to reserve 1 Tablespoon of your flour and put in sandwich bag then add your completely dry blueberries and coat them. This prevents them from falling to the bottom of your pan.This is a bread you could take anywhere and be proud. Thank you to the person who took the time to post/share with me."
"Flavor was very good but the blueberries sunk to the bottom. Not really happy with that."
"The very best lemon blueberry bread I have ever made. Made it for the 4th of July, everyone loved it. Making it again today. I triple it each time and it turns out great."
"Fragrant and moist - I've made this bread several times now and it is consistently delicious!"
"OMG I love this recipe!! Everyone who tried it loved it too. I will make this again."
"I love this bread and so do my children"
"wanderful blueberry bread made this today"
"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!"
"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."
"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!"
"I have made this twice now (omitting nuts due to allergies) and my husband says it is one of the best baked goods he has ever had. He loved it. I made it once in a loaf pan. The second time I doubled the recipe and made it in a bundt for a dinner party. It was devoured and I was begged for the recipe. This is going to be made for many years to come!"
"This recipe is amazingly refreshing and highly recommended! The smell and taste is great for the whole family! Yummy"
"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."
"I substituted orange juice and orange zest since I am not a lemon person and it was wonderful, will definitely make again!"
"THIS IS A FIVE STAR PERSONAL FAVORITE!! I never make the glaze. It's plenty sweet without!!"
"Rave reviews from church members!"
"I've been making this one since the early 90's!"
"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!"
"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."
"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!)."
"This bread is excellent. I used fresh lemon juice and fresh blueberries that we pick and freeze to use all year long. A little less sugar gave it a more lemony taste which is great with the blueberries. We loved it without the glaze. Gooood stuff !!!! Wildflower"
"absolutely delicious just the way it is, wouldn't change a thing, definitely a familty fave!"
"This is a great recipe. I changed it up a bit. I used self rising flour instead of regular and ommited the baking powder. I only used a pinch of salt also. And instead of the milk I used sour cream. I like the tangy taste it gives and a richer texture. My husband was really digging this recipe. He isnt a big sweet eater. This last time I made it I baked it in a spring form pan so it was more of a coffee cake!"
"Great lemony taste. I added 4oz of applesauce."
"Awesome! I've been looking for lots of recipes with lemons in them, and stumbled upon this one yesterday after I received an abundance of fresh lemons and grapefruits from someone in Arizona. I decided to make this and it turned out really nice and looked so pretty -- just make sure you grease/flour your pan well! Some of the bottom got stuck, but I was able to piece it back together. My boyfriend really liked this bread and said "This loaf will get eaten in no time!" It has a nice heavy pound cake consistency, and the glaze on top tastes great."
"this bread is awesome & my kids love the lemon glaze on top! We pick and freeze blueberries just so we can have this all winter long!"
"This is my all time favorite lemon bread recipe! It's something I make quite a bit in the Summer. Excellent!"
"Excellent and easy recipe. I did leave out the nuts because I didn't have any on hand; no one missed them. My fiance said that it was very moist and this recipe is definately a keeper. That's a big compliment coming from him. Thanks for sharing the great recipe!"
"This is an excellent recipe. Very moist and tasty: definitely a keeper!"
"I wasn't a fan of anything containing cooked blueberries until I tried this. It has long been a favorite recipe of mine."
"This bread was delicious. I doubled it to make for a brunch....everyone loved it and wanted the recipe! YUMMY!!!"