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

Lemon Blueberry Bread Recipe

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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!"
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES: 16 servings


  • 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
  • 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.


  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.

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Reviewed Dec. 4, 2014

"Really yummy and easy. A nice change from banana bread. Didn't change a thing."

Reviewed Oct. 6, 2014

"I substitute sliced cranberries instead of blueberries in the fall!!"

Reviewed Oct. 1, 2014

"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 and
1/4 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"

Reviewed Sep. 12, 2014

"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."

Reviewed Sep. 7, 2014

"Delicious. Added 1 tbs. vanilla, it was amazing!"

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