Blueberry Lemon Bread Recipe

4 2 1
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Blueberry Lemon Bread Recipe

Read Reviews
4 2 1
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling

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

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.
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.
Originally published as Blueberry Lemon Bread in Reminisce Extra May 2011, p51

Nutritional Facts

1 slice: 207 calories, 5g fat (3g saturated fat), 46mg cholesterol, 187mg sodium, 37g carbohydrate (20g sugars, 1g fiber), 4g protein.

  • 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
  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.
Originally published as Blueberry Lemon Bread in Reminisce Extra May 2011, p51

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Reviews forBlueberry Lemon Bread

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MY REVIEW
pajamaangel User ID: 1603339 161628
Reviewed Mar. 12, 2014

"This is very delicious! A nice touch after our meal. I used fresh blueberries. Do not omit the topping. It really makes the taste pop!"

MY REVIEW
jumelend User ID: 6527068 167161
Reviewed Feb. 11, 2012

"This was a hit with company for brunch, I'll make it again tomorrow!"

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