Lemon Blueberry Bread Recipe

5 78 85
Lemon Blueberry Bread Recipe
Lemon Blueberry Bread Recipe photo by Taste of Home
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Lemon Blueberry Bread Recipe

Read Reviews
5 78 85
Publisher Photo
Of all the quick breads we had growing up, this beautifully glazed berry-studded loaf is the best! The lemon glaze adds a lustrous finish and locks in moisture. —Julianne Johnson, Grove City, Minnesota
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 1/3 cup butter, melted
  • 1 cup sugar
  • 3 tablespoons lemon juice
  • 2 large 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 zest
  • GLAZE:
  • 2 tablespoons lemon juice
  • 1/4 cup sugar

Directions

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 zest.
Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
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 slice: 181 calories, 7g fat (3g saturated fat), 38mg cholesterol, 149mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 3g protein.

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  • 1/3 cup butter, melted
  • 1 cup sugar
  • 3 tablespoons lemon juice
  • 2 large 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 zest
  • GLAZE:
  • 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 zest.
  2. Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in 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

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Reviews forLemon Blueberry Bread

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justmbeth User ID: 1196484 288051
Reviewed May. 21, 2018

"Delicious! Very moist with a similar texture to pound cake."

MY REVIEW
agalleske User ID: 3525705 286585
Reviewed Apr. 13, 2018

"So moist and so good!!! Do to my son's severe milk allergies, I used Earth Balance in place of the butter and Rice milk. I also used 3 mini loaf pans and baked for 45 minutes. I did not make the glaze. It did not need any, it was so good without it. It was gone within the first couple of hours."

MY REVIEW
dexterdog16 User ID: 8724398 286468
Reviewed Apr. 10, 2018

"Made this today.I could hardly wait for it to cool.Made with white whole wheat flour.Tasted great.Imake all my breakfast breads.this one will be a regular."

MY REVIEW
nancyj95 User ID: 4883392 285997
Reviewed Apr. 2, 2018

"Made this for Easter Brunch and it was loved by all. Many compliments received!"

MY REVIEW
fhquilting User ID: 2569371 284668
Reviewed Mar. 5, 2018

"So good! To eliminate the bread not releasing from the pan do this: Cut waxed paper to fit the bottom of the pan after you spray the pan bottom to hold the wax paper tightly. Spray the paper after it is in the pan. After baking, run a knife around the sides to release the bread. Turn the pan upside down and the bread will slide out.

Peal off the wax paper. Do not spray the sides of the pan to allow the batter to rise and form a nice loaf. I do this for all of my dessert breads. I double this recipe and pour it into 3 - 8"x 4" pans and freeze 2 of the loaves. If making a single recipe I use a 9" x 5" pan. If doubling, I cut the sugar to 1-1/2 cups and I don't add nuts at all. I brush the glaze over the sides and then drizzle the rest of the glaze over the top. Wonderful recipe!"

MY REVIEW
Inka User ID: 9426966 283983
Reviewed Feb. 20, 2018

"SUPER delicious. Will be making it again. Did not use nuts and it was still yummy. Super moist and full of flavor!

Wondering if I can use blackberries with this recipe. Anyone tried iother fruits?"

MY REVIEW
Kathy User ID: 1487677 282308
Reviewed Jan. 18, 2018

"easy and yummy!!!!"

MY REVIEW
Windwisprd User ID: 3895193 277608
Reviewed Nov. 11, 2017

"The best! Now one of my go-to recipes."

MY REVIEW
Denise User ID: 9292191 276653
Reviewed Oct. 23, 2017

"I am not a baker - this was wonderfully easy. So delicious. Keep these kind coming."

MY REVIEW
Lisa User ID: 9244195 272701
Reviewed Sep. 5, 2017

"Perfectly delicious! My family loves it. It is pretty, as well as tasty. I am making it again (third time this season) but leaving out the nuts, as I am making a different kind of bread that really needs nuts and I want people to have a nut-free option."

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