Lemon Blueberry Bread
- 1/3 cup butter, melted
- 1 cup sugar
- 3 tablespoons lemon juice
- 2 large eggs, room temperature
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup 2% milk
- 1 cup fresh or frozen blueberries
- 1/2 cup chopped nuts
- 2 tablespoons grated lemon zest
- 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.
1 slice: 181 calories, 7g fat (3g saturated fat), 38mg cholesterol, 149mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 3g protein.
Feb 12, 2019Made this for Easter Brunch last year and at other times, too. Everyone I give it to raves about it! Now one of my favorite recipes!
Jan 23, 2019I have made this many many times over the years
Jan 21, 2019This is delicious! I will make it, again and again, ad infinitum lol
Jan 13, 2019Heavenly! Plenty of lemon flavor! I did not have zest so I increased lemon juice by 3 TBSP and decreased milk by the same amount. It definitely needs the longer cooking time so don’t rush it! My husband said it was a perfect balance of lemon and sweet. (Thanks to fhquilting for tip about lining the bottom with waxed paper. It made taking it out of the pan a breeze.)
Jul 1, 2018This was good. However my blueberries did so k to the bottom. I googled my problem and apparantly if u toss the fruit in the flower mixture before adding this will prevent them from sinking. It was a little sweet with the icing so next time I will have to try a confectioner sugar glaze.
May 25, 2018
This is very good quick bread. My daughter-in-law raises her own blueberries, so I always get some when they are ripe to make this special bread.
May 21, 2018
Delicious! Very moist with a similar texture to pound cake.
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.
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.
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!