Lemon Blueberry Bread Recipe

5 67 74
Lemon Blueberry Bread Recipe
Lemon Blueberry Bread Recipe photo by Taste of Home
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Lemon Blueberry Bread Recipe

Read Reviews
5 67 74
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 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

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 peel.
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.
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.

  • 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
  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).
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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Diane User ID: 9230315 270252
Reviewed Aug. 1, 2017

"Absolutely delicious!!!!"

MY REVIEW
Jaime User ID: 9224640 269767
Reviewed Jul. 21, 2017

"I have made this bread a few times and it is a definite favorite! I even like to sprinkle some coarse sugar on top of the glaze for a little crunch. Has anyone tried to freeze the loaf and can tell me if it keeps? I freeze pumpkin and other breads all the time, but I was wondering how this one would hold up."

MY REVIEW
Deb User ID: 9217815 269329
Reviewed Jul. 11, 2017

"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."

MY REVIEW
Linda User ID: 9203538 268310
Reviewed Jun. 23, 2017

"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!"

MY REVIEW
Lorraine User ID: 9133519 264444
Reviewed Apr. 8, 2017

"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."

MY REVIEW
MaryAnn User ID: 9131983 264394
Reviewed Apr. 6, 2017

"DO NOT bake THIS IN AN 8x4 PAN AS DIRECTED. MY bread HAS BEEN IN THE OVEN 1 HOUR AND 25 MINUTES AND IT'S STILL GOO IN THE MIDDLE. I'M VERY DISAPPOINTED BECAUSE THE BATTER WAS DELICIOUS AND I'VE USED 3 LEMONS AND A 6 OUNCE CONTAINER OF BLUEBERRIES. WHAT A WASTE."

MY REVIEW
debbledo User ID: 8947685 255041
Reviewed Oct. 5, 2016

"This is easy and tastes soooooooooooo delicious! I will file this under " Best ""

MY REVIEW
Kerrismom User ID: 6951724 253033
Reviewed Aug. 22, 2016

"I love this bread, so moist and flavorful! Next time I will try baking in two small loaves rather than one big loaf."

MY REVIEW
kwade426 User ID: 8892416 250343
Reviewed Jul. 12, 2016

"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 :)"

MY REVIEW
juneyc51 User ID: 8841767 247350
Reviewed Apr. 22, 2016

"Yes, butter and flour a glass bread pan. 50 minutes baking seems pretty fine, in my oven (test with toothpick). Then 10 minutes rest time in the pan on a wire rack. Finally, cut out of the pan and cool on the rack. The bread is super, and glaze is not needed, but would probably be excellent, too!"

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