Blueberry Lemon Bread recipe

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Ingredients

⅓ cup butter, melted
1 cup white sugar
1 lemon, juiced
2 eggs
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup milk
2 tablespoons lemon zest
1 cup fresh blueberries
2 tablespoons lemon juice
¼ cup white sugar

Nutrition Info

314.5 calories
carbohydrate: 54.7 g
cholesterol: 68.1 mg
fat: 9.5 g
fiber: 1.9 g
protein: 4.9 g
saturatedFat: 5.5 g
servingSize: -
sodium: 285.7 mg
sugar: 34.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.

  2. In a medium bowl, mix flour, baking powder and salt together and set aside.

  3. In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, beating well after each addition. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared pan.

  4. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.

  5. For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over bread while still warm.

Recipe Yield

1 8x4-inch loaf pan

Recipe Note

The delightful combination of lemon and blueberries really jazz up this quick loaf cake.

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