Recipes - print - Blueberry Lemon Bread

Blueberry Lemon Bread - Recipe

Blueberries added to a lemon quick bread for a delicious blend of flavors. The lemony glaze is the perfect finishing touch.
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Blueberry Lemon Bread Recipe
  • Grease the bottom and sides of a loaf pan. Preheat oven to 350° F.
  • Cream together the melted butter, sugar, egs, and lemon juice.
  • In a separate bowl, combine the flour, baking powder, and salt. Stir lightly to blend.
  • Add the flour mixture alternately with the milk to the creamed mixture. Beat just until evenly mixed.
  • Stir in the lemon zest; then gently fold in the blueberries just enough to distribute. Do not over mix.
  • Pour into the greased loaf pan and bake in preheated oven for 55 to 65 minutes or until a toothpick poked in the center comes out clean.
  • Remove from the oven and allow to cool in the pan for 10 minutes. Remove from the pan and place on a cooling rack or platter.
  • Make up the glaze by stirring all ingredients together until smooth. Pour over the warm bread. Allow bread to cool before slicing.
Prep Time: 40 minutes
Cook Time: 60 minutes
Container: Loaf pan
Servings: 14
-1/3 cup butter - melted
-1 cup sugar
-2 eggs
-3 tablespoons lemon juice
-1 1/2 cups flour
-1 teaspoon baking powder
-1 teaspoon salt
-1/2 cup milk
-2 tablespoons lemon zest
-1 cup blueberries - fresh or frozen
-1 cup powdered sugar
-2 tablespoons lemon juice
-1 tablespoon butter - melted