Blueberry Lemon Bread Recipe

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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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  • 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
  • GLAZE:
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon butter - melted
Container:Loaf pan
40 mins
60 mins
  • 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.
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Blueberry Lemon Bread Recipe Reviews

blueberry lemon bread

Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
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Betty User
Rating of 5 out of 5.0 stars
Reviewed By
"Loved this bread! So moist and tasty. It was so good with a hot cup of coffee. The only thing I might change next time is to cut the glaze in half because there was plenty of it."
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