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

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
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Directions

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

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

  • 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.

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

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

Nutrition Facts

315 calories; 9.5 g total fat; 68 mg cholesterol; 286 mg sodium. 54.7 g carbohydrates; 4.9 g protein; Full Nutrition

Reviews (274)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/30/2011
Hubs said it best when he remarked that this was not what he was expecting when I told him this was Blueberry Lemon BREAD. Make no mistake - in our minds this was a tart/sweet, lemony, buttery, moist CAKE. I had to settle for only about 1-1/2 tsp. of lemon zest - it was all I had. But the cake didn't seem to be compromised by it at all - in fact, I might just use that same amount the next time I make this - because it was good, just as I made it. The crowning touch is the lemon glaze. To ensure the sugar was dissolved I made a syrup of the lemon juice and sugar, heating it to a boil. Worked perfectly and the resulting syrup was gorgeous. Rather than drizzling it over the cake I brushed in on gradually as it absorbed into the cake. Besides for contributing great flavor and moisture, it made the cake shiny and pretty. This is lovely. Read More
(98)

Most helpful critical review

Rating: 3 stars
07/13/2011
Good taste weird texture - very dense. I don't think the butter should be melted - creaming it with the sugar might give it a lighter texture. I will also try making smaller loaves - a full size loaf took an hour and a half to set in the center and the edges were burned. I'll try again with modifications - I want so much to like this one! Read More
(6)
344 Ratings
  • 5 star values: 243
  • 4 star values: 73
  • 3 star values: 24
  • 2 star values: 1
  • 1 star values: 3
Rating: 4 stars
05/30/2011
Hubs said it best when he remarked that this was not what he was expecting when I told him this was Blueberry Lemon BREAD. Make no mistake - in our minds this was a tart/sweet, lemony, buttery, moist CAKE. I had to settle for only about 1-1/2 tsp. of lemon zest - it was all I had. But the cake didn't seem to be compromised by it at all - in fact, I might just use that same amount the next time I make this - because it was good, just as I made it. The crowning touch is the lemon glaze. To ensure the sugar was dissolved I made a syrup of the lemon juice and sugar, heating it to a boil. Worked perfectly and the resulting syrup was gorgeous. Rather than drizzling it over the cake I brushed in on gradually as it absorbed into the cake. Besides for contributing great flavor and moisture, it made the cake shiny and pretty. This is lovely. Read More
(98)
Rating: 4 stars
05/30/2011
Hubs said it best when he remarked that this was not what he was expecting when I told him this was Blueberry Lemon BREAD. Make no mistake - in our minds this was a tart/sweet, lemony, buttery, moist CAKE. I had to settle for only about 1-1/2 tsp. of lemon zest - it was all I had. But the cake didn't seem to be compromised by it at all - in fact, I might just use that same amount the next time I make this - because it was good, just as I made it. The crowning touch is the lemon glaze. To ensure the sugar was dissolved I made a syrup of the lemon juice and sugar, heating it to a boil. Worked perfectly and the resulting syrup was gorgeous. Rather than drizzling it over the cake I brushed in on gradually as it absorbed into the cake. Besides for contributing great flavor and moisture, it made the cake shiny and pretty. This is lovely. Read More
(98)
Rating: 4 stars
07/24/2007
I was able to save on fat/sugar by doubling all ingredients except for eggs, of which I used only 3 total and sugar, of which I used 1 1/2 cups total, and making 2 loaves. I also omitted the glaze. It turned out both moist and sweet even with the cutbacks. I'd recommend to those having trouble with sinking blueberries to beat a longer time after the addition of each egg - it fluffs up the batter more and hold the berries in place. Read More
(84)
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Rating: 5 stars
07/26/2007
I have made this bread before (posted pic) and it was really good! This recipe is almost the same as the Lemon Blueberry Bread on this site, which I have also made. It is nice to know that one lemon juiced is about 3 tbspns., and that you could reduce the salt to 1/2 a tsp. and it wouldn't hurt the chemistry of the recipe. Thanks for the post! ~Tan~ Read More
(57)
Rating: 5 stars
09/10/2011
I chose to make muffins out of this recipe, instead of baking it in loaf form. I followed the recipe exact only I did not make the glaze. I just sprinkled each muffin lightly with sugar before putting the muffin pan in the oven. 350* for twenty minutes was just right. I got exactly 12 muffins out of this recipe that were medium sized. The flavor of this quick bread was quite good, I really adore the combination of lemon and blueberries. I think next time, I'd add more blueberries but as is, this is a really excellent quick bread recipe. NOTE: I did not cream my butter with the sugar. I just melted the butter, cooled it a bit, then folded it in with the rest of the wet ingredients. I wisked the dry ingredients together and then folded them into the wet until just moistened to prevent toughness and overmixing. Read More
(40)
Rating: 5 stars
07/03/2007
I didn't have a lemon so I used 4 TBS of bottled lemon juice and 1 teaspoon of lemon extract. I also increased the butter to a full stick. It turned out absolutely delicious! The lemon flavor was just perfect. Read More
(26)
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Rating: 5 stars
06/17/2007
This was excellent. Only thing I did different was I didn't melt the butter like it states in the ingredients section. I just used soft butter added the sugar till light and fluffy. I didn't change anything else. My blueberries didn't sink like some others. It was very thick and it only took mine 60 min in the oven. Everyone loved it. Read More
(20)
Rating: 5 stars
09/11/2003
Very good. The lemon added to the fresh blueberries. Will definitely be a keeper! Read More
(19)
Rating: 5 stars
06/03/2007
This was such a great combination of flavors. I followed the recipe exactly except that I only had 1 tablespoon of lemon zest. It still turned out great! Next time I'm going to bake it at a lower temperature (maybe 325F for 50 minutes) because it was a tad drier than I like. My blueberries did sink to the bottom despite the flour coating but all I did was just flip over the bread and serve it that way. Read More
(16)
Rating: 5 stars
01/29/2007
This recipe was delicious...I added slightly more lemon zest since we love lemon in our house. I also used frozen blueberries and they didn't sink at all. I baked mine in an 8x8 square pan and cut into squares. Very yummy snack! Read More
(14)
Rating: 3 stars
07/13/2011
Good taste weird texture - very dense. I don't think the butter should be melted - creaming it with the sugar might give it a lighter texture. I will also try making smaller loaves - a full size loaf took an hour and a half to set in the center and the edges were burned. I'll try again with modifications - I want so much to like this one! Read More
(6)