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Blueberry Lemon Bread

Rated as 4.6 out of 5 Stars

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

1 h 30 m servings 315
Original recipe yields 8 servings (1 8x4-inch loaf pan)

Directions

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  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.

Nutrition Facts


Per Serving: 315 calories; 9.5 54.7 4.9 68 286 Full nutrition

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Reviews

Read all reviews 254
  1. 318 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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,...

Most helpful critical review

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 s...

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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,...

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 gl...

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 l...

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 p...

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 flav...

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 c...

Very good. The lemon added to the fresh blueberries. Will definitely be a keeper!

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 l...

This was good but too sweet with 1 cup of sugar, which is why I rated it only 4 stars. By doubling the lemon zest, using 1/2 cup sugar, and by not melting the butter (soften instead), this is a...