Blueberry Lemon Bread

4.6
(371)

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

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Prep Time:
30 mins
Cook Time:
1 hrs
Total Time:
1 hrs 30 mins
Servings:
8
Yield:
1 8x4-inch loaf pan

Ingredients

  • 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

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.

Nutrition Facts (per serving)

315 Calories
10g Fat
55g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 315
% Daily Value *
Total Fat 10g 12%
Saturated Fat 6g 28%
Cholesterol 68mg 23%
Sodium 286mg 12%
Total Carbohydrate 55g 20%
Dietary Fiber 2g 7%
Total Sugars 34g
Protein 5g
Vitamin C 16mg 79%
Calcium 76mg 6%
Iron 2mg 8%
Potassium 108mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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