326 Ratings
  • 5 star values: 229
  • 4 star values: 70
  • 3 star values: 24
  • 1 star values: 2
  • 2 star values: 1

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

Directions

  • 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 (259)

Read All Reviews

Most helpful positive review

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
(50)

Most helpful critical review

Rating: 1 stars
03/03/2003
Too lemony and questionable texture. Dog ate all but 1/2 slice.
(4)
326 Ratings
  • 5 star values: 229
  • 4 star values: 70
  • 3 star values: 24
  • 1 star values: 2
  • 2 star values: 1
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.
(93)
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.
(81)
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
(50)
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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.
(38)
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.
(25)
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.
(20)
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Rating: 5 stars
09/11/2003
Very good. The lemon added to the fresh blueberries. Will definitely be a keeper!
(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.
(16)
Rating: 4 stars
01/17/2012
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 5 recipe for sure! I've also made the into cupcakes too and they turn out terrific and take 1/4 of the time!
(14)