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Blueberry Lemon Quick Bread

CHERYL FISCHER

"You'll love this zesty lemon quick bread! It's the perfect treat for a Sunday morning. When blueberries are out of season you can use frozen blueberries instead."
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Ingredients

1 h 15 m servings 193 cals
Original recipe yields 12 servings (1 - 8x4 inch loaf)

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. Dredge the blueberries in 2 teaspoons flour; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Stir in eggs one at a time, beating well with each addition. Mix in the lemon zest. In a separate bowl combine flour, baking powder and salt.
  3. Stir the flour mixture into the egg mixture alternately with the milk. Fold in the blueberries. Pour batter into prepared loaf pan.
  4. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Allow bread to cool for 10 minutes before removing from pan.

Nutrition Facts


Per Serving: 193 calories; 6.4 g fat; 31.4 g carbohydrates; 3.2 g protein; 50 mg cholesterol; 94 mg sodium. Full nutrition

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Reviews

Read all reviews 79
  1. 96 Ratings

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Most helpful positive review

Blueberries and lemon really go well together. I like to top my loaf with a glaze made by mixing 1 tb lemon juice and 2 tb sugar. I brush it on the hot loaf and return it to the oven for 5 minut...

Most helpful critical review

While the bread is delicious, the blueberries still sank to the bottom of the pan and the loaf stuck to the bottom of the pan. My husband and I used forks to eat the bread that stuck to the pan...

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Blueberries and lemon really go well together. I like to top my loaf with a glaze made by mixing 1 tb lemon juice and 2 tb sugar. I brush it on the hot loaf and return it to the oven for 5 minut...

Quick, wonderful recipe! I had added another 1/2 cup of blueberries that I didn't want to go to waste, and it was too much. Made the bread too chock full of blueberries - it was almost blue, an...

While the bread is delicious, the blueberries still sank to the bottom of the pan and the loaf stuck to the bottom of the pan. My husband and I used forks to eat the bread that stuck to the pan...

I had a ton of blackcap raspberries, so I substituted them for the blueberries. Since I was making two loaves, I made 'buttermilk' using lemon (1 tbl. lemon juice to one cup milk) and an addito...

I made this recipe with my oldest son. I didn't bother flouring the blueberries, we just tossed them in when we added the flour. We did make these a little different than the recipe asks--we com...

This bread was quick and tasted good. It could have used a little more flavour so I made a lemon glaze and drizzled it over top of the bread and helped it out with the little bit of sweetness I ...

Love this recipe -- the loaf came out picture perfect, moist, and delicious. I even altered the recipe (didn't happen to have butter or milk at the time) and used vegetable oil and water, and it...

Light lemon flavor, excellent cake-like texture, full of blueberries.

This bread is okay, but nothing spectacular. I used frozen blueberries instead of fresh, but still did the whole rolling berries in flour thing. I really wish I hadn't, because all the berries s...