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My review
Blueberry Lemon Quick Bread
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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 193Original recipe yields 12 servings (1 - 8x4 inch loaf)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- 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.
- Stir the flour mixture into the egg mixture alternately with the milk. Fold in the blueberries. Pour batter into prepared loaf pan.
- 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.
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Reviews
Read all reviews 8097 Ratings
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Most helpful positive review
5/1/2005
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
7/4/2002
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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5/1/2005
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...
7/12/2001
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...
7/4/2002
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...
7/24/2007
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...
1/30/2012
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...
9/13/2002
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 ...
7/9/2002
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...
1/2/2001
Light lemon flavor, excellent cake-like texture, full of blueberries.
10/25/2010
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...