A quick bread that is one of my family's favorites.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.

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  • In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.

  • Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

240.7 calories; 3.9 g protein; 36.5 g carbohydrates; 45.4 mg cholesterol; 276.6 mg sodium. Full Nutrition

Reviews (799)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/21/2007
Very moist and with the glaze, this is more like a coffee cake. (Use powdered sugar for the glaze and increase by 2 tablespoons to thicken or else it's too runny and will run right off the cake) It's VERY soft coming out of the oven, so once it's cooled, cover it and refridgerate for a few hours or overnight to let it set or it will break coming out. It sets up like a bread the next day. And this is one recipe where adding too much blueberries will work against you. I've tried 1 1/2 - 2cups and it was way too much. Ended up with blueberry cake and too much juice inside. As the recipe suggests, use 1 to 1 1/4 cups, no more. I have used frozen blueberries with no problem. Be sure to coat berries in flour (fresh or frozen) to prevent them from sinking too much. Most of them sink anyway, but a little flour does help. Use quality bottled lemon juice and it will taste just as good. With frozen berries, I had to bake for almost 70 min. I've also put a brown sugar struesel on top when I want a little extra crunch and sweetness. **Tip - in the last 10 min. of cooking, brush the top with some of the glaze and put it back in the oven. The bread absorbs the glaze in the oven and won't be too wet. Brush on remaining glaze once it's done. Read More
(530)

Most helpful critical review

Rating: 3 stars
07/26/2010
This bread came out just as I expected it to be. I omitted the nuts (personal preference) but otherwise stayed true to the recipe as it is written. The bread baked up in about 60 minutes, and it looked picture perfect coming out of the oven. The lemon flavor is not too overpowering, and the lemon aroma is vaguely fragrant. Though the bread itself is dense, the taste is light and moist; the blueberries add a nice burst of flavor. I would make this again, especially as a side dish for an afternoon tea. Read More
(31)
1056 Ratings
  • 5 star values: 741
  • 4 star values: 216
  • 3 star values: 66
  • 2 star values: 26
  • 1 star values: 7
Rating: 5 stars
03/21/2007
Very moist and with the glaze, this is more like a coffee cake. (Use powdered sugar for the glaze and increase by 2 tablespoons to thicken or else it's too runny and will run right off the cake) It's VERY soft coming out of the oven, so once it's cooled, cover it and refridgerate for a few hours or overnight to let it set or it will break coming out. It sets up like a bread the next day. And this is one recipe where adding too much blueberries will work against you. I've tried 1 1/2 - 2cups and it was way too much. Ended up with blueberry cake and too much juice inside. As the recipe suggests, use 1 to 1 1/4 cups, no more. I have used frozen blueberries with no problem. Be sure to coat berries in flour (fresh or frozen) to prevent them from sinking too much. Most of them sink anyway, but a little flour does help. Use quality bottled lemon juice and it will taste just as good. With frozen berries, I had to bake for almost 70 min. I've also put a brown sugar struesel on top when I want a little extra crunch and sweetness. **Tip - in the last 10 min. of cooking, brush the top with some of the glaze and put it back in the oven. The bread absorbs the glaze in the oven and won't be too wet. Brush on remaining glaze once it's done. Read More
(530)
Rating: 5 stars
04/11/2003
Wonderful recipe. Quick and easy to make and it's so good! The only I might change the next time is reducing the lemon flavor just a bit, so that it doesn't overpower the blueberry taste. I think the last time I made this, I had pecans on hand, so that was what I used. I think the nut aspect is a personal decision, whichever you want to use. This time, I have walnuts so that will go in it. I was thinking that using powdered sugar would be a good idea for the glaze the first time I made this and seeing a review from someone else with this suggestion means I will have to try that as well. Read More
(176)
Rating: 4 stars
06/22/2009
Solid recipe. Good lemon flavor. The texture is more cake-like than bready. I did not use the nuts. The first time I made this recipe all the blueberries sunk to the bottom (even though I dredged them in flour) and a big chunk of the loaf stuck to the bottom of the pan. SO, the next time, I put only half of the blueberries into the batter, then poured half in the pan, sprinkled with blueberries, poured the rest in the pan and finshed off the top with the last sprinkle of blueberries. Turned out perfect. Both times I brushed on the glaze about 10 minutes after I took the bread out of the oven. Read More
(151)
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Rating: 5 stars
12/02/2014
This is a lovely loaf with a cake like texture, moist with lots of flavor. You could smell the lemon while it baked. I have a couple tricks though, that puts this loaf at 5 stars! First, add the lemon juice to the milk and let it sit while you prepare the other ingredients, this will make a buttermilk. Second, add the lemon zest to the sugar first and stir it around with a fork, this will release the lemon oils into the sugar and give it more flavor. If using frozen berries, toss the blueberries with a little flour to coat before adding to the batter, this way the berries will not sink to the bottom of the pan. I have made this several times following the ingredient amounts exactly and it always works out great! Read More
(121)
Rating: 5 stars
05/12/2004
awsome loaf- everybody loves it! I will make a note to say to use fresh lemon juice, not the bottled stuff. I made it with both and the fresh is way better. The bottled stuff made it taste a little bland. I make it without the glaze and it is still fabulous. Read More
(102)
Rating: 5 stars
07/25/2007
I just had my first slice of this ( I couldn't even wait for it to cool down!), and I just had to come on here and rate this recipe... It is phenomenally delicious!!! Because so many reviewers were raving about this "bread" seeming more like a cake, I decided to increase the recipe by half and bake it in a 9" round pan. I followed the recipe exactly, only doing a bit of improv with the glaze. Firstly, I kept the sugar/lemon juice proportions outlined in the recipe, the only thing I did was add a couple teaspoons of grated lemon peel to the sauce, then popped it in the microwave until it was boiling. I did this so that the glaze would be more like a syrup, and because it was so watery and grainy without being cooked. The added lemon peel makes the glaze taste just like candied lemons, and what I did was drizzle on top of the cake during the last 10 minutes of baking. The cake didn't come out soggy at all! In fact, the glaze I made soaked nicely into the top and created a delcious, slightly crispy and shiny glazing to the whole thing, with little flecks of candied lemon peel here and there... Truly, a lovely presentation and the taste is out of this world!!! It's lemony, but also very blueberry and the combination is dynamite! Highly recommend this recipe! Read More
(87)
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Rating: 4 stars
07/17/2003
This bread is great. It has a delicate almost cakelike texture and is super easy to make. If you want to use it at a bake sale then I recommend that you line the bottom of the bread pan wit h wax paper so it will release from the pan in one piece. Read More
(58)
Rating: 4 stars
04/11/2003
With a few changes this bread is wonderful!! I used a little over 1 T. (3 lemons) zest and it came out just fine. I also put some milk lemon juice 2 T. butter (no dieting here!) and powdered sugar together for topping. This was put on just after coming out of oven in pans. The bread soaks it in and helps loosen up any pan sticking. This will be made again! Read More
(56)
Rating: 4 stars
09/13/2003
I omitted the walnuts added two cups of blueberries and the zest of three lemons. This came out more like a cake. Very good! Read More
(56)
Rating: 3 stars
07/26/2010
This bread came out just as I expected it to be. I omitted the nuts (personal preference) but otherwise stayed true to the recipe as it is written. The bread baked up in about 60 minutes, and it looked picture perfect coming out of the oven. The lemon flavor is not too overpowering, and the lemon aroma is vaguely fragrant. Though the bread itself is dense, the taste is light and moist; the blueberries add a nice burst of flavor. I would make this again, especially as a side dish for an afternoon tea. Read More
(31)