Lemon Blueberry Bread

Photo Credit
Irina Kolosvetova/shutterstock
The Editors
1 loaf
Karen Jean Kotick, Austintown, Ohio Canfield Fair, Canfield,
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Tangy lemon and sweet blueberries blend perfectly in this easy Lemon Blueberry Bread. We recommend freezing blueberries so that they are always on hand to make this simple and sensational bread!

1 cup fresh or frozen blueberries
1 tablespoon plus 1-2/3 cups flour, divided
1/2 cup (1 stick) butter, softened
1-1/2 cups sugar, divided
2 eggs
1 tablespoon plus 1/4 cup fresh lemon juice, divided
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 tablespoon grated lemon rind

Preheat the oven to 350 degrees F. Toss the blueberries with the 1 tablespoon flour and set aside. In a large bowl, cream the butter with 1 cup of the sugar until fluffy. Add the eggs one at a time, beating well after each addition. In a separate bowl, combine the remaining 1-2/3 cups flour, baking powder, and salt. Add the flour mixture and the milk alternately to the creamed mixture. Fold in the blueberries, 1 tablespoon lemon juice, and lemon rind. Pour into a greased and floured 9x5-inch loaf pan. Bake for about 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan for 10 minutes before removing to a wire rack.

In a small pan, combine the remaining 1/2 cup sugar and the remaining 1/4 cup lemon juice. Heat until boiling, stirring until the sugar dissolves. Brush on the slightly cooled bread and cool completely before cutting.

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