| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 20 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 5 tablespoons unsalted butter, melted, plus more for greasing the pan
- 1 cup fresh blueberries
- 1 1/2 cups plus 2 tablespoons all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1 lemon, zested and juiced (about 3 tablespoons of each)
- 1 teaspoon baking powder
- Kosher salt
- 1/2 cup milk
- 1/2 cup chopped pecans
- 1 lemon, juiced
- 1/4 cup confectioners’ sugar
Instructions
- Preheat the oven to 350 degrees F. Grease a 4-by-8-by-2-inch loaf pan.
- Toss the blueberries in 2 tablespoons of the flour in a medium bowl and set aside.
- Beat together the butter, granulated sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer. Sift together the baking powder, 1 teaspoon salt and remaining 1 1/2 cups flour in a medium bowl. Add the flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Fold in the pecans and blueberries. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour 10 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack.
- For the glaze: Stir together 2 tablespoons lemon juice with the confectioners’ sugar in a small bowl until completely smooth. Reserve the remaining lemon juice for another use. Drizzle the glaze over the top of the loaf while it is still warm, allowing it to drip down the sides. Serve the loaf warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 359 |
| Total Fat | 14 g |
| Saturated Fat | 6 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 2 g |
| Sugar | 32 g |
| Protein | 6 g |
| Cholesterol | 67 mg |
| Sodium | 320 mg |
| Serving Size | 1 of 8 servings |
| Calories | 359 |
| Total Fat | 14 g |
| Saturated Fat | 6 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 2 g |
| Sugar | 32 g |
| Protein | 6 g |
| Cholesterol | 67 mg |
| Sodium | 320 mg |
Reviews
This was terrific — took into a church breakfast and got rave reviews!
first time I made this, it was amazing! This time, all the blueberries sunk to the bottom. I used frozen blueberries so I am wondering if that could be why.
My second loaf is in the oven as I write this. The first loaf I took to work. It was a total success! Very moist and love the blueberry/lemon combo. Glazed the first one, probably pass on glaze on todays loaf. I’m wanting to play with this recipe and try other fruit combinations.
Good! I made 2 batches today. I made 1 batch in a regular loaf pan to freeze for our Church bake sale in a couple of weeks and I made the 2nd batch in 4 mini 3″X5″ pans for us to eat now. I used zest from 3 lemons for each batch and 3 tablespoon lemon juice for each batch. I baked both at the same time. The small loaves were done in 30 minutes and the large loaf in 45-40 minutes.I didn’t glaze any today, but may add a glaze to the large one before taking to bake sale. I liked them because they were not overly sweet. My husband said he would have liked the glaze because he thought they needed a little more sweetness.
Super easy and delicious! I used 2 lemons instead of 1 and it was just the right amount of lemon flavor because I knew I didn’t want to add the glaze (which probably adds to the lemony flavor). I also substituted the milk for plain greek yogurt just because I had some that needed to be used, and it was perfect!
Can this be frozen and thawed successfully?
Have made this several times and love the results. Doesn’t need the glaze. Am going to try this today only using cranberries instead of blueberries.
Great recipe! I baked for 55 minutes and that was perfect.
Very good but should have not only greased the bad but should have added flour as well because some of the bottom stuck to the bottom when removing the bread. I also checked at 55 minutes and it was done.
Easy to make and everyone loved it! And I even forgot the glaze.