This quick loaf cake is greatly enhanced by the delicious flavor combination of lemon and blueberries.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 1 8×4-inch loaf pan |
Ingredients
- ⅓ cup butter, melted
- 1 cup white sugar
- 1 lemon, juiced
- 2 eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- 2 tablespoons lemon zest
- 1 cup fresh blueberries
- 2 tablespoons lemon juice
- ¼ cup white sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8×4-inch loaf pan.
- In a medium bowl, mix flour, baking powder and salt together and set aside.
- In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, beating well after each addition. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared pan.
- Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over bread while still warm.
Nutrition Facts
| Calories | 315 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 286 mg |
| Sugars | 34 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
It didn’t cook all the way but the edges were burnt after hour and a half but was good.
My milk went bad so I had to substitute for half sour cream mixed with half water. Awesome! I also doubled my blueberries. I doubled the recipe and put half in a Bundt pan and the other half in a loaf pan. Both were great! I made the icing with mostly powdered sugar and a couple of tablespoons of regular sugar, then I microwaved the lemon juice and sugar mix for one minute and stirred until the sugar was dissolved. Made a lovely glaze. Will definitely make this again, family loved it!
Baked it in a Bundt pan and my family loves it. They keep requesting it for dessert!
EDIT: Tonight (3/24/2023) I used Bob’s Red Mill gluten-free 1 – 1 flour, and King Arthur’s Flour 1 – 1 baking sugar alternative. I also used the juice of one lemon and lemon zest, and it turned out great. Hubby and I love this with coffee for brunch. I subbed sucralose for the sugar because we both have type 2 diabetes. I used parchment paper instead of greasing and flouring the loaf pan. I also increased lemon juice to 3 Tb instead of using lemon zest. The recipe photo used to be of two slices from a loaf; I don’t know why it was changed to a Bundt cake seeing that the instructions say to use an 8×4 loaf pan.
Delicious and baked beautifully in the bundt pan!
Funny thing… I searched for Blueberry Lemon BANANA Bread and this came up. When I got to the end I noticed that it didn’t mention adding the mashed banana. I thought it was a mistake on Allrecipes end. I added the banana but there was too much to fit in my bread pan. So I filled one bread pan with half and the rest went into a 9×9 pan. I baked it for 35 to 40 minutes and thankfully they turned out delicious!!! One of those errors that turned out GREAT!!!
It shows a Bundt pan which I used but was not called for, why? It looked nothing like the pic and was a complete fail.
I followed all instructions and baked this in a bundt pan. It is now a seasonal favorite!
This is the perfect recipe. Beat your eggs well after each to get a thick batter so your blueberries don’t sink. Next time I will sugar the blueberries before adding as they were not sweet. The lemon juice and zest inside the cake was enough tart for me. I used 2T sour cream, 1 t vanilla with 1 c powdered sugar for a yummy glaze. Cake was moist and delicious. If you don’t use a bread pan like I did, be sure and reduce your cooking time to not over bake it.
I made this as muffins. Beautifully light and delicious. 12 muffins, 350 degrees 20 min. Definitely a keeper!
great recipe the lemon flavor and blueberries were delish !
I followed the recipe exactly, but baked as muffins for 25 minutes. They were absolutely delicious! Thanks for a great recipe, will be making often.
I make this all of the time. My friends and family cannot get enough. The recipe is easy and accurate! I recommend checking at 60 mins and adding time if needed.
Very moist!!! This recipe will replace my old lemon bread recipe. Thanks!!!
Delicious! Baked in a bundt pan I sprayed with baking Pam and had no trouble getting it out of the pan.Brushed the glaze on with a pastry brush. Definitely more like a cake than bread.
I made this as muffins and they were okay. The texture is a bit odd (moist and dense) and the glaze isn’t really a glaze, it’s just a sticky mess that isn’t very appealing. If I were to make it again I would add more blueberries and lemon.
So delectable. Love this and will make it as muffins to give away at different places like our vets office(makes for easier snacking when they are on the fly)I always over add on the blueberries because I love them so.
I followed directions, except creamed the butter and sugar. I followed the DIRECTIONS for doubling the batch, but they were confusing as it says to use juice of one lemon but ingredients say 2 lemons. Cake was drier than I expected but tasty.
We loved this recipe!! The only thing I did differently is I used 2 tsp of lemon juice since I didn’t have a lemon, and in the glaze I used three drop of Doterra lemon essential oils with the confectioners sugar and 1/2 tsp vanilla and water for the glaze. We paired it with fruit salad for our 4th of July cookout.
Would use more lemon juice (3 Tb), 1/2 cup of sugar next time. I like it tart.
Moist and the perfect amount of tangy sweetness