A favorite among the family is this lemon blueberry bread. I top it with a sweet-sour glaze as a nice treat.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 1 (8×4-inch) loaf |
Ingredients
- 1 cup white sugar
- ⅓ cup melted butter
- 2 large eggs
- 3 tablespoons lemon juice
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup milk
- 1 cup fresh or frozen blueberries
- ½ cup chopped walnuts
- 2 tablespoons grated lemon zest
- ¼ cup white sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8×4-inch loaf pan.
- Prepare the bread batter: Beat sugar, butter, eggs, and lemon juice together in a large mixing bowl.
- Combine flour, baking powder, and salt in a separate bowl. Stir into egg mixture alternately with milk. Fold in blueberries, nuts, and lemon zest. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 60 to 70 minutes. Cool bread in the pan for 10 minutes.
- Meanwhile, prepare the glaze topping: Stir sugar and lemon juice together in a small bowl until smooth.
- Remove bread from the pan and drizzle with glaze. Continue to cool on a wire rack.
Nutrition Facts
| Calories | 241 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 277 mg |
| Sugars | 23 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
This is delicious. I specifically chose this recipe because I ran out of vanilla, I was craving something sweet and this recipe doesn’t contain any! I mixed it by hand and baked in a 7×7 square pan. It’s so soft, fluffy, moist, and YUMMY. The comment that said it was overly heavy I don’t agree with at all. Even my partner who isn’t a fan of blueberries loves it!
Easy to make and delicious with a cup of tea.
No idea why this recipe is rated so high by others. I’ll go back to making muffins vs this overly heavy recipe.
This bread is absolutely delicious. I use the small loaf pans, makes 4. I have also switched out the blueberries and lemon zest and juice for black cherries, orange zest and juice. Also delicious!
Perfect. I omitted the walnuts..cause…weird. I added lemon zest to the glaze…cause…delish.
Amazing blueberry bread. It was so moist and not too much sugar. It was done within 65 mins. Everyone at home loved it !!
I tried this recipe and the crumb is absolutely fabulous. I used a blender to mix the wet ingredients and then folded the dry ingredients in. The glaze was amazing too. This recipe is definitely a keeper.
Blueberry Lemon Loaf Alternate Version: Raspberry Lime Loaf Minor subs Blueberry lemon – subbed milk with Greek Lemon Yogurt so I cut back on sugar from 1 cup to 3/4 cup Raspberry Lime – subbed milk with sour cream but kept the full cup sugar as both fruits are tart.
Best lemon blueberry bread ever! Simple to make, will definitely make again!
great recipe! i subbed the milk for sour cream and it came out amazing. for the glaze i added some butter and subbed sugar for confectioner sugar and it was great!
Great recipe I made them in brownie muffin pan. Turned out great!!!
Great recipe. Couldn’t get the glaze.
Loved the taste! Omitted nuts. I had to bake it an extra 15-20 min bc the middle was still wet, but I topped it with tinfoil. so it didn’t get too brown. Trying two smaller loaves next!
I made this bread for my Beltane Celebration. It was delicious! My husband ate the whole loaf in one day. I was hesitant about the amount of lemon juice, thought it might be too tart, but it was perfect. I did leave the nuts out of the recipe though, personal preference. I also used confectioners surgar for the glaze as recommended by other reviews. Will be making again this weekend.
it was great I loved it. If you accidently mix in all milk and then flour mixture it turns out fine so don’t worry. I also added just a little bit of milk and butter to the icing. Also ,add confectioner sugar (powder sugar) until icing is right consistency. 4 and a 1/2 star!
Delicious as written!
I have made this a couple of times, taste is great! first time added the nuts but I didn’t like it much (they go great in banana bread but not in this one to my taste) but without the nuts it’s a great recipe!
Delicious! The best thing was how moist it was!
It didn’t have much of a lemon flavor so I added 1/4 top of lemon extract.
I skipped the glaze and nuts. I used 2T of zest, not sure sure how lemony I wanted it. It was dense but crumbly and yet was still delicious. I may want more zest next time. Why would it be crumbly?
Delicious and easy recipe to make. All the family enjoyed it.