Lemon Blueberry Bread II

This beautifully glazed berry-studded loaf is full of flavor and is very moist. Absolutely delicious and very easy to make, it is sure to become a family favorite.


one 8 x 4 inch loaf (16 servings)

Bread Ingredients

1/3 cup butter or margarine, melted
1 cup granulated (white) sugar
3 tablespoons lemon juice
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon peel
1/2 cup chopped nuts
1 cup fresh or frozen blueberries

Glaze Ingredients

2 tablespoons lemon juice
1/4 cup granulated (white) sugar


Preheat oven to 350°F (177°C). Grease two 8 x 4 x 2-inch loaf pans with cooking spray.

In a mixing bowl, beat butter, sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in peel, nuts and blueberries. Pour into a greased prepared loaf pan.

Bake for 60 to 70 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire cooling racks.

Meanwhile, combine glaze ingredients. Remove bread from pan and drizzle with glaze. Cool on a wire cooling rack.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 1 hour 10 minutes

Additional Information

If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Information

Amount per serving: Calories 181, Fat 7 g (Saturated Fat 3 g), Cholesterol 38 mg, Sodium 149 mg, Carbohydrate 27 g, Fiber 1 g, Protein 3 g.

Recipe Courtesy Of

Julianne Johnson, Grove City, Minnesota

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