Blueberry Lemon Bread

You'll love this zesty lemon quick bread! It's the perfect treat for a Sunday morning. When blueberries are out of season you can use frozen blueberries instead.


one 8 x 4 inch loaf (12 servings)


1 cup blueberries, rinsed and drained
2 teaspoons all-purpose flour
1/3 cup butter or margarine, room temperature
1 cup granulated (white) sugar
2 large eggs
2 teaspoons grated lemon zest
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 pinch salt
1/2 cup milk


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

Dredge the blueberries in 2 teaspoons flour; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Stir in eggs one at a time, beating well with each addition. Mix in the lemon zest. In a separate bowl combine flour, baking powder and salt.

Stir the flour mixture into the egg mixture alternately with the milk. Fold in the blueberries. Pour batter into prepared loaf pan.

Bake for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Allow bread to cool for 10 minutes before removing from pan.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 1 hour

Nutritional Information

Amount per serving: Calories 193; Carbohydrates 31.4 g; Cholesterol 50 mg; Fat 6.4 g; Fiber 0.8 g; Protein 3.2 g; Sodium 114 mg

Recipe Courtesy Of


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