Blueberry Lemon Bread

The delightful combination of lemon and blueberries really jazz up this quick loaf cake.

Blueberry Lemon Bread


  • 1/3 cup butter, melted
  • 1 cup white sugar
  • 1 lemon, juiced
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons lemon zest
  • 1 cup fresh blueberries
  • 2 tablespoons lemon juice
  • 1/4 cup white sugar


1 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.

2 In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, and beat well. 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 8×4 inch loaf pan.

3 Bake for 60 to 70 minutes, or until a toothpick inserted into the cake comes out clean. For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over cake while still warm.


No Comments Yet

Login To Leave A Comment