Blueberry Lemon Bread Recipe

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Most Helpful Positive Review

Jul 24, 2007

I was able to save on fat/sugar by doubling all ingredients except for eggs, of which I used only 3 total and sugar, of which I used 1 1/2 cups total, and making 2 loaves. I also omitted the glaze. It turned out both moist and sweet even with the cutbacks. I'd recommend to those having trouble with sinking blueberries to beat a longer time after the addition of each egg - it fluffs up the batter more and hold the berries in place.

—mommymeggy

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Most Helpful Critical Review

Jul 13, 2011

Good taste, weird texture - very dense. I don't think the butter should be melted - creaming it with the sugar might give it a lighter texture. I will also try making smaller loaves - a full size loaf took an hour and a half to set in the center, and the edges were burned. I'll try again with modifications - I want so much to like this one!

—EGRACE1

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171 Ratings

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May 30, 2011

Hubs said it best when he remarked that this was not what he was expecting when I told him this was Blueberry Lemon BREAD. Make no mistake - in our minds this was a tart/sweet, lemony, buttery, moist CAKE. I had to settle for only about 1-1/2 tsp. of lemon zest - it was all I had. But the cake didn't seem to be compromised by it at all - in fact, I might just use that same amount the next time I make this - because it was good, just as I made it. The crowning touch is the lemon glaze. To ensure the sugar was dissolved I made a syrup of the lemon juice and sugar, heating it to a boil. Worked perfectly and the resulting syrup was gorgeous. Rather than drizzling it over the cake I brushed in on gradually as it absorbed into the cake. Besides for contributing great flavor and moisture, it made the cake shiny and pretty. This is lovely.

—naples34102

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Jul 26, 2007

I have made this bread before (posted pic) and it was really good! This recipe is almost the same as the Lemon Blueberry Bread on this site, which I have also made. It is nice to know that one lemon juiced is about 3 tbspns., and that you could reduce the salt to 1/2 a tsp. and it wouldn't hurt the chemistry of the recipe. Thanks for the post! ~Tan~

—opal~/~dragonfly (dana)

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Sep 10, 2011

I chose to make muffins out of this recipe, instead of baking it in loaf form. I followed the recipe exact only I did not make the glaze. I just sprinkled each muffin lightly with sugar before putting the muffin pan in the oven. 350* for twenty minutes was just right. I got exactly 12 muffins out of this recipe that were medium sized. The flavor of this quick bread was quite good, I really adore the combination of lemon and blueberries. I think next time, I'd add more blueberries but as is, this is a really excellent quick bread recipe. NOTE: I did not cream my butter with the sugar. I just melted the butter, cooled it a bit, then folded it in with the rest of the wet ingredients. I wisked the dry ingredients together and then folded them into the wet until just moistened to prevent toughness and overmixing.

—Sarah Jo

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Jul 03, 2007

I didn't have a lemon, so I used 4 TBS of bottled lemon juice and 1 teaspoon of lemon extract. I also increased the butter to a full stick. It turned out absolutely delicious! The lemon flavor was just perfect.

—Cynthia

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Jun 17, 2007

This was excellent. Only thing I did different was I didn't melt the butter like it states in the ingredients section. I just used soft butter added the sugar till light and fluffy. I didn't change anything else. My blueberries didn't sink like some others. It was very thick and it only took mine 60 min in the oven. Everyone loved it.

—Cath in Georgia

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Sep 11, 2003

Very good. The lemon added to the fresh blueberries. Will definitely be a keeper!

—BARBIE0492

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Nutrition

Calories
252 kcal
13%

Carbohydrates
43.8 g
14%

Cholesterol
60 mg
20%

Fat
7.6 g
12%

Fiber
1.5 g
6%

Protein
3.9 g
8%

Sodium
229 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Blueberry Lemon Bread

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 252
Calories from Fat: 69

% Daily Value *
Total Fat 7.6g 12 %
Saturated Fat 4.4g 22 %
Cholesterol 60mg 20 %
Sodium 229mg 9 %
Potassium 87mg 2 %
Total Carbohydrates 43.8g 14 %
Dietary Fiber 1.5g 6 %
Protein 3.9g 8 %
** Sugars 27.2g
Vitamin A 5 %
Vitamin C 21 %
Calcium 8 %
Iron 12 %
Thiamin 17 %
Niacin 15 %
Vitamin B6 3 %
Magnesium 3 %
Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.