Recipe by Jessica
"The delightful combination of lemon and blueberries really jazz up this quick loaf cake."
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1 1/2 cups
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.
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!
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.
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~
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.
Very good. The lemon added to the fresh blueberries. Will definitely be a keeper!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Lemon Bread
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 86
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