Blueberry Lemon Loaf Recipe
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Blueberry Lemon Loaf

By: TABLESPOON  
"A family recipe for our favorite blueberry lemon bread. No mixer required! Like most sweet loaves, it tastes best when allowed to sit for a day, wrapped in plastic wrap."

Rating: This weblink has been rated 14 times with an average star rating of 4.9 Read Reviews (8)

Rate/Review | 527 people have saved this

Prep Time:
15 Min
Cook Time:
1 Hr
Ready In:
2 Hrs 15 Min

Servings  (Help)

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Original Recipe Yield 1 - 9x5 inch loaf
 

Ingredients

  • 1 lemon
  • 1 tablespoon confectioners' sugar
  •  
  • 3/4 cup white sugar
  • 1/4 cup melted butter
  • 2 eggs
  • 1/4 cup sour cream
  • 1/3 cup milk
  • 1 2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups frozen blueberries

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  2. Grate the zest from the lemon onto a small plate. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar in a small bowl. Set aside.
  3. Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside.
  4. Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.
  5. Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter. Pour the batter into the prepared pan.
  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
  7. Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 184 | Total Fat: 6.1g | Cholesterol: 48mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2009 by tat2whttrsh aka Lambchop's Mom 
This was incredibly easy to make. I sifted all the dry ingredients together then added the wet... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2009 by Janet 
This was a big hit at Church, I had coffee hour and made all breads. I followed the recipe... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 30, 2009 by AUNT MAMIE 
This is wonderful--we loved the tangy combo of fresh lemon and blueberries, and using sour... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 24, 2009 by britt 
I would only recommend that if this bread is not going to be eaten within a day or so, not... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 24, 2009 by SouthernGal 
This was great - nice flavor. I made a double batch, with one set of muffins and one loaf. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 14, 2009 by Miss Josey 
This loaf is moist, tangy, and fresh tasting. The ingredient list is typical pantry fair, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2009 by KBHANSON21 
Great Bread! Everyone loved it including my house guest who doesn't like anything lemon. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 9, 2009 by M2J2O2 
This is a very moist bread! Just wonderful with a cup of tea. I did not change anything in... MORE

 
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