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Lemon Blueberry Bread
SUBMITTED BY:
Cook4Me
PHOTO BY:
Allrecipes
"A quick bread that is one of my family's favorites."
RECIPE RATING:
Read Reviews
(146)
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PREP TIME
30 Min
COOK TIME
1 Hr
READY IN
1 Hr 30 Min
Original recipe yield 1 - 8x4 inch loaf
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/3 cup melted butter
1 cup white sugar
3 tablespoons lemon juice
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1/2 cup chopped walnuts
1 cup fresh or frozen blueberries
2 tablespoons lemon juice
1/4 cup white sugar
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.
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REVIEWS
Reviewed on Jul. 23, 2003 by
GINAH1
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GINAH1
Jul. 23, 2003
This was more like a cake and it was delicious!
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20 users found this review helpful
This was more like a cake and it was delicious!
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Reviewed on Mar. 21, 2007 by
MommyFromSeattle
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MommyFromSeattle
Mar. 21, 2007
Very moist and with the glaze, this is more like a coffee cake. (Use powdered sugar for the glaze and increase by 2 tablespoons to thicken or else it's too runny and will run right off the cake) It's VERY soft coming out of the oven, so once it's cooled, cover it and refridgerate for a few hours or overnight to let it set or it will break coming out. It sets up like a bread the next day. And this is one recipe where adding too much blueberries will work against you. I've tried 1 1/2 - 2cups and it was way too much. Ended up with blueberry cake and too much juice inside. As the recipe suggests, use 1 to 1 1/4 cups, no more. I have used frozen blueberries with no problem. Be sure to coat berries in flour (fresh or frozen) to prevent them from sinking too much. Most of them sink anyway, but a little flour does help. Use quality bottled lemon juice and it will taste just as good. With frozen berries, I had to bake for almost 70 min. I've also put a brown sugar struesel on top when I want a little extra crunch and sweetness. **Tip - in the last 10 min. of cooking, brush the top with some of the glaze and put it back in the oven. The bread absorbs the glaze in the oven and won't be too wet. Brush on remaining glaze once it's done.
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19 users found this review helpful
Very moist and with the glaze, this is more like a coffee cake. (Use powdered sugar for the...
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Reviewed on Sep. 13, 2003 by
SAMMARTI
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SAMMARTI
Sep. 13, 2003
I omitted the walnuts, added two cups of blueberries, and the zest of three lemons. This came out more like a cake. Very good!
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14 users found this review helpful
I omitted the walnuts, added two cups of blueberries, and the zest of three lemons. This came...
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Reviewed on Apr. 11, 2003 by AWANDA
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AWANDA
Apr. 11, 2003
Wonderful recipe. Quick and easy to make and it's so good! The only I might change the next time is reducing the lemon flavor just a bit, so that it doesn't overpower the blueberry taste. I think the last time I made this, I had pecans on hand, so that was what I used. I think the nut aspect is a personal decision, whichever you want to use. This time, I have walnuts so that will go in it. I was thinking that using powdered sugar would be a good idea for the glaze the first time I made this and seeing a review from someone else with this suggestion means I will have to try that as well.
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14 users found this review helpful
Wonderful recipe. Quick and easy to make and it's so good! The only I might change the next...
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Reviewed on Jul. 17, 2003 by CBROWN
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CBROWN
Jul. 17, 2003
This bread is great. It has a delicate almost cakelike texture and is super easy to make. If you want to use it at a bake sale then I recommend that you line the bottom of the bread pan wit h wax paper so it will release from the pan in one piece.
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12 users found this review helpful
This bread is great. It has a delicate almost cakelike texture and is super easy to make. If...
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Reviewed on Jun. 2, 2003 by JEDIE
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JEDIE
Jun. 2, 2003
Delicious bread! It was so easy to make too! The only changes I made were to omit the walnuts and I used powdered sugar in the glaze instead of granulated sugar.
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10 users found this review helpful
Delicious bread! It was so easy to make too! The only changes I made were to omit the walnuts...
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Reviewed on May 12, 2004 by
MISSCOOKSALOT
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MISSCOOKSALOT
May 12, 2004
awsome loaf- everybody loves it! I will make a note to say to use fresh lemon juice, not the bottled stuff. I made it with both and the fresh is way better. The bottled stuff made it taste a little bland. I make it without the glaze and it is still fabulous.
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9 users found this review helpful
awsome loaf- everybody loves it! I will make a note to say to use fresh lemon juice, not the...
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Reviewed on Apr. 11, 2003 by PATTYPANK
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PATTYPANK
Apr. 11, 2003
With a few changes, this bread is wonderful!! I used a little over 1 T. (3 lemons) zest and it came out just fine. I also put some milk, lemon juice, 2 T. butter (no dieting here!), and powdered sugar together for topping. This was put on just after coming out of oven, in pans. The bread soaks it in and helps loosen up any pan sticking. This will be made again!
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9 users found this review helpful
With a few changes, this bread is wonderful!! I used a little over 1 T. (3 lemons) zest and...
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Reviewed on Apr. 11, 2003 by
HappyHousewife
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HappyHousewife
Apr. 11, 2003
Very tasty and moist...didn't bother with the lemon zest and still came out good!
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9 users found this review helpful
Very tasty and moist...didn't bother with the lemon zest and still came out good!
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Reviewed on Apr. 11, 2003 by Wyoming Carol
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