"A quick bread that is one of my family's favorites." — ChezSpice
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1 1/2 cups
grated lemon zest
fresh or frozen blueberries
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.
This bread came out just as I expected it to be. I omitted the nuts (personal preference) but otherwise stayed true to the recipe as it is written. The bread baked up in about 60 minutes, and it looked picture perfect coming out of the oven. The lemon flavor is not too overpowering, and the lemon aroma is vaguely fragrant. Though the bread itself is dense, the taste is light and moist; the blueberries add a nice burst of flavor. I would make this again, especially as a side dish for an afternoon tea.
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.
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.
I omitted the walnuts, added two cups of blueberries, and the zest of three lemons. This came out more like a cake. Very good!
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!
This was more like a cake and it was delicious!
Solid recipe. Good lemon flavor. The texture is more cake-like than bready. I did not use the nuts. The first time I made this recipe all the blueberries sunk to the bottom (even though I dredged them in flour) and a big chunk of the loaf stuck to the bottom of the pan. SO, the next time, I put only half of the blueberries into the batter, then poured half in the pan, sprinkled with blueberries, poured the rest in the pan and finshed off the top with the last sprinkle of blueberries. Turned out perfect. Both times I brushed on the glaze about 10 minutes after I took the bread out of the oven.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Blueberry Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 86
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