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Lemon Blueberry Bread

Lemon Blueberry Bread


"A quick bread that is one of my family's favorites."
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1 h 30 m servings 241 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 36.5g
  • 12%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 277 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
  2. 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.
  3. 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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Read all reviews 531
  1. 700 Ratings

Most helpful positive review

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)...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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)...

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 t...

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 lit...

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 dredge...

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 powder...

I just had my first slice of this ( I couldn't even wait for it to cool down!), and I just had to come on here and rate this recipe... It is phenomenally delicious!!! Because so many reviewers w...

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 w...

This was more like a cake and it was delicious!

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