Blueberry Lemon Bread

March 10, 2011


I just happened to have blueberries and a lemon, so I tried a recipe that I’ve been eyeing for years in my Favorites cookbook.  It was fabulous!  The crust is absolutely amazing.  The wonders of lemony sugar!

Blueberry Lemon Bread

1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
6 Tbsp unsalted butter, softened
1 cup sugar
2 eggs
2 tsp grated lemon rind
1/2 cup milk
1 cup blueberries, fresh or frozen, thawed & drained
3 Tbsp fresh lemon juice
1/3 cup sugar
Combine flour, baking powder and salt in a small bowl.  Set aside.  Beat butter with 1 cup sugar until light & fluffy in second bowl.  Add eggs one at a time; beat well after each one.  Add lemon rind.  Add flour mixture to butter mixture, alternating with milk, beginning and ending with dry ingredients.  Fold in blueberries (sprinkle a small amount of flour over blueberries to prevent sinking to the bottom).  Spoon batter into a greased and floured loaf pan.  Bake at 325 degrees for 1 hour 15 minutes, or until wooden toothpick inserted in center comes out clean.  Place on wire rack to cool slightly.  Bring lemon juice and 1/3 cup sugar to a boil.  Pierce loaf.  Spoon mixture over loaf.  Let stand in pan 1 hour to cool completely.  Makes 1 loaf.
*I floured my blueberries, but they still sank a bit.  Next time I might save a few and just drop them on the top of the batter before I put it in the oven.


By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!