Blueberry Lemon Bread

  • Prep Time: 10 mins
  • Total Time: 1 hrs 25 mins
  • Yield: 1Loaf
  • Ingredients

    CAKE BATTER

  • 1 1/2 cupsflour
  • 1teaspoonbaking powder
  • 1/4 teaspoonsalt
  • 6tablespoonsunsalted butter, softened
  • 1cupsugar
  • 2largeeggs
  • 2teaspoonslemons, rind of, Grated
  • 1/2 cupmilk
  • 1 1/2 cupsblueberries, fresh or frozen
  • ICING

  • 1/3 cupsugar
  • 2tablespoonslemon juice
  • Directions

  • Preheat oven to 325 degrees F.Butter 8 1/2 x 4 1/2 x 2 1/2 loaf pan.
  • Combine first 3 ingredients in small bowl.
  • Using electric mixer, cream butter with 1 cup sugar in large bowl until mixture is light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Add lemon peel.Mix in dry ingredients alternatively with milk, beginning and ending with dry ingredients.
  • Fold in blue berries.
  • Spoon batter into prepared loaf pan.
  • Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour 15 minutes.
  • Meanwhile, bring 1/3 cup sugar and lemon juice to boil in small saucepan, stirring until sugar dissolves.
  • Pierce top of cake all over with toothpick.Pour hot lemon mixture over loaf in pan.
  • Cool 30 minutes in pan on rack.
  • Turn bread out of pan and cool completely on rack.
  • Reviews

  • “GREAT recipe! I made this just for fun, and I must say that I was skeptical about the icing. It was WONDERFUL, however, and added just the right amount of tang to the bread. This baked up nice and fluffy–light, not heavy, but also not dry. THANKS!”

  • “this was so good very light and the lemon adds excellent flavor. it was easy and went fast at our house. thanks for such a great recipe!”

  • “Absolutely delicious.Love blueberries and the lemon adds a real freshness.I did add a glug of vanilla as suggested by other reviews.Thanks for a great recipe!”

  • “June 11, 2010: Absolutely fabulous! Turned out VERY MOIST! I used 1 1/2 x the recipe and made it in a bundt pan, baked perfectly in exactly 1 hour 15 mins. I added in juice of a whole lemon to the batter along with the zest, had the right amount of lemony flavour and the sugar was perfect for us, not overly sweet. The icing is a must, that does take it to the next level! Have I mentioned how VERY MOIST it is! It’s more like sponge cake than a bread. WE LOVED it and everybody else who have tried it! Thank you so much, mstrcook, for sharing this wonderful recipe, this one is definitely a keeper for sure! Update on Nov 09, 2010: I’ve made this cake several times now in both a bundt pan and loaf tin, and it’s been a big hit each time!”

  • “A very tasty bread! I (1- 1/2) the recipe, and baked in a bundt pan. The glaze is very delicious, and the cake keeps well. Thanks!”

  • “This bread is pretty good. I took other reviewers’ advice and mixed my frozen blueberries in with some flour and they did not sink to the bottom.I agree the actual bread lacked a real lemon flavor – that came from the glaze. Next time I might double the amount of lemon rind and forgo the icing.I forgot about this bread and it cooked an extra 10 minutes, but nothing was harmed.It was moist and delicious. I also used whole wheat flour with success.Thanks for posting.”

  • “Delicious!I reserved about 1/4 cup of the flour mixture and tossed it with my blueberries – this prevented the berries from sinking to the bottom.I used all of the icing, and thought it was a bit too much – the flavor was good, but it made the cake almost soggy.Great recipe!”

  • “Yum! What a great twist on blueberry bread. Doubled the recipe so I could freeze one loaf. Perfect use of in-season blueberries!”

  • “I personally found it a little sweet. It had good flavor, but I wouldn’t make again.”

  • “This was good – but maybe not a bundt pan type of cake as I saw in the pic, as when I tried this It came apart as I was trying to take it out and so it wasn’t very pretty – but still good – recipe says “loaf” pan – stick with that.”

  • “Excellent, I use 1/2 cup of wholewheat flour as I ran out of white. Easy to make and it served up very nice. Thanks for posting.”

  • “used all the zest from two lemons and frozen blueberries, turned out wonderfully”

  • “This is a very nice bread…..not sweet at all.Next time I would add more lemons and a bit more sugar….I have a bit of a sweet tooth…..but overall this is a great bread!”

  • “Wow wow wow!!! This is one of the best tasting blueberry dessert I have ever had!!! The mix of lemon and blueberry is amazing!! You have got to try this!!Used a little less sugar (maybe 3/4 cup) and used fresh blueberries.Also used low-fat milk.If you haven’t tried this – you are missing something!! 😉 Thanks!”

  • “OH..MY..GOODNESS!!This is SO good!I used 100% Whole Wheat flour, fresh blueberries and it came out tender and moist with a beautiful golden brown color.We loved it!!”

  • “5 Star all the way! easy to make, tastes delicious, makes you appear to be a real expert baker! thanks for sharing”

  • “This made an awesome dessert!I followed the directions with two exceptions. 1)I added vanilla to the batter and 2)instead of using the icing, I drizzled on a glaze of fresh lemon juice, zest and powdered sugar.The bread is excellent – almost like a cake!We served it with a homemade vanilla and blueberry swirl ice cream – very good!Thanks for the recipe!”

  • “Few problems–all the blueberries sunk to the bottom.I should have followed the other reviewer’s advice to toss them with flour.Half the cake stuck in the pan–be SURE to wait the 30 minutes.And the lemon flavor was not very strong in the cake itself; the icing is necessary for lemon taste.Even though it didn’t come out perfectly, it did taste good and I would try it again with a few changes.”

  • “Very good!The only change I made was adding 1 tsp vanilla extract the second time I made the recipe.I may try baking this in smallish cake pan next time to make it easier to bring to brunches, etc.The texture is great; very moist with a crisp exterior.I have not made the icing, but I’m sure its wonderful.Great recipe!Thanks”

  • “Used fresh blueberries, and toothpick was clean in 60 min. !!Top was brown and sides away from the edges.All the blueberries at the bottom, and a tad damp — but nice texture and crisp taste.Did not use icing. Thanks for posting, mstrcook.”

  •