Easy Lemon Blueberry Bread

Easy Lemon Blueberry Bread


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While this bread is normally eaten for breakfast, it's delicious any time of day. The glaze adds another dimension to the bread's flavor and locks in the moisture for a warm, glazed blueberry and lemon bread.

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Time needed

15 min preparation + 1 hour cooking

Serving Size / Yield

1 loaf


  • 1/3 C. butter, melted
  • 1 C. sugar
  • 3 Tbs. lemon juice
  • 2 eggs
  • 1 1/2 C. flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 C. milk
  • 1 C. blueberries
  • 1/2 C. nuts, chopped
  • 2 Tbs. grated lemon peel
  • Glaze:
  • 2 Tbs. lemon juice
  • 1/4 C. sugar

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In a bowl, combine the butter, sugar, lemon juice, and eggs with a electric mixer. In another bowl, combine the flour, baking powder, and salt. Mix the dry ingredients into the wet ingredients, alternating with the milk, beating well after each addition. Fold in the blueberries, nuts, and lemon peel.

Pour the batter into a greased 8x4 loaf pan. Bake for 60 to 70 minutes at 350 degrees. Cool for 10 minutes before removing the loaf from the pan onto a wire rack.

Combine the glaze ingredients and drizzle the glaze over the warm bread. Cool completely.

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