Blueberry Lemon Bread Recipes

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BLUEBERRY LEMON BREAD



Blueberry Lemon Bread image

The delightful combination of lemon and blueberries really jazz up this quick loaf cake.

Provided by Jessica Jones

Categories     Bread     Quick Bread Recipes

Time 1h30m

Yield 8

Number Of Ingredients 12

⅓ cup butter, melted
1 cup white sugar
1 lemon, juiced
2 eggs
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup milk
2 tablespoons lemon zest
1 cup fresh blueberries
2 tablespoons lemon juice
¼ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
  • In a medium bowl, mix flour, baking powder and salt together and set aside.
  • In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, beating well after each addition. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared pan.
  • Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
  • For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over bread while still warm.

Nutrition Facts : Calories 314.5 calories, Carbohydrate 54.7 g, Cholesterol 68.1 mg, Fat 9.5 g, Fiber 1.9 g, Protein 4.9 g, SaturatedFat 5.5 g, Sodium 285.7 mg, Sugar 34.1 g

LEMON-BLUEBERRY BREAD



Lemon-Blueberry Bread image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 12

5 tablespoons unsalted butter, melted, plus more for greasing the pan
1 cup fresh blueberries
1 1/2 cups plus 2 tablespoons all-purpose flour
1 cup granulated sugar
2 large eggs
1 lemon, zested and juiced (about 3 tablespoons of each)
1 teaspoon baking powder
Kosher salt
1/2 cup milk
1/2 cup chopped pecans
1 lemon, juiced
1/4 cup confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F. Grease a 4-by-8-by-2-inch loaf pan.
  • Toss the blueberries in 2 tablespoons of the flour in a medium bowl and set aside.
  • Beat together the butter, granulated sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer. Sift together the baking powder, 1 teaspoon salt and remaining 1 1/2 cups flour in a medium bowl. Add the flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Fold in the pecans and blueberries. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour 10 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack.
  • For the glaze: Stir together 2 tablespoons lemon juice with the confectioners' sugar in a small bowl until completely smooth. Reserve the remaining lemon juice for another use. Drizzle the glaze over the top of the loaf while it is still warm, allowing it to drip down the sides. Serve the loaf warm or at room temperature.

LEMON BLUEBERRY BREAD



Lemon Blueberry Bread image

Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. -Julianne Johnson, Grove City, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 1 loaf (16 slices).

Number Of Ingredients 14

1/3 cup butter, melted
1 cup sugar
3 tablespoons lemon juice
2 large eggs, room temperature
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup 2% milk
1 cup fresh or frozen blueberries
1/2 cup chopped nuts
2 tablespoons grated lemon zest
GLAZE:
2 tablespoons lemon juice
1/4 cup sugar

Steps:

  • In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.

Nutrition Facts : Calories 181 calories, Fat 7g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 149mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY LEMON LOAF



Blueberry Lemon Loaf image

A family recipe for our favorite blueberry lemon bread. No mixer required! Like most sweet loaves, it tastes best when allowed to sit for a day, wrapped in plastic wrap.

Provided by TABLESPOON

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 2h15m

Yield 12

Number Of Ingredients 11

1 lemon
1 tablespoon confectioners' sugar
¾ cup white sugar
¼ cup melted butter
2 eggs
¼ cup sour cream
⅓ cup milk
1 ⅔ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 ¼ cups frozen blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  • Grate the zest from the lemon onto a small plate. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar in a small bowl. Set aside.
  • Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside.
  • Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.
  • Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter. Pour the batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
  • Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 183.9 calories, Carbohydrate 30.1 g, Cholesterol 43.8 mg, Fat 6.1 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 3.4 g, Sodium 174.7 mg, Sugar 14.9 g

LEMON BLUEBERRY BREAD



Lemon Blueberry Bread image

A quick bread that is one of my family's favorites.

Provided by Mama's Cafe

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h30m

Yield 12

Number Of Ingredients 13

⅓ cup melted butter
1 cup white sugar
3 tablespoons lemon juice
2 large eggs eggs
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
½ cup milk
2 tablespoons grated lemon zest
½ cup chopped walnuts
1 cup fresh or frozen blueberries
2 tablespoons lemon juice
¼ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
  • 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.
  • 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.

Nutrition Facts : Calories 240.7 calories, Carbohydrate 36.5 g, Cholesterol 45.4 mg, Fat 9.5 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 4 g, Sodium 276.6 mg, Sugar 22.9 g

LEMON-BLUEBERRY YEAST BREAD



Lemon-Blueberry Yeast Bread image

This beautiful yeast bread took second place at the state fair. Featuring dried blueberries, lemon, and cardamom, it is unique and delicious. Try it and see!

Provided by larkspur

Categories     Bread     Yeast Bread Recipes

Time 3h15m

Yield 12

Number Of Ingredients 16

2 ¾ cups bread flour
1 (.25 ounce) package rapid rise yeast
½ teaspoon ground cardamom
¾ cup milk
¼ cup white sugar
¼ cup butter, softened
½ teaspoon salt
1 egg
cooking spray
½ cup dried blueberries
1 teaspoon finely grated lemon zest
½ teaspoon lemon extract
2 teaspoons milk
2 tablespoons sliced almonds
½ cup confectioners' sugar
2 teaspoons lemon juice

Steps:

  • Combine flour, yeast, and cardamom in a large mixing bowl.
  • Combine 3/4 cup milk, sugar, butter, and salt in a small saucepan and heat to 115 to 120 degrees F (46 to 48 degrees C). Pour into flour mixture and beat using an electric mixer until just moistened. Add egg and beat until smooth. Stir in enough additional flour to form a soft, sticky dough.
  • Turn dough out onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place dough in a bowl coated with cooking spray, turning dough once to coat top. Cover and let rise in a warm place until doubled in size, about 1 hour.
  • Combine blueberries, lemon zest, and lemon extract in a small bowl. Set aside.
  • Punch risen dough down. Turn out onto a lightly floured surface; knead fruit mixture into the dough. Divide dough into thirds. Roll each portion into a 16-inch long rope. Place ropes on a 15x10-inch baking pan coated with cooking spray. Cover and let rise until doubled in size, about 45 minutes. Lightly brush ropes with 2 teaspoons milk and sprinkle with almonds.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bake in the preheated oven until golden brown, about 20 minutes. Remove from the oven and transfer to a wire rack to cool, about 30 minutes.
  • Combine confectioners' sugar and lemon juice in a bowl for glaze; drizzle over cooled bread.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 35.1 g, Cholesterol 25 mg, Fat 5.6 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 2.8 g, Sodium 138.4 mg, Sugar 14.2 g

BLUEBERRY LEMON BREAD



Blueberry Lemon Bread image

Make and share this Blueberry Lemon Bread recipe from Food.com.

Provided by mstrcook

Categories     Quick Breads

Time 1h25m

Yield 1 Loaf

Number Of Ingredients 11

1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
2 teaspoons lemons, rind of, Grated
1/2 cup milk
1 1/2 cups blueberries, fresh or frozen
1/3 cup sugar
2 tablespoons lemon juice

Steps:

  • 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.

Nutrition Facts : Calories 2683.7, Fat 85.7, SaturatedFat 50, Cholesterol 572.3, Sodium 1164.8, Carbohydrate 452.1, Fiber 10.9, Sugar 290, Protein 38.5

LEMON-BLUEBERRY BREAD RECIPE



Lemon-Blueberry Bread Recipe image

Sweeten up your family's day with our Lemon-Blueberry Bread Recipe. This Lemon-Blueberry Bread Recipe makes use of a great combination of fruit flavors.

Provided by My Food and Family

Categories     Fruit Desserts

Time 1h15m

Yield 16 servings

Number Of Ingredients 10

1-1/2 cups plus 1 Tbsp. flour, divided
2 tsp. baking powder
1/2 tsp. salt
3 eggs
1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1 tsp. lemon zest
1/2 tsp. vanilla
1 cup blueberries

Steps:

  • Heat oven to 350°F
  • Combine 1-1/2 cups flour, baking powder and salt in large bowl. Whisk eggs, sugar, sour cream, oil, lemon zest and vanilla until blended. Add to flour mixture; stir just until blended.
  • Toss blueberries with remaining flour; stir gently into batter. Pour into greased and floured 9x5-inch loaf pan.
  • Bake 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool 10 min. Remove bread from pan to wire rack; cool completely.

Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 45 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.5797 g, Sugar 0 g, Protein 3 g

BLUEBERRY-LEMON BREAD



Blueberry-Lemon Bread image

Provided by Ann Ferguson Ward

Yield Makes one 8-inch loaf

Number Of Ingredients 10

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 1/3 cups sugar
2 large eggs
2 teaspoons grated lemon peel
1/2 cup milk
1 1/2 cups fresh blueberries or frozen, thawed, drained
3 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 325°F. Butter 8 1/2 x 4 1/2 x 2 1/2-inch 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 1 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 blueberries. 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 remaining 1/3 cup sugar and lemon juice to boil in small saucepan, stirring until sugar dissolves.
  • Pierce top of hot loaf several times 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.

BLUEBERRY LEMON WALNUT BREAD



Blueberry Lemon Walnut Bread image

The tartness of lemons complements the sweet subtle taste of walnuts in this quick bread recipe. The addition of blueberries offers a colorful antioxidant boost.

Provided by California Walnuts

Categories     Quick Bread

Time 1h10m

Yield 12

Number Of Ingredients 15

1 cup walnuts, chopped
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup granulated sugar
2 tablespoons lemon zest
¾ cup buttermilk
2 large eggs eggs
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, melted
2 tablespoons canola oil
1 cup fresh or frozen blueberries
3 tablespoons granulated sugar
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 350 degrees F.
  • In a dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.
  • In a large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine.
  • In a medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine.
  • Make a well in center of dry ingredients. Add liquid ingredients and mix gently just to combine; do not over-mix. Gently fold in walnuts and blueberries.
  • Pour batter into a greased and floured 8 x 4-inch loaf pan. Bake in preheated oven for 55 to 60 minutes or until tester inserted in center comes out clean. Cool on rack for 20 minutes; remove from pan, cool to room temperature.
  • To make the glaze, combine sugar and lemon juice in a small saucepan. Bring to boil over high heat, then reduce heat and continue stirring until sugar dissolves.
  • Brush glaze over bread while still warm.

Nutrition Facts : Calories 282.9 calories, Carbohydrate 40.2 g, Cholesterol 36.7 mg, Fat 12 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 2.4 g, Sodium 211 mg, Sugar 22.2 g

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Top Asked Questions

What is the recipe for a blueberry bread?
Directions. In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in...
What is the recipe for a lemon bread?
Lightly grease an 8x4 inch loaf pan. 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.
How do you make a blueberry lemon cake?
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.
How much salt do you put in lemon blueberry bread?
This recipe is almost the same as the Lemon Blueberry Bread on this site, which I have also made. It is nice to know that one lemon juiced is about 3 tbspns., and that you could reduce the salt to 1/2 a tsp. and it wouldn't hurt the chemistry of the recipe.

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