Blueberry Lemon Bread
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Yields:
-
1 loaf
- Serves:
- 8-10
ingredients
- 1⁄3 cup butter, melted
- 1 cup white sugar
- 1 lemon, juiced
- 2 eggs
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup milk
- 2 tablespoons lemons, zest of
- 1 cup fresh blueberries
- 2 tablespoons lemon juice
- 1⁄4 cup white sugar
directions
- 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, and beat well.
- 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 8x4 inch loaf pan.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the cake comes out clean.
- For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice.
- Drizzle over cake while still warm.
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Reviews
-
I have made this 4 times now. The first 2 were gone in a day without sharing, the 3rd one I shared a little, the 4th one is cooling on the counter and I am dying to get into it! I do not use the lemon zest....I did in the first one and didn't like the texture and didn't notice a difference in flavor. I have used real lemon juice and the plastic lemon juice and can't tell a big difference either way. My sister didn't think it was very "lemony" and she had the real lemon w/ lemon zest. I guess it isn't overwhelming lemon flavor, but sure is the buttery, dense, yummy cake I was looking for! I microwave the glaze and stir so it dissolves and add it the last 5-10 mns of baking. I used fresh blueberries and didn't do anything special to them and never had any problem with them ending up on the bottom. Thanks for sharing.
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RECIPE SUBMITTED BY
mysticalmagical
United States