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5
from 1 vote
Blueberry-Lemon Bread
This sweet bread recipe is adapted from Marcia Kammann
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
10
minutes
mins
Total Time
1
hour
hr
20
minutes
mins
Course:
Dessert
Cuisine:
All American
Servings:
8
people
Calories:
303
kcal
Author:
Dan from Platter Talk
Cost:
$5
Ingredients
1/3
cup
butter
melted
1
cup
sugar
3
tablespoons
lemon juice
2
eggs
1 1/2
cups
all-purpose flour
1
teaspoon
baking powder
1
pinch
salt
1/2
cup
milk
1
cup
fresh blueberries
2
tablespoons
fresh lemon zest
for the glaze
2
tablespoons
lemon juice
1/4
cup
powdered sugar
Instructions
Preheat oven to 350 degrees F.
Prepare 8x4 inch loaf pan with non-sticking spray
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.
Gently fold in the blueberries, and lemon zest.
Pour batter into loaf pan, bake for 60-70 minutes or until toothpick inserted into center comes out clean.
Allow to cool for 10 minutes before placing on wire rack.
Combine glaze ingredients, drizzle over warm bread. Allow to cool completely.
Tips
Notes
Roll blueberries in flour prior to folding into batter. This will help prevent berries from sinking to bottom.
Nutrition
Calories:
303
kcal
|
Carbohydrates:
51
g
|
Protein:
5
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Cholesterol:
63
mg
|
Sodium:
96
mg
|
Potassium:
131
mg
|
Fiber:
1
g
|
Sugar:
32
g
|
Vitamin A:
330
IU
|
Vitamin C:
7
mg
|
Calcium:
53
mg
|
Iron:
1
mg