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Lemon Blueberry Bread

As late summer approaches, blueberries will begin coming into season. They are sweet and succulent and add a delightful flavor to this lemon bread.

Ingredients:

1/3 cup melted butter

1 cup sugar

3 Tbsp. Lemon Juice

2 eggs

1.5 cups flour

1 tsp baking powder

1 tsp salt

1/2 cup milk

2 Tbsp. grated lemon zest

1/2 cup chopped walnuts

1 cup fresh blueberries

Glaze:

2 Tbsp lemon juice

1/4 cup sugar

Directions:

Preheat over to 350 degrees.

Lightly grease a 4″x8″ loaf pan

In a mixing bowl, beat togher 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 60-70 minutes, until a toothpick inserted into the 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 wire rack.

About Julee Morrison

Julee Morrison is an author and writer with over 35 years of experience in parenting and family recipes. She’s the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook.

Her work has appeared in The LA Times, Disney’s Family Fun Magazine, Bon Appétit, Weight Watchers Magazine, All You, Scholastic Parent & Child, and more.

Her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" appeared on AP News, and her parenting piece “The Sly Way I Cured My Child's Lying Habit” was featured on PopSugar.

Outside of writing, Julee enjoys baking, reading, collecting crystals, and spending time with her family. You can find more of her work at Mommy’s Memorandum.

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