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Blueberry Lemon Loaf

(12 Votes)
COOK TIME
1 Hr 10 Min

Chocolate lovers, move over! Blueberry Lemon Loaf is here, and it has the perfect combination of flavors.

What You'll Need:
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick) butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1/3 cup milk
  • 2 teaspoons lemon rind
  • 2 cups fresh or frozen blueberries, thawed and drained
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 9- x 5-inch loaf pan with cooking spray.
     
  2. In a large bowl, mix together flour, baking powder, salt, and nutmeg; set aside. Place butter and sugar in another large bowl; beat at medium speed until light and fluffy. Add eggs and beat well. Add flour mixture and milk, and beat at low speed until mixture is smooth. Stir in lemon rind and blueberries. Pour mixture into prepared loaf pan.
     
  3. Bake 60 to 70 minutes, or until a toothpick inserted in center comes out clean. Let cool in pan for 10 minutes.
     

Makes 1 loaf.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Just made this today very good! I added a little extra lemon zest and tossed the blueberries with a little flour sot hey didn't sink to the bottom. I also sprinkled a little sugar on top.

I made the lemon Blueberry Bread and it was so salty I couldn't eat it.Please I follow recipes to a T......what did I do wrong......I use ordinary butter....Not the unsalted one....

Oh no! - We're sorry to hear your Blueberry Lemon Loaf didn't turn out right. Unfortunately, we're not sure what may have gone wrong for you. The amount of salt listed in the recipe is correct and one stick of salted butter would not make this bread salty.

How can I separate my recipe box besides alphabetical. I added folders but do not see how I can add any recipe to a folder. Can anyone help?

Sorry, we are having issues with our Recipe Box at the moment. We are currently working hard to fix it.

I would like to make mini loaves from this recipe. How long should I bake them?

Unfortunately, we cannot answer this question because we dont know the actual size of your mini loaf pans. There are so many sizes for loaf pans out there today. If you know the size you can let us know and we'll be able to help you.

I am anxious to try it, but, I am really looking for your previous recipe some years ago called, Blueberry Pinepple Loaf. I would appreciate it. Thank you

absolutly out of this world. had it warm with whipped cream. what's another pound!!!

I made this today ,but didnt have lemon rind.so I used orange rind instead.looks and smells good, but next time I will use the lemon. on the taste? will check in with it later !!

My family loved this! Just baked it for the second time to share with my mother in law. Great!

they should say "lemon zest" instead of "lemon rind" . One time that really screwed me up on a very special recipe.

This recipe is just o.k. Not enough lemon and I would suggest adding some cinnamon and perhaps vanilla.

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