Thursday, April 21, 2011

Lemon Blueberry Bread

The lemon flavor of this is so light, that I like it! I am not a huge fan of lemon, so there are very few things you'll see here on my blog with a lemon flavor. But with 5 or 6 extra lemons laying around that were given to me FREE! I could not let them go to waste! (I just googled LEMON) and looked for a few of my favorite blogs to pop up!  I found this recipe over at Joy of Baking!
I was taking 6 teenagers (my two daughters and 4 of their friends) to a dance competition at the LA Convention Center and then for a fun adventure in Los Angeles, Hollywood and Beverly Hills! This Lemon Blueberry Bread, I made the night before, so that when we left at 6am in the morning, I had something delicious to feed them! They all grabbed a banana and a piece of bread and we were off! Here are a few fun photos of our day in LA! ENJOY!!! (Plus the recipe for the Lemon Blueberry Bread, at the bottom)

Lemon Blueberry Bread

1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
6 tbsp butter, room temperature
3/4 cup sugar 
2 eggs 
1/2 tsp vanilla
1 tbsp grated lemon zest (outer yellow skin of the lemon)
1/2 cup milk
1 cup fresh or frozen blueberries

Lemon Glaze:
1/4 cup sugar
2 tbsp fresh lemon juice

Preheat oven to 350. Spray loaf pan with non stick vegetable spray(Pam).

In a separate bowl, whisk together the flour, baking powder and salt. Then in your mixer or with a hand mixer, beat the butter until soft. Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour mixture slowly and milk (alternating between the two). Mix only until combined. Gently fold in the blueberries.

Pour the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

With about 10 minutes cooking time left on the bread start to prepare the Lemon Glaze. In a small saucepan bring the 1/4 cup of sugar and the 2 tbsp of lemon juice to a boil, stirring until the sugar dissolves.

When the bread is done, pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack.


  1. I love blueberries, and this bread look amazing!Happy Easter! gloria

  2. I love the combination of blueberries and lemon, I use it in my pancakes sometimes. This looks awesome. I think I'm definitely going to have to try this this week. I love lemon and have been trying to decide what type of lemon recipe I wanted to make, I think this one might win! When you did it, did you use fresh or frozen blueberries?

  3. oooh, right before dinner and this is making me hungry...

  4. My 2 favorite flavors! YUM! Thanks for sharing.

  5. That looks delicious. And you're right, it doesn't sound like it's too lemony. I will have to bookmark it. I haven't baked anything with my girls in awhile. =)

    Stopping by from TNAT.

  6. Ohmigosh this looks amazing, can't wait to taste it. The trip looks fun too!

  7. Hi Tina,
    This could be a favorite here. Lemon and blueberry, a great combination for a lovely bread. Thank you so much for sharing with Full Plate Thursday and hope to see you next week! Have a very special week end!

  8. Hi! I'm having a linky party called A Themed Baker's Sunday where this week's theme is LEMONS! Time is running out though! and I would love for you to link this recipe or another lemony deliciousness! Can't Wait!

  9. Blueberries and lemon are one of my favorite combos! I'll have to make this as soon as we pick some blueberries, which I hope will be soon.


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