Blueberry Lemon Bread Recipe

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Submitted by my Aunt Carol and made by Laurie Levin

6 tablespoons butter
1 cup sugar
2 eggs
1 1/2 cup flour
1 teaspoon baking powder
dash salt
1/2 cup milk
rind of 1 lemon
1 cup blueberries
1/4 cup (approximately) sugar
Juice of lemon

Cream sugar and butter. Add eggs, one at a time, beating well. Mix flour, baking powder, and salt. Add flour mixture alternately with milk to egg, sugar, and butter mixture. Add grated rind of lemon. Carefully fold in blueberries. Bake in a loaf pan (sprayed with non-stick cooking spray) for 1 hour at 350 Degrees. Let cool for 5-10 minutes. Mix 1/4 cup sugar with juice of lemon. Pour over bread in pan. Let stand for 1/2 hour or so. Remove from pan.

7 thoughts on “Blueberry Lemon Bread Recipe

  1. Hi Elizabeth, The Blueberry Lemon Cake pictured here looks yummy! I hope that everyone loves it after they make it, too! Thanks for sharing it with your readers.. I think it will become a favorite..XXXX Aunt Carol

  2. You can use soy milk to make it pareve (some of the refrigerated soy milks are dairy but the shelf stable soy milk is pareve).

  3. Is the 1/4 cup sugar that is mixed with lemon juice, regular sugar or confectionare sugar?

    I made this for Shabbat and it was very tasty, however, all the blueberries sank to the bottom of the loaf : ( Next time, I’ll try coating the blueberries with a small amount of flour and hopefully they won’t all sink to the bottom of the loaf pan.

    • As long as you freeze it when it is fully cooled, wrap it well in plastic and defrost it in the fridge and not on the counter, it will be good.

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