Best Lemon Blueberry Bread Recipes

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LEMON BLUEBERRY BREAD



Lemon Blueberry Bread image

Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. -Julianne Johnson, Grove City, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 1 loaf (16 slices).

Number Of Ingredients 14

1/3 cup butter, melted
1 cup sugar
3 tablespoons lemon juice
2 large eggs, room temperature
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup 2% milk
1 cup fresh or frozen blueberries
1/2 cup chopped nuts
2 tablespoons grated lemon zest
GLAZE:
2 tablespoons lemon juice
1/4 cup sugar

Steps:

  • 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. Fold in the blueberries, nuts and lemon zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.

Nutrition Facts : Calories 181 calories, Fat 7g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 149mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON BLUEBERRY BREAD



Lemon Blueberry Bread image

A quick bread that is one of my family's favorites.

Provided by Mama's Cafe

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h30m

Yield 12

Number Of Ingredients 13

⅓ cup melted butter
1 cup white sugar
3 tablespoons lemon juice
2 large eggs eggs
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
½ cup milk
2 tablespoons grated lemon zest
½ cup chopped walnuts
1 cup fresh or frozen blueberries
2 tablespoons lemon juice
¼ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
  • In a mixing bowl, beat together 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 to 70 minutes, until a toothpick inserted into 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 a wire rack.

Nutrition Facts : Calories 240.7 calories, Carbohydrate 36.5 g, Cholesterol 45.4 mg, Fat 9.5 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 4 g, Sodium 276.6 mg, Sugar 22.9 g

LEMON GLAZED BLUEBERRY TEA BREAD



Lemon Glazed Blueberry Tea Bread image

Lemon and blueberries go together like peas and carrots! This lemon blueberry bread is so easy to make. There is just the right amount of blueberries to balance the lemon. You get a bite of blueberries in every bite of this tender bread. The sugary glaze on top hardens slightly and gives the bread a little crunch. Enjoy this for...

Provided by Patti Rahilly- Jones

Categories     Sweet Breads

Time 1h15m

Number Of Ingredients 15

BREAD
2 c all-purpose flour
1 Tbsp baking powder
1 c sugar
1/4 tsp salt
1 tsp fresh lemon zest
1-1/2 c fresh blueberries
2 tsp fresh squeezed lemon juice, or more to taste
3 Tbsp vegetable oil
2 large eggs
1 c milk
GLAZE
2 Tbsp fresh lemon juice
1/4 c sugar
1 tsp fresh lemon zest

Steps:

  • 1. Combine flour, sugar, baking powder and salt.
  • 2. Stir in blueberries and the lemon zest.
  • 3. In another bowl, beat eggs; add milk, oil and lemon juice.
  • 4. Add dry ingredients to wet ingredients.
  • 5. Stir gently until just moistened.
  • 6. Pour into a greased 9x5 loaf pan.
  • 7. Bake at 350 degrees for one hour or until toothpick tests clean.
  • 8. Prepare glaze by combining all ingredients.
  • 9. After removing loaf from the oven, while still warm, brush or drizzle the glaze over the bread.
  • 10. Let cool for 10 minutes, remove to a wire rack to cool completely. Cut and enjoy! This is a great goodie gift.

LEMON-BLUEBERRY TEA BREAD



Lemon-Blueberry Tea Bread image

Moist slices of this cake-like bread are bursting with blueberries and lots of lemon flavor. - Wendy Masters, Grand Valley, Ontario

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (12 slices).

Number Of Ingredients 12

1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk
1 cup fresh or frozen blueberries
1/4 cup confectioners' sugar
1 tablespoon lemon juice

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking powder and salt; beat into creamed mixture alternately with milk. Fold in blueberries., Pour into a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine the confectioners' sugar and lemon juice until smooth; drizzle over warm bread.

Nutrition Facts : Calories 226 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 170mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

BLUEBERRY LEMON TEA BREAD



Blueberry Lemon Tea Bread image

I clipped this recipe from a magazine years ago and use it often, especially during blueberry season. The bread has a refreshing lemony tang that goes well with a cup of hot tea or coffee.

Provided by Taste of Home

Time 1h10m

Yield 1 loaf.

Number Of Ingredients 12

1 cup fresh or frozen blueberries
1-2/3 cups plus 1 tablespoon all-purpose flour, divided
1/2 cup butter, softened
1 cup sugar
2 large eggs
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 tablespoon grated lemon zest
GLAZE:
1/4 cup sugar
1/4 cup lemon juice

Steps:

  • Toss berries with 1 tablespoon flour; set aside. In a large bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating after each addition. Combine baking powder, salt and remaining flour. Add alternately with milk to creamed mixture. Fold in blueberries and lemon zest. Pour batter into a greased 9x5-in. loaf pan. Bake at 350° for 50-55 minutes or until bread tests done. Cool 10 minutes. Meanwhile, for glaze, combine sugar and lemon juice in a saucepan. Heat and stir until sugar is dissolved. Remove bread from pan; prick top with a toothpick. Brush hot glaze over bread. Cool completely before slicing.

Nutrition Facts :

LEMON BLUEBERRY BREAD ( BREADMAKER 1 1/2 LB. LOAF)



Lemon Blueberry Bread ( Breadmaker 1 1/2 Lb. Loaf) image

Make and share this Lemon Blueberry Bread ( Breadmaker 1 1/2 Lb. Loaf) recipe from Food.com.

Provided by Mercy

Categories     Yeast Breads

Time 3h15m

Yield 16 serving(s)

Number Of Ingredients 10

3/4 cup milk, plus
2 tablespoons milk
1 large egg
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon salt
3 cups bread flour
1/2 cup dried blueberries
1 tablespoon sugar
2 teaspoons finely shredded lemons, rind of
2 teaspoons bread machine yeast

Steps:

  • Add ingredients to bread machine pan in the order suggested by manufacturer, adding dried blueberries with flour.
  • (If dough is too dry or stiff or too soft or slack, adjust dough consistency) Checking Dough Consistency: Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade.
  • If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency.
  • If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time.
  • Recommended cycle: Basic/white bread cycle; light or medium/normal color setting.

BLUEBERRY LEMON QUICK BREAD



Blueberry Lemon Quick Bread image

You'll love this zesty lemon quick bread! It's the perfect treat for a Sunday morning. When blueberries are out of season you can use frozen blueberries instead.

Provided by CHERYL FISCHER

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

1 cup blueberries, rinsed and drained
2 teaspoons all-purpose flour
⅓ cup butter, softened
1 cup white sugar
2 eggs
2 teaspoons grated lemon zest
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 pinch salt
½ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  • Dredge the blueberries in 2 teaspoons flour; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Stir in eggs one at a time, beating well with each addition. Mix in the lemon zest. In a separate bowl combine flour, baking powder and salt.
  • Stir the flour mixture into the egg mixture alternately with the milk. Fold in the blueberries. Pour batter into prepared loaf pan.
  • Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Allow bread to cool for 10 minutes before removing from pan.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 31.4 g, Cholesterol 49.7 mg, Fat 6.4 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 3.7 g, Sodium 94.2 mg, Sugar 18.5 g

LEMON-BLUEBERRY BUTTERMILK TEA BREAD



Lemon-Blueberry Buttermilk Tea Bread image

Make and share this Lemon-Blueberry Buttermilk Tea Bread recipe from Food.com.

Provided by Hamre Recipes

Categories     Quick Breads

Time 1h20m

Yield 12-14 serving(s)

Number Of Ingredients 13

3 tablespoons butter, softened
3 tablespoons canola oil
1 cup natural unbleached cane sugar
4 egg whites
1 cup whole wheat pastry flour
3/4 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup reduced-fat buttermilk
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1/2 teaspoon vanilla extract
1 cup organic frozen blueberries (not thawed)

Steps:

  • Preheat oven to 350º. Lightly coat a 9x5-inch loaf pan with cooking spray.
  • In a large bowl, combine butter, oil, and sugar; beat with an electric mixer until smooth. Add egg whites and beat again until smooth.
  • In a medium bowl, combine flours, baking powder, and salt. Alternately add flour mixture and buttermilk to the egg mixture, beating after each addition. Add lemon juice, zest, and vanilla. Beat until smooth. Gently fold in frozen blueberries.
  • Pour batter into prepared loaf pan. Bake for 1 hour, or until lightly browned. Remove from oven and let cool for 30 minutes before slicing.

Nutrition Facts : Calories 206.2, Fat 6.7, SaturatedFat 2.1, Cholesterol 7.6, Sodium 197, Carbohydrate 34.7, Fiber 1.9, Sugar 20.7, Protein 3.5

LEMON-BLUEBERRY BREAD RECIPE



Lemon-Blueberry Bread Recipe image

Sweeten up your family's day with our Lemon-Blueberry Bread Recipe. This Lemon-Blueberry Bread Recipe makes use of a great combination of fruit flavors.

Provided by My Food and Family

Categories     Fruit Desserts

Time 1h15m

Yield 16 servings

Number Of Ingredients 10

1-1/2 cups plus 1 Tbsp. flour, divided
2 tsp. baking powder
1/2 tsp. salt
3 eggs
1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1 tsp. lemon zest
1/2 tsp. vanilla
1 cup blueberries

Steps:

  • Heat oven to 350°F
  • Combine 1-1/2 cups flour, baking powder and salt in large bowl. Whisk eggs, sugar, sour cream, oil, lemon zest and vanilla until blended. Add to flour mixture; stir just until blended.
  • Toss blueberries with remaining flour; stir gently into batter. Pour into greased and floured 9x5-inch loaf pan.
  • Bake 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool 10 min. Remove bread from pan to wire rack; cool completely.

Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 45 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.5797 g, Sugar 0 g, Protein 3 g

BREAD PUDDING WITH BLUEBERRY-LEMON SAUCE



Bread Pudding With Blueberry-Lemon Sauce image

Make and share this Bread Pudding With Blueberry-Lemon Sauce recipe from Food.com.

Provided by carolinafan

Categories     Dessert

Time 1h17m

Yield 8 serving(s)

Number Of Ingredients 15

1/2 cup sugar
4 large eggs
2 cups whipping cream
2 cups milk
1 tablespoon grated lemon rind
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 (16 ounce) stale French bread (1 16 ounce loaf)
1 cup fresh blueberries or 1 cup frozen blueberries
whipped cream (optional)
1 teaspoon grated lemon rind
1/3 cup fresh lemon juice
1/2 cup sugar
1 tablespoon cornstarch
1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries

Steps:

  • Cut bread into 2 inch cubes.
  • Beat sugar and eggs at medium speed with an electric mixer until fluffy.
  • Add whipping cream and next 4 ingredients, beating until blended.
  • Fold in bread cubes and blueberries; pour into a lightly greased 13x9-inch pan.
  • Let stand 10 minutes.
  • Bake at 375* for 40 to 45 minutes.
  • Cool in pan on a wire rack 5 minutes.
  • Serve with Blueberry Lemon Sauce and, if desired, whipped cream.
  • To prepare sauce; bring first 4 ingredients to a boil in a saucepan over medium heat, stirring constantly.
  • Reduce heat; add blueberries, and simmer; stirring constantly; 3 to 5 minutes or until thickened.

Nutrition Facts : Calories 568, Fat 28.6, SaturatedFat 16.3, Cholesterol 195.8, Sodium 433.6, Carbohydrate 67.8, Fiber 3, Sugar 30.3, Protein 11.8

LEMON BLUEBERRY POPPY SEED BREAD



Lemon Blueberry Poppy Seed Bread image

Make and share this Lemon Blueberry Poppy Seed Bread recipe from Food.com.

Provided by RyGuy

Categories     Breads

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 12

6 tablespoons flour
3 tablespoons brown sugar
2 tablespoons sugar
1/2 teaspoon cinnamon
3 tablespoons cold butter, cut into small pieces
1 (17 ounce) box package blueberry muffin mix, with canned blueberries
2 tablespoons poppy seeds
1 egg
3/4 cup water
1 tablespoon lemon peel
1/2 cup powdered sugar
1 tablespoon lemon juice

Steps:

  • Combine all streusel ingredients except butter in a small bowl and mix.
  • Add butter, and mix using a fork or pastry blender.
  • Set aside.
  • In a large bowl, stir muffin mix and poppy seeds to combine and break up lumps.
  • Add egg and water, stirring until moistened (about 50 strokes).
  • Fold in rinsed blueberries and lemon peel.
  • Pour into greased loaf pan.
  • Sprinkle with streusel topping.
  • Bake 57-62 minutes at 350 degrees.
  • Cool 10 minutes.
  • Remove from pan.
  • Combine powedered ssugar and lemon juice in small bowl.
  • Drizzle over loaf.
  • Serve warm or cooled.

BLUEBERRY-LEMON TEA BREAD



Blueberry-Lemon Tea Bread image

Make and share this Blueberry-Lemon Tea Bread recipe from Food.com.

Provided by Rhonda in Texas

Categories     Breads

Time 1h35m

Yield 1 9x5 loaf, 6-8 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 1/3 cups sugar (divided)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup milk
1 1/2 cups blueberries (2 pints)
1/4 cup fresh lemon juice

Steps:

  • Preheat oven to 350 degrees.
  • In large bowl, beat butter and 1 cup sugar just until blended at low speed. increase speed to medium and beat until light an fluffy, about 5 minutes.
  • Combine flour, baking powder and salt in medium bowl. Reduce speed to low, add eggs, one at a time, beating after each addition until well blended-- alternately add flour mixture and milk, mixing just until blended.
  • Gently stir in blueberries. Spoon batter into 9" x 5" loaf pan.
  • Bake loaf for 1 hour and 5 minutes. Cool loaf on rack for 10 minutes and remove from pan.
  • In small bowl, combine 1/3 cup sugar and 1/4 cup lemon juice. Prick top and sides of loaf with skewer in many places and brush mixture on with pastry brush.

Nutrition Facts : Calories 520.2, Fat 18.2, SaturatedFat 10.8, Cholesterol 105.5, Sodium 485.3, Carbohydrate 83.7, Fiber 2, Sugar 48.5, Protein 7.5

LEMON BLUEBERRY BREAD



Lemon Blueberry Bread image

I love Trader Joe's Blueberry Lemon Bread so I was looking for a recipe that was similar. This what I came up with. Actually, I can't take all of the credit. I modified recipe #19254 for Glazed Lemon Cake slightly and added blueberries, then baked it in loaf pans. My whole family loves this bread. In fact, I think it's better than Trader Joe's Blueberry Lemon Bread....geez....I know, I am so modest ;-)

Provided by beckas

Categories     Quick Breads

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 14

1 cup butter
2 cups granulated sugar
3 eggs
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup buttermilk
2 tablespoons tightly packed lemons, zest of
2 tablespoons fresh lemon juice
8 ounces frozen blueberries
8 ounces powdered sugar (or 1/2 box)
1/4 cup butter, melted
1 1/2 tablespoons tightly packed lemons, zest of
1/4 cup fresh lemon juice

Steps:

  • Preheat oven to 325 degrees.
  • Important: grease and flour two loaf pans.
  • Cream butter and sugar.
  • Add eggs and beat until smooth.
  • Add buttermilk.
  • Mix dry ingredients together and add to buttermilk mixture.
  • Blend well.
  • Mix in lemon juice and zest.
  • Gently fold in blueberries and only mix until incorporated.
  • Pour batter into loaf pans.
  • Bake loaves on the middle rack of the oven for 60 to 65 minutes.
  • Cool bread 10 minutes, remove from pan and place on a large cookie sheet, top side up.
  • For icing: Combind icing ingredients in a bowl.
  • Beat icing with an electric mixer until smooth.
  • Drizzle icing over the warm loaves.
  • The icing will harden when the bread cools to room temperature.
  • I thought I should mention, if you make this bread without the addition of the blueberries, the baking time is closer to 50 minutes and I recommend increasing the amount of buttermilk from 2/3 cup to 1 cup.

Nutrition Facts : Calories 395.8, Fat 15.6, SaturatedFat 9.5, Cholesterol 73.4, Sodium 263.9, Carbohydrate 61.4, Fiber 1, Sugar 42.6, Protein 4.2

BLUEBERRY MAPLE BREAD PUDDING WITH LEMON WHIPPED CREAM



Blueberry Maple Bread Pudding With Lemon Whipped Cream image

Make and share this Blueberry Maple Bread Pudding With Lemon Whipped Cream recipe from Food.com.

Provided by Alia55

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

3/4 cup heavy cream
1/4 teaspoon lemon peel, grated
2 tablespoons powdered sugar
1 1/2 tablespoons lemon juice, fresh
3/4 cup cream
1/4 cup pure maple syrup
1/2 teaspoon vanilla
2 large eggs
4 cups French bread cubes
1 cup blueberries

Steps:

  • Lemon Whipped Cream: In a medium bowl, beat ½ cup heavy cream at medium speed.
  • As cream begins to thicken, add grated lemon peel and powdered sugar.
  • Drizzle in the lemon juice and whip until stiff. Refrigerate.
  • Bread Pudding: In a medium bowl, whisk together remaining ¼ cup cream, half- &-half, maple syrup, vanilla and eggs.
  • In a large bowl, pour cream mixture over bread cubes; mix well.
  • Fold in blueberries.
  • Pour into a 2-quart baking dish.
  • Refrigerate 15 to 30 minutes.
  • Preheat oven to 350°F
  • Bake uncovered until set, about 30-40 minutes.
  • Serve warm with lemon whipped cream on top.

Nutrition Facts : Calories 689.8, Fat 26.5, SaturatedFat 14.1, Cholesterol 144.4, Sodium 967.1, Carbohydrate 95.9, Fiber 5.1, Sugar 13.7, Protein 16.9

BLUEBERRY BREAD PUDDINGS WITH LEMON CURD



Blueberry Bread Puddings With Lemon Curd image

Tart lemon curd tops individual bread puddings laced with berries. Fresh blueberries also work well in this recipe. Prepare the lemon curd while the puddings bake. Time includes minimum 30 minutes for chilling and 30 minutes for baking. From Cooking Light November 2002.

Provided by KelBel

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/4 cups 2% low-fat milk
1/2 cup sugar
1 1/2 teaspoons grated lemon rind
3 large eggs, lightly beaten
4 1/2 cups cubed French bread (about 8 ounces, 1/2-inch cubes)
cooking spray
1 1/2 cups frozen blueberries, divided
1/3 cup sugar
1 large egg, lightly beaten
1/4 cup fresh lemon juice
2 teaspoons butter

Steps:

  • To prepare puddings, combine first 4 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.
  • Preheat oven to 350°.
  • Divide half of bread mixture evenly among 8 (6-ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with 3/4 cup berries. Divide remaining bread mixture among ramekins; top with 3/4 cup berries.
  • Cover each ramekin with foil. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 15 minutes. Uncover and bake an additional 15 minutes or until a knife inserted in center comes out clean.
  • To prepare lemon curd, combine 1/3 cup sugar and 1 egg in a small saucepan over medium heat, stirring with a whisk. Cook 2 minutes or until sugar dissolves and mixture is light in color, stirring constantly. Stir in lemon juice and butter; cook 2 minutes or until mixture coats the back of a spoon, stirring constantly with a whisk.
  • Place saucepan in a large ice-filled bowl for 5 minutes or until lemon curd cools to room temperature. Serve lemon curd over warm bread puddings.

Nutrition Facts : Calories 379.1, Fat 6.4, SaturatedFat 2.3, Cholesterol 111.3, Sodium 496.4, Carbohydrate 70.3, Fiber 3.2, Sugar 31.8, Protein 11

LEMON BLUEBERRY ZUCCHINI BREAD



Lemon Blueberry Zucchini Bread image

Oh man, this is an irresistible quick bread. Made with simple ingredients, it's filled with fresh blueberry and notes of lemon. Shredded zucchini helps to keep this flavorful bread very moist. It's kind of a cross between bread and cobbler. Every bite is heavenly.

Provided by Dana Ramsey

Categories     Sweet Breads

Time 1h50m

Number Of Ingredients 12

3 eggs
1 c canola oil
3 tsp vanilla extract
21/4 c white sugar
2 c shredded zucchini
3 c all-purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 Tbsp cinnamon
1 pt fresh blueberries
zest of half a lemon

Steps:

  • 1. Preheat oven to 350° and lightly grease 2 loaf pans. In a large bowl beat eggs, oil, vanilla, and sugar. (I did this by hand),
  • 2. Fold in the zucchini.
  • 3. Beat in the flour, salt, baking powder, baking soda, and cinnamon (did one cup at a time and then added the salt, baking powder, baking soda, and cinnamon to the last cup of flour).
  • 4. Gently fold in the blueberries and zest.
  • 5. Transfer the batter to your loaf pans.
  • 6. Bake for about an hour and ten minutes.
  • 7. The time may vary depending on your oven. Just check it and if a knife inserted in the center comes out clean it's done.
  • 8. Cool in the pan for 25 minutes on a rack.
  • 9. Then remove from pans and finish cooling on the rack.

MEYER LEMON AND BLUEBERRY BREAD



Meyer Lemon and Blueberry Bread image

YUMMY! I have not yet tried this recipe with regular lemons. But since most people do not have access to Meyer lemons, I am assuming regular lemons would make a decent sub. I would add an additional tablespoon of lemon zest though. Blackberries are also good with this bread. Enjoy.

Provided by loveleesmile

Categories     Breads

Time 1h5m

Yield 1 loaf

Number Of Ingredients 11

2 cups flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup fresh squeezed meyer lemon juice
1 tablespoon grated meyer lemon zest
2 tablespoons canola oil
1 egg, well beaten
1 cup frozen blueberries
1/4 cup dried blueberries (optional)

Steps:

  • Preheat oven to 350ºF.
  • Grease a 8x4 inch loaf pan.
  • Whisk together flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Combine lemon juice, lemon zest, oil and egg in small mixing bowl. Whisk to combine.
  • Stir blueberries into dry ingredients to coat. Add lemon mixture to dry ingredients and fold together until just combined. Spread evenly in loaf pan.
  • Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely.
  • By the way - this bread gets even more moist and lemony the next day if you wrap it well once it's cooled. Don't make yourself wait, though. Cut a slice and then wrap it up.

Nutrition Facts : Calories 2238.2, Fat 35.7, SaturatedFat 4, Cholesterol 211.5, Sodium 2052.7, Carbohydrate 457.9, Fiber 12.6, Sugar 250.6, Protein 33.7

BLUEBERRY-LEMON BREAD



Blueberry-Lemon Bread image

Provided by Ann Ferguson Ward

Yield Makes one 8-inch loaf

Number Of Ingredients 10

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 1/3 cups sugar
2 large eggs
2 teaspoons grated lemon peel
1/2 cup milk
1 1/2 cups fresh blueberries or frozen, thawed, drained
3 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 325°F. Butter 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Combine first 3 ingredients in small bowl. Using electric mixer, cream butter with 1 cup sugar in large bowl until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Add lemon peel. Mix in dry ingredients alternatively with milk, beginning and ending with dry ingredients. Fold in blueberries. Spoon batter into prepared loaf pan. Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour 15 minutes.
  • Meanwhile, bring remaining 1/3 cup sugar and lemon juice to boil in small saucepan, stirring until sugar dissolves.
  • Pierce top of hot loaf several times with toothpick. Pour hot lemon mixture over loaf in pan. Cool 30 minutes in pan on rack. Turn bread out of pan and cool completely on rack.

ALASKAN BLUEBERRY LEMON TEA BREAD



Alaskan Blueberry Lemon Tea Bread image

When I lived in Alaska, during blueberry season it was fun to climb the mountains and pick blueberries. The one hazard was that the bears were doing the same thing so it was a race to see who got the most berries during the season. The joke is that if you saw a large pile of blueberries on the trail, turn around and go away because it means bears are in the area. Bears don't digest blueberries very well so they come out whole alot of the time.

Provided by Member 610488

Categories     Quick Breads

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups mashed ripe bananas
1/4 cup fat-free buttermilk
2 tablespoons lemon juice
2 tablespoons canola oil
2 large egg whites
1 large egg yolk
1 teaspoon grated lemon zest
1 cup blueberries
1/2 cup confectioners' sugar
2 teaspoons lemon juice
1/2 teaspoon grated lemon zest

Steps:

  • Heat oven to 350°F In a bowl combine mashed ripe bananas, fat-free buttermilk, lemon juice, canola oil, egg whites, egg yolk and 1 tsp lemon zest.
  • Stir blueberries into flour mixture then stir everything into original mixture.
  • Pour batter into 9x5x3 inch loaf pan coated with baking spray; bake 1 hour or until toothpick inserted into middle of loaf comes out clean.
  • Cool loaf in pan on wire rack 10 minutes; remove from pan.
  • In a bowl combine confectioner's sugar, lemon juice ,and 1/2 tsp grated lemon zest. Spread over top loaf;cool completely.

BLUEBERRY LEMON BREAD



Blueberry Lemon Bread image

This bread has a nice balance of lemon and blueberry flavor, with the texture of pound cake. For a special touch, serve with honey butter or lemon curd.

Provided by Taste of Home

Time 1h5m

Yield 1 mini loaf.

Number Of Ingredients 12

2 tablespoons butter, softened
1/2 cup sugar
1 large egg, room temperature
1 teaspoon grated lemon zest
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup 2% milk
1/2 cup fresh or frozen blueberries
TOPPING:
1 tablespoon sugar
1 teaspoon lemon juice

Steps:

  • In a small bowl, cream butter and sugar. Add egg and lemon zest; beat well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. Pour into a greased 5-3/4x3x2-in. loaf pan., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine topping ingredients; spread over warm bread.

Nutrition Facts : Calories 207 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 187mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

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