Lemon Blueberry Bread

My first dilemma with this recipe was what to call it. Is it bread, a loaf or cake. I quickly dismissed loaf because it doesn’t really sound all that appetizing to me! I’m calling it bread because it’s a loaf shape (yup, still don’t like the word loaf!).

This is pretty similar to a muffin recipe, so I think you could easily make this in a muffin tin, you would just need to adjust for time. One of the best things about this bread is the crunchy sugar topping. It’s a little bit decadent and a whole lot delicious!

Summer always make s me think about blueberries. Growing up my grandmother used to pick many a 5 gallon bucket of blueberries at her cottage. When I was telling my kids, they were so amazed that you could get blueberries somewhere other than the store. Blueberry bushes grow wild in Nova Scotia, and I guess I never full appreciated their abundance until I tried to grow blueberry bushes in south Texas (not a success story for me!).

If you’re anywhere near some blueberries this season then you should try this bread!

p.s. Just in case you’re wondering, the first picture is from Candice, and the rest are from me!

Lemon Blueberry Bread

adapted from Better Homes and Gardens Cook Book

Ingredients:

  • 1 3/4 c. flour
  • 3/4 c. sugar
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 egg, beaten
  • 1 c. milk
  • 1 tsp. lemon zest
  • 1 tsp. lemon juice
  • 1/4 c. cooking oil
  • 1/2 c. blueberry yogurt
  • 1 c. fresh or frozen blueberries
  • 2 Tbsp. butter, melted
  • 1/4 c. sugar

Instructions:

  1. Combine first 4 ingredients in a medium bowl and make a well.
  2. In a separate bowl, combine egg, milk, oil, lemon zest and juice.
  3. Add the wet ingredients into the well of the dry ingredients and mix just until combined.
  4. Mix in yogurt
  5. Fold in blueberries.
  6. Place batter in a loaf pan and bake at 350º for 50 minutes.
  7. Cool on a wire rack for 10 minutes.
  8. Brush melted butter on top of bread and then sprinkle a heavy layer of sugar over the butter while it’s still wet.
  9. Let cool completely and serve!

Lemon Blueberry Bread
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Ingredients
  • 1¾ c. flour
  • ¾ c. sugar
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1 egg, beaten
  • 1 c. milk
  • 1 tsp. lemon zest
  • 1 tsp. lemon juice
  • ¼ c. cooking oil
  • ½ c. blueberry yogurt
  • 1 c. fresh or frozen blueberries
  • 2 Tbsp. butter, melted
  • ¼ c. sugar

Instructions
  1. Combine first 4 ingredients in a medium bowl and make a well.
  2. In a separate bowl, combine egg, milk, oil, lemon zest and juice.
  3. Add the wet ingredients into the well of the dry ingredients and mix just until combined.
  4. Mix in yougurt.
  5. Fold in blueberries.
  6. Place batter in a loaf pan and bake at 350º for 50 minutes.
  7. Cool on a wire rack for 10 minutes.
  8. Brush melted butter on top of bread and then sprinkle a heavy layer of sugar over the butter while it’s still wet.
  9. Let cool completely and serve!

Related Posts with Thumbnails

Leave your two cents

8 Comments

  1. This bread looks delicious. I will be trying an egg free version and I’ll let you know how it goes. Thanks for the inspiration!

  2. I can’t wait to hear how it turns out!

  3. Looks delicious!!! We have all sorts of fresh fruit to use up around here :)

  4. Jessica, I think this would work really well with raspberries or peaches too!

  5. Heather

     /  June 27, 2013

    I am gonna have to make this but add a butter crumb topping.

  6. Heather, your idea sounds delicious. I can’t wait to hear how it turns out!

  7. Edie Stanwood

     /  July 25, 2013

    I am making this now, and unless I read the recipe wrong, it doesn’t say when to add the yogurt. I am going to add it just before the blueberries, and hope for the best!

  8. Sorry about that Edie. You were right! Hopefully everything worked out for you. I did make the changes in the post! -S.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

  • Follow Us!

    Twitter Pinterest MintMasonJar-Icon Instagram BlogLovinEmail
  • Photobucket
  • Certified Yummly Recipes on Yummly.com
  • Mom It Forward Contributor
  • Drop us a line

    franklyentertaining@gmail.com
  • Grab a button!

    BLOG TITLE
  • Categories

  • Recently

  • Archives

  • Cookbooks we Love!