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Lemon Blueberry Bread

Jenny.Carolina's picture
  Sugar 3⁄4 Cup (12 tbs)
  Butter 1⁄4 Cup (4 tbs) (At Room Temperature, 1/2 Stick)
  Eggs 2 , beaten
  Grated lemon peel 1 Tablespoon, coarsely grated
  Flour 2 Cup (32 tbs)
  Baking powder 2 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Milk 3⁄4 Cup (12 tbs)
  Fresh blueberries 1⁄2 Cup (8 tbs) (Or Partially Thawed)
  Fresh lemon juice 2 Tablespoon
  Sugar 2 Tablespoon

Preheat oven to 350°F.
Grease 9 x 5 inch loaf pan.
Cream sugar and butter in large bowl until fluffy.
Add eggs and lemon peel and beat well.
Sift all but 2 tablespoons flour with baking powder and salt.
Add alternately with milk to creamed mixture, beating until smooth after each addition.
Combine remaining 2 tablespoons flour with blueberries and gently fold into batter.
Turn into pan and bake 1 hour.
Cool in pan 10 minutes, then pierce carefully with fork.
Mix lemon juice and sugar and spoon over bread.

Recipe Summary

Lacto Ovo Vegetarian

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2318 Calories from Fat 563

% Daily Value*

Total Fat 64 g98.2%

Saturated Fat 35.6 g177.8%

Trans Fat 0 g

Cholesterol 560.9 mg187%

Sodium 3145.4 mg131.1%

Total Carbohydrates 399 g133.1%

Dietary Fiber 10.3 g41%

Sugars 198.9 g

Protein 45 g90.5%

Vitamin A 42.4% Vitamin C 67.2%

Calcium 124.6% Iron 84.8%

*Based on a 2000 Calorie diet

Lemon Blueberry Bread Recipe