The Pioneer Woman Tasty Kitchen
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Blueberry Lemon Bread

5.00 Mitt(s) 6 Rating(s)6 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 5

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Level: Easy

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Description

Moist lemon bread combined with plump fresh blueberries makes for the perfect companion to a hot cup of tea or coffee.

Ingredients

  • 1-¾ cup All-purpose Flour
  • ½ teaspoons Salt
  • 1 teaspoon Baking Powder
  • ⅓ cups Unsalted Butter, Softened
  • ½ cups Sugar
  • 2  Large Eggs
  • 3 Tablespoons Fresh Lemon Juice
  • ½ teaspoons Lemon Zest
  • ½ cups Whole Milk
  • 1 cup Fresh Blueberries
  • FOR THE GLAZE:
  • ½ cups Confectioners Sugar
  • 4 teaspoons Fresh Lemon Juice

Preparation

Preheat oven to 350ºF. Grease a 5”x9” loaf pan.

Sift flour, salt and baking powder and set aside.

Using an electric mixer, combine butter and sugar until light and fluffy. Mix in eggs, lemon juice and lemon zest. Gradually add in flour mixture, alternating with milk until all combined. Fold in blueberries.

Pour into the loaf pan and bake for 45-50 minutes until a tester comes out clean. Cool on a wire rack.

For glaze, mix confectioner’s sugar and lemon juice and drizzle over the loaf. Let dry and serve.

One Comment

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kmkrueb on 11.7.2011

I made this bread but used cranberries instead of blueberries and it was to die for!!

6 Reviews

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Kelly on 6.21.2017

Delicious! My family didn’t wait for the glaze, and they loved it.

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Helen on 1.14.2014

I made this tonight it is very good! I did not add the glaze, instead I put coconut on top before it went into the oven I loved the little crunch and the added toasted coconut flavor!

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treschick on 12.28.2012

The dough was so light and airy. I left out the lemon zest for fear of the taste being too lemon-y and overpowering the blueberries. It was so delicious!

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scotsma on 2.7.2012

Yum! I’m glad I made two loaves!

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kauai17 on 1.9.2012

Moist, light and full of blueberries. Baked up perfectly and made the house smell fantastic. Loved the lemon flavor too. Definitely a recipe to keep. Thanks for sharing.

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