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

Lemon Blueberry Bread

butter

white sugar

lemon juice

eggs eggs

all-purpose flour

baking powder

salt

milk

lemon

walnuts

blueberries

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.


Wonderful recipe.  Quick and easy to make and it's so good!  The only I might change the next time is reducing the lemon flavor just a bit, so that it doesn't overpower the blueberry taste.  I think the last time I made this, I had pecans on hand, so that was what I used.  I think the nut aspect is a personal decision, whichever you want to use.  This time, I have walnuts so that will go in it.

I was thinking that using powdered sugar would be a good idea for the glaze the first time I made this and seeing a review from someone else with this suggestion means I will have to try that as well.


Solid recipe. Good lemon flavor. The texture is more cake-like than bready. I did not use the nuts. The first time I made this recipe all the blueberries sunk to the bottom (even though I dredged them in flour) and a big chunk of the loaf stuck to the bottom of the pan. SO, the next time, I put only half of the blueberries into the batter, then poured half in the pan, sprinkled with blueberries, poured the rest in the pan and finshed off the top with the last sprinkle of blueberries. Turned out perfect.  Both times I brushed on the glaze about 10 minutes after I took the bread out of the oven.

This is a lovely loaf with a cake like texture, moist with lots of flavor. You could smell the lemon while it baked. I have a couple tricks though, that puts this loaf at 5 stars! First, add the lemon juice to the milk and let it sit while you prepare the other ingredients, this will make a buttermilk. Second, add the lemon zest to the sugar first and stir it around with a fork, this will release the lemon oils into the sugar and give it more flavor. If using frozen berries, toss the blueberries with a little flour to coat before adding to the batter, this way the berries will not sink to the bottom of the pan. I have made this several times following the ingredient amounts exactly and it always works out great!

awsome loaf- everybody loves it! I will make a note to say to use fresh lemon juice, not the bottled stuff. I made it with both and the fresh is way better. The bottled stuff made it taste a little bland. I make it without the glaze and it is still fabulous.

I just had my first slice of this ( I couldn't even wait for it to cool down!), and I just had to come on here and rate this recipe... It is phenomenally delicious!!! Because so many reviewers were raving about this "bread" seeming more like a cake, I decided to increase the recipe by half and bake it in a 9" round pan. I followed the recipe exactly, only doing a bit of improv with the glaze. Firstly, I kept the sugar/lemon juice proportions outlined in the recipe, the only thing I did was add a couple teaspoons of grated lemon peel to the sauce, then popped it in the microwave until it was boiling. I did this so that the glaze would be more like a syrup, and because it was so watery and grainy without being cooked. The added lemon peel makes the glaze taste just like candied lemons, and what I did was drizzle on top of the cake during the last 10 minutes of baking. The cake didn't come out soggy at all! In fact, the glaze I made soaked nicely into the top and created a delcious, slightly crispy and shiny glazing to the whole thing, with little flecks of candied lemon peel here and there... Truly, a lovely presentation and the taste is out of this world!!! It's lemony, but also very blueberry and the combination is dynamite! Highly recommend this recipe!

This bread is great. It has a delicate almost cakelike texture and is super easy to make.  If you want to use it at a bake sale then I recommend that you line the bottom of the bread pan wit h wax paper so it will release from the pan in one piece.

I omitted the walnuts, added two cups of blueberries, and the zest of three lemons. This came out more like a cake. Very good!

With a few changes, this bread is wonderful!!  I used a little over 1 T. (3 lemons) zest and it came out just fine.  I also put some milk, lemon juice, 2 T. butter (no dieting here!), and powdered sugar together for topping.  This was put on just after coming out of oven, in pans.  The bread soaks it in and helps loosen up any pan sticking.  This will be made again!

This was more like a cake and it was delicious!

This bread came out just as I expected it to be. I omitted the nuts (personal preference) but otherwise stayed true to the recipe as it is written. The bread baked up in about 60 minutes, and it looked picture perfect coming out of the oven. The lemon flavor is not too overpowering, and the lemon aroma is vaguely fragrant. Though the bread itself is dense, the taste is light and moist; the blueberries add a nice burst of flavor. I would make this again, especially as a side dish for an afternoon tea.

Delicious bread! It was so easy to make too! The only changes I made were to omit the walnuts and I used powdered sugar in the glaze instead of granulated sugar.

Took a loaf of this bread when visiting family in Las Vegas last month! It was a huge hit - and was served topped with Cool Whip. Made it when bringing dessert to our Bible Study and it was very popular! Thanks for a new favorite!

Very tasty and moist...didn't bother with the lemon zest and still came out good!

Love lemon breads and very fussy about the texture.  Combined with blueberries it makes a wonderful treat - have also used raspberries. I prefer to cream the butter and sugar very well because I find the texture is much lighter.  With the melted butter it tends to be a little heavy

I am so happy with this recipe. Awesome as written, but I decided to do the follow &amp; still had fabulous results. Cut the sugar in half, used 2 parts whole wheat flour and 1 part all purpose, omitted zest, &amp; used milk &amp; powdered sugar to make the glaze for the top. Much healthier &amp; turned out great! **** UPDATE: in an effort to make a healthier bread in my second batch I did the following: cut sugar in half, used 1 C whole wheat flour &amp; 1/2 white, omitted nuts, omitted zest, cut the butter in half and added 1/2 C of applesauce for moisture and sweetness. Replaced half of blueberries with chopped strawberries &amp; skipped the glaze all together. Results were outstanding!!!! With all the changes, I'd post a new recipe if it didn't take so long to get posted.

Awesome! I melted the butter on the stove, I added a little extra to grease the pan with, no issues with it sticking at all. I also used only a half tsp of salt, and just mixed everything together by hand with no problem, then folded the zest and blueberries in. The zest i made with a vegetable peeler and 3 lemons, I then grinded it smaller in a little food processor. I went with the powder sugar glaze, be careful not to use to much powdered sugar, taste as you go.  cooked just shy of 60 minutes. I did not use nuts. My neighbors are already knocking down my door for more! delicious! I killed off the whole thing within 24 hours and guarded it as if it was "my precious". Yeah, it's that good!

This is a TEN-STAR recipe, imho.  Other than (1)dredging the blueberries in flour to prevent sinking and (2) omitting the glaze, I followed this exactly as written. Perfect.  UPDATE ON 6/27/16.  I've now made these at least a dozen times, usually as written.  Most recently I'm enjoying them with half the lemon zest and juice and using coconut oil instead of butter....always wonderful.  I make them as breakfast muffins.

We loved this!.. I made mine in a bundt pan, it took about 35 to 40 minutes to cook.. I also made a couple changes and only used 2 tblsp of lemon juice and 1 tblsp of lemon zest..I also added 1/2 teasp of vanilla and 1/4 teasp of cinnamon and mixed in some chopped macadamia pieces in with the walnuts.. I only used half of the glaze, and when the cake was completly cooled I sprinkled it with powdered sugar.. In the morning my husband liked his piece warmed up some butter spread on it, I liked mine with a little strawberry cream cheese spread on.. Im know I will be making this over and over.. 

Kiki (Brampton,On Canada)

I made this for a day at the lake! Lasted less than 2 hours!  2nd time I made it I did it in muffins for camping! Worked very well! Bake about 30 minutes.  It actually cooked a little more consistently this way and fell apart a bit less. Definately a KEEPER!

This tastes sort of like a blueberry muffin, but has the buttery, lemon base rather than a plain white base.  I made this as written with the exception of using 1/2c powdered sugar for the glaze, rather than white sugar.  (BTW, the recipe ingredients list states to use 1/4c sugar for the glaze, while the directions say to use 1/2c; 1/4c is not enough.)  Thanks for the great recipe, Felicia!

This was fantastic!  It didn't need the glaze on top, it was perfect as is!  I dredged the frozen berries in 2 tablespoons of flour so they wouldn't sink as much in the batter and used half white whole weat flour.  This was so super moist and so yummy!  You will want to double this one and freeze so you have it on hand.

i read a post that the bread should sit in the in the pan, in the fridge or it might fall apart.  it did not happen.  i did find it helpful to read other posts and i m sure the tips help my loaf turn out great.  Another post warned about too many blueberries.  I used 1cup fresh, washed, dried, and coated in flour.  i folded in 1/2 and placed the rest on top.  Result was good distribution.  I also used powdered sugar for the glaze.  This is a great looking loaf of bread.  Thank you for the recipe

This is an excellent quick bread.  Used pecans instead of walnuts.

This bread is delicious and consistently one of my top seller's at the farmer's market!! I omit the glaze (afraid it would turn to goo in the heat) &amp; have made it both with &amp; w/o nuts.  I also prefer buttermilk to regular milk.  This is wonderful--thanks for sharing &amp; the very nice boost in sales!!

Made as directed and YUM!!!!  I made once without the glaze and it was ordinary and another time with the glaze and it's a must!  The sugar/lemon mixture gets a little crunchy and the flavor is awesome!  Pair a slice with a hot cup of tea and you will have yourself a little piece of heaven. :)

It was so easy to make.  It made my home smell amazing.  My boyfriend and I could not wait to eat it and when we did it was half eaten it 15 minutes.  We used the suggestion of the other comments and used powered sugar and lemon juice as the topping.  It was wonderful.  This recipe is a must!

This bread is delicious! Everyone at the potluck loved it! I also substituted powdered sugar in the glaze as other had done. Next time I will use cranberries as I think it will be just as good if not better! Thanks for the recipe!

This was really really delicious! I put it into a glass 8x8 pan to make it more of a cake. YUM! I would recommend adding a bit more lemon zest and some vanilla extract. I did both and was happy with the way it turned out. I'll make it again!

This is the best lemon blueberry bread I have ever made!!! I added more blueberries to the mixture, decreased the sugar to 2/3 cup and I made it lower in fat by replacing the butter with applesauce.I also omitted the glaze and sprinkled it with brown sugar crystals.It turned out great!!! Definitely a keeper!!!

A tangy taste of summer on this chilly autumn morning. Perfect with a hot cup of tea.

This bread is delicious and has such a light, refreshing lemon flavor.  I hate zesting lemons, so I used the juice of two lemons for the lemon juice and zest.  I used frozen wild blueberries, which are smaller than typical ones.  I added a little more than the recipe called for, probably 1 1/4 cup.  I left off the glaze because my husband doesn't like a strong lemon flavor, but I'm sure it would taste great on the bread!  Will be making this often.

A wonderful moist bread. Couldn't wait to let it cool before cutting off a piece.  I made a change to the glaze, though.  Used confection sugar instead of granulated.  Made an excellent glaze. It's a hit with both my husband and children.

This is a great recipe!!  I didn't expect it to have much flavor, but it was very tasty.  You could really taste the lemon, it was perfect.  I used both organic sugar and lemon juice, which I think really enhanced the flavors.  I also used 1/2 cup whole wheat pastry flour.  I was too lazy to grate lemon peel so I left that out, and it was still good.  I skipped the glaze too.  It wasn't very tall, but maybe I used the wrong pan size.  (Don't know the exact measurments of mine).  I really enjoyed this!

I have no idea what I did wrong. I followed the recipe exact. Halfway through baking, I covered the loaves with tinfoil because they were browning very fast. After an hour, they still weren't done, so I set the timer another twenty minutes and waited. After the twenty minutes, the loaves were still not done but coming close to burning so I yanked them. I'd like to try this again, but I would hate to have the same result twice and be out ingredients. I hate wasting anything. If you want a foolproof recipe, try the Blueberry Lemon Loaf from this site.

i've made this a million times, and everyone always loves it. i've even substituted other fruits for the lemon and blueberries when i've been out of them, like peaches or nectarines, and keeping everything else the same, and it still comes out wonderful.

I didn't change a thing with this recipe and it has worked perfectly twice.  I make it ahead when I know I'll be having company, and serve it to them for breakfast in the morning.  My guests feel like they're staying at a bed and breakfast.  Scrumptious!

Wow this bread was amazing!  I loved the blueberries and lemon flavors together; and it was so moist.  I only made one change, I was in the middle of the recipe and opened the fridge and there was no milk!  The only thing I had was some homemade vanilla pineapple juice, so I subbed that.  Thanks for this awesome recipe, I think I will make muffins out of it next time.

This bread is excellent! Very quick to put together and it has a wonderful taste. I have made it without nuts, with nuts, without lemon zest, with lemon zest, confectioners sugar for the glaze, or regular sugar and no matter which way I make it everyone still loves it. Freezes well too! Thanks for sharing

I baked a double batch of this bread for a brunch my mother was having and everybody raved about it, a huge success! It was delicious. I did have to lower my oven temperature to 300 degrees after the loaves had been baking for an hour, and had to bake them for another twenty minutes. The glaze required much more sugar, but these were easy things to remedy. An all around great recipe :)

This wasn't my favorite recipe, only because I like a sweeter bread. My family absolutely loved it! I used fresh picked bluberries lightly coated in flour. They still sank to the bottom; no big deal unless you're looking for picture perfect bread. On one batch, I put a couple pats of butter on top once it was out of the oven instead of the lemon glaze, and it made a delicious buttery "crust." I will make this again.

Tart and lemony but a bit over powering for the blueberries which just added color to this recipe.  Next time I will cut the zest to 1 Tbsp and the lemon juice to 2 Tbsp and increase the blueberries to 1 1/2 cups.  Also didn't add walnuts just because that's not my preconceived notion of blueberry lemon bread.  Might give it a try, though...maybe hazelnuts...mmmmmm

Yum!  I've been looking for the "perfect" lemon bread recipe and I think I finally found it!  I omitted the nuts and was very liberal with freshly squeezed lemon juice for a bit more zing.  It's very simple to make and is so delicious.  This will be my new standard contribution to family breakfasts.

This bread is definitely more like a pound cake than a standard quick loaf bread. It's dense and buttery and delicious for breakfast with a cup of coffee! I doubled the recipe and baked it for about 45 minutes in a 9"x13" pan. I reduced the sugar to about 1.5 cups and used a whole bag of frozen blueberries (almost 3 cups).

This recipe works fine as written. Trying to avoid butter where possible I used coconut oil. I also floured the fresh blueberries before adding and thus kept them from gathering in the bottom of the loaf.

Great flavor. I forgot to coat the blueberries in flour, and they sunk to the bottom and caused the bottom of the loaf to fall out when I removed it from the pan - so my only advice is to definitely coat the berries!

Amazing! perfect combination of lemon and blueberry and the glaze is grat on top!

Despite coating my blueberries in flour they sunk to the bottom of the baking pan. I mean totally to the bottom and stuck despite spraying  the pan. The batter did seem a little thin to hold up the blueberries. On the plus side, it was cakelike, had a very nice texture and taste. Just need to figure out what i did wrong.

This is a really good recipe with great flavor.  I followed the recipe exactly but the only minor thing I would change next time would be to use about 1/2tsp of salt - for some reason a whole tsp seemed like a little too much for me.  I made a little extra glaze and didn't thin it down too much so it actually was like an icing on top - delicious!!

I wanted only a tangy lemon bread, so I made it w/o the berries or nuts. I did put in the zest of 4 lemons and it was yum! PS i also upped Baking Powder to 1.5 tsp because some people had trouble with rising, and it did seem like a real small amount of leavening otherwise. Also, the correct way to do the glaze is - pull bread out of the oven, poke light holes in it with a sharp fork while its warm, and pour warm glaze (2 T juice &amp; 2 T sugar) while its in the tin. Then take it out of the tin only when cool. I always line my tin with paper so I'm not sure if this makes it difficult to pull out eventually.

Loved it!! Left out the walnuts and lemon zest, dredged the blueberries in flour (they didn't sink), made 3 mini-loaves baked at 350 for 45 minutes. Also used 1/2 c. powdered sugar for the glaze. Very yummy, but you have to be a fan of lemon tartness to enjoy this.

I made these into muffins, and substituted a few things as well.  I used applesauce instead of butter, egg substitute, whole wheat pastry flour instead of regular flour, and omitted the walnuts.  It took about 3 rough-skinned, medium-sized lemons to get the zest (using the fine side of a box grater sped things up nicely, too), and made more than enough juice for the batter and glaze.  Also, I used frozen blueberries and rinsed and drained them to cut down on the liquid as much as possible.  This recipe made exactly 1 dozen muffins, filled to the top of the muffin cups (the batter doesn't rise much, if at all).  I put them in the oven for 30 minutes, but they came out a tad dry, so next time I'll try 15 or 20 to start, then check them at intervals.  Also, since they were a bit hard on the top from my overbaking (I didn't even wait the 10 minutes for them to cool), I had some trouble getting the glaze to sink in, even after poking holes with a fork.  Oh well, next time I'll get it right!  Also, as a tip, the muffin wrappers were very difficult to take off right away (I had to taste one immediately, of course!), but the next morning they peeled off with ease.  This recipe had a nice contrast between the tart lemon and sweet blueberry, and I'm not sure if it's because I used whole wheat flour, or because they were small muffins instead of a large loaf, but the blueberries didn't sink at all.  Just FYI, the texture is fairly dense, but that could be due to the whole wheat flour or

This bread is delicious!  I omitted the walnuts and didn't bother with the glaze.  My only complaint was that the blueberries mostly sank to the bottom, so when I tried to take the bread out of the pan, the bottom was mushy and some of it stuck.  But the flavor of this bread (which is more like cake) is dead-on. Will make again, and will toss the blueberries in flour before folding into the batter.

I used a half cup of butter (softened) and mixed the blueberries with some flour (they didn't sink to the bottom).  Also, I baked this in a fancy bundt cake pan as it was for my Mom's birthday.  Everyone really enjoyed this cake, it was quite lemon-y!  Only thing I would have done differently is refrigerate it, as we had it on a hot day and it would have been more refreshing chilled.  For the glaze, I followed a suggestion I saw somewhere and microwaved the lemon juice and sugar until it was dissolved (maybe 35 seconds total).  Thanks for the recipe that will now be my go-to!

Enjoyed the lemon/blueberry.  My blueberries sank even though I coated them with flour as suggested.  Next time I'll try frozen ones.

LOVED IT!!! I have made this recipe 3 times already!  My husband, co-workers, and in-laws all raved about it.  I did not use lemon zest, only lemon juice. Definitely one of my favorite breads and very easy to make:). Thanks for the recipe!

Delicious! Only changes are that I greased and floured my pan, mixed in the lemon zest into the butter/sugar mixture and dredged the blueberries in flour before folding into the mixture.  After cooling for about 5 minutes, I ran a rubber spatula between the pan and the cake and turned onto a cooling rack. There was no problem with sticking.  Definitely a cakey texture - had to eat it with a fork, mind you I ate it while it was still hot.  I think the recipe would be great without the glaze as well and I think I will try this recipe with raspberries next time.

One of the best lemon recipes I've ever made. I used fresh lemons and blueberries. I did poke holes in the top before applying the glaze because it just wanted to roll right off. It had a nice crispy crust and an awesome lemon flavor. I wouldn't skimp on the lemon at all. It took about 10 mniutes longer in the oven but came out moist and delicious. It is a cross between bread and cake and we served it more like a dessert with a dollop of whipped cream. Simply divine!!

great bread! sort of cake-like, which totally works for me. i omitted the lemon zest and used the juice of 1 1/2 fresh lemons. i also followed the suggestion of other reviewers and used confectioners sugar for the glaze and added it with 5mins remaining in the oven. the bread was gone within 2hrs... definitely one for the recipe box!

LOVE this.  Made for first time today.  I probably used more lemon zest than I should, but it was so nice!  Only thing I changed was the addition of a little (1/4 t. vanilla) to both bread &amp; glaze.  Delish!

I doubled the recipe and adjusted the lemon zest to the zest of one small lemon (it was probably about 2 tsp.).  There was plenty of lemon flavor for our taste.  I also made a glaze with powdered sugar, lemon juice and lemon zest, instead of the glaze in the recipe.  I used hazelnuts in the bread and  sprinkled powder fine hazelnuts on top of the glaze while it was still hot.  Thanks for a good recipe!

The taste of lemon and blueberry go very well together--hubby loved it.  Would make this again.

Delicious!  The only thing I did different was I made two smaller loaves instead of one big one (2 - 3" x 7" pans, baked for 35 minutes - perfect).  I also used powdered sugar for the glaze and didn't measure - just kept adding until I got the consistency that I wanted.  I drizzled this over one of the loaves, because I was going to freeze the other . . . but I might just have to glaze the 2nd loaf, because the first one is almost GONE already!  I will be making this one again.  Thanks for the recipe!

I just love this bread, thank you ChezSpice. It's deliciously lemony and very light, but I added only half a cup of sugar. In order to stop the blueberries and walnuts sinking to the bottom, toss them lightly in flour before adding to the mixture.

Yummers! I used fresh blueberries from my neighbors blueberry trees. I also took advice from reviewers and mixed them with flour. The berries did not sink to the bottom! My girls loved this bread. Thanx!

Suggestion:  If the picture is the bread you made it appears that the fruit sank to the bottom of the pan.  A few years ago I learned a trick to keep fruit/nuts/etc., suspended in this type of bread.
Dust them with flour before incorporating into batter.  It does work, so give it a try next time.

This recipe is definitely a keeper!  Blueberry and lemon go so well together, and this bread, although dense, is very good!!

Loved it!  Wonderful flavor and texture.  Definitely a keeper!

This is wonderful !  Soft crumb, light and full of flavor.  I used softened butter and creamed with sugar and lemon.  Following the rest of the directions using fresh lemon and zest from only 1 very large lemon.  I also used 2 T. lemon, some zest and powder sugar for a glaze and mixed the 1 1/4 c blueberries in a couple of Tbls of flour before mixing them in.  Baked abt 70 min.  Perfect.  I will make this again and again.  It's a keeper!

The recipe is incredibly decadent. It would be great for breakfest during the spring. The flavor of the blueberries with the sweetness of the sugar and the tartness of the lemon juice combined with the texture of the walnuts make for an extremely satisfying experience. I did use powdered sugar for the glaze and I did not measure. I simply added powdered sugar until I had the consistency I wanted. I wanted a thicker almost icing type glaze.

This is a great recipe.  My husband who is a VERRRRRRy picky eater loves it.  (I sent him two thick slices of this bread with him in his lunch and told him he could share the extra piece if he wanted to, and he looked at me like I was crazy and said he WOULD NOT!)  :)

Really good.  I doubled the recipe so that I could make this in a bundt pan (I know, silly reason, but something about this recipe just screamed "I need to be a pretty cake!").  I normally try to make things more healthy, but I decided to splurge and pretty much go by the book on this one - the only exception being that I cut the eggs to 3 (doubled recipe).  I also only had 3 fresh lemons so I used all the zest from those but it wasn't nearly what was called for - next time I'll be sure to have enough lemons on hand.  I also poured the glaze on the hot cake before turning it out to cool, hoping it would soak in kind of like a pound cake, but that didn't work out quite as well as hoped, so next time I will definitely cool the cake first and drizzle the glaze on top.  I love lemon and I love blueberries so this was a really nice "bread," (although I have to agree with others it was more like cake.  My 2 year old saw it and said "coffee cake!" which he's only had like twice, so even the peanut crew agrees - more like cake.) :)  Will make again!

I made this as is, except I left out the nuts, and it was delicious. Id absolutely make this again!

I really like this bread. I was really good very refreshing. I used sunflower seeds but I wouldn't reccommend it for others.

This was a quick and delicious recipe.  The only changes I made were to leave out the nuts (don't like), used confectioner's sugar instead of white sugar and added a little bit of the lemon zest to the glaze.  At the proportions given, I found the glaze to be really thin, so I added in a little more sugar to try and thicken it a bit.  Spread over the top of the bread and by morning it was hard/not sticky.
I had no problem with this being too soft/not coming out of the pan.  Everything held together perfectly and it has been a hit.  Thanks for an excellent recipe!

This is definitely more of a cake than a bread, especially with the glaze.  I took a loaf to my office and it was gone in under two hours.  I could definitely taste the butter, which I couldn't decide if I liked, but it brought back childhood memories of the buttered blueberry muffins my mother used to make.  Also, I could only find canned blueberries, and they worked just fine (just make sure to drain the juice and rinse the blueberries).

I love this bread - it's loaded with blueberries and the lemon flavor is subtle, not overwhelming.  The house smelled great while it baked too.

This bread was very delicious - but then I love lemon-flavored desserts.  I didn't have walnuts so I used pecans.  Came out great!

Followed the recipe exactly, except left out the lemon zest and the walnuts, and cooked for only about 55 minutes. Totally delicious!!! It was gone by the next day, and so good that I had to make another loaf a couple days later. That time I added walnuts, which was a nice addition, but I liked it better without them. Regardless, will definitely be making this again and again and again!!!

This was a great place to start. I customized to make it a little healthier.

I followed others instructions and reduced lemon.  Tasty treat that is something different.

Very good recipe.  I shared with my office and it was a big hit.  My husband took a loaf to his work too and he said his coworkers inhaled it.

I can't say enough good about this recipe---the flavors are fabulous, the texture of the bread is perfect.  Seriously one of THE best recipes I've ever made.  Enjoy!

This recipe was FANTASTIC!!!  I used an entire Pint of Blueberries and added a little cinnamon!!  YUM!!!

I really enjoyed this quick bread! I thought it was delicious. The only difference is I did not have the walnuts,the blueberry ,lemon combo was good enough on it's own! I definitely will make this again!

This is the BEST bread I have ever made. I love the lemon glaze with the moist blueberry bread. My daughter and I devoured this. I made it exactly as the recipe called for and it was great. Will make again and again.

I love this recipe! I've made it three times, and each time it hasn't lasted more than two days with my family!

WOW!  So delicious!  If you like lemon you will love this bread.  I made a test loaf just to see how my family would like it and they gave it a resounding thumbs up.  My new favorite quick bread!!!

Outstanding! If you love lemon and blueberries, this is a great recipe to kill two birds with one stone. It's simple, moist and delicious. 5 stars all the way! METHOD: the first time, I used 4 small loaf pans… either do in 3 small or 1 regular loaf pan as they were too "short". I stayed (mostly) true to the recipe. I did brown the butter for a "nutty" flavor (I do this a lot when baking cookies). I baked the loaves for 45 min and they could have been a tiny bit over done. I'd just calibrated my oven, so it should have been fairly accurate.  Everyone's oven varies, so definitely do the toothpick test early on. I mixed 1/2 the blueberries in the mix then added half the batter to pans...added more blueberries...more batter and topped with the rest of the berries. I did dredge the blueberries in flour, as suggested, but i don't think it was necessary. Mine did not sink. I think the problem some people may have with sinking berries is from over-beating the mixture. Like cornbread, just beat enough to incorporate. I used both fresh and frozen berries because the fresh berries weren't very sweet. I used zest from 1 sm and 1 lg lemon, and had plenty of lemon juice left over. The first time I made this, I poured the syrup on top when I took them out of the oven and the next time, I pulled them out about 10 minutes early, poured the syrup on, then put the loaves back in the oven to finish. I preferred the former as the sugar came close to burning/hardening on edges the 2nd way. YUM!

I served this to guests and they all loved it!  I followed the recipe with the exception of adding an additional 1/2 C of berries.  Frozen blueberries worked very well and didn't turn the whole loaf blue.  I also added course raw sugar to the top of the loaf just before baking.   Great, easy recipe.

Love this "bread" even though it's more like a coffee cake. It turned out beautiful but next time I will reduce the amount of sugar, I love sweets but it was a little too sweet for me. I also added a couple more tbsp of lemon juice to make sure it had the lemony taste I was looking for. Yummm...a keeper!

I made this recipe in 2 smaller loaf pans; made 1 with glaze (froze it for 1 week) and 1 without glaze.  The loaf with the glaze was the best; moist and sweet with a little tart although the loaf without glaze was moist, but not as sweet.  Personal preference....

Delicious! The combination of lemon and blueberry are simply wonderful. Its easy to make, just be sure to carry copies of the recipe. I am asked for it each time I make it.

This cake/bread has an awesome taste and will become a frquent in my home!

Used fresh blueberries.  The lemon/blueberry combo was awesome!  I had this for breakfast with coffee every day until it was gone.  Great!

this was ok. i love blueberries and lemon so i thought this would be wonderful. just didn't seem to be sweet enough and not much flavor. will try again but with a few modifications.

Delicious!!!  I followed the directions for the bread exactly as written, but, as other reviewers suggested, subbed powdered sugar for the regular sugar in the icing.  Easy to make and sooooo very good!!  It tasted more like a delicious cake than a breakfast bread; we happily ate it for dessert one night and breakfast the next morning :-). I will definitely make this again and again!  I am trying not to eat the whole loaf right now!  I didn't have any problem getting the bread out of the loaf pan; I sprayed the glass pan with cooking spray, and let it sit for about an hour after I pulled it from the oven., ran a butter knife around the edges, and it came out beautifully.  So moist and sweet!

excellent recipe.  I found it's easier to mix the blueberries with the flour before adding to the wet ingredients so they don't sink.  Applesauce makes a good alternative to butter.  I also added a little vanilla (habit).

Perfect texture!!  I threw a banana in the batter as well for added moisture and it didn't throw off the lemon or blueberries in the least.

Perfect pairing of lemon and blueberry. 


lemon blueberry bread

Prep Time: 30 minutes

Cook Time: 1 hours

Total: 1 hours, 30 minutes

Servings: 4.5

Author : Mama's Cafe

Ingredients

Instructions

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