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Blueberry Lemon Bread Recipe
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Teaspoon|
|Unsalted butter||6 Tablespoon (At Room Temperature)|
|Sugar||1 1⁄3 Cup (21.33 tbs), divided|
|Lemon peel||2 Teaspoon, grated|
|Milk||1⁄2 Cup (8 tbs)|
|Blueberries/Frozen blueberries, thawed and well drained||1 1⁄2 Cup (24 tbs)|
|Lemon juice||3 Tablespoon|
Serving size: Complete recipe
Calories 2716 Calories from Fat 786
% Daily Value*
Total Fat 89 g137.2%
Saturated Fat 51.8 g259%
Trans Fat 0 g
Cholesterol 627.8 mg
Sodium 1081.2 mg45.1%
Total Carbohydrates 455 g151.8%
Dietary Fiber 11.6 g46.6%
Sugars 297.3 g
Protein 38 g76.6%
Vitamin A 59.7% Vitamin C 91.9%
Calcium 63.1% Iron 66.1%
*Based on a 2000 Calorie diet
Grease loaf pan.
Combine flour, baking powder, and salt in small bowl.
In a large bowl, using electric mixer, cream butter with 1 cup sugar until mixture is light and fluffy.
Add eggs one at a time, beating well after each addition.
Add lemon peel.
Mix in dry ingredients alternately with milk, beginning and ending with dry ingredients.
Fold in blueberries.
Spoon batter into prepared pan.
Bake until golden brown and toothpick inserted in center comes out clean, about 1 hour and 15 minutes.
During last 15 minutes of baking time, bring 1/3 cup sugar and 3 tablespoons lemon juice to a boil in a small saucepan, stirring until sugar dissolves.
Pierce top of hot loaf several times with a toothpick.
Pour hot lemon mixture over loaf while still in pan.
Cool 30 minutes in pan on rack.
Turn bread out of pan; cool completely on rack.