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Blueberry Lemon Loaf Bread

  • Dec 29, 2017
  • ⅓ cup melted butter
  • 1 cup white sugar
  • ¼ cup freshly squeezed lemon juice
  • 2 eggs
  • 1½ cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ cup milk
  • 2 tablespoons grated lemon zest
  • 1 cup fresh or frozen blueberries
  • Optional (Glaze): 2 tablespoons of lemon juice + ¼ cup of sugar
  • Preheat oven to 350°F.
  • Place 24 Mini Loaf Pans on a cookie sheet.
  • In a mixing bowl, beat together butter, sugar, lemon juice, eggs.
  • In a separate bowl, combine flour, baking powder and salt.
  • Add wet ingredients to the dry mix by alternating between egg mixture and milk.
  • Fold lemon zest and blueberries into the batter. (Hint: Toss blueberries in a bit of flour first to help prevent blueberries from sinking)
  • Pour batter into prepared Mini Loaf Pans.
  • Bake in preheated oven for about 45-50 minutes, until a toothpick inserted into center of the loaf comes out clean and golden brown in color.
  • *Optional: Combine glaze ingredients and drizzle over warm bread. Cool completely.