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Lemon Blueberry Bread

By: Jamie Yonash from
Lemon Blueberry Bread
Lemon Blueberry Bread

"There is something about the combination of lemons and blueberries that just creates magic. It is a wonderful flavor for spring too. Of course I am willing to eat sweet breads anytime of year, LOL. This Lemon Blueberry Bread recipe will be hard to resist once you make it for the first time. This recipe is also super quick and easy to make. This lemon blueberry bread can be prepped and cooked in an hour. "

NotesGlaze can be poured over bread while still in pan or after sliced and served.

Serves8 People

Preparation Time15 min

Cooking Time1 hr

Cooking MethodOven

Cooking Vessel SizeLoaf pan


  • 1 cup salted butter softened
  • 1 cup granulated sugar
  • 4 beaten eggs
  • 2 tablespoons lemon zest
  • 2 cups self-rising flour sifted
  • 1 cup ground almonds
  • 2 tablespoons lemon juice or juice of one lemon
  • 2 cups fresh blueberries
  • 4 tablespoons lemon juice or juice of 2 lemons
  • 1 cup powdered sugar


  1. Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking spray.

  2. Cream together the butter and sugar and then add in the beaten eggs. Add in the lemon zest.

  3. Fold in flour and ground almonds and then stir in the lemon juice and blueberries.

  4. Pour into loaf pan, scattering a few extra berries over the top.

  5. Bake for one hour, checking for doneness with a toothpick.

  6. Mix lemon juice and powdered sugar to make a glaze, Add additional lemon juice if a thinner glaze is desired.

  7. Cut into 8 slices. Store extra bread in an airtight container.

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