Blueberry-Lemon Bread


  • cup plus 2 tbs butter or margarine, softened
  • 2 eggs
  • pinch of salt
  • 3 tbs lemon
  • juice
  • 1 cups all-purpose flour
  • cup of milk
  • 2 tsp grated lemon rind
  • 1 cup sugar
  • 1 tsp baking powder
  • 1/3 cup sugar
  • 1 cup fresh bluberries

Cream butter; gradually add 1 cup sugar, beating at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in grated lemon rind; then fold in blueberries. Pour batter into a greased 8 x4 x 3 inch pan. Bake at 350 degrees for 55 minutes or until a toothpick inserted in the center comes out clean.

Combine 1/3 cup sugar and lemon juice in a small sauce pan; heat until sugar dissolves. Puncture top of bread in several places with a wooden pick; pour lemon juice mixture to soak into bread. Cool bread in pan for 30 minutes.

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The Happy Berry, Inc.
120 Kelley Cr. Rd.
Phone: (864) 868-2946
Farm: (864) 350-9345