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Lemon Blueberry Bread

Blueberry bread with a slight lemon zest.

Photo of Lemon Blueberry Bread


1/3 cup butter or margarine, softened
4-1/2 oz. (2/3 cup) granulated sugar
2 tbsp. lemon juice
2 egg(s)
7-1/2 oz. (1-1/2 cups) all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
4 fl. oz. (1/2 cup) milk
1 tbsp. grated lemon peel
2 oz. (1/2 cup) chopped walnuts
4 to 5 oz. (1 cup) frozen DOLE® Blueberries, thawed and drained


  1. Beat butter, sugar, juice and eggs in mixing bowl with whisk.
  2. Combine flour, baking powder and salt; stir into egg mixture alternately with milk.  Fold in peel, walnuts and blueberries.
  3. Pour batter into 8x4-inch loaf pan, sprayed with nonstick cooking spray.
  4. Bake at 350ºF., 60 to 70 minutes or until wooden pick inserted comes out clean.  Cool in pan 10 minutes.  Invert on wire rack to complete cooling.
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