Lemon Blueberry Quick Bread

Prep Time
Cook Time
1h 15m
Ready In

"I've made this many times I've even make mini loaves instead of one large pan"

Original recipe yields 16 servings


  • Serving Size: 1 (98.5 g)
  • Calories 293.1
  • Total Fat - 5.2 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 21.9 mg
  • Sodium - 60.4 mg
  • Total Carbohydrate - 55.9 g
  • Dietary Fiber - 1.8 g
  • Sugars - 19.1 g
  • Protein - 5.3 g
  • Calcium - 17 mg
  • Iron - 0.8 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a large bowl beat butter and sugar until light and fluffy. Beat in eggs applesace and lemon juice.

Step 2

Combine the flour, baking powder and salt and lemon zest; stir into egg mixture alternately with milk; beating well after each addition. Fold in blueberries.

Step 3

Pour into a greased 8-inch x 4-inch loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Tips & Variations

No special items needed.


3 Reviews


This is a lovely flavoured quick bread! Love the tang of the lemon with the blueberries, perfect! Quick and easy to put together. It was a hit at our luncheon. Thank you for sharing.


review by:
(24 Sep 2012)


I added in 1 cup of walnuts and this bread is delicious and so moist you almost melts in your mouth!


review by:
(6 Sep 2012)


Yummy! I love lemon/blueberry combo and this one is great. Nice soft texture, light lemon flavor, plump blueberries...perfect for breakfast! My Hubby, who doesn't care for 'lemon' sweets loved these too. I made the recipe using half sugar/half Splenda/Xylitol mix, buttermilk and frozen blueberries. I 'baked' it in my cake pop maker to make little muffins. They tasted great but didn't hold their shape because of the large blueberries. I think a regular muffin pan would work nicely though. Freddy Cat says thanks for the sweets! Made for the Billboard recipe tag game.


review by:
(14 Jan 2012)