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Lemon Blueberry Bread

October 8, 2011 |
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Lemon Blueberry Bread | Flavor, NC

Recipe courtesy of Denise SimmonsCornerstone Tea
as seen on episode “Smith’s Nursery & Produce“, season 1

  • 1/3 cup butter, melted
  • 1 cup sugar
  • 3 tablespoons lemon juice
  • 2 eggs
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons grated lemon peel
  • 1 cup fresh or frozen blueberries
  • ¼ cup chopped pecans

Method:
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and lemon juice. Combine the flour, baking powder  and salt; stir into egg mixture alternately with milk beating well after each addition. Fold in lemon peel, nuts and blueberries.  Pour into a greased 8-in. x 4-in. 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.

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Category: Recipes

Comments (1)

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  1. Jane Whitley says:

    Lemon blueberry bread very good, flavorful and moist. Can’t wait to make it for my grandchildren!

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