Lemon Blueberry Bread

Products Used


Lemon Blueberry Bread

  • 1 1/2 cups + 2 tablespoons (196g) all-purpose flour*
  • 1 cup (200g) Imperial Sugar Extra Fine Granulated Sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons (70g) butter, unsalted and melted
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • Zest of one large lemon, no white bitter pith
  • 3 tablespoons (45g) fresh lemon juice
  • 1/2 cup (120g) milk, at room temperature
  • 1 cup (160g) fresh blueberries
  • 1/2 cup (60g) pecan or walnut pieces

Lemon Glaze and Decoration

  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F. Line a 9 X 5-inch loaf pan with parchment paper (dabbing a tiny bit of oil on pan will make parchment paper stick better). Set aside.
  2. Sift together flour, sugar, baking powder, and salt. Set aside.
  3. In a bowl large enough to hold all ingredients, vigorously whisk together melted butter, eggs, vanilla, lemon zest, lemon juice, and milk.
  4. In one step, add dry sifted ingredients and mix together using a rubber spatula. Mix until just combined, do not mix unnecessarily as it will make the bread less tender.
  5. Add blueberries (tossing in flour is unnecessary) and nuts, and stir briefly. Transfer to a prepared pan.
  6. This loaf will tend to turn dark as it bakes. After 40 minutes of baking, gently drape a sheet of aluminum foil over the surface of cake.
  7. Bake until an inserted toothpick comes out clean or bread bounces back when center is lightly pressed with a finger, about 60-70 minutes.
  8. For lemon glaze, whisk together lemon juice and powdered sugar until smooth.
  9. Spread on cool or lukewarm cake. Decorate with fresh blueberries and sprinkle with lemon zest.
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