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Lemon Blueberry Bread

PREP TIME: 1 Hour 20 Minutes
TOTAL TIME: 1 Hour 20 Minutes
MAKES: 12 Servings


1/3 cup butter or margarine, softened (80 g)
2/3 cup sugar (130 g)
2 tablespoons lemon juice (10 mL)
2 eggs
1-1/2 cups all-purpose flour (165 g)
1 teaspoon baking powder (5 mL)
½ teaspoon salt (2.5 mL)
½ cup milk (125 mL)
1 teaspoon grated lemon peel (5 mL)
½ cup chopped walnuts (75 g)
1 cup DOLE® Frozen Blueberries or Wild Blueberries (150 g)


Beat butter, sugar, juice and eggs in mixing bowl with whisk.

Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in peel, walnuts and blueberries.

Pour into 8 x 4-inch loaf pan, sprayed with vegetable cooking spray.

Bake at 350°F (175°C), 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove bread from pan. Cool completely.

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