Blueberry-Lemon Bread

Real Simple
1 loaf


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3 cups all-purpose flour
1 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons chilled butter, cut into thin slices
1 1/2 cups blueberries, fresh or frozen (do not thaw)
Grated rind from 1 lemon
1 cup milk
2 eggs, beaten


Heat oven to 350º F. Lightly coat a 5-by-9-inch loaf pan with vegetable cooking spray. Combine the flour, sugar, baking powder, and salt in a large bowl. Using your fingertips or a pastry blender, work the butter into the dry ingredients until it looks like coarse crumbs. Mix in blueberries and lemon rind. Stir in the milk and eggs until well blended. Pour into pan. Bake 55 minutes or until a toothpick inserted in the center of the loaf comes out clean. Turn onto a wire rack.

VARIATION: For Orange-Raspberry Bread, use the grated rind from 1 orange in place of the lemon rind and substitute 1 cup raspberries for the blueberries.

Created date

October 2003

Nutritional Information

Calcium 188 mg
Calories 371
Caloriesfromfat 0 %
Carbohydrate 67 g
Cholesterol 71 mg
Fat 8 g
Fiber 2 g
Iron 3 mg
Protein 8 mg
Satfat 5 g
Sodium 421 mg