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Blueberry Bread

Blueberry Bread

Filled with blueberries, this breakfast bread also calls for lemon juice and lemon zest to enhance the flavors. A bit of cinnamon is a nice addition.

Southern Living OCTOBER 2008

  • Yield: Makes 1 loaf
  • Prep time:10 Minutes
  • Bake:1 Hour
  • Cool:1 Hour, 10 Minutes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/8 teaspoon ground cinnamon
  • 1 cup fresh or frozen blueberries
  • 1 cup sugar
  • 1/2 cup milk
  • 1/3 cup butter, melted
  • 2 large eggs
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice

Preparation

1. Preheat oven to 350°. Stir together flour and next 3 ingredients in a medium bowl; stir in blueberries.

2. Whisk together sugar and next 5 ingredients in a medium bowl until thoroughly blended. Add to flour mixture, stirring just until blended. Pour batter into a lightly greased 8 1/2- x 4 1/2-inch loaf pan.

3. Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

Blackberry Bread: Prepare recipe as directed in Step 1, substituting 1 1/2 cups fresh or frozen blackberries for blueberries. Proceed with recipe as directed, increasing bake time to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean.

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Blueberry Bread recipe

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