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Blueberry-Lemon Bread

Yield 1 loaf


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.