Blueberry-Lemon Loaf | Midwest Living
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Blueberry-Lemon Loaf

Blueberry-Lemon Loaf

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  • Makes: 14 servings
  • Yield: 1 loaf (14 servings)
  • Prep 30 mins
  • Bake 1 hr
  • Cool 10 mins
  • Stand Overnight

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Make this loaf on a Sunday night so its ready for a quick weekday morning meal.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon finely shredded lemon peel
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 1/2 cup butter, melted
  • 3/4 cup blueberries

Directions

  1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside. In a large bowl stir together flour, sugar, baking powder, and salt. Stir in lemon peel. Make a well in the center of flour mixture; set aside.
  2. In a medium bowl combine eggs, milk, and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries. Spoon batter into the prepared loaf pan, spreading evenly.
  3. Bake for 60 to 70 minutes or until a wooden toothpick inserted near the center comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking.
  4. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.

Nutrition Facts

(Blueberry-Lemon Loaf)

Servings Per Recipe 14, sat. fat (g) 5, cal. (kcal) 198, vit. A (IU) 262, iron (mg) 1, pro. (g) 3, calcium (mg) 59, chol. (mg) 45, Thiamin (mg) 0, Fat, total (g) 8, vit. C (mg) 1, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 0, Folate (µg) 37, sugar (g) 16, Potassium (mg) 50, fiber (g) 1, sodium (mg) 225, Riboflavin (mg) 0, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 30, Niacin (mg) 1

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