Lemon Blueberry Breakfast Bread

The secret to baking a lemon-blueberry bread without turning the whole thing purple.
Photography By Bob Thompson | May 01, 2014


Cream together butter and sugar. Add eggs and beat well. Combine dry ingredients. Add dry ingredients to butter mixture, alternating with milk. Add nuts and lemon zest, then gently fold in blueberries.*

Line the bottom of large loaf pan (or 2 small loaf pans) with wax paper and spray entire pan with cooking spray before adding batter to pan.

Bake at 350 degrees for 45 minutes or until toothpick in center comes out dry.

Meanwhile, combine lemon juice and sugar, heating in microwave or on stovetop until sugar is melted.

Immediately after removing from oven, use a skewer to poke holes in warm bread, then pour glaze over bread. Let sit for several hours before loosening edges and removing bread from pan.

*To keep the blueberries from dyeing the batter, wait until just before use to remove frozen berries from freezer. For both frozen and fresh berries, dust with a small amount of flour just before folding into batter.


  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs, beaten
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup sliced almonds or nut of your choice
  • Zest from four large lemons (approximately 1 tablespoon)
  • 1 1/2 cups blueberries, fresh or frozen
  • 5 tablespoons lemon juice
  • 1/4 cup sugar
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