Appetizers and Snacks

Blueberry Lemon Bread

Have I ever mentioned how much I love the summer and the abundance of local, delicious produce it brings to the market? I really love all the seasons and the change it brings, but summer is my absolute favourite. From the big, juicy berries, to the incredibly sweet corn on the cob, it’s hard not to be inspired to create new and tasty dishes.

This recipe for Blueberry Lemon Loaf was born out of my desire to get back to baking, something that’s been left aside since the kids have been out of school and also, out of the need to use up some of the 6 lbs of blueberries sitting in my fridge. Berries that I bought a few days ago with the intention of cleaning and freezing, but still haven’t gotten around to. It’s summer, procrastination happens, as do beach days, waterslides, and patio drinks.

Seriously though, this bread was just too good. So good, that I thought I should probably share it. Which I did, of course, but, then immediately regretted doing, because I clearly wasn’t prepared to part with it and have since found myself wishing that I had just one more piece (or several more) to snack on.

As to freezing those berries, I’ll get to it today… maybe, but first I’m probably going to end up making another loaf of this bread.

1/2 Cup Butter, softened

1 Cup Sugar

2 Eggs

1/2 Cup Milk

1 1/2 Cup Whole Wheat Flour

1 tsp Baking Powder

1/2 tsp Salt

1 Lemon, rind only, juice reserved

1 Cup Blueberries

Preheat the oven to .350 degrees Farenheit

Cream together the butter, sugar and 1 egg. Add the remaining egg and milk, blend well.

In a separate bowl, stir together the flour, baking powder, salt and lemon rind. Pour into the wet ingredients and stir until just moistened, then gently fold in the blueberries.

Pour the mixture into a greased loaf pan and bake for about 1 hour until a toothpick inserted in the centre comes out clean. Allow the loaf to rest for about 10 minutes before removing it from the pan. Evenly pour the glaze (recipe below) over the hot loaf.


Lemon Mint Glaze:

1/4 Cup Sugar

Reserved lemon juice

1/4 Cup fresh mint leaves

While the loaf is cooling in the pan, combine all the ingredients in a small saucepan. Heat and stir until the sugar is completely dissolved. Once the loaf has been removed from the pan, evenly pour the glaze over the top of the loaf.


15 Responses to “Blueberry Lemon Bread”

  1. Blueberries and lemon always pair well together. I like the lemon/mint glaze – wish I had a slice of your bread with my coffee this morning. Thanks for sharing with the gang at Fiesta Friday.

  2. This bread sounds and looks so yummy! I love the combination of lemon and blueberries. The glaze takes it over the top. Thank you for sharing your recipe!

  3. Did you know I have 4 blueberry bushes in my backyard, and didn’t get a single berry?! Freaking birds!! And I love, love blueberries! Thankfully there’s a blueberry farm around here. The bread sounds great, Natalie. And that mint glaze, too 😋

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