Lemon blueberry bread




This lemon and cranberry bread is super moist, easy to prepare, and topped with a delicious lemon zest. Perfect for breakfast or dessert!


While it is almost time to start breaking down our apple and pumpkin recipes, I can't help but want to keep baking with fresh fruits. Especially when it's delicious like baking raspberries with lemon.


I originally posted the recipe for this bread when I first started my blog in 2014. While the recipe is still the same, I wanted to update the post with better pictures and re-share it with you because this is still a recipe that I absolutely adore.


Aside from the fact that this bread is very delicious, it is also easy to make. You don't even need a blender to make it and it only takes about 15 minutes to prepare and go into the oven!



*  Ingredients:


° A cup of softened butter


° ¾ cup of sugar


° 2 eggs


° 1 cup flour


° ½ tsp. Baking powder


° lemon flavor


° ½ cup of milk


° 1 cup of blueberries


° Starters


° juice of one lemon


° ¼ cup of sugar


* instructions:



Preheated oven to 350 degrees Fahrenheit, beat butter with sugar and eggs. Adding flour, baking powder, and lemon peel, alternating with milk. Add blueberries. Placing it on a fat loaf pan. Baking at 350 degrees about 60 minutes. Pour filling on top while bread is stilling hot.



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