Another Local Food Recipe Favorite: Lemon Blueberry Bread

local food recipe
A blurry photo of the lemon blueberry bread…I am obviously not a food stylist!

Last night I made the blueberry crisp again because it is so tasty and because I want to enjoy blueberries as much as I can while this tasty local food is in season.

My daughter prefers my lemon blueberry bread, so while I was making the crisp (as well as cooking up the chicken and dumplings for dinner!), she pulled out my handwritten recipe book, found this recipe, and left the book open to that page right there on the counter where I couldn’t help but see it.

OK already! I made her lemon blueberry bread too, getting up after going to bed to pull it out of oven when the timer dinged…only to find her standing there in the kitchen in her pajamas putting the glaze on, meaning she got out of bed when she heard the timer too! Think she was a little anxious for her lemon blueberry bread?? She enjoyed two slices this morning for breakfast. I hope you will cook up a batch and enjoy it for breakfast too!

  • 1 lemon
  • 1/3 c melted butter
  • ¾ c sugar
  • 2 eggs
  • ½ c milk
  • 1 ½ c flour
  • 1 t baking powder
  • 1 t salt
  • 1 c blueberries
  • 1/8 to ¼ c sugar

Preheat the oven to 350 degrees.

Using a zester, get all the peel off the lemon and put into a large mixing bowl.

Next, juice the lemon. Put one tablespoon of the lemon juice into the bowl with the peel, then put the rest of the juice aside. This will be part of your glaze later.

Add the melted butter, sugar, eggs and milk to the lemon juice and peel and mix well. Add the flour, baking powder and salt and stir until just blended. Add the blueberries and gently stir in.

Butter a loaf pan. Pour the batter into the pan. I shake the pan back and forth a little to get the batter flat on top. Bake in the hot oven for an hour.

While baking, measure the lemon juice you have left over and add an equal amount of sugar to it. Mix really well. This is your glaze.

When the bread is done baking, leave it in the pan and slowly pour your glaze of the top of the loaf, covering as much surface as possible.

You have two choices now: You can remove the loaf from the pan or leave it. I leave it because as tasty as this bread is, it is also kind of crumbly and it’s easier to leave it in the pan and cut off slices that way.

My daughter warms up her slice and puts butter on it. I say that’s overkill. Either way, it’s delicious for breakfast with milk or coffee!

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