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Monday, August 2, 2010

Lemon Blueberry Bread

Two of my favorite things: lemons & blueberries!  

I bought the big container of blueberries at Costco and they weren't getting eaten as fast as they should so rather than letting them go bad I found a delicious recipe to bake.  You can make two loaves or one bunt cake.  I chose to make the bunt cake because it looks prettier. :)

Lemon Blueberry Cake Recipe
  • 1 cup butter (1/2 pound), softened
  • 2 cups sugar
  • 1/2 teaspoon salt
  • 2 Tablespoons lemon peel, grated fine
  • 4 large eggs
  • 2 1/2 cups unbleached white flour
  • 1 teaspoons baking powder powder
  • 1 cup milk
  • 1 cup blueberries, fresh or frozen

  • Preheat oven to 350 degrees.

  • Spray two 9 x 5 inch loaf pans, a bunt pan or 5 mini pans with vegetable spray.

  • Combine flour and baking powder in a separate bowl and set aside.

  • Using a high-speed mixer on medium speed, beat the butter, sugar, salt and lemon peel until creamy and fluffy, about 5 minutes. Scrape bowl often.

  • Add eggs, beating well. Scrape again. Add flour mixture, beating and scraping.

  • Take bowl off mixer and pour in the milk. Fold all ingredients with a spatula until mixed well. Gently mix in blueberries. Pour into prepared pan(s).

  • Bake at 350 degrees for 50-60 minutes, until tops are lightly browned and knife comes out clean.

  • Meanwhile, start making the lemon syrup. Keep syrup warm. It can be reheated later.

  • Cool at least 5 minutes in the pan(s). Prick the cakes all over with a fork or skewer.

  • Lemon Syrup Recipe:

    • 3/4 cup sugar
    • 1/2 cup fresh lemon juice
    Directions for Lemon Syrup
    • Combine sugar and lemon juice in small saucepan and cook over medium heat just until it comes to a boil, being careful not to burn.
    • The sugar needs to be completely dissolved. Remove from heat.
    • Keep syrup warm until cakes are ready to be brushed and soaked.
    • Reheat syrup if necessary. It is important to pour hot syrup over the cakes, otherwise it won't get into all the nooks and crannies.
    • Pour and brush equal amounts of lemon syrup over the tops of the tea cakes making sure that you get all surfaces coated. Let some drip down into the bottom of the pans.
    • Leave the cakes in the pans if they are decorative and disposable, or carefully pop them back out immediately otherwise they will stick.
    • Let cool on wire racks completely before wrapping.
    • These cakes freeze well. Enjoy!
    • Yields 2 large loaves.

  • Sugary mixture - yum!

    Ready to bake



    The Girl Creative


    1. Oh my delicious goodness! I am such a sucker for anything lemon & berry. I HAVE to make this. Thanks for sharing :) Stopping by from Just Something I Whipped Up Monday!

    2. This looks so good! I can't wait to try this, thanks for sharing your recipe! ~Marcy

    3. I love blueberries and I have to try this recipe!! Thanks for sharing
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