Blueberry Lemon Loaf

  • Yield: 8 to 10 servings


Blueberry Lemon Bread:
2-- eggs
1cup sugar
1cup milk
3tablespoons oil
1teaspoon vanilla
2teaspoons lemon rind
3cups flour
4teaspoons baking powder
1 1/2teaspoons salt
1-- (10-ounce) package frozen blueberries, thawed and drained, or 1 cup fresh
1/2cup walnuts, chopped (optional)
1/4cup sugar
2teaspoons cornstarch
1/4cup water
2tablespoons lemon juice
1/2teaspoon lemon peel
1cup fresh or frozen blueberries


  1. To prepare the bread.  In a large bowl, beat eggs well while gradually adding sugar.  Add in order milk, oil, vanilla, lemon rind, flour, baking powder and salt, mixing well.  Fold in blueberries and walnuts.  Pour into a greased 8×5-inch pan and bake at 350F for 1 hour or until done.  Cool.
  2. To prepare the sauce.  Blend sugar and cornstarch in saucepan.  Stir in remaining ingredients, except blueberries.  Cook, stirring constantly until mixture boils.  Reduce heat, simmer 5 minutes, stirring occasionally.  Add blueberries and heat until they are thoroughly heated.  Pour over warm loaf or serve on individual slices.


Recipe reprinted with permission from the Junior League of Johnson City’s Treasures of the Smokies(Johnson City, Tn., 1986),