Blueberry Lemon Loaf

  • Yield 8 to 10 servings

A snack bread is topped with a delicious lemon blueberry sauce.


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



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