Rating: 2.5 stars
115 Ratings
  • 5 star values: 9
  • 4 star values: 21
  • 3 star values: 15
  • 2 star values: 54
  • 1 star values: 16


Recipe Summary

15 mins
1 hr 10 mins
Serves 8-10


Ingredient Checklist


Instructions Checklist
  • Heat oven to 350° F. Lightly coat a 5-by-9-inch loaf pan with vegetable cooking spray.

  • Combine the flour, sugar, baking powder, and salt in a large bowl. Using your fingertips or a pastry blender, work the butter into the dry ingredients until it looks like coarse crumbs. Mix in blueberries and lemon rind. Stir in the milk and eggs until well blended.

  • Pour into pan. Bake 55 minutes or until a toothpick inserted in the center of the loaf comes out clean. Turn onto a wire rack. Variation: For Orange-Raspberry Bread, use the grated rind from 1 orange in place of the lemon rind and substitute 1 cup raspberries for the blueberries.

Nutrition Facts

calcium 188mg; 371 calories; carbohydrates 67g; cholesterol 71mg; fat 8g; fiber 2g; iron 3mg; protein 8mg; saturated fat 5g; sodium 421mg.