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Moist and delicious Lemon Blueberry Bread made with butter and cream cheese. Poured over the warm loaf is a luscious lemon glaze made with melted butter, lemon juice and powdered sugar.

Lemon Blueberry Bread

Dina Driggs
Moist and delicious Lemon Blueberry Bread made with butter and cream cheese. Poured over the warm loaf is a luscious lemon glaze made with melted butter, lemon juice and powdered sugar.
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Prep Time 20 minutes
Cook Time 55 minutes
1 hour 15 minutes
Course Breads
Cuisine American
Servings 8

Ingredients
  

  • 2 Cups Sugar
  • 2 Lemons
  • 1 Cup Butter
  • 8 oz. Cream Cheese
  • 4 Eggs
  • 2 Tbsp. Lemon Juice
  • 4 Cups Flour
  • 4 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1 tsp. Salt
  • 1 Cup Buttermilk
  • 3 Cups Fresh Blueberries

Lemon Glaze

  • 1/4 Cup Butter
  • 3 Cups Powdered Sugar
  • 1/4 Cup Lemon Juice

Instructions
 

  • Zest and juice lemons.
  • Mix lemon zest in the sugar with fingers.
  • Beat cream cheese and butter in a stand mixer with a paddle attachment.
  • Pour in the lemon zest infused sugar and mix for four minutes.
  • Prepare loaf pans with parchment paper and preheat oven to 350°.
  • Add eggs one at a time.
  • Sift dry ingredients and add intermittently with buttermilk.  Halfway through adding the dry ingredients, pour in 2 tablespoons of lemon juice.
  • Fold in blueberries by hand.
  • Pour batter in two loaf pans.  Do not over fill.
  • Bake at 350° for 55 minutes or until golden brown.
  • Cool loaves for 10 minutes before removing from pans.
  • Make the glaze and frost loaves while warm.
Keyword Blueberries, Lemon, Quick Bread
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