Cake Meyer Lemon Blueberry Recipes

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MEYER LEMON AND BLUEBERRY BREAD

YUMMY! I have not yet tried this recipe with regular lemons. But since most people do not have access to Meyer lemons, I am assuming regular lemons would make a decent sub. I would add an additional tablespoon of lemon zest though. Blackberries are also good with this bread. Enjoy.

Provided by loveleesmile

Categories     Breads

Time 1h5m

Yield 1 loaf

Number Of Ingredients 11



Meyer Lemon and Blueberry Bread image

Steps:

  • Preheat oven to 350ºF.
  • Grease a 8x4 inch loaf pan.
  • Whisk together flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Combine lemon juice, lemon zest, oil and egg in small mixing bowl. Whisk to combine.
  • Stir blueberries into dry ingredients to coat. Add lemon mixture to dry ingredients and fold together until just combined. Spread evenly in loaf pan.
  • Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely.
  • By the way - this bread gets even more moist and lemony the next day if you wrap it well once it's cooled. Don't make yourself wait, though. Cut a slice and then wrap it up.

Nutrition Facts : Calories 2238.2, Fat 35.7, SaturatedFat 4, Cholesterol 211.5, Sodium 2052.7, Carbohydrate 457.9, Fiber 12.6, Sugar 250.6, Protein 33.7

2 cups flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup fresh squeezed meyer lemon juice
1 tablespoon grated meyer lemon zest
2 tablespoons canola oil
1 egg, well beaten
1 cup frozen blueberries
1/4 cup dried blueberries (optional)

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