Lemon Blueberry Loaf Bread

This sweet quick bread recipe is easy to make and it's sturdy enough to be served as a finger food.

4.67 from 3 votes

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Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: servings

Author: Kris Bordessa

Preheat oven to 350 degrees. Grease loaf pan with butter or oil.
Cream together the butter and sugar and then add in the beaten eggs.
1 cup salted butter, 1 cup granulated sugar, 4 eggs
Add the lemon zest.
2 tablespoons lemon zest
Fold in flour and ground almonds and then stir in the lemon juice and blueberries.
2 ¼ cups self-rising flour, ¼ cup ground almonds, 2 tablespoons lemon juice, 2/3 cups fresh blueberries
Pour into loaf pan, scattering a few extra berries over the top.
Bake for one hour, checking for doneness with a toothpick.

Mix lemon juice and powdered sugar to make a glaze, Add additional lemon juice if a thinner glaze is desired.
4 tablespoons lemon juice, 1 cup powdered sugar

Cut into 8-12 slices. Alternatively, cut eight slices then divide each into 6 bars, which makes the perfect size for serving on a dessert tray or cookie platter.

This recipe calls for self-rising flour, which tends to give baked goods a light texture. If you don't have this on hand, no worries! You can use all purpose flour. For every cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt and blend thoroughly.
You can use fresh fruit or frozen blueberries. Either way, this blueberry loaf cake will taste great, but frozen berries may “bleed” into the cake batter.
Use fresh lemon juice or bottled.
Makes 8-12 servings cut as slices; 48 servings when divided into smaller "finger" servings.