Blueberry-Lemon Bread

Since I was touting the benefits of after-school snacks earlier this week, it seems only fitting that I should offer up a suggestion as to what one might serve on such an occasion. While I feel it’s important that snacks usually provide a nutritionally sound mini-meal, sometimes you just want something a little…well…sweeter! For those occasions, here’s an easy and delicious quick bread that I’m sure any child would be happy to find waiting on the table after school. And hey, blueberries are healthy, right?


Blueberry-Lemon Bread

Adapted from Real Simple magazine


Makes 1 loaf



3 cups all-purpose flour

1 cup sugar

4 teaspoons baking powder

1/2 teaspoon salt

4 tablespoons butter, chilled and cut into thin slices

1 1/2 cups blueberries

grated rind from 1 lemon (preferably organic since you are using the rind)

1 cup milk (skim is fine)

2 eggs beaten



1. Preheat oven to 350 and prepare a 9″x5″ loaf pan by spraying it lightly with cooking spray.

2. Combine flour and salt in a large bowl. Using your fingers or a pastry blender, work the butter into the flour until it resembles coarse crumbs.

3. Gently mix in the blueberries and lemon rind. Stir in the milk and eggs until well blended.

4. Pour into prepared loaf pan. Bake 55 minutes or until a toothpick inserted in the center of the loaf comes out clean.

5. Removed loaf from pan and allow to cool on a wire rack.

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