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Lemon Blueberry Loaf

Lemon Blueberry Loaf

Looking for a zesty bread to start your morning off right? Our lemon and blueberry loaf has just what you are craving! Top it off with Fisher® Sliced Almonds and you’ve got a fresh twist on breakfast that will make the morning a little easier.

Yield: 12 servings
Prep Time: 10 min
Cook Time: 75 min


  • ½ cup Fisher® Chef’s Naturals Sliced Almonds, divided
  • 2 cups all purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 Tbsp. grated lemon peel
  • 1 stick (4 oz.) unsalted butter, room temperature
  • 1½ cups sugar, divided
  • 3 large eggs
  • 2/3 cup milk
  • 1½ cups fresh or frozen blueberries
  • 3 Tbsp. fresh lemon juice


  1. Preheat oven to 325°F. Line 9 x 5 x 3 loaf pan with parchment paper then coat with non-stick cooking spray. Set aside 2 tablespoons almonds. Finely chop remaining almonds.
  2. Combine next 4 ingredients in a small bowl.
  3. Cream butter with 1¼ cups sugar in an electric mixer until light and fluffy. Add eggs one at a time, beating well and scraping down bowl after each addition. Mix in flour mixture alternately with milk, beginning and ending with flour. Fold in blueberries. Spoon batter into prepared loaf pan. Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour 15 minutes.
  4. Meanwhile, stir together ¼ cup sugar and lemon juice. Let sit while loaf is baking; stir occasionally.
  5. Pierce top of hot loaf several times with a toothpick. Pour sugar mixture over loaf in pan. Sprinkle with reserved sliced almonds. Cool 30 minutes in pan on rack. Turn bread out of pan and cool completely.


Look yummy I will have to make these I love blueberry muffins

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