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  • 1 1/2 cups flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 6 Tbsp. unsalted butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • 2 tsp. Meyer lemon peel, grated
  • 1/2 cup milk
  • 1 1/2 cups fresh blueberries
  • Lemon Syrup
  • 4 Tbsp. fresh squeezed Meyer lemon juice
  • 1/3 cup sugar



Step 1

Combine flour, baking powder and salt in small bowl. Using electric mixer, cream butter with 1cup sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add lemon peel.
Mix dry ingredients, alternating with milk. Gently fold in blueberries. Spoon into prepared 9 x 4 loaf pan.

Bake until golden brown and wooden pick inserted into center comes out clean, about 1 hr 15 minutes. Oven 325 F.

Meanwhile, make the Meyer lemon syrup by combining the lemon juice and sugar in a small saucepan, bring o a boil and stir until sugar dissolves. Remove bread from oven and pierce top of hot loaf several times with a wooden pick. Pour hot lemon syrup over loaf in pan. Cool 30 minutes in pan on a wire rack. Turn bread out of pan and cool completely on wire rack.

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