Blueberry Lemon Bread

Survivors by Faith

Who: St. John’s Lutheran Church Ash Grove
Cost: $12 includes shipping
Details: soft-backed, spiral bound
Pages of recipes: 184
Send checks to: Dale Schleef, Survivors by Faith, 1117 N. 1200 Road, Onarga, IL 60955-7646 or call 815-867-6714

Blueberry Lemon Bread


  • 1-1/2 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. eggs, beaten with 1/4 C. milk and 1/2 tsp. salt and pepper
  • 6 T. apple butter room temperature
  • 1-1/3 c. sugar divided
  • 2 large eggs
  • 2 tsp. grated lemon peeel
  • 1/2 c. milk
  • 1-1/2 c. fresh blueberries or frozen, thawed and drained
  • 3 T. fresh lemon juice


  • Preheat oven to 325 degrees.
  • Butter, flour and sugar an 8 1/2 x 4 1/2 inch loaf pan; set aside.
  • Whisk together the flour, baking powder and salt in a small bowl; set aside.
  • Using an electric mixer, cream the butter with 1 cup sugar in large bowl until mixture is light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Add the lemon peel.
  • Slowly mix in the reserved flour mixture alternately with the milk beginning and ending with the flour mixture.
  • Lightly coat blueberries with a small amount of flour (a scant tablespoon) by tossing in a separate bowl.
  • Gently fold blueberries into the batter.
  • Spoon batter into the prepared loaf pan.
  • Bake for about 1 hour 15 minutes or until golden brown and a wooden pick inserted into center, comes out clean.
  • Meanwhile, bring remaining 1/3 cup sugar and the lemon juice to boil in small saucepan, stirring until sugar dissolves. Keep hot for pouring.
  • Pierce top of hot loaf several times with a long wooden pick without touching the bottom of the loaf.
  • Slowly, pour the hot lemon mixture over the loaf in pan.
  • Cool for 30 minutes in pan on wire rack. Turn bread out of pan and cool completely on rack.
  • Makes 1 loaf or if using small pans, 4 to 5 loaves.