Sunshine Lemon-Blueberry Bread

Sunshine Lemon-Blueberry Bread

A few days ago, I stopped by the Reluctant Entertainer blog by my friend Sandy.  She is having a series this month called 30 Days of Autumn Inspiration.  Sandy is always so positive and always creates a welcoming environment, I just love her!  Anyhow, she had this lovely Sunshine Lemon Bread recipe and I knew I needed to try it.  I had some fresh blueberries so I threw them into the mix and wow, what a treat!

Life has been somewhat of a roller coaster ride this week and doesn’t show any signs of slowing down any time soon.  I find myself struggling to keep up, struggling to get back in the groove of school, eventually I will get there.  Until then I think I’ll have another slice of this bread, it did make me smile.  It is moist and just the right balance of sweet and tart.  I would bring this to a friend or a potluck or just to brighten someone’s day.

Now I’m hurrying off to go help with a little fence building.  Enjoy your weekend and make this bread!

 Sunshine Lemon-Blueberry Bread

adapted from Reluctant Entertainer


  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 eggs
  • 1/2 cup orange juice
  • 1/4 cup lemon juice
  • 3/4 cup olive oil
  • 2 tsp. grated orange zest
  • 2 cups fresh blueberries


  • 1 cup powdered sugar
  • 1/4 cup orange juice
  • 1/4 cup lemon juice
  • 1/2 tsp. grated lemon zest

Cooking Directions:

Preheat oven to 325° F.

In a large bowl, combine flour, sugar, baking powder and salt.  In a separate bowl beat together eggs, orange juice, lemon juice, olive oil and orange zest.  Add wet ingredients into dry ingredients, mixing until thoroughly combined.  Fold in blueberries.  Pour into 2 greased and floured bread pans.

Bake for 40-50 minutes or until a wooden pick inserted comes out clean.

While bread is baking prepare the glaze.  Add glaze ingredients into a small saucepan and whisk together.  Bring to a boil and lower heat to a simmer and cook about 1 minute.  Remove from heat and set aside.

Pour glaze over bread as soon as it comes out of the oven.  Allow bread to cool in bread pan for 15 minutes and carefully remove from pan and allow to cool completely on a wire rack.



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