Glazed Almond, Lemon & Blueberry Loaf

Glazed Almond, Lemon & Blueberry Loaf
  • Yield: 12 Servings
  • Prep Time: 10 Mins.
  • Cook Time: 1 Hr. 15 Mins.
  • 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. 
  • For a Fresh Twist: Bake as 12 muffins for 35 min


  • 1/2 cup Fisher® Natural Sliced Almonds, divided
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon grated lemon peel
  • 1 stick (4 oz.) unsalted butter, room temperature
  • 1 1/2 cup sugar, divided
  • 3 large eggs
  • 2/3 cup milk
  • 1 1/2 cup fresh or frozen blueberries
  • 3 tablespoons fresh lemon juice


  1. Finely chop all but 2 Tbsp. of the almonds. Combine flour, baking powder, salt, lemon peel and chopped almonds; set aside. Cream butter with 1¼ cups sugar in an electric mixer until light and fluffy. Beat in eggs 1 at a time, scraping down bowl between additions. Beat flour mixture into butter mixture alternately with milk, beginning and ending with flour. Fold in blueberries.
  2. Spoon batter into parchment-lined and greased 9 x 5-inch loaf pan. Bake in a 325°F oven until golden brown and toothpick inserted into center comes out clean, about 1 hour 15 min.
  3. Meanwhile, stir together ¼ cup sugar and lemon juice; set aside. Pierce top of hot loaf several times with a toothpick. Pour sugar mixture over loaf in pan. Sprinkle with reserved sliced almonds. Cool 30 min. in pan. Remove from pan and cool completely.

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