Lemon Blueberry Bread
and Muffins

We use fresh—never frozen—blueberries. We bake with Michigan-grown blueberries for most of the season because they are the best blueberries available.

As you may know, lemon is a classic ingredient in blueberry pie recipes. Why? Lemon and blueberry complement each other wonderfully, enhancing the overall flavor. We took that principle to our Lemon Blueberry Bread and Muffins. This light bread has the perfect balance of tart lemony flavor and sweet bursts of juicy blueberry. You’ll love the cake-like texture with the crunch of sanding sugar on top.

Serving Suggestion

This bread looks as great as it tastes. Proudly display it with your brunch buffet or bring it to the office to share.

Also Perfect for

Nutrition Information for Lemon Blueberry

Ingredients: unbleached-unbromated wheat flour, granulated sugar, fresh blueberries, cage free eggs, margarine, organic soymilk, lemon juice, baking powder, lemon extract, vanilla, baking soda, salt

Serving size: 1/2" slice

190 calories

6 g total fat

250 mg sodium

31 g carbs

0 g fiber

17 g sugar

4 g protein

 

Serving size: 1 muffin

530 calories

16 g total fat

700 mg sodium

86 g carbs

1 g fiber

46 g sugar

10 g protein