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, sugar, blueberries, water, eggs, margarine, canola oil, lemon juice, baking powder, light corn syrup, lemon extract, vanilla extract, salt

Serving size: 1/2” slice or 1/3 muffin

150 calories

5 g total fat

140 mg sodium

24 g carbs

1 g fiber

13 g sugar