This beautiful loaf of lemon blueberry bread is not only moist and delicious, it's eggless and dairy-free! Get the recipe: ...

In the bowl for an electric mixer: blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice ... loaf comes out clean). Let the bread cool in the pan for about 30-minutes ...

Edited version of a story first published Friday, July 27, 2012: Have you ever made a blueberry ... lemon glaze, mix lemon juice and confectioners' sugar in a bowl and beat until smooth. While ...

If you prefer a flatter top, use a glass baking pan. Lemon blueberry bread will keep in an airtight container at room temperature for up to three days. To freeze, wrap the unglazed loaf tightly in ...

In a large bowl, whisk the eggs with the cream, milk, brown sugar, vanilla and lemon zest. Add the bread cubes and the fresh and dried blueberries and stir well, then mix in the melted butter.

These vegan blueberry muffins are also stuffed with lemon and poppy seeds, because why should you have to choose? That way they work brilliantly for breakfast. Or glaze with an easy icing for ...