why make this recipe
Lemon Blueberry Bread is a delightful treat that brings a burst of flavor in every bite. The combination of tangy lemon and sweet blueberries creates a perfect balance that is hard to resist. This bread is moist, fluffy, and ideal for breakfast, a snack, or dessert. Whether you’re enjoying it warm from the oven or toasted with a bit of butter, this recipe is sure to become a household favorite.
how to make Lemon Blueberry Bread
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 6 tablespoons butter (melted)
- 1 cup granulated sugar
- 2 eggs
- ½ teaspoon vanilla
- ½ cup milk
- 1 cup blueberries (fresh or frozen)
- 1 tablespoon all-purpose flour (for coating the blueberries)
- Zest from 1 lemon
- ¾ cup powdered sugar
- 2 tablespoons lemon juice
Directions:
- Preheat your oven to 350 degrees Fahrenheit.
- Line a 9×5 loaf pan with parchment paper, leaving some paper hanging over the edges, or spray the pan with cooking spray.
- In a medium bowl, combine the flour, baking powder, and salt. Mix them well.
- In a large bowl, add the melted butter, granulated sugar, and eggs. Using a hand mixer, mix until the ingredients are well combined.
- Add the flour mixture and milk to the large bowl. Mix until just combined.
- In a small bowl, toss the blueberries with the tablespoon of flour until they are coated.
- Fold the coated blueberries and lemon zest into the batter gently.
- Spread the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Lemon Icing
To make a simple lemon icing, mix the powdered sugar and lemon juice until smooth. Drizzle over the cooled bread for added sweetness.
how to serve Lemon Blueberry Bread
Lemon Blueberry Bread is best served sliced and can be enjoyed warm, at room temperature, or even toasted. You can add butter or serve it plain. For an extra touch, drizzle the lemon icing over the top for a sweet finish.
how to store Lemon Blueberry Bread
To store Lemon Blueberry Bread, wrap it tightly in plastic wrap or aluminum foil. Keep it at room temperature for up to three days or refrigerate it for up to a week. If you want to keep it longer, freeze the bread by wrapping it well and placing it in an airtight container for up to three months.
tips to make Lemon Blueberry Bread
- Make sure to use fresh lemons for the best flavor. Zesting the lemon adds a lovely citrus aroma.
- If using frozen blueberries, do not thaw them before adding to the batter, as this can make the bread soggy.
- Mix the batter just until combined; overmixing can lead to tough bread.
variation
You can add nuts, such as walnuts or pecans, for extra crunch. You can also substitute the blueberries with other berries like raspberries or strawberries for a different flavor.
FAQs
Can I use whole wheat flour instead?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser.
Can I make this bread vegan?
You can replace the eggs with flax eggs and use a plant-based butter and milk for a vegan version.
How can I tell when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with a few crumbs. The top will also be golden brown.
Lemon Blueberry Bread
Ingredients
For the bread
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 6 tablespoons butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 0.5 teaspoon vanilla
- 0.5 cup milk
- 1 cup blueberries (fresh or frozen) If using frozen, do not thaw.
- 1 tablespoon all-purpose flour (for coating the blueberries)
- Zest from 1 lemon Use fresh lemons for best flavor.
For the lemon icing
- 0.75 cups powdered sugar
- 2 tablespoons lemon juice
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit.
- Line a 9x5 loaf pan with parchment paper, leaving some paper hanging over the edges, or spray the pan with cooking spray.
- In a medium bowl, combine the flour, baking powder, and salt. Mix them well.
- In a large bowl, add the melted butter, granulated sugar, and eggs. Using a hand mixer, mix until the ingredients are well combined.
- Add the flour mixture and milk to the large bowl. Mix until just combined.
- In a small bowl, toss the blueberries with the tablespoon of flour until they are coated.
- Fold the coated blueberries and lemon zest into the batter gently.
- Spread the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Lemon Icing
- To make a simple lemon icing, mix the powdered sugar and lemon juice until smooth. Drizzle over the cooled bread for added sweetness.