Lemon Blueberry Bread
A delightful blend of tangy lemon and sweet blueberries, this moist and fluffy bread is perfect for breakfast, snacks, or dessert.
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.
Notes
To store, wrap tightly in plastic wrap or aluminum foil. Keep at room temperature for up to three days, refrigerate for up to a week, or freeze in an airtight container for up to three months. For variations, nuts like walnuts or pecans can be added, or substitute blueberries with other berries.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 33gProtein: 3gFat: 9gSaturated Fat: 5gSodium: 200mgFiber: 1gSugar: 15g
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