Description
Lemon blueberry bread combines fresh citrus zest with juicy berries in a moist loaf. A slice pairs beautifully with coffee or tea at any time of day.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup fresh blueberries
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup granulated sugar
Liquid and Flavoring Ingredients:
- 1/2 cup milk
- 2 tablespoons lemon juice
- Zest of 1 lemon
Dry Ingredients:
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Warm the oven to 350F (175C) and prepare a 9×5-inch loaf pan with grease and flour coating.
- Sift together flour, baking powder, and salt in a medium mixing bowl, setting the dry mixture aside.
- Cream sugar, lemon zest, and butter in a large bowl until the mixture becomes airy and pale, creating a smooth texture.
- Incorporate eggs individually, thoroughly blending after each addition to ensure even distribution.
- Introduce milk and lemon juice to the creamed mixture, stirring until fully integrated.
- Carefully fold dry ingredients into the wet mixture, mixing minimally to prevent overmixing and maintain a tender crumb.
- Gently incorporate blueberries into the batter, distributing them evenly without crushing.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
- Allow the bread to rest in the pan for 10 minutes, allowing it to set and cool slightly.
- Take the bread out of the pan and place on a wire rack to cool completely.
- Prepare the glaze by whisking powdered sugar and lemon juice until smooth and glossy.
- Once the bread has reached room temperature, drizzle the lemon glaze over the top, allowing it to cascade down the sides.
Notes
- Boost the bread’s moisture by adding a dollop of sour cream or Greek yogurt to the batter, creating a richer, more tender texture.
- Prevent blueberries from sinking by tossing them in a light coating of flour before folding into the batter, ensuring even distribution throughout the loaf.
- For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend, maintaining the same measurements and mixing technique.
- Enhance the lemon flavor by piercing the warm bread with a fork and brushing it with extra lemon syrup before glazing, intensifying the citrusy notes.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 230 kcal
- Sugar: 16 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg