Description
Delightful lemon blueberry bread brings sunshine from your kitchen to the table. Sweet-tart flavors mingle in each slice, promising a perfect companion for morning coffee or afternoon tea.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1 cup fresh or frozen blueberries
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 tablespoons fresh lemon juice
Flavor Enhancers:
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
Instructions
- Prepare the oven by heating to 350F (175C) and coating a loaf pan with a thin layer of grease to prevent sticking.
- Sift together dry ingredients in a medium mixing bowl, ensuring an even distribution of flour, baking powder, and salt.
- Using an electric mixer, cream butter and sugar until the mixture becomes light and airy, creating a smooth base for the bread.
- Incorporate eggs individually into the butter mixture, blending thoroughly after each addition to maintain a consistent texture.
- Infuse the batter with bright citrus notes by stirring in fresh lemon zest, tangy lemon juice, and smooth milk.
- Gently fold the dry ingredient mixture into the wet ingredients, creating a uniform batter without overmixing.
- Carefully fold blueberries into the batter, distributing them evenly to ensure each slice will have a burst of fruity flavor.
- Transfer the batter to the prepared loaf pan, spreading it evenly to create a smooth surface.
- Bake in the preheated oven for 50-60 minutes, checking doneness by inserting a toothpick into the center – it should come out clean when the bread is fully cooked.
- Remove from oven and allow the bread to cool completely in the pan before removing and slicing to preserve its delicate structure.
Notes
- Fold blueberries gently to prevent them from breaking and sinking to the bottom of the bread, ensuring even distribution throughout the loaf.
- Use room temperature ingredients like eggs and butter to create a smoother, more uniform batter that rises evenly during baking.
- Dust blueberries lightly with flour before adding to the batter to help them suspend in the mixture and prevent color bleeding.
- For a gluten-free version, substitute all-purpose flour with a blend of almond and coconut flour, adjusting liquid measurements slightly to maintain moisture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 230 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg