Lemon and Blueberry Bread: A Delightful Treat
A Burst of Flavor in Every Bite
This lemon and blueberry bread recipe makes a quick, moist, flavorful, and delicious loaf of bread! This easy baking recipe is topped with a lemon glaze, a classic combination of tart, sweet, and savory flavors! Sure to be a new favorite! Serve it for breakfast, snack, or dessert! Love all things lemon? Try these lemon favorites: Lemon Custard, Lemon Blueberry Pancakes, and Lemon Bundt Cake!
Bright Flavors, Simple Pleasures
This lemon and cranberry bread is a quick, delicious, and delicious bread, perfect to accompany a cup of coffee or tea. I love the bright flavors of blueberries and lemon, and they go together really well in this simple bread.
Ingredients:
- 1½ cups all-purpose flour, plus an additional 1 tablespoon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup soft unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons of lemon peel
- 2 tablespoons of fresh lemon juice
- Half a cup of milk
- 1 cup fresh or frozen blueberries
Directions:
- Preheat the oven to 175°C. Grease a 9″ x 5″ loaf pan with flour.
- In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another large bowl, whisk together the softened butter and granulated sugar until light and fluffy.
- Beat the eggs, one at a time, followed by the lemon zest and juice, until well blended.
- Gradually add the flour mixture to the wet ingredients, alternating with the milk. Begin & end with flour mixture, mixing to combined.
- Stir the blueberries with 1 tablespoon of flour. (This step prevents the berries from sinking to the bottom of the bread during baking.) Gently fold in the coated blueberries, being careful not to overmix.
- Pour batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50 to 55 minutes or until a toothpick inserted in the middle comes out clean.
- Remove from oven and let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
Tip: Prevent Sinking Berries
Coating the blueberries in flour before folding them into the batter helps prevent them from sinking to the bottom of the bread during baking, ensuring an even distribution of fruit throughout the loaf.
FAQs
Q: Can I use frozen blueberries instead of fresh?
A: Yes, you can use either fresh or frozen blueberries in this recipe. If using frozen blueberries, do not thaw them before adding to the batter.
Q: How long does this lemon and blueberry bread stay fresh?
A: When stored in an airtight container at room temperature, this bread will stay fresh for up to 3 days. You can also store it in the refrigerator for up to a week.
Q: Can I freeze this bread?
A: Yes, you can freeze this lemon and blueberry bread. Wrap it tightly in plastic wrap and then aluminum foil before placing it in a freezer-safe bag or container. It will keep well in the freezer for up to 3 months. To thaw, simply leave it at room temperature for a few hours or overnight in the refrigerator.
