Indulge in the perfect blend of tangy lemon and sweet blueberries with this delicious Lemon Blueberry Bread recipe. This easy-to-make treat is ideal for breakfast, brunch, or as a delightful dessert option.
Why You’ll Love This Recipe?
- Bursting with fresh flavors from the lemon and blueberries.
- Quick and simple preparation, perfect for busy mornings or last-minute gatherings.
- Great for meal prep – make a batch ahead of time for a tasty snack throughout the week.
Ingredient Notes:
- All-purpose flour for structure and texture.
- Baking powder for leavening.
- Granulated sugar for sweetness.
- Milk for moisture.
- Vegetable oil for richness.
- Egg for binding.
- Vanilla extract for flavor.
- Lemon for a zesty kick.
- Fresh blueberries for bursts of sweetness.
- For the lemon glaze: icing sugar and lemon juice.
Step-by-Step Instructions:
- Preheat the oven and prepare a loaf pan.
- Mix dry ingredients in one bowl and wet ingredients in another.
- Combine the two mixtures and fold in blueberries.
- Pour the batter into the pan and bake until golden.
- Whisk together the glaze ingredients and drizzle over the cooled bread.
Helpful Tips:
- Use room temperature ingredients for better incorporation.
- Dust blueberries with flour to prevent sinking.
- Swap blueberries for raspberries or blackberries for a different twist.
Expert Tips for the Best Results:
- Zest the lemon directly into the wet ingredients for maximum flavor.
- Don’t overmix the batter to avoid a tough texture.
- Let the bread cool completely before adding the glaze for a shiny finish.
Serving Suggestions:
Enjoy a slice of Lemon Blueberry Bread with a dollop of whipped cream or a cup of hot tea for a delightful treat.
Storage and Reheating Tips:
Store the bread in an airtight container at room temperature for up to 3 days. To reheat, wrap in foil and warm in the oven for a few minutes.
Frequently Asked Questions:
- Can I use frozen blueberries instead of fresh? Yes, just thaw and drain them before adding to the batter.
- How can I make this recipe vegan? Replace the egg with a flax egg and use plant-based milk.
- Can I omit the glaze? Of course, the bread is delicious on its own too.
- How do I prevent the bread from sticking to the pan? Grease and flour the pan before pouring in the batter.
Conclusion:
Embrace the delightful flavors of Lemon Blueberry Bread and enjoy a slice anytime. Share your baking adventures with us and let us know how you like this recipe!
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Lemon Blueberry Bread
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hr 5 mins
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Blueberry Bread is a delightful combination of tangy lemon and juicy blueberries in a moist and flavorful loaf. The lemon glaze adds a sweet finish to this perfect treat for breakfast or dessert.
Ingredients
Dry Ingredients:
- 1 + 1/2 cups all-purpose flour (200 grams)
- 1 teaspoon baking powder
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup milk (120 grams)
- 1/3 cup vegetable oil (70 grams)
- 1 egg
- 1 teaspoon vanilla extract
- 1 lemon, juiced and zested
Additional:
- 1 + 1/2 cups fresh blueberries, divided
- For the lemon glaze:
- 1/2 cup icing sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat: Preheat the oven to 350°F (175°C) and grease a loaf pan.
- Mix Dry Ingredients: In a bowl, combine flour, baking powder, sugar, and salt.
- Mix Wet Ingredients: In another bowl, mix milk, oil, egg, vanilla, lemon juice, and zest.
- Combine: Gradually add the wet mixture to the dry ingredients, then fold in 1 cup of blueberries.
- Bake: Pour the batter into the pan, top with remaining blueberries, and bake for about 50 minutes.
- Glaze: Combine icing sugar and lemon juice, then drizzle over the cooled bread.
Notes
- You can use frozen blueberries if fresh ones are not available.
- Adjust the amount of lemon juice in the glaze to suit your taste preference.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg