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
Units
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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