Description
This Lemon Blueberry Bread is a delightful combination of tangy lemon and juicy blueberries in a moist, tender loaf. Perfect for breakfast, brunch, or a sweet treat any time of day!
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Additional:
- 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour)
- Optional lemon glaze (1/2 cup powdered sugar + 1–2 tablespoons lemon juice)
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: Whisk flour, baking powder, and salt in a medium bowl.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add Wet Ingredients: Beat in eggs, then mix in milk, lemon juice, lemon zest, and vanilla extract.
- Combine: Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Fold in Blueberries: Gently fold in floured blueberries.
- Bake: Pour batter into pan, bake for 50–60 minutes until a toothpick comes out clean.
- Cool and Glaze: Cool in pan for 10 minutes, then transfer to a wire rack. Drizzle with glaze if desired.
Notes
- Tossing the blueberries in flour prevents them from sinking to the bottom.
- You can substitute buttermilk or yogurt for the milk for extra moisture.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
