Ah, lemon and blueberries—like a sunbeam cutting through a stormy sky, they bring a burst of joy! This bread, oh, it’s the kind of sweet that makes you want to dance in your kitchen. I stumbled upon this recipe during a lazy Sunday scroll, and it’s been a game-changer for my brunch game.
Steps
- Preheat your oven to 350°F and prepare a 9″x5″ loaf pan by lining it with parchment paper or lightly greasing it with butter.
- In a medium-sized bowl, mix together the flour, baking powder, and salt, then set it aside for later use.
- Using an electric mixer, blend melted butter, sugar, eggs, vanilla extract, lemon zest, and lemon juice until fully combined.
- Gradually add the flour mixture and milk into the butter mixture in two parts, alternating between the flour and milk. Mix until just combined.
- Rinse fresh blueberries if using, and lightly coat them with a tablespoon of flour to prevent sinking during baking.
- Gently fold the flour-coated blueberries into the batter by hand, and then pour the mixture into your prepared loaf pan.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 30 minutes, then transfer to a wire rack.
- For the glaze, whisk together melted butter, powdered sugar, lemon juice, and vanilla extract. Drizzle over the cooled loaf and let it set before serving.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2 teaspoons freshly grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup milk
- 1 cup fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for tossing with blueberries)
- 2 tablespoons butter, melted
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
Nutritional Values
Calories: 259 kcal | Carbohydrates: 44 g | Protein: 4 g | Fat: 8 g | Saturated Fat: 4 g | Cholesterol: 51 mg | Sodium: 298 mg | Potassium: 64 mg | Fiber: 1 g | Sugar: 28 g | Vitamin A: 264 IU | Vitamin C: 4 mg | Calcium: 50 mg | Iron: 1 mg
FAQ
- Can I freeze Lemon Blueberry Bread?
- Yes, you can freeze this bread. Make sure it is completely cool before wrapping it in plastic wrap, followed by foil. Then, place it in a freezer-safe airtight container or a zip-top bag. It can be stored in the freezer for up to three months. To thaw, simply place it in the refrigerator.
- Is it possible to use frozen blueberries instead of fresh ones?
- Absolutely! Frozen blueberries can be used as a substitute for fresh ones in this recipe. Just ensure they are tossed in flour before adding them to the batter to prevent them from sinking.
- Can I substitute different berries in this recipe?
- While I haven’t personally tried it, many readers have reported success using other berries like blackberries and strawberries as alternatives to blueberries.
- What is the best way to store Lemon Blueberry Bread?
- Store any leftover bread in an airtight container at room temperature or in the refrigerator for up to three days to keep it fresh.
- How should the glaze be applied if baking the day before serving?
- If you plan to bake the bread a day in advance, wrap the cooled loaf in plastic wrap without the glaze. Prepare and apply the glaze on the day you plan to serve it for the best results.
Tips
- To prevent your blueberries from sinking to the bottom of the loaf, toss them in a tablespoon of flour before adding them to the batter. This simple step helps the berries stay evenly distributed throughout the bread.
- For the best lemon flavor, always zest your lemons before juicing them. This ensures you get all the vibrant oils from the peel, which enhance the overall taste of the bread.
- If you’re using salted butter instead of unsalted, make sure to reduce the amount of salt in the recipe by half to maintain the right balance of flavors.
- For a perfectly moist loaf, stop mixing the batter as soon as the flour is just combined. Overmixing can lead to a denser texture, so keep it light and fluffy by being gentle with the batter.
Equipment
- Electric mixer – For blending the butter, sugar, eggs, vanilla, lemon zest, and lemon juice.
- 9″x 5″ loaf pan – For baking the bread.
- Parchment paper – To line the loaf pan.
- Wire cooling rack – To cool the bread and allow the glaze to set.
- Baking sheet – To place under the cooling rack to catch any glaze drips.
