Description
This Lemon Blueberry Bread is a delightful combination of tangy lemon and sweet blueberries in a moist, tender loaf. Topped with a lemon glaze, it’s perfect for breakfast or as a dessert.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- ½ cup milk
- 1 teaspoon vanilla extract
Blueberry Mixture:
- 1 cup fresh or frozen blueberries
- 1 tablespoon all-purpose flour (to toss with blueberries)
Optional Lemon Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a loaf pan.
- Mix Dry Ingredients: Combine flour, baking powder, and salt in a bowl.
- Cream Butter and Sugar: Cream together butter and sugar until fluffy.
- Add Wet Ingredients: Beat in eggs, lemon zest, lemon juice, milk, and vanilla.
- Combine Wet and Dry Mixtures: Gradually add dry ingredients to the wet mixture.
- Prepare Blueberries: Toss blueberries with flour, then fold into the batter.
- Bake: Pour batter into pan and bake for 50-60 minutes.
- Cool and Glaze: Cool bread, then drizzle with lemon glaze.
Notes
- For extra lemon flavor, consider adding lemon extract.
- Store bread at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
