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Lemon Blueberry Bread Recipe

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This Lemon Blueberry Bread combines tangy lemon and sweet blueberries for a refreshing and delicious treat. Its moist texture and easy preparation make it a perfect dessert, snack, or breakfast item.

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 fresh grated lemon zest

2 tablespoons fresh lemon juice

1/2 cup milk

1 cup fresh or frozen blueberries (fresh preferred)

1 tablespoon all-purpose flour (for coating blueberries)

Lemon Glaze:

2 tablespoons butter, melted

1/2 cup powdered sugar

2 tablespoons fresh lemon juice

1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 9"x5" loaf pan with parchment paper or lightly grease it with butter.
  2. In a medium bowl, whisk together the flour, baking powder, and salt, and set aside.
  3. In the bowl of an electric mixer, combine the melted butter, sugar, eggs, vanilla extract, lemon zest, and lemon juice. Mix until well combined.
  4. Gradually add the flour mixture and milk to the wet ingredients in two batches, starting with a bit of flour, then some milk, followed by the remaining flour and milk. Stir just until combined.
  5. If using fresh blueberries, rinse them and leave them slightly wet. In a small bowl, toss the blueberries with 1 tablespoon of flour. This will help prevent them from sinking to the bottom of the bread while baking.
  6. Gently fold the floured blueberries into the batter by hand.
  7. Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  8. Let the bread cool in the pan for about 30 minutes before transferring it to a wire rack to cool completely.
  9. While the bread cools, prepare the glaze by whisking together the melted butter, powdered sugar, lemon juice, and vanilla extract. Pour the glaze over the cooled bread and allow it to set for a few minutes before serving.

Notes

  • If using frozen blueberries, toss them in flour before adding them to the batter to prevent sinking.
  • This bread can be made up to 2 days ahead of time. Store it in an airtight container.
  • You can substitute the butter with vegetable oil or coconut oil, but this may alter the flavor and texture slightly.
  • For a vegan version, replace eggs with flax eggs and use plant-based milk.
  • This bread can also be made into muffins by dividing the batter into muffin tins and baking for 20-25 minutes.

Nutrition

Find it online: http://recipesbyjanet.com/lemon-blueberry-bread-recipe/