Lemon blueberry bread is a delightful treat that captures the essence of bright citrus and sweet berries in every bite. This moist, flavorful loaf is perfect for breakfast, brunch, or an afternoon snack. The combination of zesty lemon and juicy blueberries creates a refreshing contrast, making this bread a favorite among families and friends. Whether served warm with a pat of butter or as a dessert dusted with powdered sugar, lemon blueberry bread is sure to impress.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Servings: 10
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 220
- Protein: 3g
- Carbohydrates: 34g
- Fat: 9g
- Fiber: 1g
- Sugar: 15g
- Sodium: 150mg
Why Make This Lemon Blueberry Bread
Making lemon blueberry bread is a celebration of delightful flavors and textures. The bright lemon zest invigorates the palate, while the sweet, plump blueberries add a luscious burst of juiciness. It’s an easy recipe, perfect for both novice bakers and seasoned cooks. Plus, the aroma that fills your kitchen while it bakes is simply irresistible. This bread not only tastes great but looks beautiful too, making it a perfect addition to brunch gatherings or as a thoughtful gift for loved ones.
How to Make Lemon Blueberry Bread
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 cup lemon juice
- 1 cup blueberries (fresh or frozen)
- Powdered sugar for dusting (optional)
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside. This step ensures your bread doesn’t stick to the pan, making it easier to remove once it’s baked.
Step 2: Mixing Dry Ingredients
In a bowl, whisk together the flour, baking powder, baking soda, and salt. This step is crucial for evenly distributing the leavening agents, which will help your bread rise beautifully.
Step 3: Mixing Wet Ingredients
In a separate bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This process incorporates air into the batter, which contributes to a light texture. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice until everything is well combined.
Step 4: Combining Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing, as this can make the bread tough. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Step 5: Baking
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cooling
Allow the bread to cool in the pan for about 10 minutes before removing it to a wire rack to cool completely. This cooling period helps maintain moisture and avoids the bread becoming soggy.
Step 7: Dusting
If desired, dust the cooled bread with powdered sugar before slicing and serving for an extra touch of sweetness and elegance.
How to Serve Lemon Blueberry Bread
This bread is versatile and can be enjoyed in a variety of settings. Serve it warm for breakfast alongside coffee or tea. At brunch, pair it with yogurt and fresh fruit. For dessert, a slice with whipped cream or a dusting of powdered sugar offers an appealing presentation.
How to Store Lemon Blueberry Bread
Store any leftover lemon blueberry bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 3 months. Thaw in the refrigerator overnight before serving.
Expert Tips for Perfect Lemon Blueberry Bread
- Use room temperature ingredients: Ensure your butter and eggs are at room temperature for better mixing.
- Fresh vs. frozen blueberries: If using frozen blueberries, do not defrost them before mixing in; this helps prevent the batter from turning blue.
- Zest properly: When zesting lemons, use a microplane or fine grater to avoid the bitter white pith beneath the yellow skin.
- Test doneness: Besides the toothpick test, your bread should have a golden-brown crust and spring back when lightly pressed.
Delicious Variations
- Add nuts: Incorporate chopped walnuts or pecans for a crunchy contrast.
- Change the fruit: Substitute blueberries with raspberries or blackberries for different flavor profiles.
- Glaze it up: Drizzle a lemon glaze made from powdered sugar and lemon juice over the cooled bread for an extra sweet kick.
Frequently Asked Questions
- Can I use whole wheat flour?
Yes, you can substitute whole wheat flour for half the all-purpose flour for added nutrition, but note the texture may be denser. - What if I don’t have fresh lemons?
Bottled lemon juice can work, but fresh lemon zest will give you the best flavor. - How can I make this recipe dairy-free?
Substitute unsalted butter with a dairy-free butter alternative and use a plant-based yogurt in place of eggs. - Can this bread be made in advance?
Absolutely! The flavors often improve after a day, so feel free to make it a day or two in advance. - Is this recipe adaptable for muffins?
Yes! Use a muffin tin instead of a loaf pan and bake for about 25-30 minutes for delightful lemon blueberry muffins.
Conclusion
Lemon blueberry bread is a delightful baked good that brings sunshine to any table. With its perfect balance of sweetness and tartness, it’s an easy recipe that everyone will love. Whether you’re enjoying it fresh out of the oven or savoring leftovers later, this bread is a must-try treat. So gather your ingredients and bake a loaf that’s sure to brighten your day!
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Lemon Blueberry Bread
- Total Time: 70 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A delightful treat combining bright citrus and sweet blueberries, perfect for breakfast or a snack.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 cup lemon juice
- 1 cup blueberries (fresh or frozen)
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, lemon zest, and lemon juice until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in blueberries.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- If desired, dust with powdered sugar before serving.
Notes
For added flavor, consider adding nuts or a lemon glaze.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
