Description
This delightful Lemon Blueberry Bread offers a perfect balance of tart lemon flavor and sweet blueberries, baked into a moist and fluffy quick bread. Enhanced with a optional tangy lemon glaze, this American dessert is ideal for a breakfast treat or afternoon snack.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (tossed with 1 teaspoon flour)
Lemon Glaze (optional)
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which ensures a tender texture.
- Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next to maintain a smooth batter.
- Combine Wet Ingredients: Stir in the milk, lemon juice, lemon zest, and vanilla extract until well blended, bringing a bright citrus flavor to the batter.
- Incorporate Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing just until incorporated to avoid overmixing which can toughen the bread.
- Fold in Blueberries: Gently fold in the floured blueberries to distribute them evenly without crushing.
- Fill Pan and Bake: Pour the batter into the greased loaf pan and smooth the top. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool the Bread: Let the bread cool in the pan for 10 minutes to set, then transfer it onto a wire rack to cool completely for easy slicing.
- Prepare Lemon Glaze (optional): Mix powdered sugar with lemon juice until smooth. Drizzle over the cooled bread to add a zesty glaze that enhances the citrus notes.
Notes
- If using frozen blueberries, do not thaw before adding to prevent them from bleeding and discoloring the batter.
- The lemon glaze is optional but adds an extra layer of tartness and sweetness that complements the bread.
