Lemon Blueberry Bread
Lemon Blueberry Bread is a delightful fusion of tangy lemon and sweet blueberries, creating a moist and flavorful treat that's perfect for breakfast or an afternoon snack. The refreshing citrus notes brighten the palate, while the juicy berries provide bursts of sweetness in every bite. This quick bread is not just easy to make but also adds a vibrant touch to your baking repertoire, making it an irresistible option for both casual bakers and seasoned professionals alike.
Recipe Card
Lemon Blueberry Bread
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 8
- Yield: 1 loaf
- Cuisine: American
- Course: Breakfast
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- Zest of 1 lemon
- ½ cup buttermilk
- 1 cup fresh blueberries (or frozen, if necessary)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract, lemon juice, and lemon zest.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with the flour mixture. Mix until just combined.
- Gently fold in the blueberries, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Recipe Notes
- For a sweeter loaf, consider adding a glaze made from powdered sugar and lemon juice on top after baking.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Substitute milk for buttermilk by adding 1 teaspoon of lemon juice to regular milk and letting it sit for 5 minutes.
- To prevent blueberries from sinking, toss them in a little flour before folding them into the batter.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries can be used, but do not thaw them before adding to the batter to prevent excess moisture.
How do I store Lemon Blueberry Bread?
Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week for longer freshness.
Can I make this bread ahead of time?
Absolutely! Lemon Blueberry Bread can be made a day in advance; just wrap it well to maintain its moisture and flavor.
What are some common mistakes to avoid?
Avoid overmixing the batter once you add the flour, as this can lead to a dense loaf. Also, ensure your baking powder is fresh for the best rise.
