Delightful Lemon Blueberry Bread Recipe for All Occasions

Lemon Blueberry Bread is like a sunny day wrapped in a loaf. Imagine biting into a slice and tasting the bright zing of fresh lemons mingling with plump blueberries bursting with sweetness. The aroma wafts through the kitchen, making you feel like you’ve just stepped into a cozy bakery on a cheerful morning. Just thinking about it makes my mouth water!

This delightful treat has been a staple in my home for years. I first made it during a family gathering, and let me tell you, it was an instant hit! Everyone was raving about it as if I had just served them gold. It’s perfect for brunches or as an afternoon snack when you’re feeling fancy or just need something to pair with your cup of coffee while wearing pajamas.

I remember the first time I baked this bread; my sister’s eyes widened as she took her first bite and exclaimed it was better than any store-bought version!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: A basic necessity that forms the backbone of this recipe; sifted for fluffiness.
• Granulated Sugar: Sweetens the loaf without overpowering the citrusy flavors.
• Baking Powder: This magical ingredient helps your bread rise beautifully.
• Salt: A pinch enhances all the flavors; don’t skip it!
• Unsalted Butter: Make sure it’s softened; this adds richness to your bread.
• Eggs: Two large eggs create structure and moisture; room temperature is best.
• Fresh Lemons: You’ll need zest and juice for that zingy flavor; go for organic if possible!
• Fresh Blueberries: Use ripe ones for maximum flavor; frozen works too but may alter texture slightly.
• Vanilla Extract: Adds warmth and depth to this delicious bread.
• Milk: Whole milk gives the best results but feel free to use what you have on hand.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or cooking spray so nothing sticks.

Mix Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking powder, and salt until fully combined—no lumps allowed!

Cream Butter and Sugar: In another bowl, beat softened butter until creamy. Gradually add sugar and mix until light and fluffy. You’re looking for that dreamy consistency!

Add Wet Ingredients: Add eggs one at a time while mixing well after each addition. Then stir in lemon zest and juice along with vanilla extract until fully mixed together.

Combine Mixtures: Gradually add dry ingredients into wet ingredients while alternating with milk—start and end with flour mixture—mix gently until just combined; over-mixing can lead to dense bread!

Add Berries: Carefully fold in those glorious blueberries using a spatula; be gentle so they don’t burst! Pour batter into prepared loaf pan evenly.

Bake Away: Pop that beauty into the oven and bake for 50-60 minutes or until golden brown; test doneness by inserting a toothpick—it should come out clean!

Let cool in the pan for 10 minutes before transferring to wire rack – try not to devour it straight away because patience is key!

Now you have your very own delicious Lemon Blueberry Bread ready to impress family or friends—or maybe just yourself while binge-watching your favorite series!

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). Mix dry ingredients first, then add wet ones for even blending. Pour into a greased loaf pan and bake for 55-60 minutes until golden brown and a toothpick comes out clean.

Add Your Touch

Feel free to swap blueberries for raspberries or blackberries for a twist. You can also add a splash of vanilla extract or almond extract to enhance the flavor profile, creating your unique version of Lemon Blueberry Bread.

Storing & Reheating

Store leftover Lemon Blueberry Bread in an airtight container at room temperature for up to three days. For longer storage, wrap tightly and freeze for up to three months. Reheat in the oven at 350°F (175°C) for 10-15 minutes.

I still remember the first time I baked Lemon Blueberry Bread; my friends devoured it faster than I could say “second slice.” Their smiles made every ounce of effort worthwhile!

FAQ

Can I use frozen blueberries in Lemon Blueberry Bread?

Yes, but fresh blueberries yield better texture and flavor in this recipe.

How can I make this bread gluten-free?

Substituting all-purpose flour with gluten-free flour works well in this Lemon Blueberry Bread.

What should I serve with Lemon Blueberry Bread?

This bread pairs wonderfully with tea or coffee and is delicious with cream cheese frosting.

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Lemon Blueberry Bread

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• Author: mydishtoday
• Total Time: 1 hour 10 minutes
• Yield: Serves approximately 10 slices 1x

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Description

Lemon Blueberry Bread is a delightful loaf that combines zesty lemon and sweet blueberries, perfect for breakfast or dessert. This easy recipe guarantees a burst of flavor in every slice.

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Ingredients

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• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs, room temperature
• Zest and juice of 2 fresh lemons
• 1 cup fresh blueberries (or frozen)
• 1 tsp vanilla extract
• ½ cup whole milk

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, cream the softened butter until fluffy; gradually add sugar until light.
4. Mix in eggs one at a time, then add lemon zest, juice, and vanilla.
5. Gradually combine dry ingredients with wet ones, alternating with milk until just mixed.
6. Gently fold in blueberries and pour batter into the prepared pan.
7. Bake for 50-60 minutes or until a toothpick comes out clean. Let cool before slicing.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 10g
• Sodium: 140mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg