Description
This Lemon Blueberry Bread is a delightful balance of tangy lemon and sweet blueberries, wrapped in a moist and fluffy loaf. Perfect for breakfast, brunch, or an afternoon snack, it’s the perfect treat to brighten your day.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 cup milk
- 1 ½ cups fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla, lemon zest, and lemon juice.
- Gradually add the dry ingredients alternately with the milk until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and bake for 55-65 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For an extra burst of lemon flavor, drizzle a lemon glaze on top after the bread has cooled.
- You can freeze this bread for up to 2 months—just wrap it tightly and thaw at room temperature.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 230
- Sugar: 22g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg