Heavenly Blueberry Lemon Bread
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I must say that lemon and blueberry are one of those combinations that just go together. Something truly magical happens when the vibrant tartness of lemon merges with the sweet juicy blueberries. This dynamic duo has graced countless dishes, from fluffy muffins to decadent cheesecakes. A match made in culinary heaven!
Picture a tender crumb with juicy blueberries, tangy lemon flavor, and a sugary glaze. The ideal balance of flavors.
The crumb is soft and delicate. The blueberries are plump and bursting with flavor. The lemon adds a zesty kick. And the sugary glaze provides just the right amount of sweetness.
That’s what you get with this recipe for blueberry lemon bread. Eat it, love it!
Ingredients to make Blueberry Lemon Bread
- FLOUR
- BAKING POWDER
- SALT
- BUTTER
- SUGAR
- EGGS
- LEMON ZEST
- MILK
- FRESH BLUEBERRIES
- LEMON JUICE
How to Make Blueberry Lemon Bread
To start making this delicious Heavenly Blueberry Lemon Bread, you’re going to grease and flour a loaf pan and set aside. Then, whisk together some flour, baking powder, and salt in a medium bowl.
Next, in a large bowl, cream together the butter and part of the sugar with an electric mixer until it’s light and fluffy.
Now, let’s add in eggs, one at a time, to the butter mixture. Make sure to beat well after each egg is added. Then, beat in the lemon peel.
Next, you mix 1/3 of the dry ingredients into the butter mixture. Then, while still mixing, alternately add half of the remaining milk followed by half of the remaining flour mixture. Repeat this again being sure to end with the flour mixture.
Now, let’s add those blueberries! Toss the blueberries in about 1/2 tsp flour to coat them. This will prevent the berries from sinking in your bread. Then, fold the blueberries into the batter.
Pour the batter into the prepared loaf pan and bake for 60 minutes until golden and a toothpick inserted in the center comes out clean.
Making the glaze:
While the bread cooks, add sugar and lemon juice to a saucepan. Bring that to a boil and then remove it from the heat.
Once you cook the bread, pierce the top of the bread with a toothpick several times. Be sure to not go all the way through the lemon blueberry loaf. You want the lemon glaze to stay in the bread when we pour it on top.
Next, pour the hot lemon glaze over the bread and allow it to cool in the pan for 30 minutes. Then, remove the bread from the pan and allow it to cool completely on a wire rack.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries in this recipe. Just remember, using frozen blueberries in baking may make the bread slightly more moist. To prevent the batter from becoming too watery, toss the frozen blueberries in a small amount of flour before folding them into the batter.
Can I substitute lemon juice for lemon zest?
While lemon juice can provide a similar flavor to lemon zest, it may add too much moisture to the batter. In this recipe the zest truly is best.
Can I omit the glaze on top of the bread?
Yes, you can omit the glaze if you prefer a less sweet or simpler version of the bread. The glaze adds extra sweetness and a glossy finish to the bread, but the bread will still be delicious without it.
How should I store leftovers of this bread?
Store leftover blueberry lemon bread in an airtight container at room temperature for up to 3 days. If you prefer to store it longer, you can refrigerate it for up to a week or in the freezer for up to 3 months. Allow frozen bread to thaw at room temperature or in the refrigerator before serving.
FOR MORE RECIPES LIKE THIS, TRY:
Blueberry Lemon Bread
Real Mom Kitchen
Equipment
Ingredients
- 1 ½ cups flour
- 1 tsp baking powder
- ¼ tsp salt
- 6 Tbsp butter softened
- 1 ⅓ cup sugar divided
- 2 eggs
- 2 tsp lemon zest
- ½ cup milk
- 1 ½ cup fresh blueberries
- 3 Tbsp lemon juice
Instructions
- Preheat oven to 325 degrees.
- Grease and flour a 8 1/2 x 4 1/2 x 2 1/2 loaf pan and set aside.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream together the butter with 1 cup of the sugar with a electric mixer until light and fluffy.
- Add eggs, one at a time, to the butter mixture. Beating well after each addition of egg. Beat in the lemon peel.
- Next, mix 1/3 of the dry ingredients into the butter mixture. Then, while still mixing, alternately add half of the remaining milk followed by half of the remaining flour mixture. Repeat this again being sure to end with the flour mixture.
- Toss the blueberries in about 1/2 tsp flour to coat. This will prevent them from sinking in your bread. Fold the blueberries into the batter.
- Pour the batter into the prepared loaf pan.
- Bake for 60 minutes until golden and a toothpick inserted in the center comes out clean.
- While the bread cooks, add the remaining 1/3 cup sugar to a saucepan along with the 3 tbsp lemon juice. Bring to a boil and then remove from the heat.
- Once you cook the bread, pierce the top of the bread with a toothpick several times. Be sure to not go all the way through the loaf.
- Pour the hot lemon/sugar mixture over the bread.
- Allow to cool in the pan for 30 minutes, then remove from the pan and allow to cool completely.
Nutrition
Recipe adapted from A Muse in My Kitchen.
