Lemon Blueberry Bread
User Reviews
5
Lemon Blueberry Bread
Description
This lemon blueberry bread starts with creaming softened butter and sugar until pale and light, then incorporating eggs, fresh lemon zest and juice, buttermilk, and vanilla. The flour, baking powder, and baking soda are folded in lightly to keep the batter tender. Blueberries coated with a bit of flour are gently mixed through to distribute evenly and prevent them from sinking during baking.
Baked at a moderate temperature in a prepared loaf pan, this bread develops a golden crust with a moist crumb inside dotted by bright blueberry bursts and fresh lemon flavor. Once cooled, a lemon glaze made from powdered sugar and fresh lemon juice is drizzled over the top to add sweetness and a glossy finish.
The bread serves well as a snack, breakfast treat, or alongside tea or coffee. Its flavor balance and texture make it appealing any time of day.
Store the bread covered at room temperature for up to three days to maintain freshness.
Ingredients
For the Lemon Blueberry Bread
- 9 tbsp butter softened
- 1 cup sugar
- 2 egg
- ¼ cup lemon approx 3 small lemons, zest
- 1 ½ tbsp lemon juice approx ½ small lemon, fresh
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1 ⅔ cups flour plus 1 tbsp
- ¼ tsp baking powder
- ¼ tsp baking soda
- 1 cup blueberries fresh
For the Lemon Glaze
- 1 cup powdered sugar
- 1 tbsp lemon juice fresh
Instructions
- Preheat the oven to 320. Grease a 2 lb loaf pan with butter or with cooking spray before lining with baking parchment.
- Using a hand held electric whisk or stand mixer, beat together the butter and sugar until light and pale.
- One by one, beat in the eggs, followed by the lemon zest, lemon juice, buttermilk and vanilla. Don't worry if the mixture looks a little curdled at this point, it will come together when you add the flour.
- Stir in the 1 2/3 cup flour, baking powder and baking soda until you have a smooth batter.
- Toss in the blueberries with the remaining 1 tbsp of flour before stirring through the batter.
- Spoon the batter into the prepared tin, making sure you push the mixture into all the corners before smoothing over the top.
- Bake for 55-60 minutes until a skewer inserted into the middle of the cake comes out clean.
- As soon as the tin is cool enough to touch, transfer the cake to a cooling rack to cool completely.
- To make the glaze, sift the powdered sugar and gradually stir in the lemon juice little by little to each the desired consistency before spreading over the top of the cake.
Notes
- Store the lemon blueberry bread covered at room temperature in an airtight container or wrapped for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 52g | 17% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 36mg | 12% |
| Sodium | 78mg | 3% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 99IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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