Lemon Blueberry Bread
User Reviews
5
Lemon Blueberry Bread
Description
Lemon Blueberry Bread starts with a batter of egg, milk, vegetable oil, and lemon juice combined with a dry mix of flour, sugar, baking powder, and salt. Blueberries and lemon zest are folded in gently to prevent breaking the berries and to distribute the citrus flavor evenly. The bread is baked in a greased loaf pan until a toothpick comes out clean, resulting in a soft crumb with fruity bursts and lemon brightness.
Once removed from oven, a glaze made with powdered sugar, milk, lemon juice, and lemon zest is spread over the warm bread, allowing it to set for at least half an hour. The glaze adds a sugary tang that complements the berries. The loaf is suitable for breakfast, snacks, or a light dessert.
For best results, the recipe suggests lining the loaf pan with parchment paper for easy removal and reduced cleanup. Tossing blueberries with flour before folding them into the batter helps prevent sinking to the bottom. The bread stores well in an airtight container for several days at room temperature or longer refrigerated; it also freezes well. Mini loaf or muffin variations are possible with adjusted baking times.
Ingredients
- 1 egg
- 1 cup milk
- 3 tablespoons vegetable oil
- 2 tablespoons lemon juice
- 2 cups all-purpose flour
- 1 cup sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1½ cups blueberries fresh or frozen
- 2 teaspoons lemon zest
Glaze
- 1 cup powdered sugar sifted
- 3 tablespoons milk
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F. Prepare two 8x4 bread pans (or make one larger loaf using a 9x5 loaf pan) by greasing and setting aside.
- Beat egg, milk, oil, and lemon juice in a large bowl. In a separate bowl, combine the flour, sugar, baking powder, and salt. Slowly add to the egg mixture. Beat until combined. Fold in the blueberries and lemon zest.
- Pour batter into a greased loaf pan(s).
- Bake for 50-55 minutes (you may need to bake longer if using the larger loaf pan).
- To make the glaze, stir all ingredients together in a small bowl. Spoon over the bread while still warm. Let the glaze set for at least 30 minutes before cutting and serving.
Notes
- Store bread airtight at room temperature for up to 5 days, refrigerate for up to 7 days, or freeze tightly wrapped for 3 months.
- Lining the loaf pan with parchment paper aids in easy removal and cleanup.
- To keep blueberries from sinking, toss them in flour before folding into the batter.
- Mini loaves can be baked for 35-40 minutes; muffins require 15-20 minutes of baking time.
- Mix wet and dry ingredients separately before combining to avoid overmixing the batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 158kcal | 8% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 12mg | 4% |
| Sodium | 85mg | 4% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 52IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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