Lemon Blueberry Bread
User Reviews
4.9
Lemon Blueberry Bread
Description
Lemon Blueberry Bread is a moist quick bread flavored with fresh lemon zest and juice and studded with whole blueberries. The dry ingredients—flour, baking powder, and salt—are gently mixed into a wet mixture of eggs, sugar, milk, melted butter, lemon zest, and juice. Coating the blueberries with a bit of flour helps them stay suspended within the batter during baking, ensuring even distribution. The loaf bakes in a parchment-lined 8x4-inch pan until a toothpick comes out clean, indicating doneness. Baking low and slow prevents excessive browning, and cooling it completely in the pan helps it set well before slicing.
The lemon adds a bright, citrusy note that balances the sweetness of the blueberries and sugar, giving the bread a fresh, lively flavor. The texture is tender and moist with a gentle crumb. This bread works well served for breakfast, with tea, or as a light dessert.
Store the bread in an airtight container at room temperature or refrigerated for up to four days, or freeze it for up to three months. Thaw it overnight in the fridge and bring to room temperature before serving. Variations include substituting sour cream or Greek yogurt for milk, and the recipe can be adapted for gluten-free flour blends. Tossing the fruit in flour prevents them from sinking. If the crust browns too fast, tent it with foil during baking.
Ingredients
- 2 ½ cups + 2 tablespoons all-purpose flour divided
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 3 egg at room temperature, large
- 1 cup granulated sugar
- ½ cup milk at room temperature
- ½ cup butter melted
- 4 tablespoons lemon zest
- ¼ cup lemon juice
- 1 cup blueberries
Instructions
- Preheat the oven to 350°F and line an 8x4-inch loaf pan loaf pan with parchment paper.
- In a medium bowl, whisk together the 2 ½ cups flour, baking powder and salt. Set aside.
- In another large bowl, beat the eggs, sugar, milk, butter and lemon zest and juice with a hand mixer until combined.
- Transfer the dry ingredients on top of the wet ingredients and mix until no streaks remain.
- In a small bowl, toss the blueberries with the remaining flour to prevent them from sinking into the loaf. Gently fold the blueberries into the batter.
- Pour the batter into the prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean. If necessary, tent the pan with foil after 45 minutes of baking to prevent the top from browning too much.
- Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing.
Notes
- Store lemon blueberry bread in an airtight container at room temperature or refrigerated for up to 4 days.
- Freeze the bread for up to 3 months; thaw overnight in the refrigerator before serving.
- Coat blueberries with flour before folding into the batter to prevent sinking during baking.
- Sour cream or Greek yogurt can be used instead of milk for variation.
- The bread can be made gluten-free by using an all-purpose gluten-free flour mix.
- If the top browns too quickly during baking, tent with foil after 40-45 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 259kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 62mg | 21% |
| Sodium | 231mg | 10% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 321IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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