Lemon Blueberry Bread
User Reviews
5
Lemon Blueberry Bread
Description
This Lemon Blueberry Bread brings together classic quick bread ingredients accented by fresh lemon zest and juice for a bright citrus note. Blueberries tossed in flour are folded gently into the batter to keep them from sinking and bursting too much during baking. Once baked until a toothpick comes out clean, the bread is cooled and poked with holes to allow a smooth powdered sugar and lemon juice glaze to soak in for added moisture and tang.
The texture is moist with a tender crumb softened by butter and fresh cream, balanced with the burst of blueberries throughout. The glaze on top adds a subtle sweetness with an extra lemon punch which carries the flavor further. It’s suited to be served sliced for breakfast with coffee or as a light sweet treat any time of day.
To bake, a well-greased and floured 9x5 loaf pan is used, baking at 350°F for 50-60 minutes. This recipe requires gentle mixing to avoid toughening the crumb, and evenly coating the blueberries helps them hold their shape while baking.
Ingredients
- ½ cup butter
- ¾ cup granulated sugar
- 2 egg
- ½ cup light cream or milk
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 lemon juiced & zested
- 1 ¼ cup blueberries divided
- 1 tablespoon all-purpose flour
- ¼ cup powdered sugar
Instructions
- Preheat oven to 350°F. Grease & flour a 9x5 pan.
- Zest & juice the lemon. Set each aside.
- Cream butter & sugar, add in eggs and milk. Stir in 1 tablespoon lemon juice.
- In a bowl, combine flour, baking powder, salt, and lemon zest.
- Add to butter mixture and stir just until combined, do not over mix.
- In a bowl, toss blueberries with flour. Remove any excess flour and fold 1 cup of blueberries into the batter. Pour into prepared pan. Top with remaining blueberries.
- Bake 50-60 minutes or until a toothpick comes out clean. Remove from pan and place on a cooling rack.
- Stir together powdered sugar and remaining lemon juice until smooth. Poke holes all over the loaf (I used a chopstick) and pour glaze over the loaf. Cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333 | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 80mg | 27% |
| Sodium | 267mg | 11% |
| Potassium | 134mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 502IU | 10% |
| Vitamin C | 9mg | 10% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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