Lemon Blueberry Bread
User Reviews
5
Lemon Blueberry Bread
Description
Lemon Blueberry Bread achieves its moist texture by combining oil, eggs, and milk with a flour-based batter leavened by baking powder. Lemon zest rubbed into sugar releases essential oils, intensifying the citrus aroma and flavor. Blueberries are divided into portions; some incorporated into the batter and the rest sprinkled on top for an attractive visual and textural contrast. The batter is mixed gently to avoid breaking berries and to maintain some lumps, preventing toughness.
The loaf is baked until a skewer shows only a few crumbs, ensuring it is fully cooked but moist inside. Once cooled, a glaze made from powdered sugar, lemon juice, melted butter, and vanilla is drizzled on, providing a shiny finish and an extra layer of citrus sweetness balanced by richness from the butter. The glaze sets upon resting, allowing clean slices.
Serving notes suggest this bread works well at breakfast or as a snack, where the moist crumb and fresh lemon flavor complement tea or coffee. The natural sweetness and texture lend themselves to casual serving.
Storage tips cover room temperature shelf life of 3-4 days, extended refrigeration, and freezing methods for both the whole loaf and sliced portions. Wrapping and thawing recommendations ensure moisture retention and ease of serving after storage.
Ingredients
Bread
- 1 lemon zested and juiced
- 1 cup granulated sugar
- 1 3/4 cups all-purpose flour 247 grams
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- ½ cup vegetable oil or melted butter
- 2 egg large
- 1 teaspoon vanilla extract
- 1½ cups blueberries divided, fresh or frozen
Glaze
- 1 cup powdered sugar
- 2 Tablespoons lemon juice
- 3 Tablespoons butter melted, salted
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line a 9x5-inch loaf pan with a parchment paper sling.
- Rub lemon zest into granulated sugar in a large bowl to draw out the natural lemon oils. Let sit while gathering other ingredients.
- Add flour, baking powder, and salt to the lemon sugar mixture. Whisk to combine.
- In a separate bowl, whisk eggs, oil, milk, and vanilla.
- Add wet ingredients to the flour mixture and stir just until combined. It's okay if the batter is lumpy.
- Gently stir in 1 cup of blueberries with a wooden spoon or spatula.
- Pour batter into the prepared pan and sprinkle the remaining blueberries on top.
- Bake for 55-60 minutes until a skewer inserted in the center of the loaf comes out clean with only a few crumbs. Let cool completely on a wire rack.
- Whisk powdered sugar, melted butter, lemon juice, and vanilla extract in a small bowl until a nice pourable glaze forms. Drizzle over the lemon blueberry loaf, then let set for about 1 hour before slicing and serving.
Notes
- Store bread in an airtight container or Ziploc bag at room temperature for 3-4 days.
- Refrigerate to extend freshness by a day or two.
- Freeze whole loaves wrapped tightly or in containers for up to 3 months; thaw overnight in the refrigerator before serving.
- Freeze individual slices wrapped well and stored in freezer bags up to 3 months; thaw at room temperature or briefly in microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 56g | 19% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 43mg | 14% |
| Sodium | 247mg | 10% |
| Potassium | 95mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 187IU | 4% |
| Vitamin C | 9mg | 10% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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