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Nothing beats the aroma of freshly baked Lemon Blueberry Bread wafting through the house. This recipe combines the tangy zest of lemon with the sweet burst of blueberries, creating a delightful treat perfect for breakfast or an afternoon snack. The best part? It's incredibly easy to make with simple ingredients you probably already have in your pantry. Let's get baking!
Lemon Blueberry Bread Recipe
Ingredients:
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 0.5 tsp salt
- 1 cup fresh or frozen blueberries
- 2 units large eggs
- 0.5 cup milk
- 0.5 cup vegetable oil
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- In another bowl, mix eggs, milk, oil, lemon zest, and vanilla extract.
- Combine wet and dry ingredients until just mixed. Fold in blueberries.
- Pour the batter into the prepared loaf pan.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
What You Will Need
What you will need to make lemon blueberry bread
- All-purpose flour: Provides structure and texture, creating a tender crumb for the bread.
- Granulated sugar: Adds sweetness and helps with browning, giving the bread a golden crust.
- Baking powder: Leavens the bread, making it rise and become fluffy.
- Blueberries: Bursts of juicy sweetness, adding flavor and moisture to the bread.
- Large eggs: Bind ingredients together, adding richness and moisture.
- Milk: Adds moisture and helps create a tender crumb.
- Vegetable oil: Keeps the bread moist and tender.
- Lemon zest: Infuses the bread with a bright, citrusy flavor.
- Vanilla extract: Enhances the overall flavor, adding a warm, sweet note.
Tools and Instruments Required
What tools/instruments will be needed to make Lemon Blueberry Bread Recipe
- Mixing bowl: Essential for combining wet and dry ingredients smoothly without making a mess.
- Whisk: Helps blend the wet ingredients evenly, ensuring a consistent batter.
- Loaf pan: Provides the perfect shape and size for baking the bread.
- Measuring cups: Ensures precise measurements of ingredients for the best results.
- Spatula: Useful for folding blueberries into the batter gently without crushing them.
- Oven: Bakes the bread to perfection, giving it a golden crust and moist interior.
- Cooling rack: Allows the bread to cool evenly, preventing it from becoming soggy.
Lemon Blueberry Bread
This Lemon Blueberry Bread is a delicious and moist loaf, perfect for breakfast or a snack.
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Ingredients:
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 0.5 tsp salt
- 1 cup blueberries fresh or frozen
- 2 units large eggs
- 0.5 cup milk
- 0.5 cup vegetable oil
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- In another bowl, mix eggs, milk, oil, lemon zest, and vanilla extract.
- Combine wet and dry ingredients until just mixed. Fold in blueberries.
- Pour the batter into the prepared loaf pan.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes:
For an extra lemony flavor, drizzle a lemon glaze on top after the bread has cooled.
Nutrition value:
Calories: 250kcalCarbohydrates: 40gProtein: 4gFat: 10gSaturated Fat: 1gCholesterol: 35mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 50IUVitamin C: 5mgCalcium: 20mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the batter as directed.
- Pour into the loaf pan.
- Cover with plastic wrap.
- Refrigerate overnight.
- Bake the next day as instructed.
Freezing Instructions
- Bake the bread completely.
- Let it cool fully.
- Wrap tightly in plastic wrap.
- Place in a freezer-safe bag.
- Freeze for up to 3 months.
- Thaw at room temperature before serving.
Using lemon zest in this recipe not only adds a burst of citrus flavor but also enhances the blueberries' natural sweetness, making each bite more vibrant and refreshing.
Frequently Asked Questions
FAQ:
Can I use frozen blueberries instead of fresh ones?
Yes, just make sure to toss them in a bit of flour before adding to the batter to prevent sinking.
How should I store the lemon blueberry bread?
Store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I substitute the vegetable oil with another type of oil?
Yes, you can use melted coconut oil or even olive oil as a substitute.
What can I use if I don't have lemon zest?
You can use a bit of lemon extract or skip it altogether, though it might slightly alter the flavor.
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend.
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