Description: This delightful Lemon Blueberry Bread combines the tangy brightness of lemon with the juicy sweetness of blueberries, creating a moist and flavorful loaf perfect for breakfast, brunch, or a sweet afternoon treat. The zesty lemon glaze adds an extra layer of deliciousness, making it irresistible.
Ingredients:
For the Bread:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2 teaspoons fresh grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup milk
- 1 cup fresh or frozen blueberries (if using fresh, rinse and pat dry)
- 1 tablespoon all-purpose flour, for tossing blueberries
For the Lemon Glaze:
- 2 tablespoons unsalted butter, melted
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Prepare a 9″x5″ loaf pan by lining it with parchment paper or greasing it lightly with butter. This step is crucial to ensure that the bread does not stick to the pan and can be easily removed after baking. Parchment paper is especially helpful as it creates a sling, allowing you to lift the entire loaf out effortlessly.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking these dry ingredients ensures that they are evenly distributed, which is vital for the bread’s texture and rise. Baking powder is the leavening agent that helps the bread rise, while salt enhances the flavors of the other ingredients.
Step 3: In a separate, larger bowl (or the bowl of an electric mixer), combine the melted butter and granulated sugar. Cream these together until the mixture is light and fluffy. This process incorporates air into the batter, which contributes to the bread’s tender crumb. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract, fresh lemon zest, and lemon juice. The lemon zest provides a potent burst of citrus flavor, while the lemon juice adds a tangy note that complements the blueberries perfectly.
Step 4: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin by adding about one-third of the flour mixture to the wet ingredients and mix until just combined. Then, add half of the milk and mix. Repeat with another third of the flour mixture, the remaining milk, and finish with the final third of the flour mixture. Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough bread.
Step 5: In a small bowl, toss the blueberries with 1 tablespoon of all-purpose flour. This step is essential to prevent the blueberries from sinking to the bottom of the loaf during baking. The flour coating helps the blueberries stay suspended throughout the batter, ensuring even distribution in the final product.
Step 6: Gently fold the flour-coated blueberries into the batter until they are evenly distributed. Again, be careful not to overmix. Overmixing can cause the blueberries to bleed into the batter, turning the bread an unappetizing shade of blue.
Step 7: Pour the batter into the prepared loaf pan and spread it evenly. This ensures that the bread bakes uniformly and doesn’t have any dense or undercooked spots.
Step 8: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. The baking time may vary depending on your oven, so it’s crucial to check for doneness using a toothpick. If the toothpick comes out with wet batter on it, continue baking for a few more minutes and check again.
Step 9: Once the bread is baked, allow it to cool in the pan for about 30 minutes before transferring it to a wire cooling rack. This cooling period allows the bread to set and prevents it from crumbling when you remove it from the pan. Place the wire rack over a baking sheet to catch any drips from the glaze.
Step 10: While the bread is cooling, prepare the lemon glaze. In a small bowl, whisk together the melted butter, powdered sugar, fresh lemon juice, and vanilla extract until smooth. The glaze should be thick but pourable. Adjust the amount of lemon juice or powdered sugar to achieve the desired consistency.
Step 11: Once the bread has cooled slightly, pour the lemon glaze over the top, allowing it to drip down the sides. The glaze will set as it cools, creating a sweet and tangy coating that complements the bread perfectly.
Step 12: Allow the glaze to set for a few minutes before slicing and serving. This prevents the glaze from running too much when you cut the bread.
Why You Will Love This Recipe:
This Lemon Blueberry Bread is more than just a baked treat; it’s an experience. The harmonious blend of tangy lemon and sweet blueberries creates a flavor profile that is both refreshing and comforting. Each bite offers a moist, tender crumb that melts in your mouth, making it an ideal choice for any occasion.
The aroma that fills your kitchen as this bread bakes is simply irresistible, evoking feelings of warmth and home. The bright, citrusy scent of lemon combines with the fruity notes of blueberries to create an inviting and comforting atmosphere. This bread is not only delicious but also visually appealing, with its golden crust and vibrant blueberries speckled throughout. The lemon glaze adds a final touch of elegance, making it perfect for serving to guests or gifting to friends and family.
What sets this recipe apart is its versatility. It’s equally enjoyable for breakfast, a midday snack, or a delightful dessert. It pairs beautifully with a cup of coffee or tea, making it a wonderful addition to your morning routine. And because it’s relatively simple to make, even novice bakers can achieve excellent results. The use of simple, readily available ingredients ensures that you can whip up a batch of this delicious bread whenever the craving strikes.
Beyond its incredible taste and ease of preparation, this Lemon Blueberry Bread offers a unique sensory experience that engages all your senses. The sight of the golden crust, the smell of lemon and blueberries, the texture of the tender crumb, and the taste of the sweet glaze all come together to create a truly memorable treat.
Serving Suggestions:
- Serve slices of Lemon Blueberry Bread warm or at room temperature.
- Pair with a dollop of Greek yogurt or a scoop of vanilla ice cream for a more decadent dessert.
- Toast slices lightly and spread with butter or cream cheese for a quick and satisfying breakfast.
- Serve alongside a fruit salad or a cheese platter for a brunch gathering.
- Wrap individual slices for a thoughtful homemade gift.
Tips:
- For an extra burst of flavor, add a few drops of lemon extract to the batter.
- If using frozen blueberries, do not thaw them before tossing them with flour.
- To prevent the top of the bread from browning too quickly, tent it with aluminum foil during the last 15-20 minutes of baking.
- Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- For longer storage, slice the bread and freeze individual slices in freezer-safe bags.
Prep Time: 20 minutes Cook Time: 55-65 minutes Total Time: 1 hour 15 minutes – 1 hour 30 minutes
Nutritional Information: (Approximate values per slice, based on 12 slices)
- Calories: 250-300
- Protein: 3-4g
- Sodium: 150-200mg
Conclusion:
This Lemon Blueberry Bread recipe is a testament to the magic that happens when simple ingredients are combined with care and attention. The result is a moist, flavorful, and utterly irresistible loaf that is sure to become a favorite in your home. Whether you’re baking for a special occasion or simply want to treat yourself and your loved ones, this bread is a perfect choice. Its delightful combination of tangy lemon and sweet blueberries makes it a standout treat that is both comforting and refreshing. So, gather your ingredients, preheat your oven, and get ready to create a little bit of baking magic with this delightful Lemon Blueberry Bread. Enjoy every slice!
Questions and Answers:
- Can I use frozen blueberries instead of fresh? Answer: Yes, you can definitely use frozen blueberries. There’s no need to thaw them before using; just toss them with the flour as instructed in the recipe to prevent them from sinking to the bottom of the bread. Using frozen blueberries might slightly increase the baking time, so keep an eye on the bread and check for doneness with a toothpick.
- Can I make this recipe gluten-free? Answer: Absolutely! To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend that is designed for baking. Ensure that the gluten-free flour blend contains xanthan gum or add it separately, as it helps to bind the ingredients together and provides structure similar to gluten.
- How do I store the Lemon Blueberry Bread to keep it fresh? Answer: To keep the bread fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh for up to 3 days. For longer storage, you can refrigerate it for up to a week. If you want to store it for an extended period, slice the bread and freeze individual slices in freezer-safe bags. This way, you can thaw and enjoy a slice whenever you like.
- What can I do if I don’t have lemon zest? Answer: If you don’t have fresh lemon zest, you can use a few drops of lemon extract as a substitute. Start with 1/4 teaspoon and add more to taste, depending on how lemony you want the bread to be. Alternatively, you can use the zest of another citrus fruit, like an orange, for a slightly different but still delicious flavor.
- Can I make this recipe in a muffin tin instead of a loaf pan? Answer: Yes, you can adapt this recipe to make muffins. Line a muffin tin with paper liners or grease it well. Fill each muffin cup about 2/3 full with batter. Bake at 350°F (175°C) for approximately 18-22 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them as baking times can vary depending on your oven. Let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Glaze them as you would the loaf, if desired.
