Introduction
Lemon Blueberry Bread is a delightful quick bread that combines the tartness of fresh lemons with sweet blueberries. This flavorful loaf is perfect for breakfast, snacks, or dessert, offering a refreshing taste that brightens any day.
The History of Lemon Blueberry Bread
Quick breads like this one have roots in American baking, popularized in the 19th century with the advent of baking powder. The combination of lemon and blueberries became a classic as both ingredients are abundant in summer, making this bread a seasonal favorite.
Ingredients Breakdown
- For the Bread:
- All-purpose flour: 2 cups
- Granulated sugar: 1 cup
- Baking powder: 2 teaspoons
- Salt: ½ teaspoon
- Lemon zest: 1 tablespoon
- Eggs: 2 large
- Milk: ½ cup
- Vegetable oil: ⅓ cup
- Fresh blueberries: 1 cup (or frozen, if preferred)
- For the Glaze (optional):
- Powdered sugar: 1 cup
- Lemon juice: 2 tablespoons
Step-by-Step Recipe
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
- Combine Wet Ingredients:
- In another bowl, beat the eggs and mix in milk and vegetable oil.
- Combine Mixtures:
- Pour the wet ingredients into the dry ingredients, stirring until just combined. Gently fold in the blueberries.
- Bake:
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Cool and Glaze:
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack. If using the glaze, mix powdered sugar and lemon juice, then drizzle over the cooled bread.
Tips for the Perfect Lemon Blueberry Bread
- Use Fresh Ingredients: Fresh blueberries and lemons yield the best flavor.
- Don’t Overmix: Mix just until combined to keep the bread light and fluffy.
- Check for Doneness: Ovens vary, so check for doneness a few minutes before the recommended time.
Variations and Customizations
- Add Nuts: Incorporate chopped walnuts or pecans for added texture.
- Coconut Flavor: Mix in shredded coconut for a tropical twist.
- Spices: Add cinnamon or nutmeg for extra warmth.
Health Considerations and Nutritional Value
Lemon Blueberry Bread can be a sweet treat but can also be made healthier by reducing sugar or using whole wheat flour.
Nutritional Information (per slice, based on 12 slices):
- Calories: 180
- Protein: 3g
- Fat: 7g
- Carbohydrates: 28g
- Fiber: 1g
- Sugar: 10g
FAQ
Q: Can I make this bread ahead of time?
A: Yes, it can be made a day in advance and stored in an airtight container.
Q: Can I freeze Lemon Blueberry Bread?
A: Absolutely! Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months.
Q: What can I serve with this bread?
A: It pairs well with butter, cream cheese, or a fruit spread.
Lemon Blueberry Bread
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup unsalted butter melted
- 1 cup granulated sugar
- 2 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 I used fresh
- 1 tablespoon all-purpose flour
- Lemon Glaze
- 2 tablespoons butter melted
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350*F and line a 9″x 5″ loaf pan with parchment paper (or lightly grease with butter).
- In a medium bowl, whisk the flour, baking powder and salt, and set aside.
- In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice. Mix until well combined.
- While slowly mixing, add flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour and the rest of the milk). Stop mixing as soon as it’s just combined.
- Rinse off the blueberries (if using fresh) so they have just a bit of moisture on them, then, in a small bowl toss the blueberries and 1 T. flour. This flour coating will help prevent the blueberries from sinking to the bottom of your loaf while baking.
- Add the flour coated berries to the batter and gently but quickly stir, by hand, to combine.
- Immediately pour batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool bread in the pan for about 30 minutes, then move to a wire cooling rack with a baking sheet below (to catch the glaze you’re about to add).
- Prepare glaze by simply whisking together the melted butter, powdered sugar, lemon juice and vanilla, then pour glaze over the loaf. Allow to set a few minutes, then enjoy!
