Lemon blueberry bread is a delightful treat that combines the fresh, tangy flavor of lemons with the sweet burst of blueberries. This quick bread is perfect for breakfast, brunch, or a sweet snack. It’s easy to make and even easier to enjoy. In this recipe, we’ll show you how to make a moist and flavorful lemon blueberry bread that’s sure to become a favorite in your household.
Ingredients for Lemon Blueberry Bread:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries, tossed in 1 tablespoon of flour
How to Make Lemon Blueberry Bread:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, until well blended.
- Mix in the milk, lemon juice, and lemon zest.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes.
- Remove from the pan and cool completely on a wire rack before slicing and serving.
About the Main Ingredients:
- Lemons: Lemons are a rich source of vitamin C and add a bright, citrusy flavor to the bread. The zest and juice of the lemon are used in this recipe to maximize the lemony taste.
- Blueberries: Blueberries are not only delicious but also packed with antioxidants and nutrients. They add a burst of sweetness and color to the bread. Using fresh or frozen blueberries works well in this recipe.
Enjoy this lemon blueberry bread warm or at room temperature. It can be stored in an airtight container for up to three days or frozen for longer storage.
