Description
Zesty lemon blueberry bread delivers a delightful dance of tangy and sweet flavors that perfectly complement each other. Moist crumb packed with juicy blueberries and bright citrus notes will make you crave another slice of this irresistible homemade treat.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 eggs
- 1 cup blueberries
- 1/2 cup milk
Wet Ingredients:
- 1/3 cup unsalted butter, melted
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 2 teaspoons freshly grated lemon zest
Binding and Topping Ingredients:
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon all-purpose flour (for tossing blueberries)
- 2 tablespoons melted butter
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the baking environment: Set oven to 350°F and position a rack in the center. Prepare a 9×5-inch loaf pan by lining with parchment paper or lightly greasing with butter to ensure easy removal.
- Combine dry ingredients in a medium bowl, whisking flour, baking powder, and salt thoroughly to ensure even distribution of leavening agents.
- Create wet ingredient base by blending melted butter and sugar until well incorporated. Introduce eggs, vanilla, lemon zest, and lemon juice, mixing until the mixture becomes smooth and slightly aerated.
- Integrate dry and wet components gradually: Add flour mixture and milk in alternating portions, mixing gently to prevent overmixing and maintain batter’s delicate texture.
- Prepare blueberries by rinsing and coating with a light dusting of flour, preventing them from sinking during baking.
- Incorporate blueberries into batter using a gentle folding technique, ensuring even distribution without crushing the fruit.
- Transfer batter to prepared pan, smoothing the surface evenly. Bake for 55-65 minutes, checking doneness with a toothpick inserted into the center. Allow bread to cool in pan for 30 minutes before transferring to a wire rack.
- Craft glaze by whisking melted butter, powdered sugar, lemon juice, and vanilla until silky smooth. Drizzle over slightly warm bread, allowing excess to cascade down the sides. Let glaze set for several minutes before slicing.
Notes
- Prevent blueberries from sinking by coating them lightly in flour before adding to the batter, ensuring even distribution throughout the bread.
- Avoid overmixing the batter to maintain a tender, soft texture – mix just until ingredients are incorporated to prevent tough bread.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend, which works seamlessly in this recipe.
- Enhance the lemon flavor by adding a touch of lemon extract or using both lemon zest and juice for a more intense citrusy punch.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg