Lemon blueberry bread is a deliciously moist treat that’s bursting with flavor. This simple recipe is perfect for breakfast, snacks, or dessert. It’s family friendly and kid approved, making it a must-try for any home cook.
Table of Contents
Lemon Blueberry Bread Recipe
Ingredients
Essential Ingredients for Lemon Blueberry Bread
- 1 cup white sugar
- ⅓ cup melted butter
- 2 large eggs
- 3 tablespoons lemon juice
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup milk
- 1 cup fresh or frozen blueberries
- ½ cup chopped walnuts (optional)
- 2 tablespoons grated lemon zest
Optional Ingredients for Variations
- Alternative toppings like a crumble or streusel
- Bread flour for a denser texture
How to Make Lemon Blueberry Bread
Step-by-Step Instructions
Start by preheating your oven to 350°F (175°C) and lightly greasing an 8×4-inch loaf pan. In a large bowl, mix together the sugar, melted butter, eggs, and lemon juice until well combined. In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Next, gently fold in the blueberries, walnuts if you’re using them, and the lemon zest. Pour the batter into the prepared loaf pan and bake for 60 to 70 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
Tips for Perfect Baking
For best results, always measure your ingredients accurately. If using frozen blueberries, do not thaw them; just fold them in directly from the freezer. This helps keep your bread from turning purple.
How to Store Lemon Blueberry Bread
Room Temperature Storage
Store your lemon blueberry bread in an airtight container at room temperature for up to three days. It’s delightful when enjoyed fresh!
Refrigeration Tips
If you need to keep it longer, refrigerate the bread for up to five days. Make sure it’s wrapped well to maintain freshness.
Freezing Instructions
For longer storage, freeze the bread for up to four months. Wrap it tightly in storage wrap and aluminum foil before freezing. To enjoy, thaw it in the refrigerator overnight.
Variations of Lemon Blueberry Bread
Using Bread Flour for a Denser Texture
For those who prefer a heartier loaf, try substituting all-purpose flour with bread flour. It gives the bread a denser and chewier texture.
Alternative Toppings
Instead of a glaze, consider a crumble topping for added crunch and flavor. It pairs beautifully with the sweetness of the blueberries.
FAQs
What are the key ingredients for lemon blueberry bread?
The key ingredients for lemon blueberry bread include white sugar, melted butter, eggs, lemon juice, all-purpose flour, baking powder, salt, milk, blueberries, and lemon zest.
How do I achieve a moist texture in lemon blueberry bread?
To achieve a moist texture, make sure not to overmix the batter and avoid overbaking. Adding yogurt or sour cream can also help retain moisture.
Can I use frozen blueberries in lemon blueberry bread?
Yes, you can use frozen blueberries directly in the batter without thawing them, as this helps to prevent color bleeding.
What are some variations to try with lemon blueberry bread?
Some variations include using bread flour for a denser texture or adding a crumble topping instead of glaze.
How do I store leftover lemon blueberry bread properly?
Store leftover lemon blueberry bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5 days. You can also freeze it for up to 4 months.
Related Recipes to try
Conclusion
This lemon blueberry bread is a delightful treat, perfect for any occasion. Enjoy it as a breakfast option or a sweet snack alongside your afternoon tea. For more culinary inspiration, check out Pinterest for creative ideas on using lemon and blueberries in various dishes.
Lemon Blueberry Bread
Equipment
- loaf pan
- mixing bowl
- whisk
- Measuring cups
- measuring spoons
Ingredients
- 1 cup white sugar
- ⅓ cup melted butter
- 2 large eggs
- 3 tablespoons lemon juice
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup milk
- 1 cup fresh or frozen blueberries
- ½ cup chopped walnuts optional
- 2 tablespoons grated lemon zest
- 1 cup powdered sugar for glaze
- 2 tablespoons lemon juice for glaze
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8×4-inch loaf pan.
- Mix together the sugar, melted butter, eggs, and lemon juice until well combined.
- Combine the flour, baking powder, and salt in a separate bowl, then add to the egg mixture, alternating with the milk.
- Fold in the blueberries, walnuts if using, and lemon zest.
- Pour the batter into the prepared loaf pan.
- Bake for 60 to 70 minutes, until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
- Mix powdered sugar and lemon juice for the glaze and drizzle over the cooled bread.
