There are so many recipes for lemon bread, and I’ve certainly tried my fair share; but when I tweaked an old recipe and came up with this wonderful combination of fresh blueberries and lemon, I knew I’d never go back!
The texture of this bread is light and tender – absolutely perfect. It has just a hint of sweetness, with a nice lemon flavor, and plenty of plump blueberries for a burst of flavor.
Oh, and let’s not forget that yummy lemony glaze that makes it hard to keep around for more than a few hours … I do share! Give this bread a try, you won’t be disappointed. I promise!
This lemon bread is as delicious as it looks and it comes together fast and EASY!
One of the best things about making a quick bread is you probably already have almost everything you need in your pantry.
Pick up some fresh lemons and blueberries and you’re ready to get started!!
Please, please, please! Don’t be tempted to grab one of those bottles of lemon juice – juice your own fresh lemons. There’s nothing that compares with the bright, wonderful flavor of freshly squeezed lemon juice. It’s worth it – trust me on this!!!
Of course, when you juice your own fresh lemons, you’ll also be able to enjoy the delicious burst of flavor that finely grated lemon zest will add to this bread. I like to use a fine micro-plane for zesting citrus, it gives a nice fine zest without the bitter pith. Perfect tool for the job!
One of my favorite kitchen tools!
Did you know that something as simple as alternating the dry ingredients and liquid in a recipe can help ensure your baked goods come out tasting amazing?
How to Make the Best Lemon Blueberry Bread
- Start with FRESH lemons
- Fresh or frozen blueberries, rinse and pat dry
- Lots of lemon zest for a wonderful lemony flavor
- alternate flour and milk*
- Do NOT overmix
Bake in a 350° oven, just until a toothpick comes out with only a few moist crumbs. Watch carefully, and don’t overbake!
This lemon bread is amazing!
Serve the Lemon Blueberry Bread warm or at room temperature.
Store in a sealed container. This yummy bread is perfect for breakfast, snack time, an after school treat, or serve it with coffee or tea for a mid-afternoon break.
The fresh blueberries pop with flavor and the scrumptious lemon glaze gives this lemon bread a unique twist on an old classic. Your family and friends are going to love it!
Why is it important to alternate flour and milk when making quick-breads or cakes?
The answer comes down to gluten. If you add the milk before the flour, it can be hard for it to combine with the fat (butter); but, by first adding some flour, you reduce the ratio of fat to liquid, making it easier for the liquid to be incorporated.
Additionally, by alternating the dry ingredients and liquid, you’re less likely to develop that unwanted gluten which can make your muffins, quick-breads, pancakes and cakes a bit gummy.
- 5 Tbsp butter, melted, plus a little extra to grease the pan
- 1 cup fresh blueberries
- 1-1/2 cups flour, plus 2 Tbsp for blueberries
- 1 cup sugar
- 2 eggs, large
- 3 Tbsp lemon juice, freshly squeezed,, about 2 lemons
- 3 Tbsp lemon zest, from approx. 2 to 3 lemons
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup milk
- 2 Tbsp lemon juice, freshly squeezed, about 2 lemons
- 1/4 cup powdered sugar
Preheat Oven to 350°
Butter a 4" x 8" x 2" loaf pan
- Place blueberries (rinsed and dried) in a small bowl; sprinkle with 2 Tbsp of flour. Toss to coat the blueberries, then set aside.
- Using an electric mixer, beat the butter, sugar, eggs, lemon juice and lemon zest together. In a separate bowl, sift together the baking powder, 1 tsp salt and 1-1/2 cups of flour.
- Alternate adding the flour mixture and 1/2 cup milk to the butter mixture; starting and ending with the flour.
- Gently fold in the flour coated blueberries. Pour batter into prepared loaf pan and bake about 1 hour and 10 minutes, in the center of a preheated oven, until a wood toothpick comes out with only a few moist crumbs. Ovens vary, so be sure to check early to make sure the lemon bread doesn't overcook.
- Cool the bread in pan on a wire rack for 10 minutes. Run a knife around the edges and turn bread out onto a cooling rack.
- Combine 2 tablespoons lemon juice with the powdered sugar until smooth.
- Place a piece of aluminum foil under the baking rack and drizzle the lemon glaze over the lemon blueberry bread while it is still warm. Serve the bread warm or at room temperature.
TIP: When you want the perfect texture for your baked goods, alternate dry and liquid ingredients, and don’t overmix!
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