Because of its versatility and deliciousness, this recipe for lemon blueberry bread should be kept on hand at all times.
Are you a huge fan of lemonade and everything lemon-flavored? If so, you’ll love this lemon-infused dish. Blueberry and lemon are two of my favorite flavors, and their combination in this simple loaf is delightful. The quick bread that results from this Lemon Blueberry Bread recipe is moist, flavorful, and delicious. Enjoy the classic combination of sour, sweet, and lively flavors in this easy bread recipe with a lemon glaze. It’s destined to become an instant classic. You can’t go wrong with this quick and easy Lemon Blueberry Bread, which pairs perfectly with your morning cup of coffee or tea.
For a memorable brunch, tea party, or shower, try this quick and simple recipe for lemon blueberry bread. This was the hit of a birthday celebration I catered for a friend.
It’s time to start planning your springtime baking now that the weather is warming up and the days are getting longer. And a tasty loaf of lemon blueberry bread is a great way to usher in the new season. The whole family is likely to love this sweet and sour delight, which works equally well for morning or afternoon meals or as a midday pick-me-up.
Sweet and tangy, thanks to the addition of fresh lemon zest and juicy, plump blueberries, lemon blueberry bread is a wonderful treat. All the while being moist and airy, the bread has a mildly dense, tender, and chewy feel. It’s light and airy flavor makes it a great spring and summertime dessert, snack, or addition to your morning or afternoon meal. This bread is best served sliced, lightly toasted, and spread with butter or cream cheese. Make a loaf of this crowd-pleasing, surprisingly simple lemon blueberry bread and you’ll win over even the most discerning of taste buds.
Ingredients
1 1/2 cups of flour for all purposes
Baking Powder, One Tablespoon
Just one teaspoon of salt
Combine melted butter (about a third of a cup) and
Sugar, granulated, one cup
2 eggs
1/2 of a teaspoon of vanilla extract
Lemon zest, freshly grated, 2 tablespoons
2 tablespoons fresh lemon juice
1/2 mug milk
1 cup of blueberries, either fresh or frozen A new batch of
1 tbsp. flour of any kind
Lemon Glaze Ingredients
Melted butter equal to 2 teaspoons
1/2 cup of powdered sugar
Juice from half a lemon, freshly squeezed
1/2 of a teaspoon of vanilla extract
Step 1:
Line a loaf pan with parchment paper and preheat the oven to 350 degrees Fahrenheit. Then, in a separate basin, combine the flour, baking powder, and salt.
Step 2:
With an electric mixer, thoroughly blend the melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice. Add the flour mixture and the milk in two separate additions, mixing between each addition, until everything is well incorporated. Just put it down for now.
Step 3:
Blueberries should be rinsed in a small basin and then tossed with a tablespoon of flour. Stir the berries that have been dusted with flour into the batter.
Step 4:
A toothpick inserted in the center of the loaf should come out clean after 55 to 65 minutes of baking time, so be sure to get the batter in the oven as soon as possible. After 30 minutes, remove the bread from the pan and place it on a wire cooling rack set over a baking sheet.
Lemon topping:
Step 5:
Glaze the loaf with the mixture of powdered sugar, lemon juice, and vanilla after the butter has been melted. Wait a few minutes for it to set, and then serve.
Tips
Baked loaves can be stored in a plastic bag at room temperature without the glaze for up to a day. The next day, when you’re ready to serve, drizzle on the glaze.
Before you start, make sure the butter has come to room temperature. The result will be a lighter, airier batter thanks to the ease with which the butter and sugar may be combined.
If you want the greatest results, use fresh blueberries. In a pinch, you can use frozen blueberries, but their higher moisture content during baking could make your bread too soggy to serve.
A quick and easy bread glaze is made by combining powdered sugar and lemon juice. After the bread has cooled, use it to add a final touch of lemony freshness by drizzling it over the top.
Reasons Why Lemon Blueberry Bread Is a Seasonal Icon
The combination of lemon and blueberries in bread form makes for a delicious springtime treat. After a long winter, your taste buds will appreciate the fresh, zesty lemon flavor. A second benefit of using fresh blueberries is the sweetness they’ll offer to your bread as well as the color they’ll add to the loaf. Last but not least, the bread’s delicate and moist texture provides a soothing and pleasant bite on a warm spring day.
The abundance of fresh blueberries in the spring is another reason why lemon blueberry bread is a staple of the season. The best time to use blueberries in baked goods is in the late spring and early summer, when they are at their height. Making lemon blueberry bread requires fresh blueberries, which can be picked by hand or purchased at a nearby farmer’s market.
Lemon blueberry bread…what is it?
Answer: A: Lemon blueberry bread is a sweet loaf flavored with fresh blueberries and lemon zest. It’s usually baked in a loaf pan and has a moist, tender texture.
Can you tell me the steps for making lemon blueberry bread?
What you need to do is combine flour, sugar, baking powder, salt, lemon zest, and melted butter, and then fold in blueberries for a delicious batch of lemon blueberry bread. Then, you’ll incorporate eggs, milk, and fresh blueberries into the batter by mixing it thoroughly. The batter should be baked in a loaf pan until a toothpick inserted in the center comes out clean.
To create lemon blueberry bread, what do you need to have on hand?
All-purpose flour, granulated sugar, baking powder, salt, lemon zest, melted butter, eggs, milk, and fresh blueberries are the standard ingredients for a loaf of lemon blueberry bread.
How about using frozen blueberries in your lemon blueberry bread?
In response to your question, yes, frozen blueberries can be used in lemon blueberry bread. Blueberries can be used, but first they should be thawed and the extra liquid drained so that the bread doesn’t become soggy.
A:The best way to keep your lemon blueberry bread fresh is in the refrigerator.
In an airtight container, lemon blueberry bread will keep at room temperature for up to three days, and in the fridge for up to seven days. It has a three-month shelf life when frozen.
How about substituting lemon juice for the lemon zest in a recipe for lemon blueberry bread?
Lemon blueberry bread can be made with lemon juice instead of lemon zest, but it will have a different taste and texture as a result. Bread made with lemon juice may be more dense and sour than when using lemon zest because juice is more acidic and liquid than zest. You can use fresh-squeezed lemon juice instead of bottled, but you’ll need to adjust the other liquids in the recipe down to make up for the extra liquid in the lemon juice.
Can I substitute another kind of fruit for the blueberries in the lemon bread recipe?
It’s fine to use other fruits besides blueberries in lemon blueberry bread, as stated in the answer. Strawberries, blackberries, and raspberries are other choices that are also quite tasty. Don’t forget that the bread’s final texture and taste will change significantly depending on the fruit you choose.
Inquiring minds want to know if gluten-free lemon blueberry bread is possible.
A: Using a gluten-free flour blend in place of regular flour will allow you to produce lemon blueberry bread that is gluten-free. To get the correct consistency in the bread, you might also need to play about with the liquid content of the recipe.
Is it okay to put nuts in lemon blueberry bread?
To enhance the flavor and texture of your lemon blueberry bread, you can add chopped nuts like almonds, walnuts, or pecans, right? The nuts must be finely chopped so that they can be equally distributed in the bread.
My question is whether or not a glaze would work on lemon blueberry bread.
Lemon blueberry bread is delicious on its own, but a glaze takes it to the next level. Powdered sugar, lemon juice, and a touch of milk make a quick and easy glaze. Once the bread has cooled, drizzle it with the glaze and serve it in slices.