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Blueberry and Lemon Bread Recipe

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4.1 from 8 reviews

This Blueberry and Lemon Bread is a delightful, moist loaf bursting with fresh blueberries and bright lemon flavor. Perfect for breakfast, brunch, or a sweet snack, this easy-to-make bread balances tangy citrus zest with juicy blueberries, creating a refreshing and comforting treat baked to golden perfection.

Ingredients

Dry Ingredients

  • 1.5 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp all-purpose flour (for tossing blueberries)
  • 1 tbsp sugar (for sprinkling on top, optional)

Lemon Sugar

  • 1/2 cup sugar
  • 1 tbsp lemon zest

Wet Ingredients

  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1.5 tbsp lemon juice

Fruit

  • 1.5 cups blueberries

Instructions

  1. Preheat and Prepare: Preheat your oven to 180°C (350°F). Grease an 8″ x 4″ loaf pan thoroughly to ensure the bread does not stick during baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together 1.5 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt until well combined. This forms the base of your batter.
  3. Create Lemon Sugar: In a small bowl, rub the 1/2 cup sugar and 1 tablespoon lemon zest together with your fingertips until fragrant and the sugar is infused with lemon oils. Set this mixture aside.
  4. Combine Wet Ingredients: In another bowl, whisk together 2 eggs, 1/2 cup milk, 1/2 cup vegetable oil, 1.5 tablespoons lemon juice, and the prepared lemon sugar until smooth and evenly combined.
  5. Mix Wet and Dry: Pour the wet ingredients over the dry ingredients and stir gently but thoroughly until just combined, avoiding overmixing to maintain bread tenderness.
  6. Prepare Blueberries: Toss 1.5 cups blueberries with 1 teaspoon flour in a small bowl to prevent them from sinking during baking. Gently fold the blueberries into the batter ensuring even distribution.
  7. Transfer to Pan: Pour the batter into your greased loaf pan and spread evenly. If desired, sprinkle 1 tablespoon sugar on top to create a sweet, slightly crunchy crust.
  8. Bake: Bake in the preheated oven at 180°C (350°F) for 50-60 minutes, or until a skewer inserted into the center comes out clean, indicating the bread is fully cooked.
  9. Cool: Allow the loaf to cool in the pan for 15-20 minutes. Then carefully remove it from the pan and place it on a wire rack to cool completely before slicing and serving. Enjoy your fresh blueberry and lemon bread!

Notes

  • For best results, use fresh blueberries; frozen can be used but may add extra moisture.
  • Do not overmix the batter to keep the bread light and tender.
  • You can substitute vegetable oil with melted butter for a richer flavor.
  • Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for longer freshness.
  • Make sure to zest the lemon before juicing to avoid removing the zest accidentally.

Find it online: https://marthatasty.com/blueberry-and-lemon-bread-recipe/