Lemon Blueberry Bread
A delightful loaf that combines the zingy brightness of fresh lemons with sweet blueberries, perfect for breakfast, snacks, or dessert.
Equipment
- loaf pan
- Mixing Bowls
- whisk
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour For the main structure of the bread.
- 0.5 teaspoons baking powder Leavening agent to help the bread rise.
- 0.5 teaspoons baking soda Works with the acid from the lemon juice.
- 0.25 teaspoons salt Enhances flavor.
Wet Ingredients
- 0.5 cups unsalted butter, softened Key for moisture and richness.
- 1 cups granulated sugar Sweetens the bread.
- 2 large eggs Provides structure and moisture.
- 1 tablespoon lemon zest Adds a burst of lemon flavor.
- 0.25 cups lemon juice Acidic component for balance.
- 1 teaspoon vanilla extract Enhances sweetness.
Fruits
- 1 cups fresh blueberries Brings sweetness and color.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, adding the lemon zest, lemon juice, and vanilla extract, mix until blended.
- Gradually add the dry mixture to the wet mixture, stirring gently, being careful not to overmix.
- Gently fold in the blueberries.
- Grease a 9x5-inch loaf pan or line it with parchment paper.
- Pour the batter into the prepared pan and smooth the top.
Baking
- Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let it cool for 10 minutes before transferring to a wire rack to cool completely.
Notes
Wrap tightly in plastic wrap or foil to store in the refrigerator for up to a week. Can freeze for up to three months. Reheat slices in the toaster or microwave.
Nutrition
Serving: 1sliceCalories: 200kcal
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