Lemon Blueberry Bread

$To make Lemon Blueberry Bread, you need fresh and simple ingredients. Here are the essentials: - 2 cups all-purpose flour - 1 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened - 2 large eggs, at room temperature - 1/2 cup buttermilk (or substitute with 1/2 cup milk + 1/2 tablespoon vinegar) - Zest of 1 lemon (about 1 tablespoon) - 1/4 cup fresh lemon juice - 1 cup fresh blueberries (frozen ones work too, if thawed and drained) - 1 teaspoon pure vanilla extract For a lovely glaze, consider these optional ingredients: - 1/2 cup powdered sugar - 2 tablespoons lemon juice If you need alternatives, here are some ideas: - Use whole wheat flour for a healthier option. - Replace granulated sugar with coconut sugar for a low-glycemic option. - Swap buttermilk for plain yogurt if needed. By mixing and matching, you can make this recipe your own while still keeping it delicious. Check out the Full Recipe for exact steps! 1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or line it with parchment paper. 2. Mix the dry ingredients. In a medium bowl, whisk together: - 2 cups all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt This helps to ensure a light texture. 3. Prepare the wet ingredients. In a large bowl, beat together: - 1/2 cup softened unsalted butter - 1 cup granulated sugar Mix these on medium speed until light and fluffy, about 3-4 minutes. 4. Add the eggs. Crack in 2 large eggs, one at a time. Blend well after each addition. Then stir in the zest of 1 lemon and 1 teaspoon vanilla extract. 5. Combine wet and dry mixtures. Gradually add the buttermilk and 1/4 cup fresh lemon juice into the wet mix. Blend until just combined. 6. Incorporate the dry mix. Slowly add the dry ingredients to the wet mixture. Fold gently with a spatula until no flour streaks are visible. 7. Add the blueberries. Carefully fold in 1 cup fresh blueberries. Use a gentle touch to avoid smashing them. Reserve some blueberries to sprinkle on top before baking. 8. Transfer the batter. Pour the mixture into the prepared loaf pan. Smooth the top and scatter the reserved blueberries evenly. 9. Bake the bread. Place the loaf in the oven and bake for 55-60 minutes. Check doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs. 10. Cool the bread. Once baked, let it cool in the pan for about 10 minutes. Then, move it to a wire rack to cool completely. 11. Optional glaze: If you choose to add a glaze, mix 1/2 cup powdered sugar with 2 tablespoons lemon juice. Drizzle over the cooled bread for an extra sweet touch. This simple process creates a fresh and flavorful Lemon Blueberry Bread that you can enjoy anytime. Follow the Full Recipe for all details! - Best practices for measuring ingredients: Always use dry measuring cups for flour and sugar. Spoon the flour into your cup, then level it off with a straight edge. This way, you avoid packing it down, which can lead to dense bread. - Importance of room temperature for eggs and butter: Bring your eggs and butter to room temperature before mixing. This helps them blend smoothly. If you forget, you can warm the eggs in a bowl of warm water for a few minutes. - Techniques to avoid overmixing: When adding the flour to the wet mix, fold gently with a spatula. Stop mixing as soon as you no longer see dry flour. Overmixing can make your bread tough and chewy instead of light and fluffy. These tips help ensure your Lemon Blueberry Bread turns out fresh and flavorful. Follow the Full Recipe for the best results! {{image_4}} You can make Lemon Blueberry Bread even more fun by swapping out some ingredients. Here are my favorite ideas: - Different Fruits: You can use raspberries or strawberries instead of blueberries. Both fruits add a lovely tartness. You can also try blackberries for a different twist. They all work wonderfully with lemon. - Adding Spices or Nuts: Adding a teaspoon of cinnamon or nutmeg can give your bread a warm flavor. If you like crunch, consider adding chopped walnuts or almonds. They add texture and taste. - Gluten-Free or Dairy-Free Options: To make a gluten-free version, swap all-purpose flour for a gluten-free blend. For a dairy-free option, use almond milk or coconut milk instead of buttermilk. These swaps keep the bread moist and tasty. These variations let you customize your Lemon Blueberry Bread to fit your taste. Explore different flavors and find your favorite combination! For the full recipe, refer to the section above. To keep your Lemon Blueberry Bread fresh, store it in an airtight container. This prevents moisture loss and keeps it soft. You can also wrap it tightly in plastic wrap or foil. Place it in a cool, dry place. It will stay fresh for about three days. If you want to save it for longer, freeze your bread. Wrap it tightly in plastic wrap, then place it in a freezer bag. Be sure to remove as much air as possible. It can last up to three months in the freezer. When you're ready to enjoy it, thaw it overnight in the fridge. For reheating, slice the bread first. You can warm slices in the microwave for about 15-20 seconds. If you prefer a crisp crust, use a toaster or oven. Heat at 350°F (175°C) for about 5-10 minutes. Enjoy your Lemon Blueberry Bread fresh or warmed up for a delightful treat! For a complete guide, check the Full Recipe. You can tell if your bread is done by checking the color and texture. It should be golden brown on top and spring back when you touch it. Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, your bread is ready. Remember, each oven is different. Keep an eye on your bread as it bakes! Yes, you can use frozen blueberries! Just make sure to thaw and drain them first. This helps prevent extra moisture in your bread. Gently fold them into the batter at the end. You’ll still get that juicy burst of flavor in every bite. If your bread turns out dense, it could be due to overmixing or too much flour. Make sure to measure your flour correctly. Use the spoon-and-level method for accuracy. Mix your batter until just combined. This keeps your bread light and airy. If you encounter a dense loaf, try slicing it thin and toasting it. It still tastes great! Lemon Blueberry Bread is a delightful treat that blends bright flavors and soft texture. We explored the key ingredients and their substitutes. I shared clear steps to mix and bake. Tips on measuring and storing will ensure your success. Experiment with different fruits and variations to find your favorite. Proper storage helps keep your bread fresh for longer. Enjoy making this tasty bread with confidence!$

Indulge in the delightful taste of Lemon Blueberry Bliss Bread, a perfect treat for any occasion! This easy recipe combines zesty lemon with sweet blueberries for a moist and flavorful loaf that everyone will love. Discover step-by-step instructions from mixing to baking, plus tips for a gorgeous presentation. Don’t miss out on the secret to the perfect glaze! Click through now to explore this irresistible recipe and bring a slice of bliss to your kitchen!

Print Recipe Pin Recipe

Ingredients

2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

2 large eggs, at room temperature

1/2 cup buttermilk (or substitute with 1/2 cup milk + 1/2 tablespoon vinegar)

Zest of 1 lemon (about 1 tablespoon)

1/4 cup fresh lemon juice

1 cup fresh blueberries (frozen blueberries can be used if thawed and drained)

1 teaspoon pure vanilla extract

Optional: 1/2 cup powdered sugar for glaze

Optional: 2 tablespoons lemon juice for glaze

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or line it with parchment paper for easy removal.

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this mixture aside.

In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.

Add the eggs to the butter-sugar mixture, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the lemon zest and vanilla extract until well mixed.

Gradually incorporate the buttermilk and fresh lemon juice into the wet ingredients. Mix until just blended, being careful not to overmix.

Slowly add the dry flour mixture to the wet ingredients, folding gently with a spatula until no streaks of flour remain.

Carefully fold in the fresh blueberries, reserving a handful to sprinkle on top of the batter before baking.

Transfer the batter to the prepared loaf pan, smoothing the top gently with a spatula. Scatter the reserved blueberries over the surface for an appealing look.

Bake the loaf in the preheated oven for 55-60 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs.

Once baked, allow the bread to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.

For the optional glaze: In a small bowl, mix the powdered sugar and lemon juice until you achieve a smooth consistency. Drizzle the glaze over the cooled bread for a sweet touch.

Prep Time: 15 min | Total Time: 1 hr 15 min | Servings: 10 slices

- Presentation Tips: Slice the bread and display it on a vibrant plate. Enhance the presentation with a dollop of whipped cream or a light sprinkle of fresh lemon zest to bring out the citrus notes.