Treat your taste buds to a burst of sunshine with Lemon Blueberry Bread, a delightful baked treat bursting with bright citrus flavor and juicy blueberries.
This moist and tender loaf is the perfect combination of tangy lemon zest, sweet blueberries, and a hint of vanilla, making it a refreshing and irresistible dessert or snack.
Whether enjoyed with a cup of tea in the afternoon or served as a sweet breakfast treat, Lemon Blueberry Bread is sure to brighten your day with its vibrant taste and beautiful aroma.
Follow this simple recipe to bake your own loaf of Lemon Blueberry Bread and enjoy a slice of pure bliss with every bite.
Ingredients
For the Bread:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries (tossed in 1 tablespoon of flour)
Instructions
Preparing the Batter:
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the Greek yogurt, lemon juice, lemon zest, and vanilla extract.
Mixing the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the flour-coated blueberries until evenly distributed throughout the batter.
Baking the Bread:
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
If the top starts to brown too quickly, cover it loosely with aluminum foil.
Cooling and Serving:
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and serve the Lemon Blueberry Bread on its own or with a dusting of powdered sugar or a drizzle of lemon glaze for extra sweetness.
Nutritional Facts
- Calories per Serving: Approximately 250 kcal (1 slice)
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 55mg
- Sodium: 150mg
- Total Carbohydrates: 37g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 4g
FAQs
1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries instead of fresh in this recipe. Keep in mind that frozen blueberries may release more moisture into the batter, which can affect the texture slightly.
2. Can I use lemon extract instead of fresh lemon juice?
While fresh lemon juice provides the best flavor, you can substitute lemon extract if you don’t have fresh lemons on hand. Use 1 teaspoon of lemon extract in place of the lemon juice.
3. How should I store leftover Lemon Blueberry Bread?
Store any leftover bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, refrigerate the bread for up to 1 week.
4. Can I add nuts to this bread?
Yes, you can add chopped nuts, such as walnuts or almonds, to the batter for added texture and flavor. Fold them in with the blueberries before pouring the batter into the loaf pan.
5. Can I make this bread gluten-free?
Yes, you can make Lemon Blueberry Bread gluten-free by using a gluten-free all-purpose flour blend in place of regular flour. Ensure all other ingredients are gluten-free as well.