Big Bold Headline: Irresistible Lemon Blueberry Bread Recipe for a Burst of Citrus Flavor
When life hands you lemons and blueberries, what better way to make use of them than by baking a delicious Lemon Blueberry Bread? This delightful recipe combines the zesty brightness of lemons with the sweetness of blueberries for a flavorful treat that’s perfect for any time of day. Whether you enjoy it for breakfast, as an afternoon snack, or as a dessert, this bread is sure to brighten your day with its burst of citrus flavor.
Ingredients:
- 1 ½ cups plus 1 tbsp all-purpose flour
- 2 tsp baking powder
- 3 large eggs
- 1 cup granulated sugar
- 1 cup plain yogurt or sour cream
- ½ tsp salt
- ½ tsp vanilla extract
- ½ cup vegetable oil
- 2 tsp lemon zest
- 1 ½ cups fresh or frozen blueberries
- Lemon Glaze/Syrup:
- 2 to 3 tbsp lemon juice
- 1 cup sifted confectioner’s sugar
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan and set it aside.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 ½ cups of flour and baking powder. Set aside.
- Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar together until pale and creamy.
- Add Wet Ingredients: Mix in the plain yogurt (or sour cream), salt, vanilla extract, vegetable oil, and lemon zest until well combined.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Coat Blueberries: In a separate small bowl, toss the blueberries with the remaining 1 tablespoon of flour. This helps prevent the blueberries from sinking to the bottom of the bread while baking.
- Fold in Blueberries: Gently fold the floured blueberries into the batter until evenly distributed.
- Bake: 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.
- Make Lemon Glaze/Syrup: While the bread is baking, prepare the lemon glaze/syrup by whisking together lemon juice and sifted confectioner’s sugar until smooth.
- Glaze the Bread: Once the bread is baked and still warm, poke several holes in the top using a skewer or toothpick. Drizzle the lemon glaze/syrup over the warm bread, allowing it to soak in.
- Cool and Serve: Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and serve at room temperature.
Cook Notes and Variations:
- Storage: Store leftover Lemon Blueberry Bread in an airtight container at room temperature for up to 3 days. You can also freeze individual slices for longer storage.
- Fresh vs. Frozen Blueberries: You can use either fresh or frozen blueberries in this recipe. If using frozen blueberries, do not thaw them before adding to the batter.
- Yogurt vs. Sour Cream: Both plain yogurt and sour cream work well in this recipe, providing moisture and tanginess to the bread. Choose whichever you have on hand or prefer.
- Additional Flavors: Feel free to add a teaspoon of lemon extract or a tablespoon of lemon juice to the batter for extra lemon flavor.
Frequently Asked Questions (FAQs):
- Can I use a different type of fruit? While lemon and blueberries make a classic combination, you can certainly experiment with other fruits such as raspberries, strawberries, or even peaches in this bread recipe.
- Can I omit the lemon glaze/syrup? If you prefer a less sweet bread, you can omit the lemon glaze/syrup altogether. The bread will still be delicious on its own.
- How do I prevent the blueberries from sinking to the bottom of the bread? Coating the blueberries with flour before folding them into the batter helps prevent them from sinking to the bottom during baking. Be sure to gently fold them in to avoid crushing them.
- Can I make this bread ahead of time? Yes, you can bake the bread ahead of time and store it tightly wrapped at room temperature. Add the lemon glaze/syrup just before serving for the freshest flavor.
Keto and Low Carb Versions:
For a keto or low carb version of this Lemon Blueberry Bread, you can substitute almond flour for the all-purpose flour and use a low carb sweetener such as erythritol or stevia instead of granulated sugar. You can also omit the lemon glaze/syrup or use a sugar-free alternative.
Lemon Blueberry Bread is a delightful treat that brings together the bright flavors of lemon and the sweetness of blueberries in every bite. Whether you enjoy it for breakfast, as a snack, or as a dessert, this moist and flavorful bread is sure to please. With its simple ingredients and easy preparation, it’s a recipe worth keeping in your collection for any occasion. So go ahead, whip up a loaf of this delicious bread and enjoy a taste of sunshine any time of year!
