Description
This Lemon Blueberry Bread is a moist and flavorful loaf packed with fresh blueberries and a hint of zesty lemon. Ideal for breakfast, brunch, or a sweet snack, it’s an easy-to-make treat that will delight your taste buds!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 lemon)
- ¼ cup fresh lemon juice (about 1 lemon)
- ½ cup buttermilk
- 1 ½ cups fresh blueberries (or frozen, if fresh is not available)
- 1 tablespoon all-purpose flour (for tossing blueberries)
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan with butter or non-stick spray, and optionally line the bottom with parchment paper.
- In a medium bowl, whisk together 1 ½ cups of flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.
- In a large mixing bowl, cream together ½ cup of softened butter and 1 cup of granulated sugar using an electric mixer until light and fluffy (about 3-4 minutes).
- Add 2 large eggs one at a time, mixing well after each addition. Then mix in 1 teaspoon of vanilla extract, 1 tablespoon of lemon zest, and ¼ cup of fresh lemon juice.
- Gradually add the dry ingredients to the wet mixture, alternating with ½ cup of buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- In a small bowl, toss 1 ½ cups of blueberries with 1 tablespoon of flour to prevent sinking.
- Gently fold the floured blueberries into the batter using a spatula.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Tent with aluminum foil if the top browns too quickly.
- Let the loaf cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Once cool, slice the bread into even pieces, about 1-inch thick.
- Dust with powdered sugar before serving, if desired.
- Serve on its own or with whipped cream or cream cheese. Pairs well with tea or coffee.
Notes
- For best results, use fresh blueberries when in season. If using frozen, do not thaw them before adding to the batter.
- This bread can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes