This lemon blueberry bread is the most edible version of sunshine possible! I havenât found another bread that brightens my spirit or palate quite like it can. These cold and cloudy January days have had me down, so I decided to make my favorite bread. I am in charge of bringing brunch to my Momâs Chair group at church (kind of like MOPS), so I thought this would be a welcomed treat. Sure enough, the ladies loved the lemon blueberry bread, and I went home empty-handed.
How to Make Irresistible Lemon Blueberry Bread
If youâve been following my blog, youâd know by now that I rarely make single batches. I usually double recipes because I can either freeze them, share them, or eat them for leftovers. Such is the case with lemon blueberry bread. It is too addicting to only make one loaf. So, I will give you the measurements for a single loaf but know that my pictures will show double portions. Hereâs how you can make this easy recipe:
Step 1: Preheat Your Oven
First, you need to heat your oven to 350 degrees and grease a loaf pan with shortening. Cooking spray works, too, but I prefer shortening because it adheres better to the pan. Sometimes, cooking spray can still cause pieces of the bread to pull off. Just a personal preference. đ
Step 2: Prepare the Lemon
Grab a lemon and zest the entire peel. Then, juice the inside, making sure to pull out the seeds. Since I decided to make two loaves of lemon blueberry bread, I busted out the juicer. It made things a lot easier!
Step 3: Mix the Wet Ingredients
In a large bowl, beat together 1/3 cup of melted butter, 1 cup of sugar, 2 eggs, and 3 tablespoons of lemon juice.
Step 4: Combine the Dry Ingredients
In a separate bowl, combine 1 and a half cups of flour with 1 teaspoon each of baking powder and salt. Once mixed, sprinkle a little into a cup of fresh blueberries. This coating is important because it keeps the blueberries from sinking to the bottom of the loaf.
Step 5: Combine Wet and Dry Ingredients
Slowly add the flour mixture to the egg mixture in 3 batches, alternating with 1/2 cup of low-fat milk. Mix the batter thoroughly between each addition. In other words, it should go flour, stir, milk, stir, flour, stir, milkâŠyou see the pattern.
Step 6: Add the Blueberries and Lemon Zest
When the batter is smooth and creamy, fold in the blueberries and the lemon zest from earlier. Donât overmix!
Step 7: Bake
Pour the batter into the greased loaf pan and bake it at 350 degrees for 60 to 70 minutes. Let the lemon blueberry bread cool completely in the loaf pans before attempting to pull them out.
Step 8: Make and Add the Lemon Glaze
Once the lemon blueberry bread is cooled, you can drizzle on a delicious lemon glaze made of 3/4 cup of powdered sugar and 1-2 tablespoons of lemon juice.
Why This Bread is a Showstopper
See how the blueberries stayed evenly layered throughout the bread? There is nothing better than a bright burst of blueberry in every bite!
And how pretty is this platter? Whether itâs a bridal shower, Motherâs Day banquet, baby shower, or brunch, lemon blueberry bread just has a way of catching the eye and making every table setting pretty.
These loaves also make great gifts. cranberry orange bread, cinnamon zucchini bread, and pumpkin muffins with vanilla frosting are also delicious edible gifts.
To reference this recipe later, save this pin on Pinterest or share it on Facebook using the social media icons below the printable recipe. You may want to follow my Banginâ Baked Goods board while youâre at it. Happy cooking, yâall!
