Lemon Blueberry Bread
A delightful fresh and flavorful dessert combining zesty lemon and sweet blueberries, perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour For the bread base
- 0.5 cups sugar Granulated sugar for sweetness
- 1 teaspoon baking powder Leavener for the bread
- 0.5 teaspoon baking soda Helps with rising
- 0.25 teaspoon salt Enhances flavor
Wet Ingredients
- 0.5 cups unsalted butter, melted Provide moisture and richness
- 2 large eggs Binding agent
- 0.5 cups buttermilk Adds moisture and tanginess
- 1 Zest of 1 lemon For lemon flavor
Add-Ins and Toppings
- 1 cups fresh blueberries Sweet and juicy additions
- 1 cup powdered sugar For the glaze
- 2 tablespoons lemon juice To mix for the glaze
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together melted butter, eggs, buttermilk, and lemon zest.
- Gradually combine the wet ingredients into the dry ingredients until just mixed.
- Gently fold in the blueberries.
Baking
- Pour the batter into the loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
Preparation of Glaze
- For the glaze, mix powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the cooled bread before serving.
Notes
Store bread in an airtight container at room temperature for 3-4 days or freeze for up to 3 months.