Lemon Blueberry Bread
This lemon blueberry bread is a moist and flavorful berry loaf made with fresh lemon zest and juicy blueberries. It is easy to make, perfect for breakfast or brunch, and sweetened with a lemon glaze. Savor it as a colorful, fruity treat all year long. This berry loaf recipe is adapted from Marcia Kammann.
Servings: 8 people
Cost: $5
Ingredients
- 1/3 cup butter melted
- 1 cup sugar
- 3 tablespoons lemon juice
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- 1/2 cup milk
- 1 cup fresh blueberries
- 2 tablespoons fresh lemon zest
for the glaze
- 2 tablespoons lemon juice
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350 degrees F.
- Prepare 8x4 inch loaf pan with non-sticking spray
- In a large bowl, beat the butter, sugar, lemon juice and eggs
- Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition.
- Gently fold in the blueberries, and lemon zest.
- Pour batter into loaf pan, bake for 60-70 minutes or until toothpick inserted into center comes out clean.
- Allow to cool for 10 minutes before placing on wire rack.
- Combine glaze ingredients, drizzle over warm bread. Allow to cool completely.
Notes
- Roll blueberries in flour prior to folding into batter. This will help prevent berries from sinking to bottom.
- Be careful not to over-mix the batter.
- Use eggs that are at room-temperature in this lemon blueberry bread recipe.
Nutrition
Calories: 303kcal | Carbohydrates: 51g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 63mg | Sodium: 96mg | Potassium: 131mg | Fiber: 1g | Sugar: 32g | Vitamin A: 330IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 1mg
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