Introduction:
Lemon Blueberry Bread is a delightful and moist quick bread that bursts with the freshness of juicy blueberries and a zesty lemon flavor. This easy recipe makes for a perfect breakfast, snack, or dessert that will brighten your day with its vibrant taste and aroma. Each slice offers a delicious balance of sweetness and tartness, making it a favorite for blueberry lovers and citrus enthusiasts alike.
Inspiration Behind the Recipe:
This Lemon Blueberry Bread recipe draws inspiration from the classic pairing of blueberries and lemons. The bright, tangy flavor of lemon complements the sweetness of blueberries perfectly, resulting in a deliciously refreshing bread that celebrates the best of both fruits.
Ingredients Breakdown:
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon lemon zest (for added flavor)
- Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk (or milk)
- 1 teaspoon vanilla extract
- 1 tablespoon freshly squeezed lemon juice
- For the Blueberries:
- 1 cup fresh blueberries (or frozen, if necessary)
- Optional Glaze:
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed lemon juice
Step-by-Step Recipe:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set aside.
- Mix Wet Ingredients:
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk, vanilla extract, and lemon juice until well combined.
- Combine Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries, being careful not to overmix to prevent the berries from breaking apart.
- Pour and Bake:
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Glaze:
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- If desired, prepare the glaze by mixing the powdered sugar and lemon juice in a small bowl until smooth. Drizzle it over the cooled bread.
- Serve:
- Slice the bread and enjoy it plain or with a dollop of butter for extra flavor.
Tips for the Perfect Lemon Blueberry Bread:
- Fresh Blueberries: Fresh blueberries are best for flavor and texture. If using frozen, do not thaw them beforehand to prevent excess moisture.
- Zest for Flavor: Don’t skip the lemon zest; it enhances the lemon flavor in the bread.
- Check Doneness: Start checking for doneness a few minutes early to avoid overbaking, which can dry out the bread.
Variations and Customizations:
- Lemon Poppy Seed: Add 1-2 tablespoons of poppy seeds for a delightful crunch.
- Nutty Addition: Fold in chopped walnuts or pecans for added texture.
- Lemon Blueberry Muffins: Transform the batter into muffins by dividing it into a muffin tin and reducing the baking time.
Health Considerations and Nutritional Value:
- Lower Sugar Option: Reduce the sugar in the recipe for a less sweet version.
- Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for a healthier twist.
FAQ:
- Can I make Lemon Blueberry Bread ahead of time?
Yes! The bread can be made a day in advance and stored in an airtight container at room temperature. - How do I store leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. - Can I freeze Lemon Blueberry Bread?
Yes, you can freeze the bread for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing.
