lemon and blueberry bread – A Delightful Balance of Sweetness and Zest
A moist, citrusy quick bread bursting with sweet blueberries and the bright tang of lemon, perfect for breakfast, brunch, or dessert.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1/2 cup milk or yogurt
- Zest of 1–2 lemons
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon extract (optional)
- 1 1/2 cups fresh or frozen blueberries (tossed in 1 tbsp flour)
- Additional sugar for sprinkling (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk eggs, oil or butter, milk or yogurt, lemon zest, lemon juice, and lemon extract if using.
- Gently fold wet ingredients into dry until just combined; do not overmix.
- Lightly coat blueberries in flour, then gently fold into the batter.
- Pour batter into prepared loaf pan, smoothing the top. Sprinkle with sugar if desired.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- If top browns too quickly, loosely tent with foil during last 15–20 minutes.
- Cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For a stronger citrus flavor, add extra lemon zest or a glaze made from powdered sugar and lemon juice. Frozen blueberries can be used; add them directly from the freezer to prevent bleeding.
Find it online: https://www.zestolla.com/lemon-and-blueberry-bread/