Lemon Blueberry Bread

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Imagine a warm slice of Lemon Blueberry Bread, fresh from the oven, with its delightful aroma filling your kitchen. This recipe perfectly marries the tartness of lemons with the sweet burst of blueberries, creating a loaf that is not only moist and light but also a treat for the senses. Whether enjoyed as a breakfast delight or a sweet afternoon treat, this bread is sure to brighten your day.

Why You’ll Love This Recipe

There are so many reasons to fall in love with this Lemon Blueberry Bread. First, it’s incredibly easy to make, requiring just a few simple steps. The combination of lemon and blueberry is a classic that never fails to impress, offering a perfect balance of flavors. Plus, it doubles as a loaf or muffins, making it versatile for any occasion. The optional lemon glaze takes it to the next level, enhancing the citrus notes and adding a touch of sweetness.

Kitchen Equipment You’ll Need

Mixing bowl
Whisk or electric mixer
Loaf pan
Zester (for lemon zest)
Measuring cups and spoons

Ingredients

1/3 cup melted butter
1 cup sugar
3 tablespoons lemon juice
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1/2 cup chopped walnuts (optional)
1 cup fresh or frozen blueberries

Glaze

2 tablespoons lemon juice
1 tablespoon melted butter
1 cup confectioners sugar

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a mixing bowl, beat together the melted butter, sugar, lemon juice, and eggs until well combined.
In a separate bowl, combine the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until smooth.
Gently fold in the lemon zest, walnuts (if using), and blueberries.
Pour the batter into the prepared loaf pan and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
While the bread is baking, prepare the glaze by mixing the lemon juice, melted butter, and confectioners sugar until smooth.
Once the bread is done, let it cool slightly before drizzling the glaze over the top.

Tips for Success

Ensure your blueberries are dry before adding to the batter to prevent excess moisture.
If using frozen blueberries, do not thaw them before adding to the batter.
For a stronger lemon flavor, increase the amount of lemon zest.

Additional Tips or Variations

Try substituting the blueberries with raspberries for a different berry twist.
If you prefer muffins, divide the batter into a muffin tin and adjust the baking time to 20-25 minutes.

Nutritional Highlights (Per Serving)

Calories: 250, Fat: 10g, Carbohydrates: 35g, Protein: 4g, Sugar: 20g

Frequently Asked Questions (FAQ)

Can I use whole wheat flour instead of all-purpose flour? Yes, but the texture will be denser. Consider using half whole wheat and half all-purpose for a lighter loaf.

How should I store the bread? Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Can I freeze this bread? Absolutely! Wrap it tightly in plastic wrap and then foil before freezing. It can be stored for up to 3 months.

Conclusion

This Lemon Blueberry Bread is a delightful treat that’s simple to prepare and utterly delicious. Whether you make it as a loaf or muffins, it’s sure to become a family favorite. I’d love to hear how your baking experience goes, so be sure to try it out and share your thoughts and variations in the comments below!

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