Description
This Lemon Blueberry Bread is a moist and flavorful quick bread bursting with fresh blueberries and zesty lemon. Perfect for breakfast, a snack, or dessert, this loaf combines tangy citrus notes with sweet berries for a delightful treat that’s easy to prepare and bake.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 2 large eggs (room temperature)
- 1 cup buttermilk
- 1/3 cup unsalted butter (melted, slightly cooled)
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
Fruit
- 1 cup fresh blueberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to combine evenly.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, melted and cooled unsalted butter, fresh lemon juice, and lemon zest until the mixture is smooth and well blended.
- Fold in Blueberries: Gently fold the fresh blueberries into the wet mixture, taking care not to crush the berries and maintaining their shape.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined, avoiding overmixing to help keep the bread tender.
- Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55-60 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use fresh blueberries for best results; frozen can be used but may make the batter more watery.
- Make sure the eggs are at room temperature to ensure better mixing and texture.
- Do not overmix the batter to avoid a dense loaf.
- Lemon zest and juice add a bright citrus flavor that complements the sweetness of the blueberries perfectly.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
