Zesty Lemon Blueberry Bliss Bread

$- 1 ½ cups all-purpose flour - ½ cup unsalted butter, softened - 1 cup fresh blueberries The main ingredients form the backbone of this lemon blueberry bread. All-purpose flour gives the bread structure. Unsalted butter adds richness and a soft texture. Fresh blueberries provide bursts of sweetness and color. - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - Zest of 1 lemon - ½ cup fresh lemon juice - 1 cup granulated sugar - 2 large eggs Baking powder and baking soda help the bread rise. Salt enhances flavor and balances sweetness. Lemon zest and juice give a bright, zesty taste. Granulated sugar sweetens the bread, while eggs bind the ingredients together. - 2 tablespoons powdered sugar (for dusting) - 1 teaspoon vanilla extract You can add powdered sugar on top for a sweet finish. Vanilla extract adds a warm flavor that complements the lemon and blueberries. Feel free to skip these if you prefer a simpler bread. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This helps your bread bake evenly. Next, grab a 9x5-inch loaf pan. You can grease it with butter or line it with parchment paper. This makes it easy to remove the bread later. In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. This blend gives the bread structure. Once mixed, set it aside for later use. Now, take a large mixing bowl. Cream ½ cup of softened unsalted butter with 1 cup of granulated sugar. Mix until it looks light and fluffy, about 3-4 minutes. Next, add 2 large eggs, one at a time. Mix well after each egg. Then stir in the zest of 1 lemon, ½ cup of fresh lemon juice, and 1 teaspoon of vanilla extract. This mix adds flavor and moisture. Slowly add the dry mixture to the wet ingredients. Mix until just combined; be careful not to overmix! After mixing, gently fold in 1 cup of fresh blueberries. Make sure they are evenly distributed in the batter. Pour the batter into the prepared loaf pan. Use a spatula to smooth the top. Bake in your preheated oven for 55-60 minutes. Check doneness by inserting a toothpick into the center. If it comes out clean, the bread is ready. Once done, take the bread out of the oven. Let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. If you want, dust the cooled bread with 2 tablespoons of powdered sugar for a lovely touch. Slice the bread thick and serve on a rustic wooden board. Garnish with fresh blueberries or a mint sprig for extra flair. Enjoy this bread with a cup of tea or coffee! To make your lemon blueberry bread shine, avoid overmixing the batter. Overmixing can lead to tough bread. Mix until dry and wet ingredients just come together. Another key tip is ensuring even blueberry distribution. Gently fold in blueberries to keep them intact. This way, you will get bursts of flavor in every bite. To store leftover bread, wrap it tightly in plastic wrap. This helps keep it moist. You can also place it in an airtight container. The bread stays fresh for about 3-5 days at room temperature. For longer storage, freeze slices for up to three months. Just remember to wrap them well! Pair your lemon blueberry bread with a hot cup of tea or coffee. The bright flavors complement each other nicely. You can also turn this bread into a dessert option. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream. This adds a sweet touch to a delightful treat! Pro Tips Use Room Temperature Ingredients: Ensuring your butter and eggs are at room temperature can help achieve a smooth and well-emulsified batter, leading to a lighter bread. Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in a dense texture, so be gentle! Fresh vs. Frozen Blueberries: If using frozen blueberries, do not thaw them before adding to the batter. This helps prevent the batter from turning blue and ensures they maintain their shape. Check for Doneness: Ovens can vary, so start checking your bread a few minutes before the suggested baking time. A toothpick should come out clean when the bread is done. {{image_2}} To make a gluten-free version, swap all-purpose flour for a gluten-free blend. Look for a blend with xanthan gum; it helps with texture. You may also need to add an extra egg to bind the ingredients better. Baking time may change. Start checking the bread at 50 minutes. It may need a few extra minutes. Use a toothpick to test for doneness. For a vegan option, replace the eggs with flax eggs. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. Instead of butter, use coconut oil or a plant-based butter. For the milk, almond milk or oat milk works well. These swaps keep the bread moist and tasty. You can add nuts for a nice crunch. Chopped walnuts or pecans pair well with blueberries. Just fold them in gently with the blueberries. For a fruity twist, try adding raspberries or diced strawberries. These fruits mix nicely with lemon and blueberries, creating a unique flavor. Adjust the amount so the batter stays moist but not too wet. Each slice of Lemon Blueberry Bread has about 180 calories. This bread contains: - 1 ½ cups all-purpose flour - ½ cup unsalted butter - 1 cup granulated sugar - 2 large eggs - 1 cup fresh blueberries These ingredients give it a balance of carbs, fats, and protein. Blueberries are a superfood. They are rich in vitamins and antioxidants. They help boost heart health and may improve memory. Lemons add vitamin C and support the immune system. They also help with digestion. Together, they make this bread not just tasty but also good for you. If you have dietary concerns, this bread is versatile. You can use whole wheat flour for more fiber. If you need to cut sugar, use a sugar substitute. For personalized nutrition, consider using online tools. Websites like MyFitnessPal or Cronometer can help you track your calorie intake. They allow you to input your recipe and get detailed nutrition information. This way, you can adjust ingredients to fit your dietary needs. You can use frozen blueberries in this recipe. They work well when fresh ones are out of season. Just toss them into the batter without thawing. You might also try using other fruits. Raspberries or chopped strawberries add a nice twist. Yes, you can make this bread ahead of time. Bake it, then let it cool completely. Wrap it tightly in plastic wrap or foil. Store it at room temperature for up to three days. For longer storage, freeze the bread for up to three months. Dense bread often happens due to overmixing the batter. It can also be caused by too much flour or not enough leavening agent. To fix this, gently mix the wet and dry ingredients. Use the correct measuring techniques to ensure accuracy. Look for a golden-brown crust. The bread should spring back when you press it lightly. A toothpick test works well too. Insert a toothpick in the center; it should come out clean or with a few crumbs. Baking this bread takes about 55 to 60 minutes at 350°F (175°C). Factors like oven calibration or pan material can affect baking time. Always check for doneness a few minutes before the timer goes off. Lemon blueberry bread combines simple ingredients for a delicious treat. We covered the essentials, like flour, butter, and blueberries, to create this flavorful bread. I shared useful tips for baking, storage, and serving. You can also explore gluten-free and vegan options to suit your needs. Remember, this bread is not just tasty but also has health benefits. Enjoy baking your own loaf and experimenting with flavors. You’ll love how easy it is and how much joy it brings!$

Zesty Lemon Blueberry Bliss Bread

A delightful bread bursting with lemon and blueberry flavors, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course Dessert

Cuisine American

Servings 8

Calories 200 kcal

Ingredients

1.5 cups all-purpose flour
1 teaspoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon salt
0.5 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 unit zest of lemon
0.5 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh blueberries
2 tablespoons powdered sugar (for dusting, optional)

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, mixing well after each addition.
Stir in the lemon zest, fresh lemon juice, and vanilla extract until well combined.
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix!
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Once done, remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
If desired, dust the cooled bread with powdered sugar for a lovely touch before slicing and serving.

Notes

Slice the bread into thick pieces and serve it on a rustic wooden board. Consider garnishing with fresh blueberries and a sprig of mint for a pop of color. Enjoy with a cup of tea or coffee!

Keyword blueberry, bread, dessert, lemon