Description
This Lemon Blueberry Bread is a delightful blend of tangy lemon and sweet blueberries. It’s simply made with common ingredients, making it a perfect choice for delicious snacks or breakfast. Your family will love its moist texture and zesty flavor, ensuring it stands out at any gathering.
Ingredients
Scale
- 2 cups (10 oz / 284 g) all-purpose flour
- 2 teaspoons baking powder
- ½ cup (4 oz / 115 g) butter , softened
- 1 cup (8 oz / 225 g) granulated sugar
- 1 tablespoon lemon zest
- ½ teaspoon salt
- 2 large eggs , at room temperature
- ½ cup (4 fl oz / 120 ml) buttermilk
- 1 ½ cups (7 ½ oz / 213 g) blueberries (fresh or frozen)
- ½ cup (2 oz / 57 g) powdered sugar , sifted
- 1–2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat the oven to 350°F (180°C). Prepare a 9 x 5 inch (23 x 12 cm) loaf pan by buttering and lining it with parchment paper.
- In a small bowl, whisk the all-purpose flour and baking powder together; set aside.
- In a stand mixer bowl, cream together the butter, granulated sugar, lemon zest, and salt at medium-high speed for about 3 minutes until fluffy.
- Lower the speed to medium and add the eggs one at a time, mixing in the buttermilk until smooth after each addition.
- Reduce the speed further to low, incorporating the flour mixture until just combined.
- Gently fold in the blueberries with a spatula, then pour the batter into the prepared loaf pan, spreading it evenly.
Notes
For best results, ensure the eggs are at room temperature before mixing.
For an extra lemony flavor, increase the amount of lemon zest or juice used.
This bread can be frozen for up to 3 months. Wrap it well to maintain quality.
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 16g
- Sodium: 134mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 43mg