Lemon Blueberry Bread
Ditch the store-bought loaf and make this homemade Lemon Blueberry Bread! It is a delicious way to kickstart your morning with and your kids will love it!
Something my kids get excited about in the mornings is this Lemon Blueberry Bread recipe. It’s so full of flavor and is a great change from regular bread for breakfast. Blueberries and lemon goes so well together that you’re going to think you’re having a delicious dessert instead of bread!
If you’re looking for more easy kid-friendly bread recipes, try my Nutella Banana Nut Bread and Chocolate Chip Banana Bread!
Why You’ll Love this Moist Lemon Blueberry Bread Recipe
- It’s quick and easy – This lemon blueberry bread is quickly made in an hour and a half and your mixer does most of the work for you!
- It’s kid friendly – Trust me when I say this one’s a winner for the kiddos!
- Great for any meal – I can have it for breakfast with a cup of coffee, as a snack in the afternoon, or any time I’m craving it!
Ingredients You’ll Need
For the bread
- Flour – all purpose flour is fine for this blueberry lemon bread
- Baking powder
- Salt
- Unsalted Butter
- Sugar
- Eggs
- Vanilla
- Lemon – zest and juice
- Blueberries
For the glaze
- Powdered sugar
- Lemon juice
How to Make This Lemon Blueberry Bread with Glaze
Prepare the oven and equipment – Preheat your oven to 350F and spray a 9×5 bread pan with nonstick spray and lay a strip of parchment paper along the bottom of the pan.
Combine the dry ingredients – In a medium bowl combine the flour, baking powder, and salt. Whisk to combine and get rid of any lumps. Set aside.
Prepare the batter – In the bowl of a stand mixer fitted with a paddle attachment beat the butter and sugar until light and fluffy then add the eggs one at a time. Add the vanilla, lemon zest, and lemon juice and mix until fully combined.
Combine everything – Turn the mixer down to low and add the dry ingredients and milk in two additions, mixing until just combined each time. Before folding in the blueberries, place the blueberries in a small bowl and mix with 1 tablespoon of flour until coated. This will keep them from sinking to the bottom of the bread.
Bake the bread – Pour the batter into the prepared pan, place it on the center rack, and bake for 60-70 minutes. Let cool before removing from the pan and adding the glaze.
To make the glaze – In a small bowl whisk together the powdered sugar and lemon juice until fully combined and smooth. Drizzle the glaze over the bread when ready.
Tips and Notes
- The best way to scoop and measure your flour is by stirring the flour before scooping it out, levelling off the top with a knife. This keeps your flour from being overpacked and making this lemon blueberry loaf dense.
- Make sure to avoid over mixing your batter. Once the wet and dry ingredients are ready to be combined, only mix until combined.
FAQ’s
I recommend you use fresh berries but if you only have frozen, it’ll have to be baked in it’s frozen state and your bake time will have to be adjusted for the berries.
I would stick to fresh lemon juice. Since you’ll need lemon zest, you might as well use fresh lemon juice!
Yup! Make sure to wrap it up tightly in plastic wrap and store it in an airtight container. Thaw in the fridge the night before you’d like to enjoy it!
You can store it on the countertops or in the fridge (I recommend the fridge) in an airtight container for up to 3 days.
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Lemon Blueberry Bread
Ditch the store-bought loaf and make this homemade Lemon Blueberry Bread! They’re a delicious way to kickstart your morning with and your kids will love it!
Instructions
For Bread:
-
Preheat your oven to 350° and spray a 9×5 bread pan with nonstick spray. Lay a strip of parchment paper along the bottom of the pan to make removal easier once the bread is cooled.
-
In a medium bowl combine the flour, baking powder, and salt. Whisk to combine and get rid of any lumps. Set aside.
-
In the bowl of a stand mixer fitted with a paddle attachment beat the butter and sugar until light and fluffy.
-
Add the eggs one at a time, mixing well and scraping down the sides between additions.
-
Add the vanilla and lemon zest. Beat until fully combined.
-
Turn the mixer down to low and add the dry ingredients and milk in two additions, mixing until just combined each time.
-
Place the blueberries in a small bowl and mix with 1 tablespoon of flour until coated. This will keep them from sinking to the bottom of the bread.
-
Gently fold the blueberries into the batter until just combined.
-
Pour the batter into the prepared pan.
-
Place on the center rack of the oven and bake for 50-60 minutes. Some ovens may take more or less time and even the pan you use might make a difference with baking time. So bake until a toothpick inserted into the center comes out with only a few moist crumbs.
-
Remove from oven and allow to cool completely before removing from pan and glazing.
For Glaze:
-
In a small bowl whisk together the powdered sugar and lemon juice until fully combined and smooth. If the glaze is too thick, add more lemon juice.
-
Drizzle the glaze over the bread.
Notes
- The best way to scoop and measure your flour is by stirring the flour before scooping it out, levelling off the top with a knife. This keeps your flour from being overpacked and making this lemon blueberry loaf dense.
- Make sure to avoid over mixing your batter. Once the wet and dry ingredients are ready to be combined, only mix until combined.
- Bake until a toothpick inserted into the center comes out with only a few moist crumbs.
Nutrition
Serving: 10slices | Calories: 312kcal | Carbohydrates: 52g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 248mg | Potassium: 93mg | Fiber: 1g | Sugar: 34g | Vitamin A: 342IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg
This article was originally published by cookinwithmima.com. Read the original article here.
