Lemon Blueberry Bread
A delightful treat combining tangy lemon and sweet blueberries, perfect for any occasion.
Equipment
- Loaf pan
- mixing bowls
- whisk
- Spatula
- wire rack
Ingredients
- 1 1/2 cups All-purpose flour Provides structure to the bread.
- 1 teaspoon Baking powder Helps the bread rise.
- 1/2 teaspoon Baking soda Works with the acid in the lemon juice.
- 1/4 teaspoon Salt Enhances flavor.
- 1/2 cup Unsalted butter Softened for easy mixing.
- 1 cup Granulated sugar Adds sweetness.
- 2 large Eggs Provides moisture and richness.
- 1 teaspoon Vanilla extract Adds flavor.
- 1 tablespoon Lemon zest Enhances lemon flavor.
- 1/4 cup Fresh lemon juice Adds tanginess.
- 1/2 cup Buttermilk Adds moisture and tang.
- 1 cup Fresh blueberries Can use frozen if fresh is unavailable.
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour 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, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined. Gently fold in the blueberries, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice the bread and serve as a delicious snack or breakfast treat.
Notes
Enjoy your Lemon Blueberry Bread, a perfect blend of tangy lemon and sweet blueberries!