Lemon-Infused Blueberry Bread

A delightful twist on traditional blueberry bread, this lemon-infused version offers a zesty flavor with a moist crumb, perfect for breakfast or a snack. The bread is packed with antioxidants and fiber from fresh blueberries, making it a wholesome choice for any time of day.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 8

Ingredients

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1/2 cup sour cream

1/4 cup milk

1 tablespoon lemon zest

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups fresh blueberries

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

2. In a large bowl, cream together the butter and sugar until light and fluffy.

3. Beat in the eggs, one at a time, then stir in the lemon zest, lemon juice, and vanilla extract.

4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.

5. Gradually add the dry ingredients to the wet ingredients, alternating with sour cream and milk, until just combined.

6. Gently fold in the blueberries.

7. Pour the batter into the prepared loaf pan and smooth the top.

8. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

9. Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Storage

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Reheating

To reheat, slice the bread and warm individual slices in the microwave for 10-15 seconds or toast lightly.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.