Welcome to a delightful fusion of tangy lemon, sweet blueberries, and the wholesome crunch of chia seeds, all wrapped up in a warm, comforting loaf. This Lemon Blueberry Chia Seed Bread is a perfect blend of flavors and textures, making it an ideal treat for any time of the year.
All-purpose flour provides the structure for the bread. It's the base that holds everything together, allowing the loaf to rise and maintain its shape. Granulated sugar sweetens the bread, balancing the tartness of the lemon. Baking powder and baking soda work together to give the loaf its rise and a light texture. A pinch of salt enhances the overall flavor, bringing out the sweetness and tanginess.
Chia seeds are not just a trendy superfood. They add a nice crunch and a bit of fiber, making this bread a bit more nutritious. Fresh blueberries add bursts of sweetness and moisture, and they pair perfectly with lemon. Unsalted butter, when melted, gives richness and moisture to the bread. Eggs bind the ingredients and add richness.
Milk adds moisture and helps create a tender crumb. Lemon juice and lemon zest are the stars, providing that fresh, citrusy flavor. Finally, a touch of vanilla extract rounds out the flavors, adding warmth and depth.
This bread is delightful on its own, but if you want to elevate your slice, try serving it with a dollop of whipped cream or a spread of mascarpone cheese. It pairs beautifully with a cup of Earl Grey tea, which complements the lemon notes wonderfully.
First things first, preheat your oven to 350°F (175°C). Take a 9x5-inch loaf pan and give it a good greasing. You don’t want your lovely loaf sticking to the pan!
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and chia seeds. The goal here is to make sure everything is evenly distributed, and the chia seeds are nestled in there nicely.
Next, gently fold in the blueberries. This step is crucial — coating them in the flour mixture helps prevent them from sinking to the bottom during baking. Be gentle to avoid breaking the berries.
In another bowl, it's time to mix your wet ingredients: whisk together the melted butter, eggs, milk, lemon juice, lemon zest, and vanilla extract. Make sure these are well combined; you want the zest to be evenly spread throughout.
Pour the wet ingredients into the dry ingredients, stirring until just combined. Overmixing can make the bread tough, so stop as soon as everything is incorporated.
Pour the batter into your prepared loaf pan, spreading it out evenly with a spatula. Pop it into the preheated oven and let it bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This helps prevent it from getting soggy.
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