Lemon-Infused Blueberry Bread

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 8
★★★★★
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Imagine the sweet, tangy burst of lemon with juicy blueberries in every bite. This Lemon-Infused Blueberry Bread is a delightful treat that brings a bright, refreshing taste to your table. Perfect for a cozy brunch or an afternoon pick-me-up.

Ingredients for Lemon-Infused Blueberry Bread

All-purpose flour provides the structure for your bread, while granulated sugar sweetens and balances the tartness of the lemon. The unsalted butter gives richness and moisture, and the eggs help bind everything together. Sour cream adds a slight tang and extra moistness, complemented by milk for a smoother batter. The star of the show, lemon zest and lemon juice, infuse the bread with a fresh citrus flavor. Vanilla extract rounds out the flavors, while baking powder and baking soda ensure a nice rise. A touch of salt enhances all the flavors, and finally, the fresh blueberries provide a juicy burst in each bite.

Tips & Tricks

  • Coat your blueberries in a little flour before folding them into the batter to prevent them from sinking.
  • If you don't have fresh blueberries, frozen ones work too! Just add them straight from the freezer to avoid color bleeding.
  • Use a microplane for zesting lemons; it’s the best tool for getting just the zest without the bitter pith.

Serving Suggestions

This lemon-infused blueberry bread is delightful on its own, but try serving it with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. It's also lovely with a spread of lemon curd or a dusting of powdered sugar for a sweeter touch.

Frequently Asked Questions

Can I use other fruits?
Yes, raspberries or chopped strawberries can be a great alternative to blueberries.
How should I store the bread?
Wrap it in plastic wrap and store at room temperature for up to three days, or refrigerate for up to a week.
Can I freeze this bread?
Absolutely! Wrap it well in plastic wrap and foil before freezing. It keeps well for up to three months.

Lemon-Infused Blueberry Bread Recipe Walkthrough

Start by preheating your oven to 350°F (175°C), ensuring it's ready to bake your masterpiece. Meanwhile, grease a 9x5 inch loaf pan to prevent sticking. In a large bowl, cream together the softened butter and sugar until the mixture becomes light and fluffy, a process that sets the stage for a tender crumb.

Add the eggs one at a time, beating well after each addition. This helps to incorporate air and keep the batter smooth. Stir in the lemon zest, lemon juice, and vanilla extract, which will infuse the batter with that irresistible citrusy aroma.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mix will be folded into the wet ingredients, alternating with the sour cream and milk. Be gentle and mix until just combined to avoid overworking the batter.

Now, carefully fold in the fresh blueberries. You want them evenly distributed without bursting. Pour the batter into your prepared loaf pan and smooth the top for an even bake.

Bake for 50-60 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Let it cool for 10 minutes in the pan before transferring to a wire rack to cool completely. This step ensures the bread sets properly and is easy to slice.

Why You'll Love This Recipe

  • It's a perfect balance of sweet and tangy.
  • Uses fresh, real ingredients for a homemade touch.
  • Quick and easy to prepare, even for beginners.
  • Makes your kitchen smell heavenly while baking.
  • Great way to use up seasonal blueberries.

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

Step-by-step 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.

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