Zesty Lemon Blueberry Bread is that perfect blend of tangy and sweet, with juicy blueberries nestled in a light, lemon-scented loaf. It's a delightful treat for any time of the year but feels especially refreshing in spring and summer.
Butter adds richness and moisture to the bread, resulting in a tender crumb. Using unsalted butter allows you to control the salt content.
Granulated sugar sweetens the bread and helps create a light and fluffy texture when creamed with the butter.
Eggs provide structure and stability, binding the ingredients together.
Vanilla extract enhances the overall flavor without overpowering the lemon and blueberry notes.
Lemon zest and lemon juice are the stars here, imparting that zesty, citrusy essence that defines the bread.
Whole milk keeps the bread moist and tender, balancing the acidity of the lemon.
All-purpose flour forms the base, offering the right balance of protein for structure without making the bread too dense.
Baking powder and baking soda work together to help the bread rise, ensuring a nice, fluffy loaf.
Salt enhances the flavors and balances the sweetness.
Fresh blueberries, when tossed in a bit of flour, stay evenly distributed throughout the bread, adding bursts of juiciness.
The lemon glaze is an optional finishing touch that amplifies the citrus flavor and adds a sweet, glossy top.
This lemon blueberry bread shines on its own but pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra treat, try serving it warm with a pat of butter or alongside a fresh fruit salad.
First things first, preheat your oven to 350°F (175°C). This gives your oven time to reach the right temperature as you prepare your ingredients. Grease a 9x5-inch loaf pan with some butter or a non-stick spray, ensuring your bread will come out smoothly later.
In a large mixing bowl, start by creaming together the softened butter and sugar. This should take a couple of minutes, resulting in a light and fluffy mixture. Add the eggs one at a time, beating well after each addition to ensure they're fully incorporated.
Stir in the vanilla extract, lemon zest, and lemon juice. These ingredients are where the magic begins, infusing the batter with that irresistible citrus aroma.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures that all the dry ingredients are evenly distributed, preventing any clumps from forming in your batter.
Gradually add the dry mixture to the wet ingredients, alternating with the milk. Start with a third of the flour mixture, mix, then half of the milk, mix, and repeat until everything is combined. This method helps maintain a smooth, lump-free batter.
Before folding in the blueberries, toss them with a tablespoon of flour. This little trick keeps them from sinking to the bottom of the bread. Gently fold the coated blueberries into the batter with a spatula, being careful not to crush them.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. This ensures an even rise as it bakes.
Pop it in the oven and let it bake for 55 to 60 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
If you're feeling fancy, mix up the optional lemon glaze by combining powdered sugar with lemon juice and drizzle it over the cooled bread for an extra punch of flavor.
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