Prep time: 15 mins | Bake time: 1 hr plus cooling | Yield: 1 loaf (16 pieces)
This lemon blueberry bread is simple, delicious, and very versatile bread. The citrus glaze adds a scrumptious finish to this bread and it also locks in the moisture. This is the ultimate sweet bread you’ll ever make!
1 c. sugar
1/3 c. butter, melted
3 tbsp lemon juice
1-1/2 c. all-purpose flour
1 tsp baking powder
1/2 c. 2% milk
1/2 c. chopped nuts
1 c. fresh or frozen blueberries
2 large eggs, room temperature
2 tbsp grated lemon zest
1/2 tsp salt
1/4 c. sugar
2 tbsp lemon juice
How to make Lemon Blueberry Bread
Step 1: Place the butter, sugar, lemon juice, and eggs in a large bowl. Beat well until combined.
Step 2: Mix the flour, baking powder, and salt.
Step 3: Into the egg mixture, add the flour mixture alternately with the milk, beating well after each addition. Then, add the blueberries, nuts, and lemon zest. Gently fold.
Step 4: Into a greased 8 x 4-inch loaf pan, transfer the batter. Place in a preheated 350 degrees oven and bake for about 60 to 70 minutes or until a toothpick inserted in the middle of the bread comes out clean.
Step 5: Remove from the oven when done and let the bread cool for about 10 minutes in the pan. Then, invert to a wire rack.
Step 6: To make the glaze, whisk the sugar and lemon juice. Then, drizzle the glaze on top of the warm bread. Let it set and cool completely. Enjoy!
Avoid using low-fat milk to keep the lemon blueberry bread moist. I suggest sticking to 2% or whole milk. Make sure to also bring the eggs to room temperature before using them. Once the bread cools completely, keep it in an airtight container.
This will prevent the bread from drying out.
Cover the bread with a piece of aluminum foil if the bread is browning quickly while baking. I also recommend baking the bread in a glass or light-colored metal pan as a dark metal pan absorbs more heat.
This recipe is super versatile. You can easily make variations. If you prefer lemon raspberry bread, replace the blueberries with raspberries. Or make this bread into an orange cranberry bread by using orange juice and cranberries. I also love cherries and almonds as they pair great with either lemon or orange.
1 piece: 181 calories, 7g fat (3g saturated fat), 38mg cholesterol, 149mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 3g protein.
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