Zesty Lemon Blueberry Bread: A Burst of Sweetness in Every Bite
A zesty and sweet Lemon Blueberry Sweet Bread that’s perfect for breakfast or as a delightful snack. This easy-to-make bread is bursting with fresh blueberries and a hint of lemon, giving it a refreshing flavor that’s hard to resist.
Imagine waking up to the aroma of freshly baked Lemon Blueberry Sweet Bread, where every slice is a delightful fusion of tangy lemon and juicy blueberries. This irresistible recipe brings together the best of breakfast and dessert, making it perfect for any time of the day. Whether you’re serving it warm with a drizzle of lemon glaze or enjoying it as a midday snack, this bread promises a burst of sweetness that’s impossible to resist. With its moist crumb and vibrant flavors, this easy-to-make sweet bread will quickly become a household favorite.
This Lemon Blueberry Sweet Bread recipe combines the tartness of lemon with the natural sweetness of blueberries, creating a moist and flavorful loaf that’s perfect for any occasion. Whether you’re a seasoned baker or a beginner, this simple recipe is sure to become a favorite. Made with fresh ingredients and a few pantry staples, this bread is a great way to enjoy a homemade treat. Plus, it’s versatile enough to be enjoyed for breakfast, as a snack, or even as a dessert. The lemon glaze on top adds an extra burst of flavor, making this bread truly irresistible. And for those looking for a gluten-free option, this recipe can easily be adapted with gluten-free flour.
Additional Tips:
- For a more intense lemon flavor, add an extra tablespoon of lemon zest to the batter.
- If you prefer a sweeter bread, increase the sugar by 1/4 cup.
- To prevent the blueberries from sinking to the bottom of the loaf, toss them in a tablespoon of flour before folding them into the batter.
- This bread can be stored at room temperature for up to 3 days or refrigerated for up to a week. It also freezes well, so you can enjoy a slice whenever you like.
- For a healthier twist, substitute half of the all-purpose flour with whole wheat flour or use a natural sweetener like honey or maple syrup.
Zesty Lemon Blueberry Bread: A Burst of Sweetness in Every Bite
Equipment
- mixing bowls
- Whisk
- Loaf pan (9×5 inch)
- Oven
- Cooling Rack
- Zester
- Measuring Cups and Spoons
Ingredients
- 1 1/2 cups all-purpose flour (or gluten-free flour)
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tablespoon flour (for coating blueberries)
Lemon Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Mix in the sour cream, lemon zest, lemon juice, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, toss the blueberries with 1 tablespoon of flour to coat. Gently fold the blueberries into the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the loaf to a cooling rack to cool completely.
- While the bread cools, prepare the lemon glaze by whisking together the powdered sugar, lemon juice, and lemon zest until smooth.
- Once the bread is cool, drizzle the lemon glaze over the top. Allow the glaze to set before slicing and serving.