Blueberry And Lemon Bread
A moist, flavorful blueberry lemon bread featuring fresh blueberries and zesty lemon rind, perfect for breakfast, brunch, or as a delightful snack with a hint of citrus.
Ingredients
Instructions
- Cream the butter, then gradually add sugar and beat until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Combine the dry ingredients: flour, baking powder, and salt.
- Alternately add dry ingredients and milk to the creamed mixture, beginning and ending with dry ingredients.
- Stir in grated lemon rind.
- Gently fold in blueberries.
- Pour batter into a greased loaf pan.
- Bake at 350°F (175°C) for about 55 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature and cream it thoroughly with the sugar. If you don't have fresh blueberries, frozen ones work well; just toss them in a bit of flour to prevent sinking. For a zesty twist, consider adding a teaspoon of vanilla extract. This recipe is a delightful example of American recipes that highlight seasonal fruits.
Serving Suggestions
Serve slices of this blueberry and lemon bread plain or spread with a little butter for extra richness. It pairs beautifully with a cup of tea or coffee. For a special breakfast, try it alongside yogurt and fresh fruit. You can also enjoy it as a delightful dessert with a scoop of Milky Way Homemade Ice Cream for a sweet finish.
Storage & Reheating
Store leftover blueberry and lemon bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months. To reheat, simply thaw overnight in the fridge, then warm slices in the microwave or toaster oven for a few minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry And Lemon Bread contains roughly 517 calories, with 6g protein, 52g carbohydrates, and 32g fat. It is a good source of iron (15% of the Daily Value), calcium (13% of the Daily Value), and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 522mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits in this recipe?
Yes, you can substitute blueberries with raspberries, blackberries, or chopped strawberries. Just keep in mind that different fruits may alter the moisture content slightly, so you may need to adjust the flour or baking time accordingly.
What can I do if my bread is too dry?
If your bread turns out dry, try adding a little more milk to the batter next time or ensure you do not overbake it. Additionally, you can spread a bit of butter or cream cheese on slices for added moisture and flavor.
Is this recipe suitable for freezing?
Absolutely! This blueberry and lemon bread freezes well. Just ensure it's completely cooled before wrapping it tightly in plastic wrap and placing it in an airtight container. Thaw it at room temperature or in the fridge when you're ready to enjoy it again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).