Blueberry-Lemon Bread
A moist and flavorful blueberry-lemon bread featuring fresh blueberries and zesty lemon peel, perfect for breakfast, brunch, or tea time. Its tender crumb and vibrant citrus notes make it a delightful treat for fruit lovers and those craving a tangy-sweet baked good.
Ingredients
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, cream together shortening, butter, sugar, and lemon peel.
- Add eggs and lemon juice, mixing well.
- In a separate bowl, sift together flour, baking powder, and salt.
- Gradually blend the dry ingredients into the creamed mixture, alternating with milk.
- Toss blueberries with 2 tablespoons of flour.
- Gently fold the blueberries into the batter.
- Pour the batter into a greased and floured 9 x 5 x 3 inch loaf pan.
- Bake for 50 to 55 minutes, testing for doneness with a toothpick.
- Remove from the pan and cool on a wire rack.
Tips & Substitutions
For a lighter texture, try using unsalted butter instead of shortening. You can substitute Greek yogurt for half of the milk for added moisture and tang. If fresh blueberries aren't available, frozen ones can work, but make sure to toss them in flour to prevent sinking. To enhance the lemon flavor, consider adding a bit of lemon extract to the batter.
Serving Suggestions
This Blueberry-Lemon Bread is delicious on its own but pairs beautifully with a dollop of whipped cream or a spread of cream cheese for breakfast or brunch. Serve it alongside a hot cup of tea or coffee for a delightful afternoon snack. For a more indulgent treat, you could serve it with a side of Easy Trifle for dessert.
Storage & Reheating
Store any leftover Blueberry-Lemon Bread in an airtight container at room temperature for up to three days or refrigerate for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, slice and microwave for 10-15 seconds or toast lightly until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry-Lemon Bread contains roughly 251 calories, with 6g protein, 49g carbohydrates, and 3g 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 1158mg per serving (50% 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 instead of blueberries?
Yes, you can replace blueberries with other berries like raspberries or strawberries. Chopped peaches or apples also work well. Just remember to toss them in flour to prevent them from sinking in the batter.
What can I do if my bread is too dry?
If your bread turns out too dry, consider using a glaze made from lemon juice and powdered sugar to add moisture and flavor. You can also serve slices with butter or a fruit spread to enhance the taste and texture.
Can I make this recipe vegan?
To make a vegan version of this bread, substitute the eggs with a flaxseed meal mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg). Use plant-based butter and almond milk for a delicious vegan treat that still captures the essence of the original recipe.
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).