Lemon Blueberry Bread
Lemon Blueberry Bread offers a delightful blend of zesty lemon and sweet blueberries, creating a moist and flavorful treat perfect for breakfast or snack time. Its bright citrus notes and fruity bursts appeal to those who enjoy fresh, vibrant baked goods suitable for family gatherings or casual indulgence.
Ingredients
Instructions
- In a mixing bowl, beat melted butter, sugar, lemon juice, and eggs until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing after each addition.
- Fold in lemon peel, blueberries, and nuts if desired.
- Pour the batter into a greased 8 x 4 x 2-inch loaf pan.
- Bake at 350°F (175°C) for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider substituting half of the all-purpose flour with almond flour or whole wheat flour. You can also use Greek yogurt instead of butter for a healthier option. If you want a sweeter loaf, add an extra tablespoon of sugar. For an added twist, try folding in some chopped nuts or using lemon extract for a more intense citrus flavor.
Serving Suggestions
Serve slices of Lemon Blueberry Bread warm or at room temperature, ideally with a dollop of whipped cream or a side of fresh fruit. It pairs beautifully with a cup of tea or coffee. For an indulgent dessert, try serving it with a scoop of vanilla ice cream, making it a perfect complement to the flavors in Delicious Sour Cream Cake.
Storage & Reheating
Store any leftover Lemon Blueberry Bread in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to three months. To reheat, simply thaw and warm in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Blueberry Bread contains roughly 197 calories, with 4g protein, 40g carbohydrates, and 2g fat. It is a good source of calcium (15% of the Daily Value) and iron (14% of the Daily Value). Note that it is relatively high in sodium, at 1166mg per serving (51% 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 frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries in this recipe. Just be sure to fold them in gently to prevent them from breaking apart and tinting the batter. You may want to reduce the baking time slightly, as frozen blueberries can add extra moisture.
How can I make this recipe gluten-free?
To make Gluten-Free Lemon Blueberry Bread, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the blend for a binding agent like xanthan gum, or add it separately if needed. The texture may differ slightly, but the flavor will still be delightful.
Can I add more lemon flavor to the bread?
Absolutely! You can enhance the lemon flavor by adding more grated lemon peel or an additional tablespoon of lemon juice. For a zesty glaze, mix powdered sugar with lemon juice and drizzle it over the cooled bread for a delicious finish.
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).