Grab a bowl and your whisk because things are about to get fruity and refreshing all up in your kitchen! Our incomparable lemon blueberry bread is all the brightness of lemon and all the subtle sweetness of blueberries, all bundled up and delivered in a sweet bread package. Easy to make and bake, you may just find yourself falling in love with this recipe.
Recipe for Our Sweet Lemon Blueberry Bread
Our lemon blueberry bread consists of a fluffy dough, fresh or frozen blueberries, and a simple lemon glaze. It’s so moist and delicious that you won’t be able to get enough of it! We know we aren’t.
The lemon not only gives the bread a refreshing touch but also brings a pinch of vitamin C, just the thing to provide a slight boost to your immune system. The blueberries, on the other hand, are full of antioxidants and are good for your health. Plus, it is so sweet too.
Whether for breakfast, as a snack, or as a sweet treat after a long day, our lemon blueberry bread will sweeten your day and show you that the best things in life are sometimes baked. In addition, homemade bread is always a nice way to surprise and pamper your loved ones. And let’s be honest, who can resist freshly baked bread with such an enticing combination of lemons and blueberries?
We at Scrumdiddlyumptious firmly believe that baked goods are a treat best enjoy often, which is we have developed such yummies as our strawberry buttermilk scones, oatmeal honey muffins, and lemon crumble yogurt bars.
But, let’s bake the delicious lemon blueberry bread first. Enjoy!
Lemon Blueberry Bread
Ingredients
- 2 organic lemons
- ½ cup softened butter
- 1¾ cups sugar
- 3 eggs
- 2¾ cups all-purpose flour
- 2½ tsp baking powder
- 2 tsp vanilla extract
- ¼ tsp salt
- ¾ cup milk
- 1 cup frozen blueberries
- ⅓ cup sugar
Instructions
- Grease and flour a loaf pan. Preheat the oven to 350°F.
- Wash the lemons with hot water and zest one of them. Then juice both lemons, set the juice aside.
- Cream together the butter and 1¾ cups sugar. Beat in the eggs one at a time.
- Add the flour, baking powder, lemon zest, vanilla sugar, ¼ teaspoon of salt, and milk.
- Stir in 3 tablespoons of lemon juice and gently fold in ⅔ of the blueberries.
- Pour the batter into the loaf pan and sprinkle with the remaining blueberries.
- Bake for an hour. Cover with aluminum foil about 15 minutes before the end of the baking time.
- Boil the remaining lemon juice with ⅓ cup sugar to make syrup.
- Remove the bread from the oven, prick it several times with a wooden skewer, and drizzle with the syrup.
- Let the bread cool in the pan for 30 minutes, then invert it before serving.