There’s something magical about the pairing of lemon and blueberries that instantly transports us to a world of delightful flavors and comforting aromas.
If you’re on the lookout for a simple yet scrumptious treat to brighten up your day, look no further than this Lemon Blueberry Bread recipe.
It’s a delightful creation that effortlessly marries the zesty tang of lemons with the juicy sweetness of blueberries, resulting in a loaf that’s perfect for breakfast, brunch, or an anytime snack.
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 cup buttermilk
- 1 1/2 cups fresh blueberries
Instructions:
Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a standard-sized loaf pan.
Combine Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
Cream Butter and Sugar: In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is well incorporated. Add the vanilla extract, lemon zest, and lemon juice, and mix until the batter is smooth.
Alternate Mixing: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Fold in Blueberries: Gently fold in the fresh blueberries, ensuring an even distribution throughout the batter.
Bake to Perfection: Pour the batter into the prepared loaf pan and smooth up the top. Bake in a preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Enjoy: Allow the Lemon Blueberry Bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and savor each mouthful of citrusy sweetness.
FAQ:
Q1: Can I use frozen blueberries instead of fresh?
Yes, you can substitute frozen blueberries for fresh. Just be sure to toss them in a bit of flour before adding them to the batter to prevent them from sinking to the bottom.
Q2: Can I use lemon extract instead of lemon zest?
While lemon extract can be used as a substitute, it’s highly recommended to stick with fresh lemon zest for that authentic burst of citrus flavor.
Q3: How should I store the Lemon Blueberry Bread?
To keep it moist and flavorful, store the bread in an airtight container at room temperature for up to 3 days.
Q4: Can I make this recipe gluten-free?
Certainly! You can use a gluten-free flour blend as a substitute for all-purpose flour.
Q5: Is there a way to reduce the sugar content?
You can experiment with reducing the sugar slightly, but keep in mind that it may affect the overall texture and taste of the bread.
This Lemon Blueberry Bread recipe is a testament to the simple joy that baking can bring.
The combination of the tart lemon and the burst of blueberries creates a harmony of flavors that’s impossible to resist.
Whether you’re an experienced baker or just starting in the kitchen, this recipe is designed for success.
So, go ahead, gather your ingredients, and embark on a baking adventure that promises a slice of happiness in every bite.