Description
This Lemon Blueberry Bread is simply delightful, blending fresh blueberries with zesty lemon for a flavorful treat. Perfect for breakfast or a snack, it’s a must-try for any baking enthusiast.
Ingredients
Scale
- 2 cups (10 oz / 284 g) all-purpose flour
- 2 teaspoons baking powder
- ½ cup (4 oz / 115 g) butter, softened
- 1 cup (8 oz / 225 g) granulated sugar
- 1 tablespoon lemon zest
- ½ teaspoon salt
- 2 large eggs, at room temperature
- ½ cup (4 fl oz / 120 ml) buttermilk
- 1 ½ cups (7 ½ oz / 213 g) blueberries (fresh or frozen)
- ½ cup (2 oz / 57 g) powdered sugar, sifted
- 1-2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat your oven to 350°F (180°C). Prepare a 9 x 5 inch (23 x 12 cm) loaf pan by buttering it and lining with parchment.
- Whisk together the all-purpose flour and baking powder in a small bowl and set aside.
- In the bowl of a stand mixer with a paddle attachment or a large bowl with a handheld mixer, cream the softened butter, granulated sugar, lemon zest, and salt on medium-high speed until light and fluffy, approximately 3 minutes.
- Lower the mixer speed to medium, add the eggs one at a time, and then mix in the buttermilk until smooth.
- Reduce the speed to low and gradually add the flour mixture until just combined.
- Gently fold in the blueberries with a spatula, then spread the batter evenly in the prepared pan.
Notes
Make sure the butter is softened for easier mixing.
You can use fresh or frozen blueberries for this recipe, but do not thaw the frozen ones before use.
For an extra lemony flavor, consider adding more lemon zest.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 15g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg