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Lemon Blueberry Bread** is a delightful, moist, and flavourful baked treat that combines the bright, zesty taste of lemon with the sweet, juicy burst of blueberries. This bread is perfect for breakfast, brunch, or as a snack with tea or coffee.
Lemon Blueberry Bread
Lemon Blueberry Bread is a delightful, moist, and flavourful baked treat that combines the bright, zesty taste of lemon with the sweet, juicy burst of blueberries. This bread is perfect for breakfast, brunch, or as a snack with tea or coffee.
Ingredients
Dry Ingredients:
- 2 cups 250g all-purpose flour
- 1 cup 200g granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- 2 large eggs
- ½ cup 120ml milk (dairy or non-dairy)
- ½ cup 120ml vegetable oil or melted butter
- ¼ cup 60ml fresh lemon juice
- Zest of 1–2 lemons about 1–2 tbsp
- 1 tsp vanilla extract optional
Add-ins:
- 1 ½ cups 200g fresh or frozen blueberries (tossed in 1 tbsp flour to prevent sinking)
Optional Glaze:
- ½ cup 60g powdered sugar
- 1-2 tbsp fresh lemon juice
Instructions
- Preheat the Oven:Preheat your oven to 350°F (175°C) Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Prepare the Dry Ingredients:In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Prepare the Wet Ingredients:In a separate bowl, whisk the eggs, milk, oil (or melted butter), lemon juice, lemon zest, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients:Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula until just combined. Be careful not to overmix, as this can make the bread dense.
- Fold in the Blueberries:Toss the blueberries in 1 tbsp of flour to coat them (this helps prevent them from sinking to the bottom of the bread). Gently fold the blueberries into the batter.
- Bake the Bread:Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for *50–60 minutes*, or until a toothpick inserted into the centre comes out clean (a few crumbs are okay, but no wet batter). If the top starts to brown too quickly, cover it loosely with aluminium foil.
- Cool the Bread:Remove the bread from the oven and let it cool in the pan for about 10–15 minutes. Transfer the bread to a wire rack to cool completely before slicing or glazing.
- Optional Glaze:In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more sugar or juice as needed. Drizzle the glaze over the cooled bread.
Notes
- Use fresh, juicy blueberries for the best flavour, but frozen blueberries work well too (do not thaw them before adding to the batter).
- Avoid overmixing the batter to keep the bread light and tender.
- For extra lemon flavour, add more lemon zest or a splash of lemon extract.
