Description
A moist and zesty lemon blueberry bread that’s perfect for breakfast or as a sweet snack. Bursting with fresh blueberries and a hint of lemon, this bread is sure to become a favorite.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup fresh blueberries
- 1 tablespoon all-purpose flour (for tossing blueberries)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk until just combined. Do not overmix.
- In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking in the batter.
- Gently fold the blueberries into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, you can add a lemon glaze on top after the bread has cooled.
- Make sure to use fresh blueberries for the best results.
- Store the bread in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Cuisine: American