Sweet Lemon Blueberry Bread
A delightful and refreshing treat that perfectly marries the zesty brightness of lemon with the sweet burst of blueberries.
Equipment
- Mixing Bowl
- Loaf Pan
- Electric Mixer
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Provides structure and texture.
- 1 teaspoon Baking powder Helps the bread rise.
- 1/2 teaspoon Baking soda Works with buttermilk for leavening.
- 1/2 teaspoon Salt Enhances flavors.
Wet Ingredients
- 1 cup Granulated sugar Adds sweetness and tenderness.
- 1 tablespoon Lemon zest Adds bright, citrusy flavor.
- 1/2 cup Unsalted butter, softened Provides moisture and richness.
- 2 large Eggs Bind ingredients together.
- 1/2 cup Buttermilk Adds moisture and tang.
- 1 teaspoon Vanilla extract Enhances flavor.
Add-ins
- 1 1/2 cups Fresh blueberries Use plump, juicy blueberries.
- 1/4 cup Lemon juice Optional for extra lemon flavor.
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x5 inch loaf pan with butter or cooking spray.
- In a large mixing bowl, combine flour, baking powder, baking soda, and salt.
- In another bowl, beat the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in lemon zest.
- In a separate bowl, mix buttermilk and vanilla extract.
- Gradually add dry ingredients to the butter mixture, alternating with the buttermilk mixture.
- Gently fold in blueberries.
- Pour the batter into the prepared loaf pan.
- Bake for 55 to 65 minutes, or until a toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cool, slice and enjoy!
Notes
Store in an airtight container for up to three days or freeze for up to three months.