Lemon Blueberry Bread

$- 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 teaspoon baking soda - 1 teaspoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened - 2 large eggs - 1 teaspoon vanilla extract - 1 cup buttermilk (or substitute with 1 cup milk + 1 tablespoon lemon juice) - Zest of 1 lemon - 1 cup fresh blueberries (or frozen, if out of season) - 1 tablespoon lemon juice (for extra brightness) - Optional: 1 tablespoon coarse sugar for topping Making Lemon Blueberry Bread is simple, but using fresh ingredients is key. The flour gives the bread its structure. Sugar adds sweetness and helps with browning. Baking soda and baking powder provide lift. Salt balances the flavors. Butter makes the bread rich and moist. Eggs bind everything together and add richness. Vanilla extract enhances the flavor. Buttermilk keeps the bread tender and adds a slight tang. Lemon zest and juice brighten the taste and give a fresh burst. Fresh blueberries add a sweet, juicy touch. If blueberries are not in season, frozen ones work well too. The optional coarse sugar topping adds a nice crunch and looks great. - 9x5-inch loaf pan - Mixing bowls - Electric mixer - Whisk - Rubber spatula You’ll need a loaf pan for baking. Mixing bowls help you combine ingredients easily. An electric mixer makes creaming butter and sugar a breeze. A whisk will help mix dry ingredients well. A rubber spatula is great for folding in blueberries without breaking them. This recipe comes together smoothly with these tools. You’ll create a delicious bread that’s fresh and flavorful. For the full recipe, check out the details above! Set your oven to 350°F (175°C). This cooks the bread evenly. Grease and flour a 9x5-inch loaf pan. You can also use parchment paper for easy removal. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This mix adds rise and texture to your bread. Set it aside for now. In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer. Mix for about 3-4 minutes. The mix should look light and fluffy. This step is key for a soft loaf. Now, add the eggs one at a time. Mix well after each egg. Then, stir in the vanilla extract and lemon zest. This adds flavor and richness to your bread. Gradually add the dry mix to the wet mix. Alternate it with the buttermilk. Start and end with the flour mix. Stir until just combined. Overmixing can make your bread tough, so be careful. Gently fold in the blueberries and lemon juice. Use a rubber spatula to avoid breaking the berries. This keeps your bread colorful and juicy. Pour the batter into your prepared loaf pan. If you want, sprinkle the top with coarse sugar for a nice crunch. Bake in the oven for 55-65 minutes. Check doneness with a toothpick; it should come out clean. After baking, let the bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Slice and serve. Enjoy the fresh flavors of lemon and blueberry in every bite. For a beautiful display, serve slices on a wooden board with powdered sugar and fresh berries on the side. To bake the perfect Lemon Blueberry Bread, follow these simple tips: - Use room temperature ingredients: This helps everything mix evenly. - Don't overmix the batter: Stir just until combined to keep the bread light. - Check the oven temperature: An oven thermometer ensures accurate baking. - Let it cool: Cool the bread in the pan for 10 minutes before removing. You can adjust the recipe based on your needs: - Gluten-free flour: Use a gluten-free blend for a gluten-free option. - Dairy-free milk: Substitute buttermilk with almond or oat milk. - Coconut oil: Swap butter with melted coconut oil for a dairy-free choice. - Maple syrup: Replace sugar with maple syrup for a different sweetness. To boost the flavor of your Lemon Blueberry Bread: - Add spices: Try a pinch of cinnamon or nutmeg for warmth. - Use more lemon zest: More zest brings a stronger lemon flavor. - Try different berries: Mix in raspberries or blackberries for a new twist. - Add nuts: Chopped walnuts or pecans add a nice crunch and flavor. These tips can help you create a delightful Lemon Blueberry Bread that stands out. For a complete guide, check the Full Recipe. {{image_2}} To make this lemon blueberry bread gluten-free, you can swap the all-purpose flour with a gluten-free blend. Look for a mix that has xanthan gum in it. This will help the bread hold its shape. Use the same amount of gluten-free flour as the recipe calls for. Keep an eye on the baking time, as gluten-free bread may cook faster. Test the bread with a toothpick to check if it is done. If you enjoy a bit of crunch, consider adding nuts. Chopped walnuts or pecans work well in this recipe. Mix in about half a cup of nuts when you fold in the blueberries. This will add a nice texture and flavor. You can also toast the nuts lightly before adding them for an extra boost of taste. You can easily turn this recipe into muffins. Pour the batter into a muffin tin instead of a loaf pan. Fill each cup about two-thirds full. Bake at the same temperature for 20-25 minutes. Check for doneness with a toothpick. Muffins will cook faster, and you can enjoy a fun and portable version of this delightful treat. For added flair, top them with a sprinkle of coarse sugar before baking. For the full recipe, refer to the earlier section. To keep your lemon blueberry bread fresh for a few days, store it in an airtight container. This helps lock in moisture. You can also wrap it in plastic wrap or aluminum foil. Keep it at room temperature for the best taste. Avoid placing it in the fridge, as cool air can dry it out. If you want, you can add a slice of bread to keep it moist. If you want to save your bread for later, freezing is a great option. First, let the bread cool completely. Wrap it tightly in plastic wrap, then in aluminum foil. This double wrap prevents freezer burn. Label with the date for easy reference. It can stay in the freezer for up to three months. When you are ready to eat, thaw it in the fridge overnight. To warm up slices without drying them out, use a microwave or oven. For the microwave, place a slice on a plate and cover it with a damp paper towel. Heat for about 10 to 15 seconds. If you prefer the oven, preheat to 350°F (175°C). Wrap the slice in foil and heat for about 10 minutes. This keeps the bread soft and tasty. Enjoy your delicious lemon blueberry bread! You will know the bread is done by checking a few signs. First, look for a golden-brown top. The bread should also spring back when you gently press it. Insert a toothpick into the center. If it comes out clean or with a few crumbs, your bread is ready. If it has wet batter on it, bake for a few more minutes. Yes, you can use frozen blueberries. They work well in this recipe. Just remember to add them straight from the freezer. This helps them keep their shape. If they thaw first, they might turn mushy. You may want to coat them lightly in flour before adding them to the batter. This helps keep them from sinking to the bottom. You can serve many things with Lemon Blueberry Bread. A spread of cream cheese or butter makes a tasty addition. A drizzle of honey or maple syrup also pairs well. For a fresh touch, add some sliced strawberries or a dollop of whipped cream. You can enjoy it with tea or coffee as a lovely snack. Lemon Blueberry Bread can last for about 3 to 5 days at room temperature. Keep it in an airtight container to keep it fresh. If you see any mold or if it smells off, it is best to throw it away. For longer storage, you can freeze the bread. It can last up to 3 months in the freezer. Yes, you can make this recipe vegan easily. Replace the eggs with flax eggs or applesauce. For the butter, use coconut oil or any plant-based butter. You can also use almond milk or soy milk instead of buttermilk. These swaps keep the bread moist and tasty without any animal products. You now have all the steps and tips to make Lemon Blueberry Bread. Remember the key ingredients: flour, butter, sugar, and, of course, fresh blueberries. Use the kitchen tools wisely to get the best result. Baking takes patience, so be sure to cool your bread before serving. Experiment with variations like muffins or gluten-free options. Storage tricks will help keep your bread fresh longer. With practice, you will make a treat that everyone loves. Enjoy your baking adventure!$

Indulge in the delightful flavors of Lemon Blueberry Bliss Bread! This easy recipe showcases a perfect blend of zesty lemon and sweet blueberries, creating a moist loaf that's irresistible. With simple ingredients and straightforward steps, you'll have a delicious treat ready in just over an hour. Elevate your baking game and enjoy a slice today! Click through to discover the full recipe and tips on serving this mouthwatering bread.

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Ingredients

2 cups all-purpose flour

1 cup granulated sugar

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk (or substitute with 1 cup milk + 1 tablespoon lemon juice)

Zest of 1 lemon

1 cup fresh blueberries (or frozen, if out of season)

1 tablespoon lemon juice (for extra brightness)

Optional: 1 tablespoon coarse sugar for topping

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or use parchment paper for easier removal.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add Eggs and Vanilla: Add in the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract and lemon zest until fully combined.

Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined to avoid overmixing.

Fold in Blueberries: Gently fold in the blueberries and lemon juice, being careful not to break them.

Pour and Bake: Pour the batter into the prepared loaf pan. If desired, sprinkle the top with coarse sugar for added crunch. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve: Once baked, remove from the oven and allow the bread to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing.

Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 10 slices

- Presentation Tips: Serve slices of the bread on a wooden board with a sprinkle of powdered sugar and fresh blueberries on the side for an inviting display!