Lemon Blueberry Bread Recipe
Hey everyone!
Here is the recipe for the lemon blueberry bread I mentioned in yesterday's post. It's super yummy and I can't wait to eat it all when we go camping (shhh, don't tell anyone but I snuck a piece aleady!) haha
Ingredients:
- 1 1/2 cups (195 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons (85 grams) unsalted butter, room temperature
- 3/4 cup (150 grams) granulated white sugar
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon grated lemon zest
- 1/2 cup (120 ml) milk
- 1 cup fresh blueberries
(Optional) Lemon Glaze:
- 1/4 cup (50 grams) granulated white sugar
- 2 tablespoons fresh lemon juice
Directions:
Preheat your oven to 350 degrees F and make sure your oven rack is in the center of the oven. Grease with butter (or spray with non-stick spray) the bottom and sides of your loaf pan.
In one bowl whisk together the flour, baking powder and salt.
In another large bowl beat the butter until softened. Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest. Slowly add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.
Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
For optional lemon glaze: (I say optional because it makes the loaf sticky on top and really lemony tasting) Anyways, in a small saucepan, bring 1/4 cup of sugar and 2 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.
When the bread is done, remove from the oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. This bread is best served on the day it is made.
Makes 1 loaf.
Also if you're wondering where I got the recipe, it was from this site. I've never made anything from there before, but with the success of this bread I'm thinking I'll have to try more of their recipes in the future.
Happy baking!
Here is the recipe for the lemon blueberry bread I mentioned in yesterday's post. It's super yummy and I can't wait to eat it all when we go camping (shhh, don't tell anyone but I snuck a piece aleady!) haha
Ingredients:
- 1 1/2 cups (195 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons (85 grams) unsalted butter, room temperature
- 3/4 cup (150 grams) granulated white sugar
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon grated lemon zest
- 1/2 cup (120 ml) milk
- 1 cup fresh blueberries
(Optional) Lemon Glaze:
- 1/4 cup (50 grams) granulated white sugar
- 2 tablespoons fresh lemon juice
Directions:
Preheat your oven to 350 degrees F and make sure your oven rack is in the center of the oven. Grease with butter (or spray with non-stick spray) the bottom and sides of your loaf pan.
In one bowl whisk together the flour, baking powder and salt.
In another large bowl beat the butter until softened. Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest. Slowly add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.
Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
For optional lemon glaze: (I say optional because it makes the loaf sticky on top and really lemony tasting) Anyways, in a small saucepan, bring 1/4 cup of sugar and 2 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.
When the bread is done, remove from the oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. This bread is best served on the day it is made.
Makes 1 loaf.
Also if you're wondering where I got the recipe, it was from this site. I've never made anything from there before, but with the success of this bread I'm thinking I'll have to try more of their recipes in the future.
Happy baking!
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