Get ready to tantalize your taste buds with the perfect combination of tangy lemon and juicy blueberries in this delightful Lemon Blueberry Bread recipe! Whether you’re craving a sweet treat for breakfast or a tasty snack to enjoy with your afternoon tea, this bread is sure to hit the spot.
With its moist texture and burst of flavor in every bite, it’s bound to become a favorite in your baking repertoire.
So, roll up your sleeves and let’s bake up some sunshine with this irresistible Lemon Blueberry Bread!
Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries (tossed in 1 tablespoon of flour)
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan.
Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add Eggs and Yogurt:
Beat in the eggs, one at a time, then mix in the Greek yogurt, fresh lemon juice, and lemon zest until well combined.
Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Incorporate Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in Blueberries:
Gently fold in the flour-coated blueberries until evenly distributed throughout the batter.
Bake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutritional Facts:
- Calories: Approximately 200 kcal per slice
- Fat: 8g
- Carbohydrates: 30g
- Protein: 4g
- Fiber: 1g
Conclusion:
With its bright citrus flavor and bursts of juicy blueberries, this Lemon Blueberry Bread is sure to brighten up your day.
Whether enjoyed as a breakfast treat or a dessert, it’s a delicious way to satisfy your cravings for something sweet and satisfying.
FAQs:
1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in this recipe. However, be sure to thaw and drain them thoroughly before tossing them in flour and folding them into the batter to prevent excess moisture.
2. Can I substitute sour cream for Greek yogurt?
Yes, you can substitute an equal amount of sour cream for Greek yogurt in this recipe. Both ingredients add moisture and tanginess to the bread.
3. How should I store leftover Lemon Blueberry Bread?
Store any leftover bread in an airtight container or wrap it tightly in plastic wrap at room temperature for up to 3 days. You can also freeze slices of bread for longer storage.
4. Can I add a glaze to the bread?
Absolutely! You can drizzle a simple glaze made from powdered sugar and lemon juice over the cooled bread for added sweetness and flavor.
5. Can I make muffins instead of a loaf?
Yes, you can spoon the batter into muffin tins lined with paper liners and bake them at the same temperature for 18-20 minutes, or until a toothpick inserted into the center comes out clean.