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Amberly Vahn

Delicious Lemon Blueberry Bread

This Lemon Blueberry Bread combines zesty lemon and sweet blueberries for a delightful and moist quick bread perfect for holiday gatherings.
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Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Group: Dry Ingredients
  • 1 ½ cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
Group: Wet Ingredients
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1 Tbsp. lemon zest (about one medium lemon)
  • ¼ cup fresh lemon juice (about two medium lemons)
  • ½ cup buttermilk
Group: Extras
  • 1 cup fresh blueberries (or frozen, but thawed)

Equipment

  • Oven Preheat to 350°F
  • 9x5-inch loaf pan Greased and lined with parchment paper
  • Medium bowl
  • Large mixing bowl

Method
 

  1. Begin by preheating your oven to 350°F (175°C).
  2. Grease a 9x5-inch loaf pan and line the bottom with parchment paper.
  3. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  4. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  5. Blend in the eggs, one at a time, and stir in vanilla extract, lemon zest, and fresh lemon juice.
  6. Add the dry ingredients to your wet mixture alternately with buttermilk, folding in the blueberries last.
  7. Pour the batter into your prepared loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean.
  8. Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

Tips: Use room temperature ingredients for a moist bread, and avoid overmixing the batter.