LEMON BLUEBERRY LOAF

HOW TO MAKE LEMON BLUEBERRY LOAF

This Lemon Blueberry Bread comes dangerously close to being a hoax. It is airy and fluffy, and the taste is intense because of the use of fresh lemons and berries. This fast bread is quite stunning. It would be lovely for a wedding shower or a Sunday brunch with the family. The flavor profile that emerges when blueberries and lemon come together is just delightful.

One of my all-time favorite recipes for fast bread is this one! The preparation is fast and simple (about the same level of difficulty as making muffins), but the result is a magnificent loaf of bread that is overflowing with the taste of lemon and blueberry. This bread is elevated to the level of a true delicacy by the addition of a straightforward lemon glaze on the top. You may serve it for breakfast, brunch, an afternoon snack, or even for dessert after school. This blueberry bread is always a good choice, no matter the time of day. If you’ve made this Lemon Blueberry Bread or any other recipe on Barbara Bakes, please review the recipe and leave a comment for me below. Thanks so much!

THE INGREDIENTS LIST:

½ Cup.Of salted butter.

¾ Cup.Of granulated sugar.

2 large beaten eggs.

½ Cup.Of milk.

1 ½ Cups.Of flour.

1 Tsp.Of baking powder.

½ Tsp.Of salt.

A large lemon; you’ll need the juice and zest.

1 ¼ Cups.Of fresh blueberries.

1 Tbsp.Of all-purpose flour.

¼ Cup.Of powdered sugar.

PREPARATION:

1st Step

Bring oven temperature up to 375 degrees F. Either coats a bread pan measuring 9 by 5 inches with cooking spray or line it with parchment paper and set it aside.

2nd Step

Combine the sugar and butter to form a cream in a basin of sufficient size. After adding the eggs and milk, keep beating the mixture at medium speed. Mix in one tablespoon of lemon juice and stir to combine.

3rd Step

Put the flour, baking powder, salt, and lemon zest into a separate basin and mix them together. When adding the flour mixture to the butter mixture, whisk until incorporated but be careful not to overmix the ingredients.

4th Step

Toss the blueberries with the tablespoon of flour that’s in the tiny bowl they’re in. Put a quarter cup and a quarter of a cup of blueberries to the side. Combine the batter with the remaining cup of blueberries by folding them in.

5th Step

Place the batter in a 9×5 bread loaf pan that has been oiled or coated with parchment paper. On top of the batter, strew the remaining 1/4 cup of blueberries in a random pattern.

6th Step

Bake for fifty to sixty minutes, or until a toothpick inserted into the center comes out clean. Come to room temperature.

7th Step

In a separate, smaller bowl, combine the remaining lemon juice with the powdered sugar, and using a fork, whip the mixture until it is smooth. After pouring the glaze over the loaf, let it sit for 10 to 15 minutes so that it can set.