Lemon-Infused Blueberry Delight Bread
Indulge in the zesty and sweet flavors of our Lemon-Infused Blueberry Delight Bread. This delightful quick bread blends the brightness of fresh lemons with the juiciness of blueberries, creating a moist and flavorful loaf that’s perfect for breakfast or an afternoon snack. With its tender crumb and lovely lemon glaze, this bread is a showstopper at any gathering or a delightful treat for yourself. The combination of buttery richness and tart lemon makes every slice a burst of joy. Easy to make and even easier to share, this recipe is sure to become a family favorite.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
flour
1 1/2 cups (sifted)
baking powder
1 teaspoon (none)
salt
1/4 teaspoon (none)
unsalted butter
6 tablespoons (softened)
sugar
1 cup (for batter)
eggs
2 large (beaten)
lemon rind
2 teaspoons (grated)
milk
1/2 cup (none)
blueberries
1 1/2 cups (fresh or frozen)
sugar
1/3 cup (for glaze)
lemon juice
2 tablespoons (freshly squeezed)
Instructions
1
Preheat your oven to 325°F (160°C). Generously butter an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan to prevent sticking.
2
In a small bowl, combine 1 1/2 cups of flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Stir well and set aside.
3
In a large mixing bowl, use an electric mixer to cream together 6 tablespoons of softened unsalted butter and 1 cup of sugar until the mixture becomes light and fluffy, approximately 3-5 minutes.
4
Add the two large eggs to the butter-sugar mixture one at a time, beating well after each addition to ensure a smooth batter.
5
Stir in the grated rind of 2 teaspoons of lemon to infuse the batter with bright flavor.
6
Gradually mix in the dry flour mixture alternately with 1/2 cup of milk, starting and ending with the dry ingredients. This will help maintain a smooth texture in your bread.
7
Gently fold in 1 1/2 cups of fresh or frozen blueberries, taking care not to mash them.
8
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
9
Bake in the preheated oven for about 1 hour and 15 minutes, or until the top is golden brown and a toothpick inserted into the center of the bread comes out clean.
10
While the bread is baking, prepare the lemon glaze by bringing 1/3 cup of sugar and 2 tablespoons of lemon juice to a boil in a small saucepan. Stir until sugar dissolves completely.
11
Remove the bread from the oven and poke holes all over the top with a toothpick. Pour the hot lemon glaze evenly over the bread while it’s still in the pan.
12
Allow the bread to cool in the pan for about 30 minutes on a wire rack before turning it out. Let it cool completely on the rack before slicing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Lemon-Infused Blueberry Delight Bread?
It is a moist and flavorful quick bread that combines fresh lemons and blueberries with a sweet lemon glaze.
What temperature should the oven be set to?
The oven should be preheated to 325 degrees Fahrenheit (160 degrees Celsius).
What size loaf pan is required?
An 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan is recommended.
How should I prepare the loaf pan?
Generously butter the loaf pan to prevent the bread from sticking.
What are the main dry ingredients for the batter?
The dry ingredients include 1 1/2 cups of flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.
How much butter is used in the recipe?
The recipe calls for 6 tablespoons of softened unsalted butter.
How long should I cream the butter and sugar?
Cream them using an electric mixer for approximately 3-5 minutes until the mixture is light and fluffy.
How many eggs are needed for this bread?
The recipe requires two large eggs.
How should the eggs be added to the batter?
Add the eggs one at a time, beating well after each addition.
How much lemon rind is used for flavor?
Use 2 teaspoons of grated lemon rind.
How should the dry ingredients and milk be incorporated?
Gradually mix them in alternately, starting and ending with the dry flour mixture.
How much milk is needed for the recipe?
The recipe requires 1/2 cup of milk.
Can I use frozen blueberries?
Yes, you can use either 1 1/2 cups of fresh or frozen blueberries.
How do I add the blueberries to the batter?
Gently fold them in to avoid mashing the berries.
How long does the bread need to bake?
Bake for about 1 hour and 15 minutes.
How can I tell if the bread is finished baking?
The top should be golden brown and a toothpick inserted into the center should come out clean.
What are the ingredients for the lemon glaze?
The glaze consists of 1/3 cup of sugar and 2 tablespoons of freshly squeezed lemon juice.
How is the lemon glaze prepared?
Bring the sugar and lemon juice to a boil in a small saucepan, stirring until the sugar dissolves.
When should I apply the glaze to the bread?
Pour the hot lemon glaze over the bread immediately after removing it from the oven while it is still in the pan.
Why should I poke holes in the bread before glazing?
Poking holes with a toothpick allows the lemon glaze to soak deep into the bread for maximum flavor.
How long should the bread cool in the pan?
Allow it to cool in the pan for about 30 minutes on a wire rack.
Does this recipe use baking soda or baking powder?
This recipe uses 1 teaspoon of baking powder.
Is this a yeast-based bread?
No, this is a quick bread which uses baking powder as a leavening agent instead of yeast.
What is the preparation for the flour?
The flour should be sifted before measuring or mixing.
Should the butter be melted?
No, the butter should be softened at room temperature for creaming.
How much sugar goes into the bread batter itself?
One cup of sugar is used in the main batter.
What is the texture of the finished bread?
It has a tender crumb and a moist, juicy texture from the blueberries and glaze.
Can this bread be served for breakfast?
Yes, it is perfect for breakfast, an afternoon snack, or as a dessert.
Is an electric mixer necessary?
While an electric mixer is recommended for creaming butter and sugar effectively, it can be done by hand with more effort.
Where should the bread finish cooling?
After 30 minutes in the pan, turn it out onto a wire rack to cool completely before slicing.