Lemon Blueberry Bread: Sunshine Sweet
You can never have too many bread recipes, so give Lemon Blueberry Bread: Sunshine Sweet a try. This recipe serves 12 and costs 36 cents per serving. One serving contains 220 calories, 4g of protein, and 11g of fat. 8 people were impressed by this recipe. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. It is brought to you by Food Fanatic. Head to the store and pick up buttermilk, lemon zest, flour, and a few other things to make it today. Overall, this recipe earns a not so great spoonacular score of 17%. If you like this recipe, take a look at these similar recipes: Blueberry Lemonade: Sweet and Sour Sunshine, Sweet Blueberry, Lemon and Thyme Bread, and Blueberry Sunshine Shakeology.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 55 minutes
Ingredients:
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 cups frozen blueberries
1/2 cup buttermilk
3 large eggs
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3 tablespoons lemon juice, fresh
lemon zest, from one large lemon
1/2 cup canola oil, or vegetable oil
Equipment:
loaf pan
oven
whisk
bowl
spatula
baking pan
toothpicks
Cooking instruction summary:
Preheat the oven to 350°F. Spray an 8 1/2-x-4 1/2-inch loaf pan with cooking spray.Whisk together the flour, baking powder and baking soda together in a small bowl.Put the sugar, zest and juice in a medium bowl and rub the ingredients together until the sugar is fragrant. Mix in the buttermilk, eggs and oil. When the mixture is well blended, gently whisk in the dry ingredients. Switch to a spatula and fold in the blueberries.Pour the mixture into the baking pan and bake for 50 to 55 minutes or until top is golden and a toothpick inserted into the center of the cake comes out clean.Cool on a rack for at least 20 minutes before slicing and serving.
Step by step:
1. Preheat the oven to 350°F. Spray an 8 1/2-x-4 1/2-inch loaf pan with cooking spray.
2. Whisk together the flour, baking powder and baking soda together in a small bowl.
3. Put the sugar, zest and juice in a medium bowl and rub the ingredients together until the sugar is fragrant.
4. Mix in the buttermilk, eggs and oil. When the mixture is well blended, gently whisk in the dry ingredients. Switch to a spatula and fold in the blueberries.
5. Pour the mixture into the baking pan and bake for 50 to 55 minutes or until top is golden and a toothpick inserted into the center of the cake comes out clean.Cool on a rack for at least 20 minutes before slicing and serving.
Nutrition Information:
covered percent of daily need
