Lemon Blueberry Bread

The recipe Lemon Blueberry Bread can be made in about 3 hours and 10 minutes. Watching your figure? This lacto ovo vegetarian recipe has 278 calories, 4g of protein, and 11g of fat per serving. This recipe serves 12 and costs 49 cents per serving. A mixture of flour, baking powder, lemon juice, and a handful of other ingredients are all it takes to make this recipe so yummy. 25 people have tried and liked this recipe. It works well as a bread. It is brought to you by Cooking Classy. With a spoonacular score of 11%, this dish is rather bad. Lemon Blueberry Bread with Lemon Glaze, Blueberry Lemon Bread, and Lemon Blueberry Bread are very similar to this recipe.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 55 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Instructions Preheat oven to 350 degrees. Grease an 8 1/2 by 4 1/2-inch or 9 by 5-inch loaf pan then dust with flour, shake out excess and set aside. In a medium mixing bowl whisk together flour, baking powder and salt. Rinse blueberries and drain very well, transfer to a medium bowl and add 1 Tbsp of the flour mixture and toss to coat, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment whip together sugar, lemon zest and butter until mixture is pale and fluffy. Mix in eggs one at a time and blend in vanilla. Add 1/3 of the flour mixture and mix just until combined then mix in 1/2 the sour cream and lemon juice and mix just until combined. Repeat process once more. Mix in last 1/3 of the flour mixture then remove bowl from stand mixer and gently fold in blueberries. Pour batter into prepared loaf pan, spread even and bake until toothpick inserted into center comes out with a moist crumb or two, about 50 - 60 minutes. Let cool for about 5 minutes, run knife around edges to ensure loaf has loosened then invert onto a wire rack. Cool on rack about 30 minutes then finish cooling in an airtight container. Once cool, in a small mixing bowl whisk together powdered sugar and lemon juice (if you want it thicker add a little more powdered sugar), spoon over loaf. Let glaze set then cut into slices. Store in an airtight container. Recipe source: adapted from my Lemon Poppy Seed Bread

 

Step by step:

1. Preheat oven to 350 degrees. Grease an 8 1/2 by 4 1/2-inch or 9 by 5-inch loaf pan then dust with flour, shake out excess and set aside.

2. In a medium mixing bowl whisk together flour, baking powder and salt.

3. Rinse blueberries and drain very well, transfer to a medium bowl and add 1 Tbsp of the flour mixture and toss to coat, set aside.

4. In the bowl of an electric stand mixer fitted with the paddle attachment whip together sugar, lemon zest and butter until mixture is pale and fluffy.

5. Mix in eggs one at a time and blend in vanilla.

6. Add 1/3 of the flour mixture and mix just until combined then mix in 1/2 the sour cream and lemon juice and mix just until combined. Repeat process once more.

7. Mix in last 1/3 of the flour mixture then remove bowl from stand mixer and gently fold in blueberries.

8. Pour batter into prepared loaf pan, spread even and bake until toothpick inserted into center comes out with a moist crumb or two, about 50 - 60 minutes.

9. Let cool for about 5 minutes, run knife around edges to ensure loaf has loosened then invert onto a wire rack. Cool on rack about 30 minutes then finish cooling in an airtight container.

10. Once cool, in a small mixing bowl whisk together powdered sugar and lemon juice (if you want it thicker add a little more powdered sugar), spoon over loaf.

11. Let glaze set then cut into slices. Store in an airtight container.

12. Recipe source: adapted from my Lemon Poppy Seed Bread

Nutrition Information:

covered percent of daily need

 

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