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:

1 2/3 cups (235g) all-purpose flour (scoop and level to measure)

1 1/2 tsp baking powder

1/2 tsp salt

1 1/4 cups (180g) fresh blueberries

1 cup (200g) granulated sugar

1 Tbsp lemon zest

1/2 cup (113g) unsalted butter, softened

3 large eggs

1/2 tsp vanilla extract

1/2 cup (118g) sour cream

2 Tbsp fresh lemon juice

3/4 cup (90g) powdered sugar

1 1/2 Tbsp fresh lemon juice

Equipment:

loaf pan

oven

mixing bowl

whisk

bowl

stand mixer

toothpicks

wire rack

knife

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:

Quickview
280k Calories
4g Protein
11g Total Fat
42g Carbs
1% Health Score
Limit These
Calories
280k
14%

Fat
11g
17%

  Saturated Fat
6g
40%

Carbohydrates
42g
14%

  Sugar
26g
29%

Cholesterol
71mg
24%

Sodium
125mg
5%

Get Enough Of These
Protein
4g
8%

Selenium
11µg
16%

Vitamin B1
0.17mg
11%

Folate
44µg
11%

Vitamin B2
0.19mg
11%

Phosphorus
104mg
10%

Manganese
0.19mg
10%

Vitamin A
372IU
7%

Iron
1mg
7%

Vitamin B3
1mg
6%

Calcium
52mg
5%

Vitamin C
3mg
5%

Fiber
0.97g
4%

Potassium
135mg
4%

Vitamin K
3µg
4%

Vitamin B5
0.35mg
3%

Vitamin E
0.5mg
3%

Vitamin D
0.43µg
3%

Copper
0.05mg
3%

Vitamin B12
0.15µg
3%

Zinc
0.38mg
3%

Vitamin B6
0.05mg
2%

Magnesium
8mg
2%

covered percent of daily need
Widget by spoonacular.com

 

Related Videos:

Cream Cheese Filled Blueberry Lemon Bread Recipe

 

Cream-Cheese Filled Blueberry Lemon Bread | The Recipe Rebel

 

Suggested for you

Sweet and Salty Roasted Brown Sugar Pumpkin Seeds
Endive Stuffed with Old Bay Crab Salad
Whole 30 California Avocado Sweet Potato Hash
Lentil, Feta, Grape and Walnut Salad
Baked or Grilled Gluten Free Pizza Crust
Tasty cottage pies
Orange Smoothies
blackberry lemon cake
Creamy Buckwheat, Fava Bean and Sun Dried Tomato Salad
Eggnog Sweet Potato Casserole
Food Trivia

A Victorian era nutritionist nicknamed the "Great Masticator" argued that food should be chewed about 100 times per minute before being swallowed.

Food Joke

If there were no food left, what could people do? Country people could eat their forest preserves and city people could have their traffic jams.

Popular Recipes
Bacon Caramels

Foodista

Lemon Poppyseed Pancakes with Lemon Cream Syrup

Cooking Classy

Miso soup with chicken and chayote

Casaveneracion

Essentials: Crab Cakes

Serious Eats

Adobong Sitaw

Kawaling Pinoy