This blueberry lemon bread is the perfect combination of tangy lemon and sweet blueberries. Made with fresh ingredients, this moist and flavorful bread is great for breakfast or as a snack. It's easy to make and will surely impress your family and friends. Give it a try and enjoy a slice of this delectable treat.
Ingredients
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup fresh blueberries, rinsed and dried
- 1 tablespoon all-purpose flour
- 1 tablespoon powdered sugar, for dusting
Directions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and set aside.
- In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
- Add the lemon zest and lemon juice to the batter and stir until well incorporated.
- In a small bowl, gently toss the blueberries with 1 tablespoon of flour to coat them. This will prevent them from sinking to the bottom of the loaf. Gently fold the blueberries into the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once cooled, you can dust the top of the bread with powdered sugar for a decorative touch. Slice and serve.
- Enjoy this delicious blueberry lemon bread with a cup of coffee or tea!
