loaf of lemon blueberry bread
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Lemon Blueberry Bread

Wow your family and friends with this Lemon Blueberry Bread! 
Course Baking
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 194kcal
Author Nora

Ingredients

  • 1/3 cup butter softened
  • 3/4 cup white sugar
  • 2 large eggs
  • 1 lemon zest only
  • 1 teaspoon lemon extract can substitute vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1 lemon juice only.
  • 1 cup blueberries tossed in 1 tablespoon flour

Instructions

  • Prep: Preheat the oven to 350°F. Line a 9x5 inch loaf pan with baking parchment.
  • Cream ingredients: Add butter and sugar to a large mixing bowl (OR the bowl of your stand mixer fitted with the paddle attachment). Mix until creamy and well combined. Add the eggs, lemon zest and lemon extract and continue creaming until light and fluffy.
  • Finish batter: In a separate bowl, combine flour, baking powder and salt. Mix buttermilk and lemon juice in a measuring jug. Add 1/2 of the flour mix to the bowl with the creamed ingredients and mix on the lowest setting until well combined. Add 1/2 of the buttermilk and lemon juice mix and continue mixing on low until smooth. Repeat with the remaining flour and buttermilk until you have a creamy batter.
  • Fold in blueberries: Add the floured blueberries to the batter and carefully fold in using a rubber spatula.
  • Bake: Pour the finished batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then remove to a cooling rack to cool completely before slicing.

Notes

To make a lemon glaze, combine 1/2 cup powdered sugar with 1 tablespoon lemon juice and mix well. Drizzle over the cooled loaf.

Nutrition

Calories: 194kcal | Carbohydrates: 31g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 115mg | Potassium: 122mg | Sugar: 14g | Vitamin A: 4.4% | Vitamin C: 3.8% | Calcium: 4.9% | Iron: 6.6%