Sweet, tart, and full of color and flavor, a lemon blueberry quickbread is the perfect treat, especially as summer ushers in blueberry season. How do you make lemon blueberry bread? Jeanette’s recipe uses fresh lemon zest and blueberries, as well as a lemon glaze for plenty of tasty tang. Learn how to make this simple, delicious recipe as well as some tips to make this bread your best.
How to Make Lemon Blueberry Bread
Quickbreads are ideal for experienced and novice bakers alike, as they mix together in minutes and are adaptable to numerous flavor combinations. Jeanette’s lemon blueberry bread recipe is all this and more, enhanced with some of summer’s brightest flavors. But did you know that blueberries contain a variety of health benefits? Before we detail our recipe and bread making tips, here’s what makes blueberries so nutritious.
Are Blueberries Good For You?
It’s no wonder blueberries are a popular fruit: they’re sweet, easy to eat, and an eye-catching shade of blue. But blueberries are about more than just taste and appearance. They contain so many health benefits they’ve long been known as a “superfood.”
Here are just some of the health benefits of blueberries:
- High antioxidant levels: Antioxidants fight against aging and disease, specifically cancer. Blueberries are believed to have higher levels of flavonoids, an antioxidant compound, than any other popular fruit or vegetable.
- Nutrient-dense: Blueberries are high in fiber and Vitamins C & K, all of which are essential daily nutrients.
- Heart-healthy: Blueberries’ antioxidant benefits have also been known to reduce the risk of heart disease and lower blood pressure when consumed every day.
How to Make Bread Moist and Soft
As delicious as lemon blueberry bread can be, the right baking, cooling, and storing methods are essential for moisture and softness.
Use these tips for baking soft bread every time:
- Monitor the bake time: All ovens are different and some can be hotter than others, leading to over-browning and drying. Rotate the pan or tent it loosely with foil if it browns too quickly.
- Allow ample time to cool: Place your lemon blueberry bread on a mesh cooling rack with plenty of room on all sides. Allow at least 3 hours to cool, as slicing into it too quickly dissipates valuable moisture and results in a gummy texture.
- Store properly: To keep a moist texture and crisp crust, never store your bread in the refrigerator. Instead, keep it covered in a paper bag in a dark, dry place for up to 4 days. If you won’t finish your bread before that time, slice it in half, place one half in a tightly-sealed plastic bag, and freeze.
Lemon Blueberry Bread
Full of flavor and just the right amount of indulgence, lemon blueberry bread is the perfect quick breakfast or late afternoon snack. Here’s how it mixes up in minutes with fresh ingredients and a decadent lemon glaze.
Prep time: 25 minutes | Bake time: 1 hour | Yield: 1 loaf
- 1 ½ cup flour
- ½ tsp. vanilla
- 1 tsp. baking powder
- 2 tsp. fresh lemon zest
- 1 tsp. salt
- 2 Tbsp. fresh lemon juice
- ⅓ cup butter, melted
- ½ cup milk
- 1 cup sugar
- 1 cup fresh blueberries
- 2 eggs
- 1 Tbsp. flour
Lemon Glaze Ingredients:
- 2 Tbsp. butter, melted
- ½ cup powdered sugar
- 2 Tbsp. fresh lemon juice
- 1 tsp. vanilla
In a small bowl, toss the blueberries with 1 Tbsp. of flour to prevent sinking during baking. Set aside. In a medium bowl, whisk together flour, baking powder, and salt. Add the melted butter, eggs, vanilla, lemon zest, and lemon juice. Mix until well-combined. Gently stir in floured blueberries. Bake in greased and floured loaf pan at 350℉ for 55-60 minutes.
Prepare glaze by whisking together melted butter, powdered sugar, lemon juice, and vanilla. Pour the glaze over the bread and allow it to set for several minutes.
Don’t let oven malfunctions keep you from enjoying other lemon and blueberry recipes, like Jeanette’s lemon crumb muffins or mixed berry cobbler pie. Contact the experts at your local appliance service company for a fast and reliable repair!