Blueberry Lemon Bread Recipe
As a mom of 5, recipes like this Lemon Blueberry Bread has been my go-to way to make weekend breakfast feel extra special without a crazy amount of work. The whole house smells like a bakery, and the loaf comes out super tender with a buttery crumb topping layered with that bright pop of lemon. You can use fresh or frozen blueberries, and it doubles like a dream, perfect for saving a loaf for later.
Ingredients
- 3/4 granulated sugar
- 1 tbsp zest - about 1 large lemon
- 1/3 cup all purpose flour
- 4 tbsp butter (melted)
- 1/3 cup butter (melted)
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 2 tbsp lemon zest (about 2 large lemons)
- 1/3 cup milk
- 2 tbsp lemon juice
- 1 1/2 cup all purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1 cup blueberries (fresh or frozen)
- 2 tbsp all purpose flour
Instructions
- 1
--- Topping ---
- 2
Place sugar and lemon zest in a small bowl. Use your fingers or the back of a spoon to mix them together. Add in the flour and melted butter. Mix together and place in the fridge until needed.
- 3
--- Loaf ---
- 4
In a large bowl whisk together butter, sugar, eggs, lemon zest, and vanilla until evenly mixed. Add in the milk and the lemon juice.
- 5
Gently whisk in the flour, baking powder, and salt. Use gentle pressure
- 6
In a separate bowl toss together the blueberries and 2 tbsp of flour. Add to the batter and fold in gently.
- 7
Place into a prepared 9x5 loaf pan. Sprinkle the streusel on top. Bake for 55-65 minutes. Allow to cool in the pan for 15 minutes. Turn out onto a wire rack and allow to cool completely.
Cook it from the original
This recipe comes from borrowedbites.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on borrowedbites.com