LEMON BLUEBERRY BREAD
My Lemon Blueberry Bread is the best homemade bread recipe you'll bake! This easy blueberry bread is incredibly moist and bursting with zesty, lemon flavor. Served as breakfast, dessert, or a tasty midnight snack, this Lemon Blueberry bread recipe is going to be a new family favorite in no time.
Provided by Kelley Simmons
Categories Appetizer Breakfast brunch Dessert
Time 1h15m
Number Of Ingredients 14
Steps:
- Combine the ingredients together in a small bowl, set aside.
- Prep: Preheat oven to 350 degrees. Grease a 9 x 5 pan with cooking spray or butter.Mix dry ingredients: Add flour, baking powder and salt to a medium bowl, set aside.
- Mix wet ingredients: Combine butter, sugar, lemon juice, eggs and vanilla in a large bowl.
- Combine wet and dry ingredients: Add the dry ingredients and milk in two additions to the wet ingredients.
- Add fruit: Fold in lemon zest and blueberries. Make sure not to over mix.
- Bake: Pour batter into prepared pan and bake for 60 minutes or until a toothpick comes out mostly clean.
- Cool: Allow the bread to cool in the pan for 30 minutes then remove to a wire rack to cool completely.
- Enjoy: Once the bread is cool pour on the glaze and serve!
Nutrition Facts : Calories 349 kcal, Carbohydrate 63 g, Protein 5 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 63 mg, Sodium 171 mg, Fiber 1 g, Sugar 43 g, ServingSize 1 serving
BLUEBERRY BREAD
Steps:
- Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F. Lightly coat a 8x4-inch loaf pan with nonstick spray. Set aside.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Place the blueberries in a separate bowl and sprinkle with 1 teaspoon of the dry ingredients (this will help keep the blueberries from sinking to the bottom).
- In a separate bowl, whisk together the Greek yogurt, honey, melted butter, vanilla, and lemon zest until smoothly combined. Whisk in the eggs. If the butter resolidifies, gently warm the bowl in the microwave, just until it melts again.
- Add the wet ingredients to the dry ingredients, and with a wooden spoon or spatula, very gently stir the batter, stopping as soon as the flour disappears. Fold in the blueberries.
- For the topping, if using: In a small bowl, stir together the raw sugar and cinnamon.
- Spoon the batter into the prepared baking pan and smooth the top. Sprinkle with the cinnamon-sugar topping, if using. Bake for 30 minutes, then loosely tent the pan with foil to keep the bread from browning too quickly. Continue baking for 15 to 20 additional minutes (45 to 50 minutes total), or until a toothpick inserted in the center of the loaf comes out clean without any wet batter clinging to it. Place the pan on a wire rack and let cool completely. Transfer to a cutting board, slice, and enjoy!
Nutrition Facts : ServingSize 1 slice (of 10), Calories 199 kcal, Carbohydrate 32 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 46 mg, Fiber 3 g, Sugar 16 g
LEMON BLUEBERRY CRUMB BREAD
This bread, is a delicious combination of blueberry and lemon zest. The whole bread is filled with delicious blueberries with a lemon zest crispy crumble on top. also if you want to make it into a crumb, it works very well in a smaller set pan as well!
Provided by bakergirl123
Categories Breads
Time 1h20m
Yield 1 loaf, 1 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F; oil loaf pan.
- Stir topping ingredients together into a bowl until crumbly.
- In another bowl, stir sugar, milk, butter, and eggs until smooth.
- In a bigger bowl, toss flour baking powder and salt and then stir in wet ingredients.
- Fold in blueberries and lemon zest.
- Transfer batter to loaf pan and sprinkle top with topping and then cook until topping is deep golden and has formed a thick crust( 50 minutes).
Nutrition Facts : Calories 3170.7, Fat 105.2, SaturatedFat 63.2, Cholesterol 447.3, Sodium 2260.9, Carbohydrate 525.1, Fiber 15.9, Sugar 280.1, Protein 43.6
LEMON BLUEBERRY BREAD
Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. -Julianne Johnson, Grove City, Minnesota
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
Steps:
- In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.
Nutrition Facts : Calories 181 calories, Fat 7g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 149mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY LEMON BREAD
The delightful combination of lemon and blueberries really jazz up this quick loaf cake.
Provided by Jessica Jones
Categories Bread Quick Bread Recipes
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
- In a medium bowl, mix flour, baking powder and salt together and set aside.
- In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, beating well after each addition. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared pan.
- Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over bread while still warm.
Nutrition Facts : Calories 314.5 calories, Carbohydrate 54.7 g, Cholesterol 68.1 mg, Fat 9.5 g, Fiber 1.9 g, Protein 4.9 g, SaturatedFat 5.5 g, Sodium 285.7 mg, Sugar 34.1 g
LEMON BLUEBERRY BREAD
A quick bread that is one of my family's favorites.
Provided by Mama's Cafe
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
- In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
- Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.
Nutrition Facts : Calories 240.7 calories, Carbohydrate 36.5 g, Cholesterol 45.4 mg, Fat 9.5 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 4 g, Sodium 276.6 mg, Sugar 22.9 g
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