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
LEMON BLUEBERRY DRIZZLE BREAD RECIPE - (4.4/5)
Provided by á-10847
Number Of Ingredients 16
Steps:
- Position a rack in the middle of the oven and preheat to 350° F (180° C). Butter and flour a 9-by-5-inch (23-by-13-cm.) loaf pan. In a bowl, sift together the 1 1/2 cups flour, baking powder and salt. In the bowl of a mixer fitted with the paddle attachment, beat the butter, granulated sugar and lemon zest on medium-high speed until lightened. Add the eggs one at a time, beating until each is incorporated. Add the milk and vanilla and stir until blended. Add the dry ingredients and stir just until blended. In a small bowl, toss the blueberries with the 1 teaspoon flour. Gently stir into the batter. Scrape the batter into the prepared pan. Bake until lightly browned and a toothpick inserted into the center comes out clean, about 50 minutes. Transfer the bread to a wire rack set over a rimmed baking sheet and let cool in the pan for a few minutes, then turn out onto the rack. While the bread is baking, make the syrup: In a small saucepan, boil the lemon juice and granulated sugar over medium heat until syrupy, about 2 minutes. Remove from the heat. Using a wooden skewer, pierce the sides and bottom of the bread all over. Brush the bread generously with the syrup. To make the glaze, in a small bowl, stir together the confectioners' sugar and lemon juice. When the bread is completely cool, drizzle the glaze over the top.
LEMON BLUEBERRY BREAD
This lemon blueberry bread is studded with juicy blueberries and topped with a simple lemon drizzle. This is such a simple quick bread recipe!
Provided by Good Life Eats
Categories Breads
Time 3h5m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 C) and place the rack in the middle of the oven. Butter and flour a 9x5-inch loaf pan.
- In a small bowl, whisk together 1 1/2 cups of flour, the baking powder and the salt. Set aside.
- In a large bowl, cream together the sugar, butter and lemon zest until light-colored, about 3 minutes.
- Add the eggs, one by one, beating until well mixed before adding the next. Add the milk and vanilla and beat until well blended.
- Add the dry ingredients and mix just until incorporated.
- In a small bowl, gently toss the blueberries with 1 tablespoon of flour. Carefully fold the blueberries into the batter.
- Scrape the batter into the prepared loaf pan and bake in preheated oven until a toothpick inserted near the center of the bread comes out clean, about 50-60 minutes.
- Remove from oven and set on a rack to cool for 5 minutes. Turn the bread out onto the cooling rack.
- In a small saucepan, bring the lemon juice and sugar to a boil. Cook until the sugar has completely dissolved and the syrup has thickened slightly, about 2 minutes.
- While the bread is still warm, jab it all over with s skewer. Brush with the lemon syrup. Let the bread cool completely, about 2-3 hours.
- In a small bowl, whisk together the powdered sugar and lemon juice. Add more juice/sugar to gain desired consistency.
- Drizzle over the cooled bread.
Nutrition Facts : Calories 288 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 81 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 257 grams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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.
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