Lemon Blueberry Bread

Lemon Blueberry Bread is the perfect blend of sweet and tangy, bringing a fresh and fruity twist to your baking repertoire. With its light, fluffy texture and vibrant flavors, this bread is a delightful treat for breakfast, a snack, or even a light dessert. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and sure to impress.

Ingredients:

• 1 ½ cups plus 1 tbsp all-purpose flour
• 2 tsp baking powder
• 3 large eggs
• 1 cup granulated sugar
• 1 cup plain yogurt or sour cream
• ½ tsp salt
• ½ tsp vanilla extract
• ½ cup vegetable oil
• 2 tsp lemon zest
• 1 ½ cups fresh or frozen blueberries

For the Lemon Glaze/Syrup:

• 2 to 3 tbsp lemon juice
• 1 cup sifted confectioners’ sugar

Instructions:

1. Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Grease the sides and bottom of a loaf pan to ensure your bread comes out smoothly.
2. Combine Dry Ingredients: Sift together 1 ½ cups of flour and baking powder in a bowl. This helps to evenly distribute the leavening agents and prevent clumps.
3. Mix Wet Ingredients: In a separate large bowl, whisk together the eggs, sugar, yogurt (or sour cream), salt, vanilla extract, vegetable oil, and lemon zest. The combination of yogurt and lemon zest will give the bread its moist texture and zesty flavor.
4. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the bread dense.
5. Add Blueberries: In a small bowl, toss the blueberries with a tablespoon of flour to coat them. This step helps to prevent the blueberries from sinking to the bottom of the bread. Gently fold the blueberries into the batter.
6. Bake: Pour the batter into the prepared loaf pan. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the loaf to a cooling rack to cool completely.
8. Make Lemon Glaze: While the bread cools, prepare the lemon glaze. In a small saucepan over low heat, combine the lemon juice and confectioners’ sugar. Stir until the sugar is completely dissolved and the mixture is smooth. Simmer for 3 minutes.
9. Glaze the Bread: Once the bread is cool, use a toothpick to poke holes all over the loaf, including the top and sides. Brush the lemon syrup over the bread, allowing it to seep into the holes. Let the glaze harden for about 15 minutes before slicing.

Serving and Storage Tips:

Serving Tips:

1. Slicing: For best results, use a serrated knife to slice the Lemon Blueberry Bread. This helps achieve clean cuts without squashing the loaf.
2. Warm or Room Temperature: Enjoy the bread warm from the oven or at room temperature. If you prefer, you can lightly toast individual slices for added texture.
3. Accompaniments: Serve with a dollop of Greek yogurt or a spread of cream cheese for a deliciously creamy contrast. Fresh berries or a sprinkle of powdered sugar can also enhance the presentation.
4. Presentation: Garnish with additional lemon zest or a few extra blueberries on top of the glaze for a visually appealing finish. A light dusting of confectioners’ sugar can add a touch of elegance.

Storage Tips:

1. Room Temperature: Store the Lemon Blueberry Bread at room temperature in an airtight container or wrapped in plastic wrap for up to 3 days. This helps maintain its moisture and flavor.
2. Refrigeration: If you live in a particularly warm climate or want to keep the bread fresh for a longer period, refrigerate it in an airtight container for up to a week. However, note that refrigeration might slightly affect the texture of the bread.
3. Freezing: To freeze, wrap the bread tightly in plastic wrap and then place it in a resealable freezer bag. It can be frozen for up to 3 months. When ready to eat, thaw at room temperature or gently reheat in the oven to restore some of its original texture.
4. Slicing Before Freezing: For convenience, consider slicing the bread before freezing. This allows you to take out individual slices as needed, making it easier to enjoy a fresh piece without thawing the entire loaf.

Variations:

1. Lemon Poppy Seed Bread: Replace the blueberries with 2 tablespoons of poppy seeds. The lemon zest and glaze will complement the crunchy texture of the poppy seeds.
2. Lemon Raspberry Bread: Substitute blueberries with fresh or frozen raspberries for a slightly tart twist. Raspberries can be a bit more delicate, so gently fold them into the batter to avoid breaking them up too much.
3. Lemon Blueberry Muffins: Transform the bread into muffins by dividing the batter into a muffin tin lined with paper cups. Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out clean.
4. Lemon Blueberry Loaf with Almonds: Add ½ cup of chopped almonds to the batter for a nutty flavor and extra crunch. Almonds pair beautifully with the lemon and blueberry, adding texture and richness.
5. Lemon Blueberry Bread with Cream Cheese Swirl: Swirl a mixture of 4 oz cream cheese, ¼ cup sugar, and 1 egg into the batter before baking. This creates a rich, creamy ribbon throughout the bread.
6. Lemon Blueberry Bread with Streusel Topping: Sprinkle a mixture of ¼ cup sugar, ¼ cup flour, and 2 tablespoons butter over the top of the batter before baking. This adds a sweet, crumbly topping that contrasts nicely with the tender bread.
7. Lemon Blueberry Bread with Coconut: Mix ½ cup shredded coconut into the batter for a tropical twist. The coconut adds a subtle sweetness and chewy texture.
8. Lemon Blueberry Bread with White Chocolate Chips: Fold in ½ cup white chocolate chips along with the blueberries. The creamy sweetness of the chocolate complements the tart lemon and juicy blueberries.
9. Lemon Blueberry Bread with Zucchini: Add 1 cup finely grated zucchini to the batter for a moist and nutritious twist. Be sure to squeeze out excess moisture from the zucchini before adding it to the mix.
10. Lemon Blueberry Bread with Ginger: Incorporate 1 teaspoon of freshly grated ginger into the batter for a hint of spice that pairs well with the lemon and blueberries.

FAQs:

1. Can I use frozen blueberries instead of fresh?
   • Yes, frozen blueberries work well in this recipe. Just make sure to gently fold them into the batter while still frozen to prevent them from bleeding too much into the bread.
2. Can I substitute Greek yogurt for sour cream?
   • Absolutely! Greek yogurt is a great substitute for sour cream. It will provide a similar tangy flavor and creamy texture.
3. How can I make this recipe gluten-free?
   • To make this Lemon Blueberry Bread gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend includes xanthan gum or guar gum, or add it separately if needed.
4. How do I know when the bread is done baking?
   • The bread is done when a toothpick inserted into the center comes out clean. If the toothpick has batter on it, bake the bread for a few more minutes and check again.
5. Can I make this bread without lemon zest?
   • While lemon zest adds a wonderful citrus flavor, you can omit it if needed. The bread will still be delicious, though it will lack some of the lemony depth.
6. How long does Lemon Blueberry Bread keep?
   • The bread can be stored at room temperature for up to 3 days in an airtight container. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
7. Can I add nuts or other mix-ins to the bread?
   • Yes, you can add nuts like chopped almonds or walnuts, or other mix-ins like white chocolate chips or shredded coconut. Just fold them into the batter along with the blueberries.
8. Why is my bread dense?
   • Dense bread can result from overmixing the batter, using too much flour, or not using enough leavening agents. Be sure to measure ingredients accurately and mix the batter gently.
9. Can I use a different type of glaze?
   • Certainly! If you prefer a different glaze, you can try using a simple powdered sugar glaze with milk or a cream cheese glaze. Just adjust the consistency as needed.
10. How do I prevent the blueberries from sinking to the bottom?
    • Tossing the blueberries with a tablespoon of flour before adding them to the batter helps prevent them from sinking. Gently fold them into the batter to avoid breaking them up.

This Lemon Blueberry Bread is a delightful way to enjoy the vibrant flavors of lemon and blueberries in a tender, moist loaf. The tangy lemon glaze adds a sweet finishing touch, making it an irresistible treat for any time of day. Perfect for sharing with friends and family or enjoying on your own, this recipe will quickly become a favorite. Happy baking!