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Lemon Blueberry Sweet Bread

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Lemon Blueberry Sweet Bread is a moist, tender loaf filled with bursts of juicy blueberries and bright lemon flavor. Finished with a simple lemon glaze, this bread is perfect for breakfast, brunch, or an afternoon treat.

Ingredients

  • All-purpose flour
  • Baking powder
  • Salt
  • Granulated sugar
  • Unsalted butter (softened)
  • Eggs
  • Lemon zest
  • Lemon juice
  • Buttermilk or plain yogurt
  • Fresh or frozen blueberries (if frozen, do not thaw)
  • Powdered sugar (for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in lemon zest and juice.
  4. Gradually add the flour mixture, alternating with buttermilk or yogurt. Mix until just combined. Gently fold in the blueberries.
  5. Pour the batter into the prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  6. For the glaze (optional), whisk powdered sugar with lemon juice until smooth. Drizzle over the cooled loaf.

Notes

  • For extra texture, fold in chopped walnuts or pecans.
  • Add shredded coconut to the batter or sprinkle on top before baking for a coconut twist.
  • The glaze is optional; the bread is delicious on its own without it.
  • For a muffin version, pour the batter into muffin tins and bake for 18-22 minutes.
  • Store tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze slices individually for up to 2 months.

Nutrition

Keywords: lemon, blueberry, sweet bread, quick bread, glaze, breakfast, brunch

Find it online: https://yumcove.com/lemon-blueberry-sweet-bread/